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Maggie’s THE "NOM NOM NOM" THREAD
- Thread starter 1J04
- Start date
Obviously a tad more than a tablespoon...and isn't necessarily added into the recipe...
So I don't have any food pics, though I do have one of my very classy lady and myself as we were finishing up a dinner worth me writing about.
So we have been dating for several months and don't have a lot of time to just the two of us with both of us having kids. This weekend they were all at their other parents and I made plans to take the little lady out for dinner. I made reservations and a couple days before let her know I had made some plans and she should start thinking about something nice to wear.
The restaurant was a surprise (she wanted it that way) and she was pleasantly surprised when we pulled up to Morton's here in Denver. Our table was a little late being ready, so we grabbed a glass of wine in the bar. Once seated, we talked wine and I told her I had seen a Napa Cab flight I thought she might like as she loves them and she agreed and ordered it. We almost ordered a bottle of Stags Leap Artemis and she wanted to go with what I had thought she would love (turns out I was right, she did)
We started with prosciutto wrapped mozzarella and tomato broiled to put a light crisp on the prosciutto and then drizzled in a balsamic reduction. They were so great I almost ordered another!
I had also seen on the menu online one of their specials of a 6 oz filet, with grilled shrimp and bacon wrapped scallops that I thought she would love. She did order it and it was perfect according to her.
I had a filet oscar and a couple glasses of different wines that were so delicious.
It was all topped off with shared creme brûlée that was absolute perfection.
It was a special night with a lady I can't imagine I am blessed to be with.
So we have been dating for several months and don't have a lot of time to just the two of us with both of us having kids. This weekend they were all at their other parents and I made plans to take the little lady out for dinner. I made reservations and a couple days before let her know I had made some plans and she should start thinking about something nice to wear.
The restaurant was a surprise (she wanted it that way) and she was pleasantly surprised when we pulled up to Morton's here in Denver. Our table was a little late being ready, so we grabbed a glass of wine in the bar. Once seated, we talked wine and I told her I had seen a Napa Cab flight I thought she might like as she loves them and she agreed and ordered it. We almost ordered a bottle of Stags Leap Artemis and she wanted to go with what I had thought she would love (turns out I was right, she did)
We started with prosciutto wrapped mozzarella and tomato broiled to put a light crisp on the prosciutto and then drizzled in a balsamic reduction. They were so great I almost ordered another!
I had also seen on the menu online one of their specials of a 6 oz filet, with grilled shrimp and bacon wrapped scallops that I thought she would love. She did order it and it was perfect according to her.
I had a filet oscar and a couple glasses of different wines that were so delicious.
It was all topped off with shared creme brûlée that was absolute perfection.
It was a special night with a lady I can't imagine I am blessed to be with.
So, this morning she sidles up to me and says, "Honey, I screwed up. I bought you a steak that looked good and completely forgot about it. Yesterday was its use-by date. Do you think it's still any good?"
Damn, I've put on 8 lbs since I started following this thread! 
James,
The pic won't cooperate so's I can get a good look at 'em.
Looks like some mangrove snapper, maybe yellow tail?
Give us some details man.
Caught a bunch of undersized mangos over at Apollo beach on Monday just south of the power plant. Snagged them between docks along the mangrove lines.
I was trying for snook/reds, but the little bastidges wouldn't leave my shrimp alone.
I left there when the winds kicked up to 20+mph.
Took 8 or 10 waves over the bow of my Tailfisher just getting out of the channel.
Made a dash for the kitchen and just ran it through there all the way to Bullfrog cr. Idling wasn't an option.
One of the guys I work with has a BBQ food truck, so I had him smoke me a brisket and a pork butt last night. Pick it up today after work
Well, took a while but I snagged up a bottle of the Stag's Leap Artemis that Moses the Tank had recommended way back in December. I had found some then and when I had time to order later that day they were out.
I will get a pic up soon.
More pics in a few weeks when we make something delicious and drink the bottle.
I will get a pic up soon.
More pics in a few weeks when we make something delicious and drink the bottle.
Great post. I not only enjoyed the description and narrative regarding the food, but liked the fact that you both dressed up properly for an evening out. Class seems to be lost in this day and age. Nicely done.
