Funny thing about the timing on getting the new grill (don’t know if its the wifes warped sense of humor?) but I just had both my upper wisdom teeth surgically removed last week due to them invading my sinuses with infection so won’t be able to eat a steak for another week at least maybe more!
Fat laden ribeyes are how I always christen a new grill but it‘ll be on the ‘back burner’ for a bit!
Wife says well you can cook me a steak, I just shook my head no and walked away and as I went around the corner I heard ‘well I’ll just cook my own steak on it’ ……..now I’m usually not a violent man, but when provoked been known to instill regret into the souls of the flippant. Don’t know if she was kidding around or what but she definitely now regrets saying that……way too much profanity for the forum so you’ll just have to use your imagination!
Fat laden ribeyes are how I always christen a new grill but it‘ll be on the ‘back burner’ for a bit!
Wife says well you can cook me a steak, I just shook my head no and walked away and as I went around the corner I heard ‘well I’ll just cook my own steak on it’ ……..now I’m usually not a violent man, but when provoked been known to instill regret into the souls of the flippant. Don’t know if she was kidding around or what but she definitely now regrets saying that……way too much profanity for the forum so you’ll just have to use your imagination!
I made that recipe as "dessert" last night, and we LOVED the results. Thanks so much, it's a keeper!
TACO SEASONING
Went to make chicken tacos and discovered I was either low or completely out of some of the spices I usually use:
( https://foodess.com/chicken-taco-seasoning )
I did have a taco seasoning packet from Aldi, decent spice blend. Took 2 teaspoons of that and mixed into 1/4 cup of water until completely incorporated. After golden-browning a huge split chicken breast close to final internal temp I dumped the taco seasoning mixture into the pan. Flipped it every 30 seconds until it all liquid steamed off then put it aside to rest. Cut up into small pieces and reaction from family (as well as me) was it's then best taco chicken I've yet made. It tasted like it just came off an epic taco truck brazier. Will do again soon and see if I can repeat it. One downside, it really sticks to the pan.
Aside, I also use taco seasoning in our instant pot when we stew beef before the potatoes, carrots & onions added. After braising cut up chuck roast in the instant pot, deglaze with beef broth and add 1/4 (or more) packet of taco seasoning. When done it tastes like perfect roast beef and to my palate no hint of spice origin. This was an accidental discovery when trying to fast track beef for carne asada tacos and could not grill. End result was it needed way more taco seasoning to have an actual Mexican BBQ vibe. Tacos were good once cilantro and crema added but flavor Mexican-Lite. Instead I do this anytime we're doing conventional beef for stews & soups using the instant pot.
Went to make chicken tacos and discovered I was either low or completely out of some of the spices I usually use:
( https://foodess.com/chicken-taco-seasoning )
I did have a taco seasoning packet from Aldi, decent spice blend. Took 2 teaspoons of that and mixed into 1/4 cup of water until completely incorporated. After golden-browning a huge split chicken breast close to final internal temp I dumped the taco seasoning mixture into the pan. Flipped it every 30 seconds until it all liquid steamed off then put it aside to rest. Cut up into small pieces and reaction from family (as well as me) was it's then best taco chicken I've yet made. It tasted like it just came off an epic taco truck brazier. Will do again soon and see if I can repeat it. One downside, it really sticks to the pan.
Aside, I also use taco seasoning in our instant pot when we stew beef before the potatoes, carrots & onions added. After braising cut up chuck roast in the instant pot, deglaze with beef broth and add 1/4 (or more) packet of taco seasoning. When done it tastes like perfect roast beef and to my palate no hint of spice origin. This was an accidental discovery when trying to fast track beef for carne asada tacos and could not grill. End result was it needed way more taco seasoning to have an actual Mexican BBQ vibe. Tacos were good once cilantro and crema added but flavor Mexican-Lite. Instead I do this anytime we're doing conventional beef for stews & soups using the instant pot.
Been letting life get in the way the past few weeks and the cooking has been more just "fooding" than actually putting effort into. Did do a caserrole roasted chicken last week, also some chicken tacos.
Regarding pancakes, I dont eat them, but love to make them for the kids. Try whipping the egg whites into a meringue and folding it into the batter. You want to talk about fluffy! You can make them an inch (25mm) thick!
Not sure whats on the menu tonight yet, but I'll figure it out. Maybe spaghetti with garlic and anchovies. A favorite.
Regarding pancakes, I dont eat them, but love to make them for the kids. Try whipping the egg whites into a meringue and folding it into the batter. You want to talk about fluffy! You can make them an inch (25mm) thick!
Not sure whats on the menu tonight yet, but I'll figure it out. Maybe spaghetti with garlic and anchovies. A favorite.
I've never used chocolate in them before, but used to love cocoa in my pancakes, especially when I could still find Boysenberry syrup locally.
