Grilled lobster tail (first time ever), grilled corn on the cob, and garlic mashed potatoes. Clarified butter and roast garlic on the side. This is my delayed Father's Day meal. ;)

Pat

mark46th it turned out so good! Sorry for the delay didn't have power until about 8:30 last night. :(

Originally I ate it as is, ie: steak with roasted red potatoes and roasted red and green bell peppers.

With the leftovers I sliced the meat very thin and made a salad with romaine, some avocado slices, cherry tomatoes, a few extra squeezes of fresh lime, a drizzle of olive oil, and a sprinkle of crushed tortilla chips! Next time I think I'll go full fledged tacos with the guac and pico, great idea!

An old friend of mine (she is Puerto Rican) would slice it up before cooking and grilled the flank steak on skewers after marinating the meat in the juice of 30 limes and some other spices.

It's funny but I originally bought the flank to make Braciole (Sicilian style, stuffed with Romano, garlic, salt and pepper). Make it then immerse it in gravy (red sauce)

I stuff flank with Bleu Cheese chunks, sauteed mushrooms and onion. Served with a dry red wine, oh my!

That sounds wonderful!!


That's going on my list!

Another smoked butt
 

Looks great Snaquebite!

It was. The kid wasn't here though...so I got MORE! :D ;)

Pat

Snaque- Nicely done!

Saltine Cookies
 

Saltine Cookies

1 tube saltine crackers
1 c. butter
1 c. brown sugar, firmly packed
Optional
½ c. chopped nuts
¼–½ c. mini chocolate chips or toffee bits, etc.

Line cookie sheet with non-stick aluminum foil. Place crackers on cookie sheet, salt side up. Stir butter and sugar together; bring to a boil for 3 min. Remove from heat and pour over crackers. Place in 375° oven and bake for 5 min. Sprinkle with optional nuts, bits or chips. Return to oven for 1 min. Separate cookies while still warm.

Judy Moore, MN

My version of Spaghetti alla Bolognese
 

Whenever I decide to make spaghetti with meat sauce, I almost always end up using excess amounts of peppers, olive oil, and hot sauce (I suppose this gives it a "Southwest" touch). To my knowledge, I'm one of only a handful of people I know that enjoys it this way. It'll be "same old, same old" for me this evening!

Here's the bare bones version of the bolognese sauce:

1 lb of ground beef, cooked "well done"
Approximately 3/5 of jar of "Traditional" or "Regular" marinara sauce
1 cup of chopped mushrooms (I tend to go with white)
1 cup of chopped green peppers
1 cup of chopped onions (I don't prefer them, but others might)
1/2 cup of olive oil
1/4 cup of fresh mustard greens
2 tbs. chopped garlic cloves
2 tbs. chopped (or ground) oregano
1 tbs. basil
1 tbs. cayenne pepper (powder)
1 tbs. habanero sauce
1 tsp. red pepper flakes
1/2 tsp. rosemary

The beef is cooked in the microwave until it is a pinkish brown color, then fried in a pan until well done (it can be placed into a pot afterwards, of course). I pour the grease out into the trash bin frequently while doing this. Next, the sauce is poured onto the meat, stir thoroughly, and then set the stove (electric in my case) to 1 or 2. The green peppers and mushrooms are added in first, followed by mustard greens, oregano, basil, cayenne pepper, garlic cloves, and rosemary. After seven or eight minutes of slow cooking, I throw on the olive oil and red pepper flakes. When I have the meat sauce on my plate of spaghetti, I add the habanero sauce and however much parmesean and/or romano cheese I prefer. It goes well with an ice cold glass of milk, needless to say! The sherry comes afterwards...:D

Sounds like an interesting version, I'd agree more Southwestern.

But why do you microwave the beef instead of browning it in the pan? Seems like an extra (unnecessary?) step.

It usually depends on the beef I have. Whenever I buy it from the grocery store (which is more often), it is usually frozen Laura's Lean Beef or a similar brand and I thaw it in the microwave. Sometimes, however, when I go straight to the deli, it is more fresh and therefore I can throw it straight onto the pan. ;)

Very Nice! Are you willing to share your recipe? I just got a smoker last month and am constantly learning.

GOMBBS
 

Been doing the GOMBBS diet recommended by Dr. Joel Fuhrman.
My old man had good results with it so I started a couple months ago.

Snacks often consist of blueberries, blackberries, nuts, or sunflower kernels.
Most evenings include a large salad of various types of lettuce, spinach, etc., freshly sliced onion, white button mushrooms, beans (red, black, northern, garbanzo), and sunflower kernels or pumpkin seeds topped with olive oil and balsamic vinegar.

After awhile, tastes change (you start craving the recommended foods) and you get hungry less often.
So long as I eat a decent amount of the recommended foods, I eat whatever else I want in order to get sufficient calories.


Quite happy with the results so far.
Dropped 8 pounds, body fat is down, blood pressure is down, and resting pulse is down (high 40s low 50s typically).

Had chronic sinus problems my whole life; those problems are greatly diminished (almost absent).
Had chronic joint pain (mainly wrists and ankles) from years of weight training and basketball; don't have any joint pain at all anymore.

My old man reported similar results with sinuses, joints, blood pressure, and pulse.
He's 68 and now has a resting pulse in the high 30s (however, much of that is probably due to exercise).


It's hard to say how much of this is due to the diet, but I started feeling different within a week of starting it.

Tilapia Picatta (or Piccata...I can never remember)
 

I served this tonight for 5... it wasn't enough (I didn't think one would eat much... WRONG!)

6 tilapia fillets (I split them - thick side vs. thin side to make cooking more even)
Dredge in flour, or not (I used Wondra, cuz that's what I had - not my kitchen)
Sautee in butter and put aside

1/2 cup white wine (I used sauvignon blanc)
1/4 cup lemon juice (thought I had too much on first taste - perfect at serving)
1/2 cup chicken stock (or commercial chicke broth - I used Swanson's...not my...)


Reduce, and add -
2 Tablespoons of capers

Add cold butter to thicken

Return fish to sauce, pour sauce over fish, or serve sauce separately.

It was actually pretty good...