What's for dinner?

Tonight our usual Chicken rollers stuffed with Arugula, Feta cheese, and tomato. Homemade Macaroni & Cheese, Carolina Slaw.
 
Seems like a Chili kind of day.

Ground beef, whole tomatoes broken by hand, kidney, black and pinto beans. I season it with homemade chili powder, oregano, bay leaf , fresh cilantro, smoked pablano peppers and hot sauce. Salt and peppered to taste.

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Seems like a Chili kind of day.

Ground beef, whole tomatoes broken by hand, kidney, black and pinto beans. I season it with homemade chili powder, oregano, bay leaf , fresh cilantro, smoked pablano peppers and hot sauce. Salt and peppered to taste.

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The key line in your post is 'homemade chili powder'. Nice move. The flavors you get from making your own really stand out. Very nice.
 
+1 on the homemade chili powder! Been doing it for years; you can get the mix you want for the dish you're making.

My go-to blend is usually:
Dried Anchos
Dried Moritas
Dried Colorados
Cocoa powder
Cumin
Garlic powder
Black pepper

I leave out/ through in other goodies depending on what I'm making.

EDIT: Fringe benefit: making your own chili powder opens up a whole new dimension to dry rubs for blackening, grilling, smoking, etc.
 
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Recipe please.


This is my base:

3 ancho chiles, stemmed, seeded and sliced.
3 cascabel chiles, stemmed, seeded and sliced.
3 morita chipotle stemmed and seeded and sliced
3 dried arbol chiles, stemmed, seeded and sliced.
2 tablespoons whole cumin seeds.
2 tablespoons garlic powder.
1 tablespoon dried oregano.
1 teaspoon smoked paprika

Heat chiles and the cumin in a saute pan over medium-high heat. Cook, moving the pan around constantly, until you begin to smell the cumin toasting, approximately 4 to 5 minutes. Set aside and cool completely.

Once cool, place the chiles and cumin into the carafe of a blender along with the garlic powder, oregano, and paprika. Process until a fine powder is formed. Allow the powder to settle for at least a minute before removing the lid of the carafe. Store in an airtight container for up to 6 months.

You can tailor the recipe to what you are making. Cooking the chilis and the cumin bring out the oils and add a roasted, nuttiness to the ingredients. Windini is spot on this can become the foundation for tons of other spice mixes and rubs.
 
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I had planned this for Sunday dinner but things came up and I didn't have time after work Monday either. Thus I did T-bone Tuesday!

Both cooked Sous Vide then grilled briefly. The steak @123F for 60min in salt, pepper, and Worcestershire sauce. The shrimp @131F for 30min in just butter, then salted prior to hitting the grill for 45 seconds per side.

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I'm not a total piggy as I have half a dozen shrimp and a little less than half the steak for leftovers
 
I had planned this for Sunday dinner but things came up and I didn't have time after work Monday either. Thus I did T-bone Tuesday!

Both cooked Sous Vide then grilled briefly. The steak @123F for 60min in salt, pepper, and Worcestershire sauce. The shrimp @131F for 30min in just butter, then salted prior to hitting the grill for 45 seconds per side.

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I'm not a total piggy as I have half a dozen shrimp and a little less than half the steak for leftovers

I have to admit.... I would have been a piggy with that! lol
 
Not sure what I'm having, as I'm at work. However, before I left my wife asked me to light the grill. She wanted to cook a tri tip roast she'd picked up. First time ever using a grill. I lit two of the four, and gave her a basic "sear it on high, both sides, for a couple minutes...then turn those two down to low or med/low and light the one on the far side" instruction.

She sent me this pic a couple minutes ago. Yum.

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Not sure what I'm having, as I'm at work. However, before I left my wife asked me to light the grill. She wanted to cook a tri tip roast she'd picked up. First time ever using a grill. I lit two of the four, and gave her a basic "sear it on high, both sides, for a couple minutes...then turn those two down to low or med/low and light the one on the far side" instruction.

She sent me this pic a couple minutes ago. Yum.

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She done good!
 
Leftovers Cacciatore!

Slices of grilled pork tenderloin from last Sunday, half a pan of homemade marinara from several weeks ago, some broccoli seasoned with olive oil, S&P, and some oregano aaannnddd -- if ya can't beat 'em, join 'em -- Romano Cheese!

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Grilled rack of lamb, couscous with roasted garlic and pine nuts, spinach sauteed with red onion and topped with feta crumbles

Oh, and cherry pie with vanilla ice cream for dessert
Miss Lily, that sounds amazing!
 
Leftovers Cacciatore!

Slices of grilled pork tenderloin from last Sunday, half a pan of homemade marinara from several weeks ago, some broccoli seasoned with olive oil, S&P, and some oregano aaannnddd -- if ya can't beat 'em, join 'em -- Romano Cheese!

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Romano Cheese!!!:):):):):):):):):):):):):):) It's about time you came over from the dark side!!!! LOL
 
Tonight, Whole Wheat pasta, Grilled Sweet Sausage, Sun dried tomato's, Garlic and Oil. Topped with imported Romano cheese.
 
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Today, I put some ABT's on the grill for an appetizer and put on a couple of taters to bake.

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When the taters came off it was time for some smash burgers.

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After the burgers were all cooked, the charcoal was still hot, let's bake brownies!

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