Sunday Dinner - 8/15

[luckytrim]

Red Meat Sunday !
Grilled N.Y. Strip, Air Fries, Buttered Carrots........

 

[msmofet]

Corned Beef (J.P. O'Reilly brand is so good), tiny Yukon potatoes, boiled cabbage and coleslaw.

 

[Chief Longwind Of The North]

Leftovers from last night, pork steak, but with microwaved frozen veggies, and lemonade.

Seeeeya; Chief Longwind of the North

 

[taxlady]

I finally got around to trying some Merguez sausages from Lufa Farms. They have been in my freezer for too long. Oh my, those are delicious. I served them with rice pilaf left from a delivery from La Porte Grecque and a salad. That was a very tasty, easy meal.

 

[Andy M.]

Burgers on the grill tonight.

 

[Cooking Goddess]

I've had a hankering for chicken piccata lately, so that's what I made tonight. I served it over pastina and along side broccoli. Spinach salad came before; so far nothing on deck for dessert.

 

[salt and pepper]

Montana ranched T-Bone reverse seared w/ cheesy cauliflower.....

[/IMG]

 

[cjmmytunes]

We had boneless pork cops marinated in Italian dressing, mashed potatoes, and roasted carrots, broccoli, and sweet potatoes. Cookies for dessert.

 

[Chief Longwind Of The North]

As stated, I was planning on leftovers. My son and DIL surprised me with yummy cheese burgers from the Trager, a mixture of elk, and antelope. They were juicy, and perfectly cooked, by accident. They were supposed to be hot-smoked, but the fire got to hot from dripping fat, causing a small inferno inside the Trager. So the burgers were flame-grilled, with the added flavor of burning fat (like steaks over charcoal). They were delicious. And to go with it, a summer blend sala, with a raspberry vinaigrette. My son was disappointed in the burgers. I thought they were the best he'd made yet. There were blue cheese crubles in the burger mix as well. Yum.

And those leftovers will make a fine lunch after dialysis today.

Seeeeya; Chief Longwind of the North

 

[GotGarlic]

Pan-fried pork chops seasoned with Penzeys Greek seasoning, roasted feta on top of a mixture of small tomatoes and artichoke hearts, and a slice of bread for sopping up the juices.