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WFDT
Posted on 5/17/16 at 6:14 pm
Posted on 5/17/16 at 6:14 pm
Johnny's...large Sweep, large pepp & fish.
12
Posted on 5/17/16 at 6:15 pm to OTIS2
She made a Pinterest chicken dish. I'm pondering a brisk jog after while.
Posted on 5/17/16 at 6:29 pm to 4LSU2
quote:
4LSU2
quote:
I'm pondering a brisk jog after while.
Somebody notify Chicken the Pirate's account has been hacked.
Posted on 5/17/16 at 6:33 pm to OTIS2
Posted on 5/17/16 at 6:33 pm to OTIS2
Grilled burgers and tater tots, lots of Parish brews
Posted on 5/17/16 at 6:39 pm to OTIS2
Red beans & rice with garlic bread.
Posted on 5/17/16 at 6:47 pm to OTIS2
Bought some cooked shrimp from Costco that came with cocktail sauce and lemon, but I'm using the shrimp in a salad. Butter lettuce, arugula, mushrooms, red onion, shrimp.
Posted on 5/17/16 at 6:48 pm to OTIS2
quote:
Somebody notify Chicken the Pirate's account has been hacked.
Fact.
Grilled chicken yesterday for chicken tacos tonite. Wife said they werent very good... youngest and I wont b home till about 7:30. Considering stoppin somewhere
Posted on 5/17/16 at 6:49 pm to OTIS2
About to throw some burgers on the grill. Also trying these crispy cheesy mashed potato bites that I found in the frozen food section.
Posted on 5/17/16 at 6:49 pm to OTIS2
I wanna see booty pirate briskly joggin' by. I'll be eatin' my Barbie Q dead pig sammich and watching the tigers from my big boy recliner.
Posted on 5/17/16 at 6:54 pm to OTIS2
I just posted this in the recipe thread...
Made a bacon wrapped pork tenderloin tonight and it was incredible. It was one of the juiciest, most delicious pork tenderloins I think I have ever had. The best thing about it is how simple it was to make.
LINK
INGREDIENTS
8 to 10 slices of streaky bacon, long enough to wrap around the pork 1½ times.
1lb / 500g pork tenderloin, at room temperature
Salt and pepper
1 tbsp olive oil
2 tbsp honey (or maple syrup - I prefer honey because it is thicker which creates a better glaze)
INSTRUCTIONS
Preheat oven to 180C/350F (fan forced) / 200C/390F (conventional oven)
Lay the bacon next to each other on a cutting board, slightly overlapping. The width of the bacon should be enough to wrap the length of the pork.
Season the pork with salt and pepper. Tuck the thin end under so the length of the pork is roughly the same thickness.
Heat the oil in an oven proof skillet over high heat.
Sear the pork on all sides until nicely browned.
Place pork on the bacon. Use a knife to help keep the bacon together and roll the pork up, finishing with the seam side down.
Use the knife to transfer back into the skillet. Drizzle over honey and brush all over.
Roast for 25 to 30 minutes, basting once or twice with the pan juices, mopping up plenty of the honey pooled at the base of the pork.
Remove from oven and baste again. Let it rest for 5 minutes. Baste once more just before serving.
To serve, cut into thick slices.
Made a bacon wrapped pork tenderloin tonight and it was incredible. It was one of the juiciest, most delicious pork tenderloins I think I have ever had. The best thing about it is how simple it was to make.
LINK
INGREDIENTS
8 to 10 slices of streaky bacon, long enough to wrap around the pork 1½ times.
1lb / 500g pork tenderloin, at room temperature
Salt and pepper
1 tbsp olive oil
2 tbsp honey (or maple syrup - I prefer honey because it is thicker which creates a better glaze)
INSTRUCTIONS
Preheat oven to 180C/350F (fan forced) / 200C/390F (conventional oven)
Lay the bacon next to each other on a cutting board, slightly overlapping. The width of the bacon should be enough to wrap the length of the pork.
Season the pork with salt and pepper. Tuck the thin end under so the length of the pork is roughly the same thickness.
Heat the oil in an oven proof skillet over high heat.
Sear the pork on all sides until nicely browned.
Place pork on the bacon. Use a knife to help keep the bacon together and roll the pork up, finishing with the seam side down.
Use the knife to transfer back into the skillet. Drizzle over honey and brush all over.
Roast for 25 to 30 minutes, basting once or twice with the pan juices, mopping up plenty of the honey pooled at the base of the pork.
Remove from oven and baste again. Let it rest for 5 minutes. Baste once more just before serving.
To serve, cut into thick slices.
Posted on 5/17/16 at 7:24 pm to muttenstein
Going to a couple of graduation parties soon so I'll snack on part food. Then I'm coming home, drinking heavily, and listening to some Guy Clark (RIP). I'll post my drunken dinner if I remember
Posted on 5/17/16 at 7:31 pm to OTIS2
Pops wanted outback
10oz sirloin
salad
veggies
10oz sirloin
salad
veggies
Posted on 5/17/16 at 7:37 pm to Lazy But Talented
Veggie sushi
Posted on 5/17/16 at 7:45 pm to OTIS2
My momma cooked beef stew and sent some over for us
Posted on 5/17/16 at 7:56 pm to malvin
Matt and Naddie's tonight ..
Posted on 5/17/16 at 7:56 pm to OTIS2
Mexican breakfast bowl with some left over grilled pork sausage. hit the spot
Posted on 5/17/16 at 8:24 pm to OTIS2
Spaghetti and pinot
Posted on 5/17/16 at 8:39 pm to OTIS2
Made fresh spring rolls with shrimp.
First time to make them and turned out surprisingly well. I feel like next time they'll be the bomb.com
First time to make them and turned out surprisingly well. I feel like next time they'll be the bomb.com
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