Top round roast, roasted veggies, and baked potatoes
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Dinner Plans? (7 Viewers)
- Thread starter detroitdad
- Start date
Poker Zombie
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I like that grilling basket. Most of the ones I've found are Teflon coated. Teflon breaks down at around 350° F, although DuPont claims it is safe until 662°, at which point studies have shown the off-gas is toxic to birds and small pets, and can cause flu-like symptoms in humans. Since my grill often exceeds those temps with certain meals, I can only use my basket with low and slow meals.
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detroitdad
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I got that one at either Canadian tire or Walmart. I was at CT on the weekend and saw smaller round ones while looking for something else.
Sunset at Rod and Reel Pier
I forgot I had an allergic reaction the last time I had the amberjack at Rod and Reel Pier and it happened again tonight - hives and itchiness. I guess no more amberjack for me 
I forgot I had an allergic reaction the last time I had the amberjack at Rod and Reel Pier and it happened again tonight - hives and itchiness. I guess no more amberjack for me
Certainly not a good thing. Though good to know where the allergy is coming from.
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detroitdad
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Not technically dinner.... but @Poker Zombie made popcorn yesterday on the grill. That was an experience! Quite tasty, though!
Popcorn was literally everywhere!
Popcorn was literally everywhere!
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detroitdad
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Smoking for the 4th of July
@Poker Zombie has wanted a Sous Vide for years. He finally pulled the trigger recently, making fish the first dish. Yesterday, he made steak (if you read this thread, it's the steaks I got home, decided were too small for my liking, and went back to the store to buy new steaks). Those have been in the freezer; they were whipped out, thawed, then put in the Sous Vide. During the time they were cooking, research occurred about putting a sear on the steaks. The final decision - a torch and the grill (no lit charcoal).
Then, my crazy guy decided to use up some leftover fruit from Poker Night....specifically watermelon. Yes, your eyes do not deceive you, I said watermelon. That was the best steak sauce I've had.
Even PZ thought it was good.
Then, my crazy guy decided to use up some leftover fruit from Poker Night....specifically watermelon. Yes, your eyes do not deceive you, I said watermelon. That was the best steak sauce I've had.
Even PZ thought it was good.
RowdyRawhide
Full House
Grilled Lime Salmon with Mango-Avacado Salsa and Grilled Sweet Potatoes tossed in Cilantro Lime dressing. It was fantastic, best salmon attempt yet.
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detroitdad
Royal Flush
Salmon goes so well with a salsa. Great presentation
RowdyRawhide
Full House
Thanks! Yes it does. I have another recipe for grilled salmon with a strawberry jalapeño salsa. Thinking about making it next week
Poker Zombie
Royal Flush
Basil Black Pesto:
Load the blender with fresh from the garden basil.
The black comes from black garlic. If you aren't familiar with black garlic, you are missing out on the greatest thing since roasted garlic. In this age of the internet, you have access to this.
Stems removed from the basil, garlic added and chunks of Parmesan added to the blender.
Pine nuts almost done...
While waiting for the pasta water to heat up and the chicken breast to cook, make a little salad. This one used some crushed pistachios I had left over from a previous dinner, because that's what salads are for - killing time and using up leftovers...
Back in the blender, add extra virgin olive oil on top of the cheese. This helps to cool the hot pine nuts so you don't discolor the basil - though you wont notice dark basil in this dish. Salt for flavor and blend until it's thick. If it's not blending, add more olive oil. If it's too thin, add more everything else. Obviously, it helps to use just a little oil to start and just keep adding as needed.
Layer pasta, pesto, grilled chicken, a little more pesto, grated parm, and top it with a little more pesto...
Served with a little bread, because you want to sop up any of the black pesto that gets away.
Load the blender with fresh from the garden basil.
The black comes from black garlic. If you aren't familiar with black garlic, you are missing out on the greatest thing since roasted garlic. In this age of the internet, you have access to this.
Stems removed from the basil, garlic added and chunks of Parmesan added to the blender.
Pine nuts almost done...
While waiting for the pasta water to heat up and the chicken breast to cook, make a little salad. This one used some crushed pistachios I had left over from a previous dinner, because that's what salads are for - killing time and using up leftovers...
Back in the blender, add extra virgin olive oil on top of the cheese. This helps to cool the hot pine nuts so you don't discolor the basil - though you wont notice dark basil in this dish. Salt for flavor and blend until it's thick. If it's not blending, add more olive oil. If it's too thin, add more everything else. Obviously, it helps to use just a little oil to start and just keep adding as needed.
Layer pasta, pesto, grilled chicken, a little more pesto, grated parm, and top it with a little more pesto...
Served with a little bread, because you want to sop up any of the black pesto that gets away.
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detroitdad
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Poker Zombie
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Damn......... looks like it would be worth the trip
It will be, my friend. Nobody leaves the Zombie house hungry.
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detroitdad
Royal Flush
Hands down, the best pesto I've had!
Thankfully, PZ rarely makes a meal without leftovers, so I'll get to have it again!
I'm not much of a foodie; in fact, I don't like a lot of food at all. We found a new seafood place not far from home and tried it out. OMFG.. jerk halibut with a lobster tarragon sauce (which I could consume gallons of, and I'm not a fan of lobster), seaweed salad, and redskin mashed potatoes. One of the best meals I've had in a while.
Poker Zombie
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detroitdad
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Honey, oil, and soy based marinade
Poker Zombie
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