What's that you're eating?

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These are the Chinese style oven-roasted ribs that I had leftover from the other day.

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Just re-heated them in the microwave (low & slow), cut off a few pieces w/a pair of shears, topped them with a couple tbsps of re-heated glaze and served them w/half a Fuji apple and a 1/2 cup of store-bought potato salad. Served with a glass of cheap Pinot Noir on the side. That was lunch for today. :)

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Another simple dish for lunch today.

Garlic noodles (angel hair pasta) with shrimp served with the other 1/2 of the Fuji apple that I ate the other day and a glass of Roderer sparking wine. :)

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Chop a bunch of garlic, put in a secure container & add olive oil to cover to make an infused garlic oil. It will last forever inthe frig if fully covered w/oil.

Pre-cook/grill the shrimp in the garlic oil and set aside. Cook the angle hair pasta. It's quick because it's so thin. Add the cooked pasta to the pan/pot used to cook the shrimp. Add some more garlic oil to flavor the pasta. Return the shrimp to reheat. Top w/salt & pepper to taste and top w/chopped parsely to serve.

Quick and easy. :)
 
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I had the afternoon off this past Monday, so my wife and I took an impromptu road trip down to New Orleans(about 2 1/2 hours away). We made our first stop, as we do every time, at Jean Lafittes Blacksmith Shop Bar on Bourbon St, 2 double Jack and sprites to go. Did some walking around then stopped at NOLA Poboy on the way back to our vehicle. She got a fried shrimp poboy and I got the surf and turf poboy, I must admit I was thinking surf on one half and turf on the other while the cooks decided to stack the surf on top of the turf. Kinda surprising but it worked. I didn’t take pics of any of that…
But being in New Orleans made me want red beans and rice so that’s what’s on the menu tonight.
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This is about the only meal I cook in a crockpot but it works so well for red beans.
2lb of beans soaked overnight with enough water to cover the dry bean about an inch over the top and 1/4 of a bottle of hot sauce. Next morning I add enough water to cover the beans again about an inch deep and add 2 spoons of better than bouillon ham base and another 1/4 bottle of hot sauce, a good shake over the top with Tony Chachere seasoning. Crock pot on high for 5 hours then add one diced sautéed onion and 2 diced sautéed bell peppers, 2lbs of homemade smoked pork sausage that’s been browned and 1-2 lbs of ham that’s cut up into small chunks. 4 bay leaves and a little more water for another 5 hours. Then I get a potato masher and mash about half the beans to really thicken it up. Of course served with white rice and cornbread.
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My daughter said if she ever ends up on death row this is her last meal request.
 
3fifty7 said:
I had the afternoon off this past Monday, so my wife and I took an impromptu road trip down to New Orleans(about 2 1/2 hours away). We made our first stop, as we do every time, at Jean Lafittes Blacksmith Shop Bar on Bourbon St, 2 double Jack and sprites to go. Did some walking around then stopped at NOLA Poboy on the way back to our vehicle. She got a fried shrimp poboy and I got the surf and turf poboy, I must admit I was thinking surf on one half and turf on the other while the cooks decided to stack the surf on top of the turf. Kinda surprising but it worked. I didn’t take pics of any of that…
But being in New Orleans made me want red beans and rice so that’s what’s on the menu tonight.
View attachment 1977121
This is about the only meal I cook in a crockpot but it works so well for red beans.
2lb of beans soaked overnight with enough water to cover the dry bean about an inch over the top and 1/4 of a bottle of hot sauce. Next morning I add enough water to cover the beans again about an inch deep and add 2 spoons of better than bouillon ham base and another 1/4 bottle of hot sauce, a good shake over the top with Tony Chachere seasoning. Crock pot on high for 5 hours then add one diced sautéed onion and 2 diced sautéed bell peppers, 2lbs of homemade smoked pork sausage that’s been browned and 1-2 lbs of ham that’s cut up into small chunks. 4 bay leaves and a little more water for another 5 hours. Then I get a potato masher and mash about half the beans to really thicken it up. Of course served with white rice and cornbread.
View attachment 1977123
My daughter said if she ever ends up on death row this is her last meal request.
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Geez, if it wasn't for the skeeters and 90% humidity I might consider moving to Louisiana. Thank you for sharing the recipe!
 
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