Steak (on sale that week) and loaded baked potatoes. Even my brown thumb has not managed to destroy the chives growing in my garden. They are descendants from a chive plant I brought here in 1988. I just hate being offered "chives" in a restaurant, only to find out they are green onions aka scallions. (Oh, please, click that link. You'll be happy you did.) There's a difference! The steak's not really blackened, it just looks that way. Maybe the HH was a little zealous with the grill pan, but it was still medium-rare inside.
Frank's favorite meal, pork chops! He mixes his potatoes and peas together. Ernest prefers the well of
But sometimes I try to mix it up. Here we have seared (sort of) ahi tuna and rice pilaf. Tuna is so steaky, it falls into my meat category. I love making rice pilaf, throwing in all sorts of odd bits of vegetables to use them up, and the crew likes it
almost as much as potatoes.
restaurant meal sneaking in. Estofado. Mmmmm. A beefy stew with a cinnamon flavor. Someone posted a recipe for it, and now I don't remember where I saw it.
Wait a minute! I didn't cook this! This was my meal at Ernest's birthday dinner. Buffalo New York Steak. It was good! But I know chives. Chives are a friend of mine. Scallions, you're no chives.
Recently, a batch of ginormous burgers.
And lamb. Baaaaaaa. The leftovers make a great shepherd's pie.
What's cooking at your house?