What did everyone cook today?
-
Happy Cinco de Mayo everyone. I used chopped smoked brisket to make tacos. They were simple, but tasty. The fresh cilantro and lime really boosted it up.
-
Tex_77
Yummmmmmm! Very Nice -
A little something for Cinco De Mayo, using leftovers. Nice crispy Carnitas, AKA slow smoked shredded pork (Boston Butt) from the day before, but converted to Carnitas in the wok, Home made refried beans from yesterdays BBQ Beans (they only get better), Yesterday’s Slaw from the garden instead of lettuce (the flavor has now melded). Now you have the basis for some tasty tostadas & soft tacos. Just wash it down with a little Spanada. Now that’s Cinco De Mayo! -
A little something for Cinco De Mayo, using leftovers. Nice crispy Carnitas, AKA slow smoked shredded pork (Boston Butt) from the day before, but converted to Carnitas in the wok, Home made refried beans from yesterdays BBQ Beans (they only get better), Yesterday’s Slaw from the garden instead of lettuce (the flavor has now melded). Now you have the basis for some tasty tostadas & soft tacos. Just wash it down with a little Spanada. Now that’s Cinco De Mayo!
-
A little something for Cinco De Mayo, using leftovers. Nice crispy Carnitas, AKA slow smoked shredded pork (Boston Butt) from the day before, but converted to Carnitas in the wok, Home made refried beans from yesterdays BBQ Beans (they only get better), Yesterday’s Slaw from the garden instead of lettuce (the flavor has now melded). Now you have the basis for some tasty tostadas & soft tacos. Just wash it down with a little Spanada. Now that’s Cinco De Mayo!
I picked up a skinless salmon filet and blackened it with an herb butter. Served with asparagus fresh from the garden, that I roasted with parmesan and garlic, drizzled with a brown butter. (Sorry, no bacon) The corn is one of my frozen bags from the garden last year. I marinated and smoked the remaining pieces of salmon.
“You never really die until you end up on the wall at a Cracker Barrel”
-
I picked up a skinless salmon filet and blackened it with an herb butter. Served with asparagus fresh from the garden, that I roasted with parmesan and garlic, drizzled with a brown butter. (Sorry, no bacon) The corn is one of my frozen bags from the garden last year. I marinated and smoked the remaining pieces of salmon.
GWG8541 Now, that’s what you call a HEALTHY Fish Dinner!
-
A little something for Cinco De Mayo, using leftovers. Nice crispy Carnitas, AKA slow smoked shredded pork (Boston Butt) from the day before, but converted to Carnitas in the wok, Home made refried beans from yesterdays BBQ Beans (they only get better), Yesterday’s Slaw from the garden instead of lettuce (the flavor has now melded). Now you have the basis for some tasty tostadas & soft tacos. Just wash it down with a little Spanada. Now that’s Cinco De Mayo!
calldoctoday Great presentation. Makes me want to squirt a little sriracha sauce on the finished product . Great meal
-
I picked up a skinless salmon filet and blackened it with an herb butter. Served with asparagus fresh from the garden, that I roasted with parmesan and garlic, drizzled with a brown butter. (Sorry, no bacon) The corn is one of my frozen bags from the garden last year. I marinated and smoked the remaining pieces of salmon.
GWG8541 looks good. Reminds me of East coast fish fry. W/4 sides and buttered rye.
-
calldoctoday Great presentation. Makes me want to squirt a little sriracha sauce on the finished product . Great meal
JoeB Thank you, it was delicious & cheap, since I spent all the money for the meal the day before. I just about like that better than the real BBQ some days.
-
GWG8541 Now, that’s what you call a HEALTHY Fish Dinner!
calldoctoday just add potato salad, Mac and cheese, coleslaw, pork&beans, and of course a thick slice of hot buttered caraway covered rye bread. That’s a NY fish fry. Cheers
-
JoeB Thanks, no buttered rye, but a little rye whiskey after the meal. Now I have to figure out what to do with the smoked salmon tomorrow. There’s a lot of opinions to consider.
-
JoeB Thanks, no buttered rye, but a little rye whiskey after the meal. Now I have to figure out what to do with the smoked salmon tomorrow. There’s a lot of opinions to consider.
GWG8541 my decision would be a sunrise breakfast w/leftovers and a cold tall glass of Chablis romantically watching the sunrise knowing it’s 1700hrs somewhere. I Digress. Cheers
-
I picked up a skinless salmon filet and blackened it with an herb butter. Served with asparagus fresh from the garden, that I roasted with parmesan and garlic, drizzled with a brown butter. (Sorry, no bacon) The corn is one of my frozen bags from the garden last year. I marinated and smoked the remaining pieces of salmon.
-
calldoctoday just add potato salad, Mac and cheese, coleslaw, pork&beans, and of course a thick slice of hot buttered caraway covered rye bread. That’s a NY fish fry. Cheers
JoeB calldoctoday Someone better get a couple tissues in their hands to catch all of the dripping sarcasm. Keep it up.
-
JoeB calldoctoday Someone better get a couple tissues in their hands to catch all of the dripping sarcasm. Keep it up.
zbigjeff don’t really understand your post. Just a little slow today. Good to hear fm you
-
I picked up a skinless salmon filet and blackened it with an herb butter. Served with asparagus fresh from the garden, that I roasted with parmesan and garlic, drizzled with a brown butter. (Sorry, no bacon) The corn is one of my frozen bags from the garden last year. I marinated and smoked the remaining pieces of salmon.
GWG8541 Man that salmon looks great. Takes me back to my days living off the West Coast of British Columbia.
-
GWG8541 my decision would be a sunrise breakfast w/leftovers and a cold tall glass of Chablis romantically watching the sunrise knowing it’s 1700hrs somewhere. I Digress. Cheers
JoeB I don’t do wine, but a good Muscadine Moonshine would suffice.
-
GWG8541 Well done. Have made salmon many diff ways. But, never blackened and I don’t know why. Have done other “blackened” fare. The color is special. Congrats.
zbigjeff I just started doing the blacked earlier this year and after tasting it, wondered why I hadn’t done it before. I highly recommend it.
-
JoeB I was referring to your mac-n-cheese, smothered buttered toast comment. I thought you were picking on him for being calorie conscious. But, it was I who missed the last 3-4 words about it being a NY fish fry. Yep, I have to open both eyes next time and read something thoroughly. My mistake. You also have a good rest of your day. Going to visit some one of my girl buds and her husband and will be not on here until probably Sunday. Known her for 50 years. It will be a scotch and bourbon fest with them two.
-
A little something for Cinco De Mayo, using leftovers. Nice crispy Carnitas, AKA slow smoked shredded pork (Boston Butt) from the day before, but converted to Carnitas in the wok, Home made refried beans from yesterdays BBQ Beans (they only get better), Yesterday’s Slaw from the garden instead of lettuce (the flavor has now melded). Now you have the basis for some tasty tostadas & soft tacos. Just wash it down with a little Spanada. Now that’s Cinco De Mayo!
calldoctoday Man that looks good!
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
