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Old 07-22-2019, 09:07 PM   #11
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We ordered out. I had a steak, pepperoni, and mushroom sub. Stirling had tortellini with a meat and tomato sauce.
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Old 07-22-2019, 09:46 PM   #12
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I'll be doing a Hot Bacon/Shrimp Asparagus Salad based on this recipe from Taste of Home.
https://www.tasteofhome.com/recipes/...paragus-salad/

This turned out great for a summer night. I've made this recipe before, but added shrimp to the mix this time on a bed of baby spinach with slivered red onion slices, along with toasted garlic bread. Tasty and pretty me thinks...
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Old 07-22-2019, 11:21 PM   #13
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I made a batch of gazpacho for earlier, then later I made some gumbo, with a generous amount of tomatoes, plus some of the okra I've been harvesting. I started out with 4 oz of bacon in the gumbo, and I realized that was the first meat I had used in well over a week! That's because I'm trying to use up all those veggies from the garden, yet I've not made much of a dent in them.
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Old 07-23-2019, 12:03 AM   #14
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I made a batch of gazpacho for earlier, then later I made some gumbo, with a generous amount of tomatoes, plus some of the okra I've been harvesting. I started out with 4 oz of bacon in the gumbo, and I realized that was the first meat I had used in well over a week! That's because I'm trying to use up all those veggies from the garden, yet I've not made much of a dent in them.
With all the tomatoes, that's a Creole gumbo. The bacon is probably as close as you can get to Tasso in NJ, unless you make your own. I have to make my own in Dallas, because I can't buy it here. Okra is used in Creole and Cajun gumbo, depending on who makes it. I use it in my gumbo, which is a Cajun gumbo.

I've never made a Creole gumbo, which is probably a better choice for summertime. I need to do it sometime. I'm thinking some good Gulf shrimp for that.

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Old 07-23-2019, 04:20 AM   #15
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Beer brined grilled pork chops and a medley of sauteed fresh corn, green and red bell peppers, and onions.
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Old 07-23-2019, 04:25 AM   #16
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I tend to go with 145 for BI pork chops sous vide. The texture doesn't seem quite right at lower temperatures, at least to me. Let us know how they turn out!

CD
Pork chops came out great. They were lean center cut chops, and I don't think I would cook them higher than 140. There are a couple of specialty meat shops in the area, and I'll have to try some shoulder chops.

Searing in the CI pan on the propane burner worked much better than the steaks I seared on the grill. It's not something I would do indoors, though. I expected a lot of smoke and spattering, and I wasn't disappointed!
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Old 07-23-2019, 08:31 AM   #17
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Chickpea and Quinoa Salad! it was light and amazing.
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Old 07-23-2019, 12:44 PM   #18
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Hot Turkey Open-Faced & mashed Spuds, Gravy, Steamed Sprouts, Mexican Street Corn...


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Old 07-24-2019, 10:10 AM   #19
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Monday, I made fresh pesto with basil from the garden and used that to make pesto pasta and bruschetta. I served previously grilled chicken on the pasta and more pesto :yum : And a few quick pickles.
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