with shortbread for afters.
Salad, which had garbanzos, cheese, bacon, tomato with ranch dressing. Water. Dark russet potato chips.
I have a tiny hunk o’cow (sirloin) prepped with W’shire and kosher salt waiting for me. Gonna sautee some onions, and I have some nice multi-grain sourdough to go with.
Tomorrow … ooooh tomorrow. I have pot roast fixin’s and am so looking forward to it.
Salmon with a honey/dijon/hot sauce glaze, and a side of braised red cabbage with apple, onion and balsamic vinegar. Also made a few slices of garlic bread to use up the last of a loaf of Italian bread.
I threw a beef chuck roast in the crockpot and covered it with one envelope each of Italian dressing, ranch dressing and brown gravy dissolved in some water. I let it slow cook for hours. Then I parboiled some potatoes before throwing them on a sheet pan of hot olive oil and roasting them until they were nice and crispy. I just wish I’d had some fresh rosemary to add to the taters, but the gravy from the beef was yummy.
All in all a success and it should feed me for a few days.
Grilled jerk chicken sandwich with garlic mayo. Sweet potato fries on the side.
Beef Stew with Root Vegetables and sourdough bread.
Our local grocery store has salmon and feta burgers they sell to use fish that hasn’t sold. They’re delicious but they come in a four pack and we’d prefer a two pack of bigger burgers.
I mentioned this once to the fish lady and she told me if I picked out salmon, she’d turn it into two burgers. I’ve done this ever since.
Last night we had salmon & feta burgers grilled. Coleslaw on the side. Tröeg’s Mad Elf Grand Cru (2018) to drink.
The last of the leftover Thanksgiving turkey (still in good shape) dipped in Miracle Whip, then cheese and crackers, and Doritos, with a glass of ice water. Later, some orange slices in dark chocolate and a glass of milk.
Just dinner for myself, so I made nachos from leftover beef enchiladas, beans, and rice.
Taco soup was last night. Perfect on a cold wet day.
The meat packing place not too far from where I live had chicken tenderloins on sale for $1.19/lb (here in Chicago they are typically like $3.49-$4.49/lb) so I bought about four pounds; two to freeze, two to grill up today.
I went Greek today–chicken marinated in red wine vinegar, olive oil, lemon juice, garlic, etc. Found a bunch of potatoes in the cupboard that needed to be used within the next two weeks, so made some Greek roast potatoes (olive oil, lemon juice, chicken bouillon cube, thyme, rosemary, garlic) to go with that. And grilled zucchini (olive oil, salt) for the healthy veggie.
Turned out surprisingly good. The tenders were great (especially at that price!) Cooked to an internal of about 155, juicy and flavorful. The potatoes (which I’ve never made before) were addictive. And, best of all, the kids loved it! (Always a roll of the dice when cooking something new.)
Jerk pork chops with leftover pork+chicken+shrimp fried rice. Extra pork chops will be great for ramen noodle tomorrow.
Ideally the chops would be grilled on the barbecue but it’s cold out and the barbecue is covered in snow. Usually I’ll brave the elements but tonight I say to hell with it, so the chops will be pan-seared and then finished in the oven.
That’s a great price!
Their regular chicken breast was $1.29/lb. Not even on sale. I bought some last week for a madras curry I made, and they tasted fine. I’ve occasionally bought $2.49/lb on sale chicken breast at my local grocery and it’s always been a disaster. Way overweight chickens with gigantic breasts and meat that has a funny texture no matter how much you brine it and cook it to exactly the right temp. These $1.29/lb breasts were normal sized, tender, and cooked up perfectly fine.
ETA: Oh, and last week they had chicken wings for $1.19/lb. I thought for sure they were gonna be scrawny little things, but they were jumbo wings. Grilled them up and tossed them in some homemade Buffalo sauce for the Bills game yesterday afternoon, and they were perfect!
This place is not for the squeamish, though. They have every bit of the animal there they are allowed to sell, so you got a bucket of goat testicles here, bull pizzles there, entire heads of various animals. But some good prices on certain items!
I’m deciding between leftover French dip on toasted baguette (with sauteed onions, green peppers, and garlic mayo) or leftover Indian buffet. Probably the French dip.
Crabcakes, more red cabbage, cheese and crackers, and clementines.
Happy to report back that my experiment in pan-fried jerk pork chops (instead of outdoor-grilled) turned out great. Used avocado oil and my lovely Cuisinart fry pan. Personally I like the way some of the herbs and spices charred in the hot oil, but those who feel otherwise could just user a lower temperature. Finishing in the oven also gives you better control over the perfect doneness. The kitchen had a lovely aroma of jerk pork, and I now have lots of ingredients for ramen – spicy pork, fresh mushrooms, and crisp green onions!
I’m definitely not going to give up on grilling pork chops on the barbecue, especially in good weather, but this is a fine alternative that worked out better than I had expected.
Chicken Marsala and riced cauliflower. Dessert was rice pudding. I made the rice a few days ago, causing my gf to wonder what I was up to. Home carbonated water to drink.
I’ll have to keep that in mind! Probably when my wife is out of the house, though, as frying my jerk-paste rubbed pork will have her run coughing and swearing out of the kitchen. (Wait, that sentence almost reads euphamistic.) But, yeah, for pork chops, there’s little that beats that jerk paste.
Jerk pork in ramen sounds … different. Tell me how that turns out.