What did everyone cook today?
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So, this was my dinner last night. Argentinian Shrimp seasoned with |Captain-s-Bay from Excalibur and then the Buttery Garlic was in the melted butter for dipping. If any of you haven’t had Argentinian Shrimp I highly recommend them! They are a little sweeter than normal shrimp and have a texture closer to lobster tail than normal shrimp. Very very good
Jonathon Great Job Jonathon! Yes, the Reds are a good choice.
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Jonathon Great Job Jonathon! Yes, the Reds are a good choice.
More egg bites.
Had a hankerin for these this morning.
Love the instant pot
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Not sure if this is something seen outside New Orleans, but at every po’boy shop and seafood joint typically has them. A must in the Italian communities.
Stuffed Artichokes.
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Not sure if this is something seen outside New Orleans, but at every po’boy shop and seafood joint typically has them. A must in the Italian communities.
Stuffed Artichokes.
Chef Deeeeelicious!
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Not sure if this is something seen outside New Orleans, but at every po’boy shop and seafood joint typically has them. A must in the Italian communities.
Stuffed Artichokes.
Chef looks great!
“You never really die until you end up on the wall at a Cracker Barrel”
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I was inspired to do steak by zbigjeff and hit up one of our local grocery stores Meijers, for $5.99 lb Porterhouses. I did the reverse sear and man oh man were they awesome. I pulled them at 115 and seared them to medium/rare.
“You never really die until you end up on the wall at a Cracker Barrel”
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I was inspired to do steak by zbigjeff and hit up one of our local grocery stores Meijers, for $5.99 lb Porterhouses. I did the reverse sear and man oh man were they awesome. I pulled them at 115 and seared them to medium/rare.
GWG8541 Wow, what a find. I always enjoyed shopping at Miejer’s when on assignment up that way & they seemed to have an excellent, old style meat department that I enjoyed. That is where I keep thinking I saw Walleye sold in a market & I was shocked. I did not realize that was possible.
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I was inspired to do steak by zbigjeff and hit up one of our local grocery stores Meijers, for $5.99 lb Porterhouses. I did the reverse sear and man oh man were they awesome. I pulled them at 115 and seared them to medium/rare.
GWG8541 Yea buddy. Lookin’ delish. I’m thinking that 115 is also a better temp to pull. NICE sear.
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Tuscan Shrimp Pasta
JonathonIsaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 Ah, beautiful & tasty too I’ll Bet.
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Tex_77 that looks amazing!!!
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Tex_77 That is one good looking dish.
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GWG8541 Wow, what a find. I always enjoyed shopping at Miejer’s when on assignment up that way & they seemed to have an excellent, old style meat department that I enjoyed. That is where I keep thinking I saw Walleye sold in a market & I was shocked. I did not realize that was possible.
calldoctoday you were right, they used to have a full service meat and seafood counter at the one closest to me. At the beginning of COVID they shut down both and only did prepackaged items. When the meat counter reopened, they kept the seafood prepackaged. Bummed me out. They still occasionally have walleye, but it is vacuum packed. Meijer is a Michigan chain. Im sure walleye was a staple when they started.
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Tex_77 I filled up on a Porterhouse tonight, but that still makes me hungry.
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calldoctoday you were right, they used to have a full service meat and seafood counter at the one closest to me. At the beginning of COVID they shut down both and only did prepackaged items. When the meat counter reopened, they kept the seafood prepackaged. Bummed me out. They still occasionally have walleye, but it is vacuum packed. Meijer is a Michigan chain. Im sure walleye was a staple when they started.
GWG8541 Don’t get me started, I have lots of work to do tonight. That walleye that I recall was definitely not vacuum packed & they had lots of it. The real loss is the butcher’s counter though. However, you still got some awfully good looking Porterhouses, have a bite for me!
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gChart Looks pretty darn good to me. Fancy aint always right, but would love to try some of those brats.
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gChart I haven’t eaten anything yet today and that instantly made my stomach growl!
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gChart We had brats and Hebrew National wieners last night. Nothing wrong with yours or what we had with a bit of Legent bourbon. Way better than 95% of the restaurants out there.
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gChart said in What did everyone cook today?:
Nothing fancy, just some venison/pork Jerry’s brats in collagen.
Those look great and I like the platter!
How would you compare the Jerry’s Brat seasoning against Blue Ribbon Brat seasoning?
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