Pot & Cover

I never really truely loved a hamburger until Scott started making these...ground chuck, 1/3 lb, seasoned with garlic powder, s&p.  Seared in a flamin' hot cast iron skillet till med rare.  A toasted bun with mayo/mustard & ketchup, usually American cheese (boars head) or cheddar...even a few sprinkles of blue cheese, a few basil leaves, sometimes some sauteed onions (not tonight)...and his home fries...he added tomatos, but they are too slippery!  Russets peeled, diced, soaked/rinsed/dried/fried & salted.  Perfection.  We change up the toppings or the shape of the fries...sometimes chips instead...but always juicy and good.  My mouth is watering as I type.  I never (that I recall) ate an entire burger until I ate this burger...My favorite (sorry In-n-Out/C.B/Whataburger..you're all good...but this one I eat hot off the grill and in my jammies!:)

This was all Scott...we had 1/2 lb of Cavatappi from making the mac...so he made our usual meat sauce to go with it....I know he loves the Capellini...but the Cavatappi was my favorite...had it for lunch today too...he ate it for breakfast...who needs Wheaties?  Frozen bread was used for simple garlic toast (defrost, split, butter, toast in oven and rub with garlic clove)  all topped with fresh basil, fresh parmesean and a bit of fresh cheddar :)

A Wedgie salad...more chopped up than a wedge salad, but same ingredients...iceberg lettuce, roma tomato, blue cheese crumbles & dressing, freshly ground black pepper...topped with shaved Irish Cheddar cheese left over from making the mac Scott needs his protein...so some little pieces of steak, seared and seasoned with Essence...beautifully pink..I know these made fabulous left overs the next day...probably his breakfast leftover CraZ MAC n CHEESE...I had it for lunch the next day too...oh my :)

Porktastic Enchiladas (Scott's creation 5/24/11, Dad's bday) White corn tortillas (about 8) dipped in warm sauce center cut porkchops marinated for 1-2 hr in: grapefruit juice, slug of apple cider vinegar and juice of lemon, s & p, garlic powder, dash cayenne, 2 TBS yoshidas,  fresh rosemary, olive oil and red pepper flakes. cast iron skillet, meat drained and browned on 60% heat. Sauteed onions/shrooms with red wine, oil, s/p. 1 can (10 oz) enchilada sauce cheddar cheese 350 for 30 min To die for Chile Verde Nachos and fried Mushrooms We used left over verde: scoops chips, layered on a tray with cream cheese first, verde next (drained off), chopped fresh tomato, salsa, cheese.  Bake 400 for 8 min, top with sour cream and homemade ranch dip (we made for fried mushrooms) Ranch:  mayo & sour cream (equal amounts), garlic powder, onion powder, parsley flakes, lemon juice and 2 TBS ( or more) of blue cheese dressing. Fried 'shrooms Baby Bellas, take ...

Scott wanted the ribeye...I wanted the Mac n cheese...and they are a marriage made in heaven. The recipe for the mac n cheese is on here already...we didn't add chicken this time because of the steak...but thin pancetta, asparagus and baby bella mushrooms were in order...you could easily eliminate them all and just do the mac n cheeses...but oh how I love the bacon and 'shrooms...and something green makes me feel so healthy!  (and it's yummy too) Scott's Cowboy Ribeye (Bone-in) 1 Bone in Ribeye...at least 1 lb (his was about 20-22 oz) brought to room temp smothered in Emeril's Essence (see the Marriage Chili recipe for the essence recipe)...heat a cast iron skillet (please ventilate the house with open doors/windows or do outside) over medium heat and sear steak 12-15 min per side (it will smoke and look black...do not panic) let rest with a pat of butter (and blue cheese crumbles) for at least 10-15 min EAT! This steak is enough for two people to share.......

Scott made "Marriage chili" for dinner last nite...tonite is leftovers & u know it's better the nxt day...um um good..."holy Moses in the mornin'" is the consensus on how good it is. He made Paula Deen's Corny Cornbread with it...OH MY! recipe below 1/2 cup vegi oil, plus 1/4 for oiling pan (a little much...I'd use less to oil pan) 1 cup self rising flour (we made it with regular (AP) the first time and it was just fine) 3/4 cup self rising cornmeal 1 cup cream-style corn ( get it in the freezer section...looks like a roll of sausage...better than canned) 2 eggs 1 cup sour cream 1 cup grated sharp cheddar (optional, but not in my opinion) 1/2 tsp cayenne...optional...but not really We also think adding some roasted chilis would be delicious..hatch, poblano Oven 375...preheat skillet in oven..Mix all ing together till combined, pour in pan and back about 30 min. DEVINE

The idea was lobster roll...but shrimp is cheaper. Scott boiled about a pound of peeled deveined in some seasoned water (crab boil).  They were tender, pink and succulent....sauce was about 1/2 C mayo, TBS of capers, 1 & 1/2 pieces fine diced celery, a good handful of chopped basil (recipe calls for some fresh dill, so I put in a pinch of dried) salt, pepper, ...maybe something else..it's in one of her books.  I'm not going to get up from the couch to double check because we won't make it again...it was yummy, but other things are better...needed some acid for sure... Make sure you put in on a buttered toasted roll...but I'd rather have a pastrami on rye next time