What are you cooking for dinner this weekend?

[rwsaunders]

Winter ain't over until it's over so Mrs. RW whipped up a little noodle stew this evening.

[Dave Thompson]

image.jpgArrachera (marinated skirt steak) served with homemade guacamole on clay Talavera dinnerware. Decorated Iguanas are always optional.

[maunahaole]

image.jpgArrachera (marinated skirt steak) served with homemade guacamole on clay Talavera dinnerware. Decorated Iguanas are always optional.

What flavor tequila pairs with that?

[Dave Thompson]

What flavor tequila pairs with that?

I don't drink Tequila during dinner but for after dinner or just plain good ol' sipping, my favorite is Kirkland Signature Silver (Costco house brand). It's a surprisingly good yet cheap Tequila. Nice smokey Agave flavors, smooth slightly sweet finish.

[maunahaole]

I have a bottle of that on the kitchen table. A good value...any idea who makes it for them?

[Dave Thompson]

I have a bottle of that on the kitchen table. A good value...any idea who makes it for them?

From the info I have, it's made by Fabrica de Tequilas Finos, S.A. De C.V. (NOM 1472) to a formula specially created for Costco's use by Master Distiller Arturo Fuentes. Fino also makes and sells Tequila for others as well as under its own brand name though. Heres' a link to show you what they make: NOM 1472 Tequila Products Their best known and rated brands are KAH and Diamante.

[rwsaunders]

Our youngest had a late afternoon soccer match and Mrs. RW doesn't attend when it hovers around 30 degrees, so she headed out with her sister while I paced the sidelines and drank coffee. She told us that she was going to prep dinner while we were at the match and that all we needed to do was to read the instructions when we arrived back home. She wasn't kidding...baked chicken and stewed tomatoes over basmati rice.

[maunahaole]

We had the bbq crew over last night. I did up some back ribs. Hit them with some dry rub and then 30 minutes in the pressure cooker with chicken broth as the fluid. Set them aside and finished on the medium hot grill with some archival sauce that Mrs Haole found in the refrigerator and told me to use. Stuff was right on, falling off the bone. Super easy...pressure cook totally simplifies the make ahead of the more critical cook part. She did up a pot of baked beans. More bacon, more chipotle pepper in adobo sauce. Best batch yet. The nice part is that we have a lot of those left and they get better the more they sit.

Next go round on the ribs I'll probably do a little less PC cook time and I'd like to experiment with other kinds of broth. Thinking maybe a miso broth, but no idea why or any sense of it being good or not.

[maunahaole]

16lb or so of pork getting kalua treatment. Some will go for lunches. Some will go to the neighbors. Mmm. Salty.

[BSUdude]

Rigatoni with Beef & Onion Ragu via America's Test Kitchen...resounding success.

[brc]

16lb or so of pork getting kalua treatment. Some will go for lunches. Some will go to the neighbors. Mmm. Salty.

Nice. Are you using ti leaves and kiawe liquid smoke?

[maunahaole]

Yes on the ti leaves. Kiawe on some, hickory on some. I ran out of kiawe after the second pot. I have plenty of ti leaves.

[JChasse]

Rigatoni with Beef & Onion Ragu via America's Test Kitchen...resounding success.

I'm going to make that this week. Looks great, Mom's traveling and my daughter is a pasta hound, and I usually really like the Cook's Ill. / Test Kitchen recipes.

Thanks for posting that!

[winmonster]

Just picked up a Flinstones-esque bone in ribeye to cook tomorrow night. Hopefully I don't mess it up. Based on the size and thickness, I think it's going to require a good bit of lower temp cooking after the sear to get it to medium rare.

[rwsaunders]

What a great night to fire up the Weber and get back to charcoal basics...grilled red potatoes, asparagus, broccoli and chicken in peanut sauce. The dinner called for some carb loading too in the form of a Penn Brewing Brick Biergarten IPA.

[jdp211]

Just picked up a Flinstones-esque bone in ribeye to cook tomorrow night. Hopefully I don't mess it up. Based on the size and thickness, I think it's going to require a good bit of lower temp cooking after the sear to get it to medium rare.

Maybe try giving it a reverse sear. Low temp first, followed by high temp sear. Cooks more evenly and allows for an even better/thicker crust.

[Cookietruck]

Maybe try just eating it rare (or black and blue)...

that's more like it...

[winmonster]

I didn't mess it up! That one steak fed three hungry people with enough leftovers for a sandwich the next day. It was yuuuge.

[sandyrs]

I know this post is useless without pictures but last night we made grilled marinated tempeh sandwiches with marinated kale (lemon, EVOO, salt, pepper), quick-pickled carrots and shallots, crushed avocado and cheddar. Rode 73 miles yesterday and I wasn't hungry afterwards.

[jdp211]

I placed myself in charge of making the brisket for tonight's seder. Unfortunately (maybe fortunately?) my mom grabbed an eye round roast instead. Just pulled it out of the oven to let it set for a few hours. looks and smells excellent. No one's home, so I might just eat it all myself...

DSCF1166 by jacob Perlmutter, on Flickr