What's for dinner? | Page 63 | GTAMotorcycle.com

What's for dinner?

More pictures :thumbup:. This food plate has cheese, crackers, tapenade and escargot (with butter and escargot seasoning). :agave::agave:
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Escargot with seasoning is incredibly easy and fast to make.

Grilled Jerk chicken drumsticks from the Weber Summit with toasted garlic bread.
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what you use for seasoning on the snails, KW?

they are one of my faves
when I order them out
and they come with fooking cheese on them
I feel like smacking someone.....
 
Did a little extra for our regular Taco Tuesday and set up some burritos. Granted, most of it came from a can or a box, but still.....and the guac was made fresh.
I'm stuffed and there's a ton of leftovers even after I made my bowl for tomorrow's lunch.
Ground beef
Rice
Refried beans
Corn and all the fixins
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Joe Bass said:
Did a little extra for our regular Taco Tuesday and set up some burritos. Granted, most of it came from a can or a box, but still.....and the guac was made fresh.
I'm stuffed and there's a ton of leftovers even after I made my bowl for tomorrow's lunch.
Ground beef
Rice
Refried beans
Corn and all the fixins
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446ff12f3badea35e6c7aeab966a17b1.jpg
87bddfb279bbc3984db09180db1a10e2.jpg
1e9335b25393dd8f41a67e4b7c49ac8a.jpg
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Very nice set up Joe.
Although I think your rolling may need some tweakin, thats almost a square burrito and you started with a circle..lol.
 
Kedo said:
Very nice set up Joe.
Although I think your rolling may need some tweakin, thats almost a square burrito and you started with a circle..lol.
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I was thinking the same thing. Lol
I don't usually make them. Guess I'll just have to do it again. Practice makes perfect!

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I didn't make this as we went out for dinner tonight. But it was amazing.
No, that's not a calzone.
Check the second pic.
(can't figure out how to type between pics on the Tapatalk app)
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The tacos look great @Joe Bass. And that meal out certainly is different :confused3:. Love the seafood.



I enjoyed my recent pork back ribs so much I made some again :D and got pictures this time. I grilled these ribs low and slow on the Weber Summit for a little over 4 hrs. The one rack is BBQ style (dry rub and a different sauce this time) and the other rack is Greek style with fresh squeezed lemon juice. No smoking this time for a change. Totally nailed this meal. They came out perfect; very tender and so tasty. Big pictures with lots of details. :agave::agave:
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Cheers
 
@kwtoxman I don't eat at nice restaurants that often. I'm usually in track pants, and my sons and I usually will eat our weight in food lol.
So I'm not sure if other places make that dish or if it is unique to them.
Linguine with mussels, clams, scallops, squid and tiger shrimp in a red sauce. After plating, they stretch a thin pizza dough over it and put it in the oven for 90 secs.
If I knew how to post video, you can see the steam escape when they cut it open for me. I then used the crust to do a "scarpetta", that is, to scoop the sauce with the dough. At $26 I think it was worth it. My son had the same with rice, no crust.

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Leeks?

have avoided buying/cooking/eating leeks for the last 40 years
figure it's childhood baggage.....leeks are a fixture in Scottish cooking
a place/people not known for culinary excitement

bought a bunch on a whim few months ago, leeks are awesome
very nice mellow onion flavour
a bunch goes a long way, and they keep quite well
 
JavaFan said:
Leeks?

have avoided buying/cooking/eating leeks for the last 40 years
figure it's childhood baggage.....leeks are a fixture in Scottish cooking
a place/people not known for culinary excitement

bought a bunch on a whim few months ago, leeks are awesome
very nice mellow onion flavour
a bunch goes a long way, and they keep quite well
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Leek and potato soup! Would like leeks better if they weren’t a pain to wash. Crispy fried leeks are a nice thing to add to some meals for texture too.
 
More meal pictures. I thawed out some Indian butter chicken sauce I had frozen from a previous cook here, and reheated it in a meal with some fresh cooked chicken breast and fresh Italian parsley. Served with with naan bread. Top notch tasty :agave::agave:.
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I'm still enjoying variety plates; this one has prosciutto, hot genoa salami, soppressata, pickles, pickled pepperoncini's, pickled California hot chili peppers, two types of crackers, spicy cheese ball slice, Beemster Slimkaas cheese and antipasto. Great grazing food :agave::agave:.
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Cheers
 
More food
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. I grilled up some Kalbi beef on the Weber Summit and the side is a quick vegetable wok stir fry with shiitake mushrooms, basswood black fungus, baby bok choy, Chinese broccoli, chili flakes, sesame seeds, Thai black (sweet) soy sauce and oyster sauce. Easy, quick, tasty :agave::agave:.
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This is a reheat of frozen garden roasted cherry tomato soup I made from scratch late last year. I added some fresh grana padano cheese on top. Best tomato soup ever :agave:.
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Cheers
 
kwtoxman said:
More food
drool.gif
. I grilled up some Kalbi beef on the Weber Summit and the side is a quick vegetable wok stir fry with shiitake mushrooms, basswood black fungus, baby bok choy, Chinese broccoli, chili flakes, sesame seeds, Thai black (sweet) soy sauce and oyster sauce. Easy, quick, tasty :agave::agave:.
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Cheers
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I'm a big fan of those short ribs butchered like that KW
in fact I think beef ribs in general are overlooked

my fave way to cook them was with this marinate I bought when working in BC
I know it's good to make up your own dry rubs and sauces
but this marinate, Filipino style, was really good with BBQ short ribs

can't find it out here in E. Ontario

http://[img]https://i.imgur.com/U0ar9eU.jpg[/img]
 
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