Nothing special tonight, just chunked up some smoked sausage, fried with cabbage, bell peppers, jalapeno, onion, shallots, seasonings and some COTC and a baked potato. Of course, garden fresh herbs of parsley, chives, thyme, rosemary, tarragon, and I think some cilantro was put in there, but I started on the cocktails and forgot everything. Lol!
Speaking of nothing special.....first 'solid' meal last night since the wisdom tooth surgery. Meatloaf, mashed taters n gravy, slightly overcooked zucchini......still had to mash up the meatloaf but nothing as satisfying as real food after two weeks of blended crap which BTW does not relay the flavor of the original content! 😝
Attachments
I rediscovered fresh tarragon recently. Even a little is great in a simple cheese omelette.
pfft...mostly eating standard Japanese food with some charcuterie... Pinot Noirs and Cabs. Wife is settling to her retired life so she's making dinner. Nowhere as adventurous as daughter and yours truly, but quite palatable and we are masters of Left Overs.
Just your standard run of the mill Chez nous. Like last night... small charcuterie, pam amb tomaquet (again?), roasted peppers and eggplant, olives, a nice Cobb Salad and a good bottle of Santa Ynez wine. Didn't take pictures... being a Friday we started with drinks.... She went with the CIn-Cin... I went with a Campari.
Made trip plans for the next trip to Cincinnati. Going through Dallas airport. Do you think they'll have reasonable BBQ for lunch? I mean, some good dry rub, no sickly, sweet sauce. Yuck...
Oh will be in the Old Country for the whole month of June. Might even make up to Andorra, we'll see.
It's gonna be some good eatin'... I'll have to back off on posting pictures over there because, well, the food there is simply... a scale above what we ourselves make.
I think tonite I'll start dinner with a Manhattan. She wants me to make a paella ( a simple one ), it's just for two. Maybe a bottle of champagne?
Life is tough, my SIT amps are giving me issues but Alephs and the kitchen are continuous sources of La Dolce Vita. ;-)
Just your standard run of the mill Chez nous. Like last night... small charcuterie, pam amb tomaquet (again?), roasted peppers and eggplant, olives, a nice Cobb Salad and a good bottle of Santa Ynez wine. Didn't take pictures... being a Friday we started with drinks.... She went with the CIn-Cin... I went with a Campari.
Made trip plans for the next trip to Cincinnati. Going through Dallas airport. Do you think they'll have reasonable BBQ for lunch? I mean, some good dry rub, no sickly, sweet sauce. Yuck...
Oh will be in the Old Country for the whole month of June. Might even make up to Andorra, we'll see.
It's gonna be some good eatin'... I'll have to back off on posting pictures over there because, well, the food there is simply... a scale above what we ourselves make.
I think tonite I'll start dinner with a Manhattan. She wants me to make a paella ( a simple one ), it's just for two. Maybe a bottle of champagne?
Life is tough, my SIT amps are giving me issues but Alephs and the kitchen are continuous sources of La Dolce Vita. ;-)
Last edited:
I will be getting the last of things for tomorrow night’s Cinco de Mayo tacos.
Salsa is made.
Guacamole coming up next.
The cheese will be aged cheddar.
The lettuce, Romaine
Beef will be store bought, medium grind as I have no home brew at the moment.
Meat seasoning is undetermined as Mrs. Weldon has an aversion to Cumin. It won’t vary too far from Tex-Mex anyway you slice it.
Making the taco however, does.
I always put the cheese down first on the warmed shell, to protect the hinge
Beef is next to further melt the cheese and glue the beef
Guac or beans is next (I don’t bother with both, one or the other).
Lettuce over that
Salsa to weigh down the lettuce
Any other assembly can lead to hinge malfunction
For those who don’t know, the hinge is the bottom of the shell. It is the cause of many hard shell failures.
Also, always warm your shells with the rounded side down and hinge up and don’t hang them or lay them flat.
Salsa is made.
Guacamole coming up next.
The cheese will be aged cheddar.
The lettuce, Romaine
Beef will be store bought, medium grind as I have no home brew at the moment.
Meat seasoning is undetermined as Mrs. Weldon has an aversion to Cumin. It won’t vary too far from Tex-Mex anyway you slice it.
Making the taco however, does.
I always put the cheese down first on the warmed shell, to protect the hinge
Beef is next to further melt the cheese and glue the beef
Guac or beans is next (I don’t bother with both, one or the other).
Lettuce over that
Salsa to weigh down the lettuce
Any other assembly can lead to hinge malfunction
For those who don’t know, the hinge is the bottom of the shell. It is the cause of many hard shell failures.
Also, always warm your shells with the rounded side down and hinge up and don’t hang them or lay them flat.
Last edited:
I haven't seen a hard shell taco for like eons.
Everything down here is soft tacos.
Preferably, double up on the small (about 5 inches) corn tortillas.