Wow, WOW! I usually pass on any carb I can, but man I think I'd enjoy the carb coma that would put me into.
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Discada night, used carne asada, pastor and chorizo. The wife doesn’t like hot dogs, so that was a no-go.




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Bought 2 pounds of smoked pork loin from Rudycs BBQ in Chandler and made 2 sandwiches with mayo and horseradish on large toasted sesame buns. Also had two ears of corn and two Negro Modelos.

Just awesome.
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That Comal pan is pretty slick. I have a gas one-burner stove for turkey I never use. I may get a pan looks much better than fucking with the flattop. Looks really good and great for get-togethers.
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Oh yeah throw the kitchen sink at it, fry up ALL the leftovers and slap it in a tortilla

Honestly love it, thats how you max your dollar... just throw a couple eggs in it for breakfast
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Sometimes you have to treat yourself.




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Lemon/Garlic Chicken.
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That's a winner. The flavor on that romaine is goddamn good. Texture was fine by me and I love cooked cabbage and that's kinda what got out of the outside, wife didn't like it. But she's not what you'd call an adventurous eater so I'm not shocked.



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Last night I cooked a colossal stir fry.

1 pound of mild ground Italian sausage
2 pounds of boneless chicken breast
2 pounds of spaghetti
1 small sweet yellow onion
1 small head of garlic 8-10 cloves
1/2 jar Roasted red pepper strips
1/3 small jar of capers
Small bag of frozen sweet peas
Italian seasoning
Dried Oregano
Salt and pepper
Red pepper flakes
1/3 pound Butter
2 cups extra virgin olive oil
1 cup dijon mustard
2 cups white wine
2 cups cream
2 cups grated Parmesan cheese

Stir fried the ground sausage first-pulled out of pan and stored in plastic airtight container.
Cut chicken breasts in large bite sized chucks, seasoned and stir fried next.
Then did the minced onion and garlic in EVOO
Next was frozen sweet peas with some water to keep from burning in wok. Added the roasted red pepper strips and capers when peas almost done.
All put in very large rectangle plastic air tight container and mixed.
Spaghetti was now done and strained and moved to large bowl. Added 90% of the butter and all the EVOO and mixed to coat.
Took 2 cups of wine and mustard and added to wok. Cooked to burn off alcohol, added butter and let melt.Then poured in cream and whisked to combined, adding salt and pepper and a little more dijon.
Once creamy and combined, opened container and poured all over meat and veggies, closed lid airtight and shook lightly to mix.
Put coated spaghetti back into warm wok, then open container and poured all over spaghetti. Tossed with tongs and fork, then added grated Parmesan and red pepper flakes and tossed again.
Then served myself with a class of Sauvignon Blanc.
Had a lot of leftovers for today.

Really hit the spot. Pissed I didn't take picture when done in wok.
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Tuesday night with a 8 month old baby…

Grilled cheese and tomato soup and banana splits for desert. Keeping it simple.
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Perfect!

Also sounds delicious scho
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Bonefish is gone from the northland and I tried to recreate my wife's order. Mahi Mahi with a mango salsa and jasmine rice. Gotta have the bang bang shrimp as an app. Very pleased with how it turned out.




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Gyros, they were fantastic.
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Store bought kit, or gyro shop?

Either way a well made gyro is always tough to beat

Here's my plan for a lazy work night

Rinse the sauce off a skinless BBQ'd chicken thigh from sunday and slice it thin

Slice 4 large green onion, a bit of ginger and flash fry it all in some oil... hottest heat you can get for no more than 60 seconds, add chicken stock, one chicken ramen and finish it off with a solid dose of sriracha

Boom
Done
Tasty
4 minute prep time
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Restaurant. I don't know how to make them homemade and they don't have the good Gyro kits that they had years ago.
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