What's For Dinner?

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Spread sour cream on the inside of the shell like butter. 1/2 slice of sharp cheddar laid on that. Whatever salsa and peppers you want.

Warm up frozen hamburger patties, cut them into strips, season them and lay them in there and done.
 
Domenick said:
Corn or flour tortillas?

Discuss--
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The only thing I like soft corn tortillas for are enchiladas. For fajitas and burritos, hands down flour tortillas. I normally don't eat bread but I'll sometimes make an exception for tortillas.
 
Rich Holt said:
I've taken the shame one additional step and have now begun to substitute Greek yogurt for the sour cream.
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I do the same. It's not shameful; it's inventive. If you want it sweetened, add maple syrup or powdered sugar.

I like to make my own corn tortillas. It's very simple.
2/3 cup Masa Harina
3/8 tsp fine salt
1/4 + 2 tablespoons water
Combine, knead, roll into ball, and cut into 4 equal pieces.
The cast-iron Victoria tortilla press cannot be beat.
https://www.amazon.com/Victoria-TOR-003-FBA_TOR-003-Tortilla-Press/dp/B00HWEIKZO/
Lay a penny or nickel on the open end to maintain evenly thick tortillas. Slit a quart or gallon Ziploc bag along both sides and smash the dough ball between. With their thicker plastic, the bags work better than plastic cling wrap.
With a paper towel, smear a few drops of oil on a cast-iron skillet and heat to 450F (use an IR thermometer) and cook for 60 seconds on each side. Place in 200F oven to keep warm.
 
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I found some boneless pork ribs on sale at the grocery store this week, so I cooked them at 275* for 2ish hours (drizzled with a little oil and seasoned with salt, granulated garlic, and pepper), and then shredded them with a fork. I whipped up a bbq-like sauce with ketchup, soy sauce, red wine vinegar, lemon juice, brown sugar, and paprika and diluted it with water until very runny. It had a vinegary/lemony tang, but the paprika really warmed it up flavorwise. I poured it over the shredded pork and mixed it up in a bowl; I also drizzled a little bit more over the meat once it was plated.

It was the perfect compromise for @2-Bit Speed and I, as he likes vinegary bbq and I prefer sweeter stuff. This was vinegary enough for him and sweet enough for me. Unfortunately, I don't have measuremsnts, as I just put in a little of this and then that until it tasted right.
 
Ribs. Corn on the cob. Served to me while I sat on my butt drinking a beer. Happy Father’s Day to all the dads out there.
 
Tomahawk pork chops. Apricot jelly glaze with Ham Grenade rub. Smoked.


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TCABM said:
You gotta lay those steaks perpendicular to the grates. Makes the grill marks prettier.
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I had to replace the grates this spring, and I couldn’t get any that fit the other way. ;)
 
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I had potato chips*, imitation cheerios, cold spaghetti and a cheese/mayo sandwich. not my proudest dinner moment, especially since I just went food shopping but I just didn't feel like cooking squat.

*Utz brand Kettle cooked dark russet potato chips are a damn good chip, highly recommend.
 
eman1200 said:
I had potato chips*, imitation cheerios, cold spaghetti and a cheese/mayo sandwich. not my proudest dinner moment, especially since I just went food shopping but I just didn't feel like cooking squat.

*Utz brand Kettle cooked dark russet potato chips are a damn good chip, highly recommend.
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No beer?
 
eman1200 said:
wine. I hardly ever drink beer at home. wine or some form of whiskey/scotch/bourbon at home. when I go out I'll have beer.
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Same. We leave for Edinburgh in a couple weeks. If I come across the birthplace of Monkey Shoulder, I’ll have a dram for ya’

Seriously, we’re this a tasting and dinner the day after we get there.

The Taste of Scotland | Scotch Whisky Experience

Combine our evening whisky tasting tour with a three-course meal of delicious Scottish food in our award-winning in house Amber Restaurant.
www.scotchwhiskyexperience.co.uk www.scotchwhiskyexperience.co.uk
 
I have come to the conclusion that the single best way to cook vegetables is in a grill wok. We just cut them up, toss them with olive oil, and grill them in the wok for about 20 minutes over medium heat.
 
FormerHangie said:
I have come to the conclusion that the single best way to cook vegetables is in a grill wok. We just cut them up, toss them with olive oil, and grill them in the wok for about 20 minutes over medium heat.
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I've gotten to really like roasting them in the oven. 425, a little olive oil, salt and pepper, then spread them out on a tray and roast until done. I normally stir them up about halfway through. Our local grocery store has a recipe table that gives a good idea of the different times that different vegetables will take. It's not something I do in the summer, but if I don't care about running the oven this works great.

I keep a copy of this file stuck to the side of the refrigerator, right near the oven, so I can check the times whenever I do this.

I'll attach the link to the PDF, but I don't know how well this will work:
 
dammit, don't overcook shrimp. I mean, def don't undercook it, but also don't overcook it. still tasty tho with some homemade bbq sauce.
 
Anniversary dinner for the wife, which comprises a cod fish stew made in a red wine tomato, onion, garlic, and jalapeno sauce.
Smells lovely (now that the cod is no longer raw) and is ready in about 5 minutes!
 
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Fresh from the garden radishes and green onions, home canned beans from last years harvest and store bought shrimp cooked by my wife that taste delicious. (The breath and gas are worth it).
 
…and for the record, I had a 25-year stretch when I wasn’t asked to bring food to family gatherings. Then they discovered my pico.
 
No pictures, but we had leftover pulled pork for dinner, with fried broccoli (supposed to be almondine but ran out of almonds and didn't realize...) and garlic toast. It was delicious, and super fast to whip up. Since we were pretty busy this evening, that was a real perk.

I picked up the Boston butt pork roast last Friday and cooked it up on Monday. I had it in the oven, covered, at 250* for about 8 hours with a little bit of olive oil and some basic seasonings with a bit of broth in the bottom of the pot. It came out beautifully - so soft and quite buttery. I was able to just reach in and pull the bone out when I started shredding it. As it was a cut I'd never tried before, I was super thrilled at how well it came out despite such a simple treatment.
 
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Iron chef here. Three chicken patties plus onion, mushroom and some spices
 
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