Maggie’s THE "NOM NOM NOM" THREAD
- Thread starter 1J04
- Start date
Sun dried tomatoes 
and 
olives.
and olives.
Grilled strip steaks w/ Kinder’s red jalapeño garlic seasoning. Zucchini and tomato (from the garden) mash w/ adobo seasoning.
Well, we’re out of bacon! How is that even possible?
Guess it’s just a ‘mater sammich then:
…had to give myself a do-over!
My redemption from committing the cardinal sin of letting our household run out of bacon continues.
Bacon and cheese omelette whilst watching the Hungarian F1 race before heading out to finish cleaning and painting the front timing cover for my truck’s freshly rebuilt motor.
A little garden raid to go with the steak
Leftover (uncooked) steak sliced thin and marinated in a ginger/sesame oil/spicy soy-based asian sauce, then skewered and thrown on the grill, and served over ramen noodles with some sesame seeds and green onions from our herb garden. Cucumbers are basically the same that Ikea serves…a couple different vinegars (rice wine and white wine I believe), some salt and sugar, and dill.
Awesome comfort food.
Awesome comfort food.
That sounds good.
Could you expand on the preparation of the
cucumber salad any?A friend gave me this and think it will work?
That sounds good.
Could you expand on the preparation of the
A friend gave me this and think it will work?
View attachment 8740684
Asked my wife and she says it’s basically the Ikea recipe she saw online, but instead of just one type vinegar she uses a mix of 2 parts rice wine vinegar and 1 part white wine vinegar, and then adds a tiny little bit of filtered water from our sink tap To “mellow it out” a bit.
She does add a pinch or two of both sugar and salt, and we just use regular dried dill out of the spice drawer unless we happen to have some fresh from the herb garden.
Today’s meal. Taco Salad with shredded chicken. From the same taqueria as last week’s offering.
Better tasting and less expensive than McDowells.
Better tasting and less expensive than McDowells.
Modoc,
So many work lunches when I was office bound looked exactly like what you’ve posted in your last couple pix. Good times…..
So many work lunches when I was office bound looked exactly like what you’ve posted in your last couple pix. Good times…..
Last edited:
So @91Eunozs got me wanting the cucumber salad.
Mine tasted great but boy did I shank slicing the cucumber it's self. Not thinking I sliced them paper thin, don't do that.
The balsamic vinegar was spot on for flavor and onions, bell peppers 
were good in it.
Wife and I finished it but disappointed with mistake.
Oh forgot fresh ginger and garlic infused the oil and vinegar and then the chunks were removed.
A good stir fry
and peppers topped off supper and I used a couple of big chunks of fresh ginger while cooking it then removed them.
It was late and wife didn't want any
rice.
I would cut the cucumber in 3/16th thick pieces next time.
Mine tasted great but boy did I shank slicing the cucumber it's self. Not thinking I sliced them paper thin, don't do that.
The balsamic
vinegar was spot on for flavor and onions, bell peppers were good in it.Wife and I finished it but disappointed with mistake.
A good stir fry
and peppers topped off supper and I used a couple of big chunks of fresh ginger while cooking it then removed them.It was late and wife didn't want any
rice.I would cut the cucumber in 3/16th thick pieces next time.
Something for the SH meat gazers, check out my meat stick. I know, not much girth but you’ll want more once you sample it….
This is another test recipe. 3# venison and 1# of cheap pork steak ground up. Seasoning was LEM products “Hot Stick” mix with 4 home grown dehydrated haberno peppers added. Used an edible collagen casing.
I seem to have a hard time getting a mix that’ll hold heat. We’ll see if this does it.
Into the smoker set at 200 till an internal temp of 165, about 1.5 hours of smoke, near 3.5hrs total time.
Nice mahogany color.
Good texture and a snap to the casing.
This is another test recipe. 3# venison and 1# of cheap pork steak ground up. Seasoning was LEM products “Hot Stick” mix with 4 home grown dehydrated haberno peppers added. Used an edible collagen casing.
I seem to have a hard time getting a mix that’ll hold heat. We’ll see if this does it.
Into the smoker set at 200 till an internal temp of 165, about 1.5 hours of smoke, near 3.5hrs total time.
Nice mahogany color.
Good texture and a snap to the casing.
Last edited:
Came across a couple beef rib sections that had been removed from rib roasts, had forgotten about them being in the freezer.
Gave them a simple salt, black pepper and onion powder rub then into the crock pot till probe tender. Once they were done, a few minutes on the gill for a little sear…
The casserole is a leftover combination of white rice, mushroom, green beans and a pulled chicken breast mixed with a can of cream of chicken soup topped with ff onions. Great comfort food.
