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Tonight we grilled up some steaks. Had the world's largest salad to go with it.
Our large grill bit the dust. We bought a cheapo grill at the middle eastern grocer. We put it on the old grill for now. Works pretty darn good actually!
Tonight I made French dips. Slow cooked a good top round roast in the Dutch. I had to do some pretty good trimming on this one. It looked more like an untrimmed triangle tip but no biggy. Had some very good au jous simmer out.
Fresh bakery made sourdough baguette bread. The good stuff with the nice crunchy crust and the soft inside. Pulled on the thin sliced beef and tossed into my toaster oven on bake at 450 just for a few minutes.
Hotted up the au jous in my cast iron sauce pan. Very seldom do I use a microwave. Heating up cold coffee. But that's bout it. Lol, call me old fashioned. A microwave will just destroy flavor on things.
Texture, flavor all turn out better with conventional heat. And I'm just the kinda cook that takes the time even with something simple like French dip. My Lil' Bit is a picky eater. I've spoiled her. That's my job.
Anybody else think cooking is tons of fun if your cooking for someone? And it's so worth it when that someone is picky and is smiling and saying major yummy when you dish up.
So between the enchiladas I made the other night and this pile of roast beast its leftover creativity for a couple days. This weekend I'm gonna fire up the smoker and do some salmon fillets I need to get out of the freezer.
Something to team up with cheese, peppers and crackers.
Tonight's dinner was a salad, fresh baked whole grain bread, and whole grain rotini pasta with Spicy Eggplant Sauce. We had a couple glasses of Barbera vino to drink.
Mrs Roscoe Conkling was dying from gin-induced misery.
I did what I always do in these circumstances and lectured her loudly on her inability to know when enough is enough.
Then cooked up prime rib-eye, fries,salad and opened a good bottle of red for myself while she struggled with fizzy water.
I know, I'm a saint.
Happy grilling day is what today will be: pork chops and corn on the cob; all on the grill, plus a combination of left over salad this week and probably will grill a few veggies but am not sure yet. It sounds almost as good as NVPLUMER'S french dip sandwiches.
Mushroom ravioli and butter / Parmesan sauce, tossed with arugula, broccoli on the side
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Grilled pork chops, a big green salad with garden onions and apples, oven warm salt water foccaccia.
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