What are you having for dinner?

Life is not all fish ..

A little (turkey) sweet Italian sausage sketti with onion, red pepper, mushrooms for Sunday lunch.

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Hmmmm, the stalemate of "I don't know? What do you want?"








Picture in the post above for reference.
 
Renee put some chicken breast strips in the pan to saute...she said add something to it (thinking spinkle on some ms dash or something).

This is what it turned into...i kept finding stuff in the fridge...spring onions, vidalia onion, red and green pepper, garlic, diced tomato, mushrooms...and some ms dash onion & herb.

Rice, brussel sprouts and lima beans to accompany.
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kaiser715 said:
Like clockwork, Friday again....

Flounder, spring onions, onion&herb spice, fresh lemon...
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@kaiser715 - you inspired me with your flounder posts. Saturday night I cooked some flounder on my pellet grill. I cooked them in a 13” x 9” Pyrex with a garlic lemon butter sauce. Easy & delicious! Not sure I would have tried to cook that if it wasn’t for your posts. Sorry, no pics.
 
tlucier said:
@kaiser715 - you inspired me with your flounder posts. Saturday night I cooked some flounder on my pellet grill. I cooked them in a 13” x 9” Pyrex with a garlic lemon butter sauce. Easy & delicious! Not sure I would have tried to cook that if it wasn’t for your posts. Sorry, no pics.
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I was surprised at the difference it made covering the filet with lemon slices. It was almost like the meat was steamed instead of baked. Very nice texture and flavor. According to the recipe I read, but I forgot to do it, you are supposed to pull the lemon slices off when there are only a couple of minutes left, and put them straight on the grill on direct heat, then put them back on the fish to serve. I'll try that next time.

We are lucky that we have a nice fish market near the house. They are open Thursday thru Sunday (or when they run out). Start of fresh on Thursday afternoon, and get another load in from the coast on Saturday. Seaview Crab Company
 
tlucier said:
It all looks delicious! How did you cook that roast?
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I dropped it in the sous vide bath for 4 hours at 137 degrees with garlic, steak seasonings, worcestershire, and red wine. Then poured the contents of the bag into a roasting pan and added a cup of beef stock. I basted the roast with some melted butter and I finished it in the oven at 425 degrees for 30 minutes to brown it. The liquids made a nice gravy with one teaspoon of corn starch added and whisked in a sauce pan.
 
Friday came early. Flounder, done in the oven this time 425 for about 12 minutes.

Brussel sprouts in the frypan and some sort of microwave southwest veggies.
 

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