food The Drunken Chef
- Thread starter texas blues
- Start date
Looks fine to me ...
I see the cous cous, but what seasoning are you doing there? ...
I've only made Moroccan a few times, in a tagine, and all times involved preserved lemons and green olives ...
mmmm, harissa ...
I see the cous cous, but what seasoning are you doing there? ...
I've only made Moroccan a few times, in a tagine, and all times involved preserved lemons and green olives ...
mmmm, harissa ...
Well done Nate.
I'll take that cous cous olive and asparagus.
I'd be even tempted to try the chicken even though I don't eat it much these days.
Looks goodern' hell to me senor.
I'll take that cous cous olive and asparagus.
I'd be even tempted to try the chicken even though I don't eat it much these days.
Looks goodern' hell to me senor.
Sam Adams, always a good choice and will go perfectly with this or this will go perfectly with them 
Taters take the longest so,
Red taters
Cut in forths
Put on a foil lined cookie sheet, drizzle with EVOO and massage them a bit to get them coated.
Sprinkle with dried Oregano, Rosemary, Thyme and a bit of Kosher salt
And for the chili head in Ya a bit of smoked Jalapeño powder.
Into a 400 dF oven.
Next up, Pork Chops
But them taters have to cook a bit first
Just a little salt and pepper on these baby's and onto the grill, yeah it's the indoor grill cause I don't feel like going out and getting all hot and sweaty standing by a grill with no gas
Taters take the longest so,
Red taters
Cut in forths
Put on a foil lined cookie sheet, drizzle with EVOO and massage them a bit to get them coated.
Sprinkle with dried Oregano, Rosemary, Thyme and a bit of Kosher salt
And for the chili head in Ya a bit of smoked Jalapeño powder.
Into a 400 dF oven.
Next up, Pork Chops
But them taters have to cook a bit first
Just a little salt and pepper on these baby's and onto the grill, yeah it's the indoor grill cause I don't feel like going out and getting all hot and sweaty standing by a grill with no gas
It is hot, man ... we just came back from the store ourselves!
PS - I love the red potatoes .., I think it's funny, I use "the other common herbs" in ours, dill and parsley ...
PS - I love the red potatoes .., I think it's funny, I use "the other common herbs" in ours, dill and parsley ...
Thanks for sharing, have a good one! ...
Herbs de Provence?
I was close those 3 are in it... 
Looks great!
Looks great!
Current situation.
Sweet bells, Hungarian wax, orange habs, Chipotle, mushrooms, onions, zucchini, garlic and my favorite soy-based vinaigrette.
Sweet bells, Hungarian wax, orange habs, Chipotle, mushrooms, onions, zucchini, garlic and my favorite soy-based vinaigrette.
looks good, and a cigar sounds nice ...
also, best tong's ever.
also, best tong's ever.
RocketMan said:Grant the Cigar would go nice with dessert
That looks to be right up my alley ...
CHEERS!
looks good, and a cigar sounds nice ...
also, best tong's ever.
Thank u sir. Only tongs worth owning.
also, best tong's ever.
Thank u sir. Only tongs worth owning.
Alynne said:
Sounds like Ten Fidy ...