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Started By
Message
wfdt
Posted on 12/16/12 at 4:23 pm
Posted on 12/16/12 at 4:23 pm
grilling some skirt steak chimichurri style(suggestion from Glass and since he hasnt failed us yet, gonna try it out)
roasting some brussel sprouts
wine
roasting some brussel sprouts
wine
20
Posted on 12/16/12 at 4:26 pm to Deactived
Just finished making stuffed bell peppers and corn maque chaux from the 1st page of the thread for the cookbook. Sippin some Grey Goose
Posted on 12/16/12 at 4:31 pm to Deactived
Leftover boudin and biscuits from breakfast.
Posted on 12/16/12 at 4:32 pm to Deactived
No dinner tonight, still full from lunch.
Posted on 12/16/12 at 4:35 pm to Deactived
We have 4 chicken breasts thawed out and have no clue what to do with them.
Posted on 12/16/12 at 4:37 pm to 4LSU2
I thawed out four chicken breast because the hubs requested chicken and dumplings so he is getting the lazy method. 
Posted on 12/16/12 at 4:39 pm to Deactived
Got some pork tenderloin marinating in the fridge right now. Gonna grill it a little later.
Making a tomato and cashew soubise for as the side dish. Probably do a salad as well.
Making a tomato and cashew soubise for as the side dish. Probably do a salad as well.
Posted on 12/16/12 at 4:40 pm to urinetrouble
quote:
tomato and cashew soubise
Recipe please
Posted on 12/16/12 at 4:44 pm to Deactived
quote:
steak chimichurri style(suggestion from Gla
It is so fricking good. Perfect for that cut.
Posted on 12/16/12 at 4:51 pm to glassman
you ever roast brussel sprouts?
from a few website recipes i was thinking something like this. cut off the ends and put in a bowl with olive oil, koscher salt, and some cracked black pepper to coat them. put on baking sheet in 350 degree oven for 30-40 minutes while shaking the tray every 5-10 minutes to even the browning.
sound about right or should i try something else?
from a few website recipes i was thinking something like this. cut off the ends and put in a bowl with olive oil, koscher salt, and some cracked black pepper to coat them. put on baking sheet in 350 degree oven for 30-40 minutes while shaking the tray every 5-10 minutes to even the browning.
sound about right or should i try something else?
Posted on 12/16/12 at 5:00 pm to Deactived
quote:
sound about right
Sure does. What recipe are you using for the chimichurri sauce?
Posted on 12/16/12 at 5:02 pm to glassman
i was at fresh market and they had skirt steak already prepared with the marinade. i figured it would be ok to use theirs cause they always use quality products.
Posted on 12/16/12 at 5:03 pm to Deactived
Gotcha. If you like it, next time make your own. It is really easy.
Posted on 12/16/12 at 5:05 pm to jmcs68
quote:
Recipe please
Got it out of Stephanie Izzard's cookbook. But it can be found online.
LINK
LINK
This is my second time doing it. It came out really well the first time. But my wife and I both agreed that it was too heavy on the salt. I'm doing a 1/2 tablespoon less this time and will see how that is.
Posted on 12/16/12 at 5:07 pm to glassman
yea i saw the ingredients online and it does look really easy. to be honest, i was just going to do the skirt steak my regular way when i saw the chimichurri steak in the marinated section and decided to get it.
Posted on 12/16/12 at 5:10 pm to Deactived
It is great as a condiment post cooking as well.
Posted on 12/16/12 at 5:11 pm to Deactived
spaghetti
Posted on 12/16/12 at 5:12 pm to Walt OReilly
Glassmans Grammys sherry braised chicken thighs
Posted on 12/16/12 at 5:14 pm to Lester Earl
I helped my mom bake 16 of my Grammy's coffee cakes today. Only recipe that is for family members only.
Posted on 12/16/12 at 5:14 pm to Deactived
The frozen crawfish finally thawed out and I made a great etouffee. Enough for dinner tomorrow. We don't have it very often because of high cholesterol.
Frozen turkey is still thawing. Might take another 3 days.
Made fresh chicken salad for sammiches. Lucy has been on that binge for a year now. I must make the best chicken salad in the world.
Frozen turkey is still thawing. Might take another 3 days.
Made fresh chicken salad for sammiches. Lucy has been on that binge for a year now. I must make the best chicken salad in the world.
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