Dinner tonight: Braised Pork Chops with Carrots, Onions, and Celery
Ingredients:
4-5 meaty bone-in pork chops
4 tbsp vegetable oil
1 large onion, chopped
2-3 carrots, sliced in coins
2 ribs celery, chopped
1 small tomato, chopped
2-4 cloves of garlic, chopped
1/2 cup chicken broth
8 oz. dry white wine
1 tbsp Dijon mustard
1 tbsp cider vinegar
3 tbsp light brown sugar
1 tbsp Worcestershire sauce
black pepper
adobo seasoning
Steps:
Ingredients:
4-5 meaty bone-in pork chops
4 tbsp vegetable oil
1 large onion, chopped
2-3 carrots, sliced in coins
2 ribs celery, chopped
1 small tomato, chopped
2-4 cloves of garlic, chopped
1/2 cup chicken broth
8 oz. dry white wine
1 tbsp Dijon mustard
1 tbsp cider vinegar
3 tbsp light brown sugar
1 tbsp Worcestershire sauce
black pepper
adobo seasoning
Steps:
- Season chops with black pepper and adobo
- Brown chops lightly in oiled heavy skillet/Dutch oven on medium-high (with tight-fitting lid for braise)
- Reserve chops to plate once browned
- Lower heat to medium and begin to sauté onions. As they soften and begin to color, add in garlic, then carrots, followed by celery, and finally the tomato, approximately 5 minutes
- Bring heat back up and deglaze pan with white wine, scraping up browned pork bits and reducing wine
- Combine and mix chicken broth, Dijon mustard, cider vinegar, light brown sugar, and Worcestershire sauce
- Return pork chops and any run-off juices to pan. Take care to settle them in and around the vegetables in an even mix.
- Cover chops and vegetables with slurry from step no. 6
- Tightly lid and drop heat to low for 45-60 minutes, checking every 15 minutes and redistributing chops in braise
- Serve over mashed potatoes or rice
Today I took a pork loin, made some longitudinal cuts, the first down the middle stopping an inch from each end. Then a cut into each "half", none of them full thickness.
In the mortar and pestle I put 6-7 cloves of garlic, about 1/4 cup fresh rosemary, and a tbsp each of kosher sea salt and fresh ground black pepper. After well mixed, added some EVOO and made a paste. About half was spread on those inside cuts, then it was tied back together with butcher string and the rest rubbed on the outside. I wrapped in plastic wrap and refrigerated for 4.5 hrs. Took it out to come to room temp for 40 min or so and got the grill set up for indirect grilling at 325 with a drip pan to save the mess. Cooked for 90 min (couldnt find my meat thermometer, may have lost it in the divorce) and let it rest for about 10 min and sliced it up to serve.
Plated with a wild mushroom and herb couscous and a variety of fresh veggies.
Only improvement is I believe I would do next time is to pull off the grill at 155 which I believe was before 90 min and the meat may have been a bit juicier, though it was pretty moist and tender. Also could let it rest a full 15 since it is a larger roast.
Tomorrow is venison steak, rosemary and garlic roasted potatoes, and grilled asparagus for my daughters 6th birthday. She gets to choose and thats what she wants!
I will edit with pics in a couple days after my family has gone home.
Veer, looks amazing! Will have to cook that up sometime soon.
In the mortar and pestle I put 6-7 cloves of garlic, about 1/4 cup fresh rosemary, and a tbsp each of kosher sea salt and fresh ground black pepper. After well mixed, added some EVOO and made a paste. About half was spread on those inside cuts, then it was tied back together with butcher string and the rest rubbed on the outside. I wrapped in plastic wrap and refrigerated for 4.5 hrs. Took it out to come to room temp for 40 min or so and got the grill set up for indirect grilling at 325 with a drip pan to save the mess. Cooked for 90 min (couldnt find my meat thermometer, may have lost it in the divorce) and let it rest for about 10 min and sliced it up to serve.
Plated with a wild mushroom and herb couscous and a variety of fresh veggies.
Only improvement is I believe I would do next time is to pull off the grill at 155 which I believe was before 90 min and the meat may have been a bit juicier, though it was pretty moist and tender. Also could let it rest a full 15 since it is a larger roast.
Tomorrow is venison steak, rosemary and garlic roasted potatoes, and grilled asparagus for my daughters 6th birthday. She gets to choose and thats what she wants!
I will edit with pics in a couple days after my family has gone home.
Veer, looks amazing! Will have to cook that up sometime soon.
Dinner tonight: Braised Pork Chops with Carrots, Onions, and Celery
Ingredients:
4-5 meaty bone-in pork chops
4 tbsp vegetable oil
1 large onion, chopped
2-3 carrots, sliced in coins
2 ribs celery, chopped
1 small tomato, chopped
2-4 cloves of garlic, chopped
1/2 cup chicken broth
8 oz. dry white wine
1 tbsp Dijon mustard
1 tbsp cider vinegar
3 tbsp light brown sugar
1 tbsp Worcestershire sauce
black pepper
adobo seasoning
Steps:
- Season chops with black pepper and adobo
- Brown chops lightly in oiled heavy skillet/Dutch oven on medium-high (with tight-fitting lid for braise)
- Reserve chops to plate once browned
- Lower heat to medium and begin to sauté onions. As they soften and begin to color, add in garlic, then carrots, followed by celery, and finally the tomato, approximately 5 minutes
- Bring heat back up and deglaze pan with white wine, scraping up browned pork bits and reducing wine
- Combine and mix chicken broth, Dijon mustard, cider vinegar, light brown sugar, and Worcestershire sauce
- Return pork chops and any run-off juices to pan. Take care to settle them in and around the vegetables in an even mix.
