What did everyone cook today?
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Tex_77 your killing me. Im trying to loose a little of the holiday weight and your post definitely doesn’t make it easy. My stomach immediately started growling. I do my asparagus similar to yours. I like it roasted in the oven like that with fresh diced garlic and shredded Parm. I look forward to spring when they pop up again.
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Asparagus and spatchcocked chicken.
Also had arugula salad with feta, sliced almonds, and beets with balsamic. (No pic).“A smooth sea never made a skilled sailor.”
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Asparagus and spatchcocked chicken.
Also had arugula salad with feta, sliced almonds, and beets with balsamic. (No pic).Surg you were making me hungry until you included beets.
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Asparagus and spatchcocked chicken.
Also had arugula salad with feta, sliced almonds, and beets with balsamic. (No pic).Surg looks great. I love asparagus. In 5-6 months I can have fresh stuff out of the garden
hey vegetarians, my food poops on your food!
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kyle said in What did everyone cook today?:
Surg looks great. I love asparagus. In 5-6 months I can have fresh stuff out of the garden
I’ll be eating from mine hopefully next month.
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kyle said in What did everyone cook today?:
Surg looks great. I love asparagus. In 5-6 months I can have fresh stuff out of the garden
I’ll be eating from mine hopefully next month.
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mrobisr mine is under 2 feet of snow right now, so yes, i’m jealous. store bought is ok, but hard to beat fresh
kyle you are right the fresh is so good we eat a lot of it right after cutting it. That is why I said hopefully because last Feb’s artic blast pushed mine back a couple of weeks and my experience says we will have another instance this year.
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Asparagus and spatchcocked chicken.
Also had arugula salad with feta, sliced almonds, and beets with balsamic. (No pic).Surg it looks great and sounds healthy.
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Asparagus and spatchcocked chicken.
Also had arugula salad with feta, sliced almonds, and beets with balsamic. (No pic). -
Asparagus and spatchcocked chicken.
Also had arugula salad with feta, sliced almonds, and beets with balsamic. (No pic).Surg that looks great
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kyle When I was young I used to go with my dad and cut asparagus right out of the ditch on a back road. Can’t remember where it was but I remember him telling me not to tell anyone where we got it.
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kyle When I was young I used to go with my dad and cut asparagus right out of the ditch on a back road. Can’t remember where it was but I remember him telling me not to tell anyone where we got it.
bocephus I would love to find a spot like that.
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kyle I’m with you. Don’t plan on any fresh asparagus for 6 months, them about founder on it!
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kyle When I was young I used to go with my dad and cut asparagus right out of the ditch on a back road. Can’t remember where it was but I remember him telling me not to tell anyone where we got it.
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It was a nice and quiet New Year’s Eve that started out with a pound of raw Jumbo Shrimp that were prepared in shrimp stock and then served cold (as shrimp cocktail) [before I could get a pic, they were gone in mid afternoon]. Then, onto the 5 lb prime cut ribeye roast I obtained from a local butcher I frequent when in a northern Atlanta suburb. Seasoned it with Excalibur steak and roast rub. Then, reverse seared it to 129 in the oven at 225 degrees. Seared it in a CI pan. Yep, it was a good and quiet dinner. [BTW: I will be purchasing more of the Excalibur Steak and Roast rub and the Garlic/Butter seasoning used for the fresh broccoli. As both were secretly stolen from me. ]
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Dr_Pain it is great to here from you I don’t no what was wrong but it didn’t sound like fun I would like to thank your wife and chef for posting your adress so I could send you a card I really missed not seeing your post and the food you cooked I am very thankful to callthis community friends it is better than just a group thanks for coming back
gus4416 said in What did everyone cook today?:
Dr_Pain it is great to here from you I don’t no what was wrong but it didn’t sound like fun I would like to thank your wife and chef for posting your adress so I could send you a card I really missed not seeing your post and the food you cooked I am very thankful to callthis community friends it is better than just a group thanks for coming back
I appreciate you man! Since I have a lot of interest, I will more than likely post the “saga” of what happened to me. The title of the novela will be “When routine becomes not so routine”
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It was a nice and quiet New Year’s Eve that started out with a pound of raw Jumbo Shrimp that were prepared in shrimp stock and then served cold (as shrimp cocktail) [before I could get a pic, they were gone in mid afternoon]. Then, onto the 5 lb prime cut ribeye roast I obtained from a local butcher I frequent when in a northern Atlanta suburb. Seasoned it with Excalibur steak and roast rub. Then, reverse seared it to 129 in the oven at 225 degrees. Seared it in a CI pan. Yep, it was a good and quiet dinner. [BTW: I will be purchasing more of the Excalibur Steak and Roast rub and the Garlic/Butter seasoning used for the fresh broccoli. As both were secretly stolen from me. ]
zbigjeff Shrimp are gone at my home in the same way that you described. That Prime Rib looks super delicious. Did you make a “jus” for it?? I am wondering how the Excalibur seasoning faired in the au jus!?
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It was a nice and quiet New Year’s Eve that started out with a pound of raw Jumbo Shrimp that were prepared in shrimp stock and then served cold (as shrimp cocktail) [before I could get a pic, they were gone in mid afternoon]. Then, onto the 5 lb prime cut ribeye roast I obtained from a local butcher I frequent when in a northern Atlanta suburb. Seasoned it with Excalibur steak and roast rub. Then, reverse seared it to 129 in the oven at 225 degrees. Seared it in a CI pan. Yep, it was a good and quiet dinner. [BTW: I will be purchasing more of the Excalibur Steak and Roast rub and the Garlic/Butter seasoning used for the fresh broccoli. As both were secretly stolen from me. ]
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It was a nice and quiet New Year’s Eve that started out with a pound of raw Jumbo Shrimp that were prepared in shrimp stock and then served cold (as shrimp cocktail) [before I could get a pic, they were gone in mid afternoon]. Then, onto the 5 lb prime cut ribeye roast I obtained from a local butcher I frequent when in a northern Atlanta suburb. Seasoned it with Excalibur steak and roast rub. Then, reverse seared it to 129 in the oven at 225 degrees. Seared it in a CI pan. Yep, it was a good and quiet dinner. [BTW: I will be purchasing more of the Excalibur Steak and Roast rub and the Garlic/Butter seasoning used for the fresh broccoli. As both were secretly stolen from me. ]
zbigjeff mercy that looks terrific
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bocephus my uncle was like that with his morel mushrooms. He died with the secret. Kinda too bad
kyle I have a brother in law that hunts mushrooms, he has found chicken of the woods and hen of the woods, they are both very good.
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