- Dec 31, 2018
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Shrimp and mushrooms over pasta in a garlic -butter sauce. Very simple and amazingly good. Had a light Sicilian white that went very well with the dish. If you are looking for a light healthy pasta dish, this isn’t it. Whole lotta butter. I apologize for the lousy photography.
Shrimp and mushrooms over pasta in a garlic -butter sauce. Very simple and amazingly good. Had a light Sicilian white that went very well with the dish. If you are looking for a light healthy pasta dish, this isn’t it. Whole lotta butter. I apologize for the lousy photography.
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One of my favorite overall meals. Again, my mil provided a traditional Dominican spread. Pan seared chicken, rice, tostones and a cabbage and onion salad/slaw of olive oil, white wine vinegar and cilantro. And in true Dominican fashion, zero concern about putting part of it in a kids pasta bowl.
Marinated Flat Iron steak from the egg (with some soaked mesquite added to the fire) with herb-garlic oven roasted potatoes tossed with Pecorino Romano and steamed broccoli tossed with fresh lemon juice. (Chilean cab from Cousino Macul on the side.) Flat Iron Steak is rapidly becoming one of my favorite cuts. The flavor is excellent and it is sooo easy to grill. It has to be marinated and cut on a bias, but it’s absolutely worth the extra time the night before. (Marinade was a recent find; EVOO, balsamic, soy sauce, Worcestershire, garlic, fresh rosemary, Dijon & honey.)
One of my favorite overall meals. Again, my mil provided a traditional Dominican spread. Pan seared chicken, rice, tostones and a cabbage and onion salad/slaw of olive oil, white wine vinegar and cilantro. And in true Dominican fashion, zero concern about putting part of it in a kids pasta bowl.
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Slow cooker Chuck roast, potatoes, carrots and mushrooms.
I actually never stab it. I just marinade it overnight in a zip-loc bag in the fridge. Turns out just fine every time. Totally agree with the freezing comment.Nice
When flat iron goes on sale I’ll buy a bunch and freeze it as is. It thaws well. Just be sure to season it and stab repeatedly to tenderize it. It’s great fajita meat. You are right about cutting it on the bias. Very important.
I actually never stab it. I just marinade it overnight in a zip-loc bag in the fridge. Turns out just fine every time. Totally agree with the freezing comment.
What a classic. Looks great. Any wine?
We made the same thing last night but in the ninja foodi pressure cooker. Started at 4:30pm and eating by 6:30pm. Even more tender than the crockpot.
Also made an apple pie with honey crisp apples and a crumbly sugar topping.
What a classic. Looks great. Any wine?