- Cover chops and vegetables with slurry from step no. 6
- Tightly lid and drop heat to low for 45-60 minutes, checking every 15 minutes and redistributing chops in braise
- Serve over mashed potatoes or rice
Looks awesome Brother Veer. Thanks for putting that together. Gonna have to do a version of that. You need one of these though, don't you?
Looks awesome Brother Veer. Thanks for putting that together. Gonna have to do a version of that. You need one of these though, don't you?
View attachment 6880740
Only if it's titanium. I'm tacticool like that.
Nope. It's pretty much run of the mill cheap ass plastic that 'they' like to use for just about everything BUT a spork.
Nope. It's pretty much run of the mill cheap ass plastic that 'they' like to use for just about everything BUT a spork.
View attachment 6880763
Where'd ya find Mr. B ? He looks brand new, squeaky clean. Bathe with him ?
I hope he didn’t reside in a cavity.He's kinda the "Mascot" after being found during a Strip Search. He's been through Hell.
View attachment 6880777
Yeah, I'm hopin' they at least threw it in the dishwasher for one lap anyway...........
TEXAS TURKEY RECIPEI thought this sounded good! Here is a turkey recipe that also includes the use of popcorn as a stuffing ingredient -- imagine that. When I found this recipe, I thought it was perfect for people like me, who just are not sure how to tell when turkey is thoroughly cooked, but not dried out. Givethis a try. Turkey Recipe8 - 15 lb. turkey 1 cup melted butter 1 cup stuffing (Pepperidge Farm is Good) 1 cup un-popped popcorn (ORVILLE REDENBACHER'S LOW FAT IS BEST)Salt/pepper to taste Preheat oven to 350 degrees. Brush turkey well with melted butter, salt, and pepper. Fill cavity with stuffing and popcorn. Place in baking pan making sure the neck end is toward the front of the oven, not the back. After about 4 hours listen for the popping sounds. When the turkey's butt blows the oven door open and the bird flies acrossthe room,.... it's done.
He's kinda the "Mascot" after being found during a Strip Search. He's been through Hell.
View attachment 6880777
My new mascot showed yesterday.
Run, Mr. Bill, run!
Running around yesterday, after the 1st inspection on the new house, we had a pub lunch on the way back.
I had the "Smacko" ...
We split "angry fries," done up in chopped up chorizos, jalapeños, and a spicy cheddar sauce.
She did a chicken BLT with aioli on sourdough, in the background. Pickle chips came with.
I had the "Smacko" ...
We split "angry fries," done up in chopped up chorizos, jalapeños, and a spicy cheddar sauce.
She did a chicken BLT with aioli on sourdough, in the background. Pickle chips came with.
My new mascot showed yesterday.
Run, Mr. Bill, run!
Looks like it has more sharp edges than Mr. B. Although, now that I think about it, I'm a bit concerned about how Mr. B's edges got so smooth.
J ? Any ideas ?
Looks like it has more sharp edges than Mr. B. Although, now that I think about it, I'm a bit concerned about how Mr. B's edges got so smooth.
J ? Any ideas ?
Answering the musical question ...
So my pops flew up for a visit in the great PNW from Colorado springs. I have been making good use of my smoker this winter with multiple pulled porks and briskets. He has heard about all of it, and become curious of running a smoker himself. I decided ill do another brisket while he was here.
We decided to warm up by making some bone in ribeyes first.
Disclaimer: i am by no means a pit boss. So i apologize for any atrocities your about to witness.
Pre rub weighs in at 19#'s (thanks costco)
The rub i make is a blend of brown sugar, bourbon barrel pepper (if you havent tried this, go to amazon and buy a bag. Its life changing), salt, smoked paprika, and cayene.
Half way
And for drinks we are making my scratch margaritas
Stand by for updates
We decided to warm up by making some bone in ribeyes first.
Disclaimer: i am by no means a pit boss. So i apologize for any atrocities your about to witness.
Pre rub weighs in at 19#'s (thanks costco)
The rub i make is a blend of brown sugar, bourbon barrel pepper (if you havent tried this, go to amazon and buy a bag. Its life changing), salt, smoked paprika, and cayene.
Half way
And for drinks we are making my scratch margaritas
Stand by for updates
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Damn. This is gonna be a slutty 14-hour tease, isn't it?
Dont act like you dont like a little punishment.
Oh Yeah, almost forgot bout the finished product from the other night.
OK already.... it's been eleventy-bazillion hours ago since you started this.
After Action Report!!!! How'd it go? How'd it go? How'd it go? How'd it go?
(Where's my ADHD meds?
)OK already.... it's been eleventy-bazillion hours ago since you started this.
After Action Report!!!! How'd it go? How'd it go? How'd it go? How'd it go?
(Where's my ADHD meds?
^ this
Sorry to keep yall waiting. Got into the margaritas myself. Turned out great by my standards.
I do a 3 hr rest when smoking. Put the meat in a cooler and cover with old towels. I don't know if it helps the meat, but does wonders for me after lighting the smoker at 3am and cracking the first beer not long after sun up.
