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Shit I've Cooked Lately


Hollywood

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A5 Wagyu Ribeye and scrimps

Corn and bacon salad

Not pictured, fried Brussels with toasted quinoa and pickled onion salad

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Hate to be the bearer of bad news but that ain’t look like a5 wagyu. The good news is you burnt a less expensive piece of meat than you thought.
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Surly “I don’t like bell peppers” posters in the picky eaters thread inspired me. Slow roasted a head of garlic and sliced green and red bell peppers in olive oil with thyme, smoked paprika, and a bit of salt. Let them all hang out with each other overnight. Pretty, pretty damn good breakfast.

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On 4/11/2021 at 3:22 AM, 956 Worldwide said:

Surly “I don’t like bell peppers” posters in the picky eaters thread inspired me. Slow roasted a head of garlic and sliced green and red bell peppers in olive oil with thyme, smoked paprika, and a bit of salt. Let them all hang out with each other overnight. Pretty, pretty damn good breakfast.

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Throw a poached/fried egg on there and you can call it breakfast. 

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On 5/2/2021 at 5:53 AM, 956 Worldwide said:

Христос воскресе! Today is Orthodox Easter and I wanted lamb. It’s surprisingly hard to find here, but I procured two young shanks. To marinate, I used a while head of garlic (it’s not overdoing it, I promise), a fistful of rosemary, a splash of red wine vinegar, red wine, olive oil, and a squeeze of tomato paste with salt and pepper. You can just mix this all together, but I turned it into a paste and slashed the shanks to get it all the way through. Wipe some of it off and then go pretty heavy on salt and black pepper.

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Set up the Weber for indirect roast, but pretty hot. I’m sometimes jealous of y’all with the awesome backyard setups, but the balcony view is a trade off.

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Off the fire and sliced. Forgot to get a photo of the grilled asparagus, sautéed fresh peas, and wine that went with it.

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Alithos. 

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yea ive been playing around with that in different orders.  Probably can't see in the pic, but there is actually a little chikfila sauce at the bottom since i don't have au jus and am not a mustard or mayonnaise fan.

Also I have found as a personal preference I like a little burnt edge on toasted bread. Must be the crunch.

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