What are you cooking for dinner this weekend?

[Too Tall]

Big fan of Carbonara done right, that looks right.

Saving that Kim Chee Marinade recipe.

[rwsaunders]

Valentine's Day dinner at home with Mrs. RW, my mother-in-law and my youngest. Chicken Paprikash for the main course with a few goodies from the local Patisserie for dessert.

[Noteddy]

Looks like you are a keeper. I think I can smell it from here. Nice camera work too.

[Too Tall]

Mmm chicken Paprikash is one of the all best time comfort foods.

[one60]

Wheat beer braised Lamb shanks over mashed parsnips. British author Nigel Slater is a genius. Last weekend it was marinated beef spare ribs with pureed cauliflower & chives.

[Shinomaster]

Getting in touch with my Turkish heritage here. Made chicken kebap in my fireplace over hot coals served with pilav with lots of butter.

[alexstar]

On Sunday we did fondue. Lots of fun.

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[mnoble485]

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I won't bring dishonor to this thread by posting my lack of plating skills. For Valentine's Day I fixed the Mrs. Her favs. Sautéed some shrimp in evoo with lemon, garlic and butter. Cut the lobster into medallions and poached in butter. We ate with our fingers, she sipped some bubbly and we giggled like children.

After 20+ years she's still fun.

Mike

[winmonster]

More staples over the weekend. Roasted chicken with rice and steamed broccoli. So simple and so good. We also made another staple around here, roasted cauliflower that we lifted from Domenica in New Orleans. Alon Shaya is a fantastic chef. Recipe here.

Side note: Tel Aviv may be the best food city in the entire world. It's hard to beat New Orleans, but my three weeks there on a business trip last summer proved that stiff competition exists. There is definitely a similar, if not even more developed, sense of meals as an event to be shared with friends/family/strangers.

[TMB]

Home late tonight.

A pot of Pasta e Ceci. Soup/Stew with a chickpea base.

And Peri Peri sauce on the side!

[Dave Thompson]

One of my all time favorites down here; Arrachera, marinated flank steak. It's a dish served when you have special guests for dinner. Long marination turns a tough cut of meat into something really special. Served with homemade Guacamole, Pico de Gallo and paired with a bottle of L.A. Cetto 2013 Petite Sirah from the Valle de Guadalupe of northern Baja it makes for a very fine dinner.

[Shinomaster]

One of my all time favorites down here; Arrachera, marinated flank steak. It's a dish served when you have special guests for dinner. Long marination turns a tough cut of meat into something really special. Served with homemade Guacamole, Pico de Gallo and paired with a bottle of L.A. Cetto 2013 Petite Sirah from the Valle de Guadalupe of northern Baja it makes for a very fine dinner.

looks good what's the marinade?

[Dave Thompson]

looks good what's the marinade?

Here's the recipe I use: Fajitas - Arrachera - Grilled Skirt Steak Recipe - Food.com I adjust the marinade for a little more garlic and a little less chilies. I'll let the steak marinate for a couple of days. I use a Camp Chef gas grill which is a monster, with has 2 30,000BTU burners and cast-iron grill plates. I love that machine!

If you cook a whole steak it has to be cut to fit your BBQ as it's near 2 feet long. It's cooked unrolled. It's not really thick so it cooks pretty quickly. After cooking you can either eat it like a conventional steak or cut it thin across the grain then cut it into smaller pieces (fajitas) and serve on a warmed flour tortilla with the quacamole and Pico de Gallo salsa and with either method, a damned good red wine!

Surprisingly the best Arrchera I've found was at Costco down here. The only downside to their Arrachera is they weigh 1.75 to 2.5 kilos and that's a lot of meat!

[maunahaole]

Pressure cooker kalua pig. Following this recipe, more or less.

Pressure-cooked Kalua Pig | The Tasty Island

[Too Tall]

Nice work Maunahaole :)

[jdp211]

Put together a panzanella tonight.

Untitled by jacob Perlmutter, on Flickr

[winmonster]

My littlest one said it was the best chicken he has ever had. :)
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[UnfilteredDregs]

Been cookin' up a batch of my chicken broth for various purposes these last two days:

[dgaddis]

We had family visit this weekend, so I BBQ'd a 7lbs pork shoulder on the BGE. Even with 5 of us eating on it, there's still a ton left over. Divided it up into baggies and froze all but one baggie. Last night we used the not-frozen baggie, mixed in some sweet BBQ sauce, and made quesadillas. Flour tortillas, mexican cheese, green onion, red bell pepper, and cilantro, along with the pork of course. Crazy good!!

[zetroc]

We had family visit this weekend, so I BBQ'd a 7lbs pork shoulder on the BGE. Even with 5 of us eating on it, there's still a ton left over. Divided it up into baggies and froze all but one baggie. Last night we used the not-frozen baggie, mixed in some sweet BBQ sauce, and made quesadillas. Flour tortillas, mexican cheese, green onion, red bell pepper, and cilantro, along with the pork of course. Crazy good!!

This kind of leftover meat is GREAT in enchiladas. Heat a wide, shallow pan with some oil, and warm up flour tortillas one at a time in the oil. Transfer them to another pan filled with enchilada sauce, make sure both sides are coated, then roll them up with shredded cheese and your leftover meat and stack them in a pyrex baking dish. Once the pyrex is full, throw it into an oven at 350 for 35-45 min and dig in. This is best done with 2-3 people helping.