- Sep 4, 2014
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You were told??? How much vino did you have during the prep? :) Seriously, that steak and potato looks out of this world!I was told it was a hit.
@soflagator that pork roast looks fantastic! That was one of my MIL’s specialties. She’d always make a gravy from the renderings along with fresh mashed potatoes. Holy cow! Your wife’s roast has taken me back to a wonderful place. You are a lucky man, indeed,
You were told??? How much vino did you have during the prep? :) Seriously, that steak and potato looks out of this world!
Edit: just saw your edit!
Side note... anyone make a mean pimento cheese? My Grandmother made the best. Haven’t had it in years.
@NVGator Pimento cheese was readily available when I was coming up and something my bunch enjoys as well. I was always partial to my grandmama’s. It was pretty simple. Cheese, mayo (no Miracle Whip, ever), pimento, black pepper, a little garlic powder. What made it good to me was that she diced up the pimentos and used sharp cheddar that she grated very fine. She was also careful to not use too much mayo. Just enough to bind the other ingredients. Not too heavy-handed with the garlic. Too much would impart an almost bitter taste. Mix thoroughly and slowly. Try not to make a paste.
It was always good on crackers as a snack or on celery sticks as an hors d’oeuvre. We had these every Christmas and Thanksgiving. If we ever packed a lunch for traveling, there would always be pimento cheese sandwiches (on Roman Meal bread) cut in half to make triangles and wrapped and neatly folded in wax paper. Man, this was always a treat!
I’ve had another version with similar ingredients, but also contained some cream cheese and a dash of tabasco that was good.
Not a dinner (yet) but gotta brag on my new Big Green Egg I got for my 40th bday last week. More dinner pics will be on the way as I test this out
Not a dinner (yet) but gotta brag on my new Big Green Egg I got for my 40th bday last week. More dinner pics will be on the way as I test this out
Nice. Just a heads up, NV sets the bar pretty high on grilled meats here and isn't afraid to go all Joe Bastianich on you if he sees a flaw.
Now add some diced jalapeños to that. Mmmmm@NVGator Pimento cheese was readily available when I was coming up and something my bunch enjoys as well. I was always partial to my grandmama’s. It was pretty simple. Cheese, mayo (no Miracle Whip, ever), pimento, black pepper, a little garlic powder. What made it good to me was that she diced up the pimentos and used sharp cheddar that she grated very fine. She was also careful to not use too much mayo. Just enough to bind the other ingredients. Not too heavy-handed with the garlic. Too much would impart an almost bitter taste. Mix thoroughly and slowly. Try not to make a paste.
It was always good on crackers as a snack or on celery sticks as an hors d’oeuvre. We had these every Christmas and Thanksgiving. If we ever packed a lunch for traveling, there would always be pimento cheese sandwiches (on Roman Meal bread) cut in half to make triangles and wrapped and neatly folded in wax paper. Man, this was always a treat!
I’ve had another version with similar ingredients, but also contained some cream cheese and a dash of tabasco that was good.
Monday night meal. Steamed cabbage, roasted carrots, mashed potatoes, and glazed boneless pork chops and pork meatballs.
View attachment 35011
Glaze turned out really well. It was made with garlic, ketchup, cherry jam, water, champagne vinegar, and butter. Meat was supposed to be just the meatballs, but c2Jr dropped by and we added the chops so there’d be plenty of meat. Obviously we weren’t expecting company since we used the everyday china!