Looks like we didn't realize just how good that garden was doing and let this zuke get too big. A newborn babe probably could float down the river on it. I couldn't wait to cut it see if it was still good or not and sure nuff it was. Fresh ground sirloin, rice, shredded mozz, home made marinara sauce, parmesan made the stuffing.
Wednesday, June 23, 2010
This "might" mark the end of a weeks worth of cube steak dinning adventures. Never knew cube steaks were so versatile. Had 3 left and Sue worked her but off in the garden after keeping Brie till about 3 yesterday so I took the path of least resistance for supper and did the same dredge, egg wash, pringle dipped thang on them 3 steaks. Been thinking about smothering some, so that's what I did with onions, garlic, home grown & canned maters, and basil fresh from the lil herb garden. After getting a browning on the steaks they were removed and the veggies cooked till tender then slid to the side to put the steaks back and covered them with the mater mixture and put the lid on for a spell. Easy finish was a handful of Parmesan on each and under the broiler a min or two and BAM!
Monday, June 21, 2010
I think we did a pretty good job entertaining my Mom this weekend, she sure seemed to enjoy the cooking and even brought us a PEACH CRISP for Saturday nights desert (with ice cream). We didn't know if she was going to make it Sat night or come early Sunday morning and the amount of beef we had for CHEESE STEAK SANDWICHES we planned to have was steaching it for 3 and I hate skinny sandwiches, so we just made two loaded and cut em in 3rds. Served with some Oven Fries that I covered with foil for the first half of the cook and that took away from them crisping up the way they should have. The PRINGLE BATTERED CUBED STEAKS were so good a week or so ago when we had them for the first time I wanted to cut some down to breakfast / biscuit size for breakfast yesterday morning and everyone enjoyed the breakfast about as much as anything else and you will too if you do em this way. It sure is nice to have a really good tasting cantelope and tomato for a change, especially on a breakfast plate like this. Last night was fresh caught Bluegill and Catfish that #1 son Craig caught and gave us. We had slaw and hush puppies and a real nice Grilled Corn Relish I made with tomatoes, onion, fresh basil, Lowery's, blk pepper, grilled corn off the cob, evoo. I really don't know which meal I'd choose as my favorite if I had to rate em but it would be between the first two I guess.
Monday, June 14, 2010
I see no reason to eat junky stuff when with a little planning and food smarts in general you can eat the quality homemade things you like. This Shaved Beef is becoming mighty popular at the house and the bonus is that it is not very expensive. I injected this a couple of hours before putting it on with Kosmo's beef injection and put a heavy layer of Treagers Prime Rib rub on it before cooking it with a good deal of hickory for smoke at 300 degree till the internal meat temp was 130. After resting 30 min it was exactly what I wanted it to be with rare in the center and graduating to medium, and well done on the outside. I cooked it right on the grate but had a pan of apple juice and water underneath that made a nice au jus for steak last night. I will slice and vacuum seal tonight to be used in various ways but our favorite is to make Philly Cheese Steak sandwiches with it.
Sunday, June 13, 2010
What is it with me and Hot Dogs and Burgers, am I the only one that is picky? I just think there is only one way to do em and even when you might be lucky enough to find a good dog or burger joint they never seem to know how to put em together. Dogs is simple - you just gotta not overload em where your forced to use a fork and knife to eat it - I mean, they are hotdogs to be consumed with yer hands not a stupid fork. That being said I did run across a good dog and burger stand over by the oldest food market in our lil town of Dalton (Green Spot) that posted on their menu that "all the way" means, mustard, chili, slaw, onion which is exactly what all the way means to me (ketchup is what fries are for) but I like some hot sauce too. Burgers are simple too, you got your bun top and bottom and you put it together starting with the bottom where you put your mustard then your meat, onion, lettuce, pickles, mater, and then you mayonaise yer top good and salt n heavy pepper on that mater before smashing it down and diving in.
Wednesday, June 9, 2010
I ever made! I love a good Chicken Salad Sandwich and have never made any that I thought was very good - until today. I had some smoked chicken breast on hand and pulled it off the bone and took the skin off and chopped it fine, added mayo / sour cream, pickles, celery, onion, boiled egg, seasoned it and danged if I didn't finely make a good Chicken Salad. Plated and served with Corn Off The Cob with a lil Chili Oil, and a thick slice of ripe tomato right on top of the chicken salad. I think I have been putting too much of everything in with the chicken and you couldn't taste the chicken enough.