I wish I could be at your place. But I have baked my own bread for sub sandwiches, so maybe I can still do it.
Buffalo chicken rice bowl tonight. Not exactly Mexican but close enough that I can spoon on lots of medium-hot chunky salsa. Has lots of spicy chicken bits, cherry tomatoes, green onion, and lots of cheese over Mexican-style rice.
My sweetie and I are going to Meso Maya tonight. I already know what I’m going to have - tostaditas! They’re the best nachos ever invented, even though the restaurant isn’t a Tex-Mex place.
Yesterday’s and today’s dinner was an Italian meatball sandwich with marinara.
Last night I made a pot of Beans a la Wolfpup (Bush’s Homestyle with sauteed onion and smoky barbecue sauce) to avoid the hassle today, when I will once again make baked chorizo sausages on a bed of onion and drizzled with garlicky pizza sauce. Now I have a choice of either baked mac & cheese to go with them or beans and fries.
Yesterday was a burger and some roasted carrots. Tonight is beef bulgogi and mixed sauteed vegetables.
Once again, the chorizo sausages turned out fantastic! Consumed one last night with mac & cheese, and, natch, had to go back for another half, and then another.
Tonight will be another sausage or two with the previously prepared beans and french fries. The fries are just frozen 5-minute fries in the air fryer, nothing special, which turn out almost exactly like McDonald’s fries – as I said, nothing special! But they’re adequate, and the sausages and beans are always great!
As a creature of habit, I will be on the prowl for yet another pack of fresh store-made chorizo sausages next time! And I’ll pick up some big sausage buns, because I imagine that one of those big sausages loaded up on a sausage bun with sauteed onion infused with garlicky tomato sauce and some Dijon mustard is a great comfort food!
The food supply is a little low and the weather is terrible so I’m not going out. Sounds like a good time to declare it spaghetti night. There is a jar of Rao’s marinara and some nice deli-made meatballs in the freezer.
ETA: Scratch the Rao’s. I found a jar of del-made garlic marinara that’s even better!
Smoking some ribs during a constant light wet snowfall. Going out and checking on the ribs while switching back and forth between a couple football games. A fine Fall Sunday.
Last night was chicken-fried steak and sautéed vegetables. Tonight I’m going out for Greek. Not sure what I’ll get.
This weekend I made a brisket, braised in the oven Ashkenazi Jewish style. I’ve only cooked brisket a handful of times, and this was a much larger piece than I’m used to (6lb, vs closer to 3lb for previous times I’ve cooked it). I didn’t give it enough time to cook at temp in the oven, and so it ended up not as fall-apart tender as it should have been. Still edible, not tough, but not right, particularly at one end where the cut was quite thick. I also got my proportions off for the braising liquid and carrots and onions, so the whole thing is a bit sweeter than it should be, and under-salted.
Anyway, I plan to re-purpose the meat by chopping it up a bit and turning it into a chili tonight… beans (regional chili flame war, begin!), tomato, jalapeno, garlic, and some other spices/flavors to taste. Should be good!
Got an Instant Pot? You could chop up the leftover brisket and zap it for 1/2 hour in there with some liquid, either the braising liquid or whatever you plan to add to the chili. That should tenderize it to falling-apart status.
I don’t, but this is a good tip. I was wondering if, because I’m doing it in liquid, I could just “restart” the process without killing it. Just submerge in the liquid and bring it up to temp again? Or is part of the Instant Pot a pressure cooker element that is important?
No, you could finish tenderizing the brisket by simmering it in liquid on the stove top, but it might take awhile. The Instant Pot just does it more quickly and efficiently. There’ve been a couple times I’ve been simmering chili or stew with chunks of chuck roast that just don’t seem to be getting tender, even after a couple hours, so I’ll put it in the Instant Pot for 1/2 hour. Works great.
Last night and tonight are Lamb Souvlaki.
Sometimes you suddenly have a hankering for something, and a lot of the time you don’t have the thing you hanker for. But right now I gots me a powerful hankering for spaghetti, and there’s tons of it left over from last night. Leftover spaghetti (or in this case, thin spaghettini) has to be mixed in with the pasta sauce (I usually prefer the sauce on top) but that’s fine, as long as there’s lots of freshly grated parmesan, which there is!
We’ve had green chile pork the last couple of nights. I’m thinking about making chilaquiles with it for dinner tonight.
Thai stir-fried eggplant, onion, basil, bell peppers, zucchini, carrot, and chili sauce.
I made chili last night, and it was the perfect thing. I also used the “sauce” from the brisket (braising liquid, carrots and onions, and all the rendered goodness blended together) in the chili, which gives it a very rich and deep flavor. Yum!
Glad to hear it turned out so well!
And thank you, because you just reminded me I have a couple lb. hunk of chuck roast in my fridge I bought Saturday, so I need to either use it or freeze it today. I’m thinking Chili Colorado for dinner tonight: