Picanha.
Toast with butter and apricot preserves.
Fried eggs sunny side up.

Last night, pan fried venison burger with all the trimmings. Plus a package of tenderloin sautéed paper thin and sautéed about 30 seconds in the burger pan. A BrandyFred tomato went on the burger.

No breakfast until we get back from church. Last time Brenda fixed breakfast before church I went to sleep several times during the sermon. Just hope I wasn't snoring too loud.

Ken4230 wrote: ↑Sun Aug 11, 2024 8:26 am Last night, pan fried venison burger with all the trimmings. Plus a package of tenderloin sautéed paper thin and sautéed about 30 seconds in the burger pan. A BrandyFred tomato went on the burger.

No breakfast until we get back from church. Last time Brenda fixed breakfast before church I went to sleep several times during the sermon. Just hope I wasn't snoring too loud.

My dad would literally knock a knott on my head in church if I went to sleep.
It was so hard my head would ring.

I'm going to cut and slice last weekends brisket point into chunks and make a beef potato and vegetable stew.
That's one of the reasons I don't smoke the devil out of it on the offset smoker.
The flavor (pun intended) is offsetting to me.

Made a new recipe last night. Diced fresh tomatoes, garlic, basil, cubes of Parmesan, and half a cup of good olive oil, mixed up and left cold. Then tossed with warm linguine. Little bit of an expensive dish because it called for 6 ounces of cubed Parmesano Reggiano. I get it at Costco but it’s still 10.99/lb. I enjoyed it but the cubed parm was a bit much for me, it is such a strong flavor it overwhelms the other ingredients a bit. But a good simple dish with minimal cooking. I would make again but grate a good amount of Parm on it instead. Plenty of leftovers too.

We had chicken Caesar salad last night. Lunch was lettuce wraps. Leftover chicken breast and romaine leaves from last night, mayo, Aldi smoky bbq pickle slices, and crisp bacon. Wife’s idea and a great idea it was, delicious.

Tonight, baked redfish, a salad and roasted okra.

We are finally getting back into the groove of enjoying cooking (and eating) again after the complete exhaustion from the days and weeks of constant toil after Hurricane Beryl.

Sue_CT wrote: ↑Sun Aug 11, 2024 12:33 pm Made a new recipe last night. Diced fresh tomatoes, garlic, basil, cubes of Parmesan, and half a cup of good olive oil, mixed up and left cold. Then tossed with warm linguine. Little bit of an expensive dish because it called for 6 ounces of cubed Parmesano Reggiano. I get it at Costco but it’s still 10.99/lb. I enjoyed it but the cubed parm was a bit much for me, it is such a strong flavor it overwhelms the other ingredients a bit. But a good simple dish with minimal cooking. I would make again but grate a good amount of Parm on it instead. Plenty of leftovers too.

You are just full of intriguing recipes, have your zucchini soup simmering on the stove now. A really good smell to it, plans are to have it for supper along with a good garlic bread. I think I need to quit reading your posts or I will have to buy some new clothes.

I miss the cheese wheels that the deli's used to have. It seemed to taste better than the pre-packaged cheese.

@Ken4230

I bought a whole wheel of Jarlsberg cheese from Norway many years ago in San Angelo Texas the 80s and ate every bit of it.
I love the stuff.
Probably 22 pounds.
That same wheel costs a little over 300 dollars now.
I think it was 100 dollars or so back then but I worked the oil fields and could afford it.
Better than wasting money on getting drunk at a bar.
Another time I bought a whole giant log of hot spicy Soppressata from Italy at HEB in Austin.

24 month old Galli Parmigiano Reggiano from Parma, Italy is what HEB carries, but it is $22/#. The closest Costco is 35 miles away. I’d happily get $11/# real deal Parmigiano Reggiano if that Costco was nearby. I still buy the Galli wedges at $22/# because the flavor is so great. I can’t imagine using 6 ounces in one dish, especially as cubes.

I sometimes buy the much less expensive domestic Parmesan. I rarely buy anything Parmesan that is pre-grated.

I like the pecorino at 16 dollars a pound.
Especially with a nice apple slices raw pancetta and a glass of good Port wine.
A poor working class stiff with a love of good food.

Ken, would love to hear what you think of the the zucchini “soup”. In our family it is really thicker than a soup, we don’t add any water or anything, but that is an individual call. I would like it either way.

I've got a pound of dried but quick soaked black eyed peas simmering on the stove with 5 cups of water.
Ingredients are simple.
A tablespoon of Knorr chicken bullion powder.
A half teaspoon of the hot Indian chili powder.
A couple of tablespoons of turmeric.
I'll put some ginger paste in it after it's cooked.
Also some Texas Slovacek hot links on the side with precooked rice from the other day.

Leftovers of linguine with tomatoes, olive oil, garlic, basil, parm and pine nuts. I heated it up a the parm actually melted and became a little stringy in some areas, which was nice instead of the chunks of cubed parm. Could have used more fresh chopped basil. It would be a lot more colorful with red tomatoes.

Black eyed peas and sausage.

Baked redfish, Suyo long cucumbers, various roasted okra. Locavore food.

Hadn’t had redfish in a while. I had missed it. Plan is to fish much more this coming fall.

Sue_CT wrote: ↑Sun Aug 11, 2024 3:42 pm Ken, would love to hear what you think of the the zucchini “soup”. In our family it is really thicker than a soup, we don’t add any water or anything, but that is an individual call. I would like it either way.

@Sue_CT We had to postpone the actual sit-down meal again. Just from preparing and tasting as I went along, your soup is a stone cold winner. I can tell already that I will fix this again. Grandparents of my future grand son in law just returned from Biloxi with 50 lbs. of shrimp. the boil was on for 6, naturally I was busy mowing and weed-eating and forgot. The kids brought over 2 big pans of everything that was left. I had a couple dozen big shrimp, maybe more, plus all the accessories.

The soup did thicken up and because I like some texture in my soups, I added additional zucchini and squash about half way through the cooking time. Almost three hours total. I didn't make as much as you did and I think Brenda will love it, this type of food is right up her alley.

I made another batch pasta salad with over 3 lbs of halved cherry tomatoes, mostly those Negro Aztekas, which are great in this. It is basically a double recipe, with a cup of lentils and half cup of whole oats, that I cooked in the IP slow cooker medium, for just under 2 hrs, and used in place of one pound of pasta. I used about a half of one of those small jars of black olive paste I get from lidl, and a spoonful of the green olive paste, about 10 anchovy filets, minced up and about a cup of chopped up basil leaves, along with 8 minced cloves of garlic, and about a half cup of olive oil - another thing from lidl, on their "Greek Days", when I stock up on those items. I got just over 4 qts of this salad, so a generous amount of leftovers, as usual!
Over 3 lbs of halved tomatoes, with the garlic, basil, anchovies, and olive pastes, for the pasta and lentil salad. by pepperhead212, on Flickr

A cup of chana dal and half cup of whole oats, cooked 110 minutes on slowcook in Instant Pot, for salad, with pasta. by pepperhead212, on Flickr

Finished pasta/lentil/whole oats salad, with tomatoes, garlic, basil, olive and anchovy pastes, and black pepper. by pepperhead212, on Flickr

Sue_CT wrote: ↑Sun Aug 11, 2024 3:42 pm Ken, would love to hear what you think of the the zucchini “soup”. In our family it is really thicker than a soup, we don’t add any water or anything, but that is an individual call. I would like it either way.

We finally got to try the zucchini soup for lunch, it's definitely a winner. The texture was perfect, I may add a little more garlic and just a tad more Crystal hot sauce. I will be fixing it again, bigger batch this time. Thanks for the recipe.

5.7 ounce meat patty.
Deli sliced American cheese.
Hamburger Dill slices.
Fried onions from the Netherlands.
Mayonnaise with freshly ground black pepper and salt on both toasted buns.
Fried onion rings and fried okra.
I've been eating black eyed peas for 3 days straight, I needed a change.

8 ounce hamburger made with homemade ground brisket flat that was frozen and put in a screaming hot skillet.
Patty was 6 inches across.
Smoked pork jowl pre cooked.
White American cheese on patty.
Mayonnaise on toasted bun both sides.
Sweet pickle relish.
Harissa paste.
Fried taters and onion rings.
Half the hamburger is for tomorrow.