If anyone is keeping score, there’s beef, pork, venison and chicken represented on that plate…..top it!
Gave them a simple salt, black pepper and onion powder rub then into the crock pot till probe tender. Once they were done, a few minutes on the gill for a little sear…
The casserole is a leftover combination of white rice, mushroom, green beans and a pulled chicken breast mixed with a can of cream of chicken soup topped with ff onions. Great comfort food.
If anyone is keeping score, there’s beef, pork, venison and chicken represented on that plate…..top it!
Last edited:
Ok I submit.
In my defense a big fat chicken breast was sliced in halve lengthwise and cut into strips.
Seasoned flour dredge half and half with egg and back into dredge and Coated in the flour, seasoning mix.
Fried in a shallow pan till lightly brown and put into a 170 degree oven.
Coating was "hot wing style" with garlic Tobasco, Cholula and butter. Adjust that with amount of butter and a pinch of sugar.
It's a destination plate.
Sorry about no pictures, tired.
In my defense a big fat chicken breast was sliced in halve lengthwise and cut into strips.
Seasoned flour dredge half and half with egg and back into dredge and Coated in the flour, seasoning mix.
Fried in a shallow pan till lightly brown and put into a 170 degree oven.
Coating was "hot wing style" with garlic Tobasco, Cholula and butter. Adjust that with amount of butter and a pinch of sugar.
It's a destination plate.
Sorry about no pictures, tired.
Grilled skirt steak with zucchini, onion, and tomatoes from the garden.
Good eats @Smokeshot
Skirt
steak has the best flavor of all beef in my opinion.
These days increasingly harder to get hold of.
When I was a young boy in Kansas I pointed it out to my dad that it was on sale.
Over 5 decades later I still remember his response, "it's tough, chewy and only Mexican's know how to cook it".
Then we moved to Texas. Lol
Hard core skirt steak cooks showed me how to cook it straight on the coals of a good fire by fanning off the ash and laying it strait on quickly about 2 minutes per side .
That is my favorite way to cook it .
Skirt
steak has the best flavor of all beef in my opinion.These days increasingly harder to get hold of.
When I was a young boy in Kansas I pointed it out to my dad that it was on sale.
Over 5 decades later I still remember his response, "it's tough, chewy and only Mexican's know how to cook it".
Then we moved to Texas. Lol
Hard core skirt steak cooks showed me how to cook it straight on the coals of a good fire by fanning off the ash and laying it strait on quickly about 2 minutes per side .
That is my favorite way to cook it .
Thank you. We got the cow from a ranch owned by my father-in-law’s friend. I didn’t know how to cook it at first either. Did some reading online and did it the way you mentioned in your comment finally.Good eats @Smokeshot
Skirt
These days increasingly harder to get hold of.
When I was a young boy in Kansas I pointed it out to my dad that it was on sale.
Over 5 decades later I still remember his response, "it's tough, chewy and only Mexican's know how to cook it".
Then we moved to Texas. Lol
Hard core skirt steak cooks showed me how to cook it straight on the coals of a good fire by fanning off the ash and laying it strait on quickly about 2 minutes per side .
That is my favorite way to cook it .
My toddler is not a big fan of steak but she sure ate quite a bit last night.
I usually do skirt steak fajita style with onions peppers 
cilantro 
a small amount of Dale's marinade (Walmart, kroger etc ) it's soy based and flavored.
I mix some lime with the Dale's maybe cut it with water if marinading for a long time.
I start prepping vegetables and all the spare cilantro stems, some garlic lime rind mild pepper scraps ect. go in the bag (vacuumed is nice) and in the fridge. I keep serrano, jalapeno and other hot peppers on the side not in the marinade.
I'm also content eating them cooked like a normal ribeye (if I have too). Lol
I think a lot of our skirt steak is exported to Japan since they get around laws by claiming it's "organ meat".
As soon as I get elected Governor of Texas I will make it illegal to export skirt steak beyond the state line.
cilantro a small amount of Dale's marinade (Walmart, kroger etc ) it's soy based and flavored.I mix some lime with the Dale's maybe cut it with water if marinading for a long time.
I start prepping vegetables and all the spare cilantro stems, some garlic lime rind mild pepper scraps ect. go in the bag (vacuumed is nice) and in the fridge. I keep serrano, jalapeno and other hot peppers on the side not in the marinade.
I'm also content eating them cooked like a normal ribeye (if I have too). Lol
I think a lot of our skirt steak is exported to Japan since they get around laws by claiming it's "organ meat".
As soon as I get elected Governor of Texas I will make it illegal to export skirt steak beyond the state line.
Skirt steak--season then pan fry or broil 2-3 minutes per side.
Chicken fried steak with turkey gravy and charred brussel sprouts.
