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Old 07-15-2011, 10:58 AM   #11
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Originally Posted by justplainbill View Post
Grilled 2 inch thick beef steak, bread to mop up steak juices, chopped creamed kale, leafy green, tomato and pimento salad with a blue cheese dressing.
That sounds so good. I have no idea what I'm making yet. Maybe fish again.
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Old 07-15-2011, 11:08 AM   #12
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I just realized that the squid is still in the freezer so the ribs that I rubbed for Saturday are now smoking on the BBQ
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Old 07-15-2011, 11:23 AM   #13
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I suggest you send some of that corned beef this way before I kick your bahooky...lol!
How about making your Mac & Cheese like Pastitsio, with some mince, bechemel and covered in cheese or spinach and feta or add some smoked haddock or caramelized onions and some spicy mustard in the cheese sauce or add sweetcorn and chopped ham or add sour cream and chives......
I will keep that in mind...
The pastrami won't get sliced until tomorrow, but I'll be thinking of you then
I've already got plans for the macaroni; leftover spicy cheddar cheese curds, chorizo, vidalia onions (caramelized with the sausage) and broccoli. I like your thinking though. Some good looking ingredients there.
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Old 07-15-2011, 11:30 AM   #14
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I will keep that in mind...
The pastrami won't get sliced until tomorrow, but I'll be thinking of you then
I've already got plans for the macaroni; leftover spicy cheddar cheese curds, chorizo, vidalia onions (caramelized with the sausage) and broccoli. I like your thinking though. Some good looking ingredients there.
I make a similar Mac with chopped Kasegrillers sausage and caramelized onion but add german mustard to my cheese sauce :)
Love broccoli in it too!
Do think of me when you have that pastrami!
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Old 07-15-2011, 11:45 AM   #15
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I make a similar Mac with chopped Kasegrillers sausage and caramelized onion but add german mustard to my cheese sauce :)
Love broccoli in it too!
Do think of me when you have that pastrami!
I will have a wry smile
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Old 07-15-2011, 12:20 PM   #16
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The ribs should take another hours, the smoke was product using soaked apple wood branches(see red bucket) I also dug the spuds they are a waxy salad pot called charlotte which roast well in olive oil.
I will coat the ribs in sauce for the last 10 mins on the grill.
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Old 07-15-2011, 01:45 PM   #17
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My husband and I are heading up to a local Street Fair tonight so I'm clueless as to what we will be eating. I'm not into junk food, so I may not be eating at all. lol
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Old 07-15-2011, 01:49 PM   #18
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Nice potatoes Bolas, wanted to start growing my own again but I've created an entirely edible garden for the sake of my kids and with potato leaves being toxic I'm a bit scared they might try and eat them! Maybe I should plant sweet potatoes, there leaves are not poisonous :) The ribs look delicious! Wish my cable for my darn camera wasn't MIA so I could take some pics!
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Old 07-15-2011, 02:10 PM   #19
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Soup from the leftover roasted cauliflower and carrots. Meat of some sort on the grill. Or maybe our favorite Mexican restaurant here.
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Old 07-15-2011, 02:32 PM   #20
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I found this recipe for Shrimp Cobb Salad in the May issue of Cooking Light. It immediately attracted my attention because there was a picture of it on the cover.



I'm not crazy about avacodos so I am going to use the traditional cooked egg, and I already have several regular tomatoes so I will dice one to use instead of cherry tomatoes.
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