What are you cooking for dinner this weekend?

[turkish]

[Too Tall]

Luis, brings a gun to a knife fight.

Awesome victuals son.

[EightySixer]

Usually cooking for just one or two, I tend to favor something I can throw together for a few days thereafter.

slow cooked pork tenderloin, sesame ginger and some summer slaw
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blackened shredded chicken, summer slaw, avocado and habanero
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I rarely use a recipe, just go with what I'm feeling. Pictures here are lending some inspiration. That fennel/asparagus salad looks to die for. Can't wait to try and recreate some of this stuff. Thanks!

[dgaddis]

Quick and easy dinner last night. Pre-assembled steak kabobs from Publix, seasoned with some Holy Cow from Meat Church (good stuff!!). Got a small fire going on one side of the grill, two small chunks of oak for smoke, put the kabobs on the opposite side and adjusted the vents to let the temp sit at about 275*F over on the cool side of the grill. Left them there for about 20mins, pulled them off and set them aside, and let the goals get all the air they could and get HOT. Then put the kabobs back on right on top of the heat for about 30 seconds per side.

They were AWESOME. Perfectly cooked, a little smokey, really good.

[guido]

Fettuccine with asparagus and smoked shrimp

[rwsaunders]

Grilled flank steak marinated in mustard, red wine vinegar, lemon juice, salt and pepper with grilled smashed red potatoes, broccoli and mushrooms. The kid is still being spoiled this week.

[turkish]

Mexican food at home: mole poblano and fajitas

chicken thighs by luis prado, en Flickr

mole_1 by luis prado, en Flickr

mole_2 by luis prado, en Flickr

mole_3 by luis prado, en Flickr

rice by luis prado, en Flickr

tortilla by luis prado, en Flickr

fajitas by luis prado, en Flickr

[dgaddis]

Turkey breast tenderloin. Came in a two-pack, so we ate one last night and sliced the other thin for sandwich meat. Smoked on the grill, quick and easy cook too, less than an hour at 275°F.

[rwsaunders]

It turned out to be a great afternoon with the clouds finally pulling out, so a few in/outlaws came over and I fired up the Weber and we went with some old favorites. Honey glazed porkloin, grilled asparagus, homemade mac & cheese, garden salad and washed down with a nice red.

[guido]

The gambas al ajillo last night made me think of gambas en salsa verde. With fiddleheads for the perfect spring meal...

[dgaddis]

Scallops, shrimp, zucchini, and cherry tomatoes, seasoned with Dizzy Pig's Tsunami Spin, grilled hot and fast, just a few minutes per side. SO GOOD! Will do these again!

[Paul Jacobs]

DSC01708.jpgRib of beef or what is left of it, I did not think of taking a picture until we were already tucking in and the rib bone had gone in the direction of our Border Collie. I hesitate to post this on here as I have always thought of the USA as the home of the perfect steak. This is rare breed meat from an Irish Moiled steer. We live near to a farmer who specialises in rare breeds, both cattle and sheep, and when she kills an animal she texts her regular customers and it is then a case of first come first served. The meat never reaches the open market but we all know where it comes from and how well the animals are looked after.

[Too Tall]

Speaking of Fiddleheads. We are just back from Kuai. At a local farmers market they were selling fiddleheads that I did not recognize. The nice lady said that they were peeled and that I should eat the entire 2' long stalk + head! No kidding, they were awesome.

Anywho, we are dealing with Poke withdrawal. I went to the local Japanese market and emerged with the basics. This first attempt was good albeit we were reduced to using (very nice) Salmon and re-constituted seaweed. My guy says to call ahead, he gets a large slab of Blue Fin once every few weeks :)

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[caleb]

I hesitate to post this on here as I have always thought of the USA as the home of the perfect steak. This is rare breed meat from an Irish Moiled steer. We live near to a farmer who specialises in rare breeds, both cattle and sheep, and when she kills an animal she texts her regular customers and it is then a case of first come first served. The meat never reaches the open market but we all know where it comes from and how well the animals are looked after.

That is the perfect steak. All of it.

[dgaddis]

Pork ribs, grilled sesame bok choy, and steamed broccoli. Weird combo, but good!

[guido]

Pizza for a damp cool evening...

[rwsaunders]

Old friends came over for dinner this evening and they both have an intolerance for red meat, so out came the grilled porkloin again. This time with a rub of olive oil, brown sugar, cayenne pepper, salt, pepper and cumin. The salad featured grilled red onions and pineapple over spinach and the penne was mixed with roasted tomatoes, olive oil and Romano cheese. Our local butcher is really nailing the porkloin these days and an indicator is that there are never any leftovers. We paired the meal with a nice Pinot Noir, but now that I've read Jimbo's thread, I'm on the hunt for the next pairing.

[rwsaunders]

Coming to a Memorial Day picnic near me...pulled beef BBQ sandwiches among other picnic goodies. One rather large piece of chuck roast, simmer for 7 hours in a crock pot with Mrs. RW's secret sauce, pull beef apart, then simmer for another hour in the pot. To be devoured this afternoon by inlaws.

[rwsaunders]

Bacon vinegar potato salad, grilled asparagus wrapped in prosciutto, beef BBQ sliders, grilled brats and fresh cantaloupe all washed down with a Sierra Nevada Pale Ale.

[dgaddis]

Pork chops (three BBQ, one with Hardcore Carnivore Black rub), some steamed veggies, and grilled pineapple for dessert.