Saturday, October 26, 2024, what are you eating?

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medtran49

Master Chef
Joined
Feb 20, 2011
Messages
6,497
Location
Florida
Quesabirria tacos, corn, with pickled red onions, queso blanco, cilantro, and avocado, with birria broth on the side.
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Grilled Lemongrass Chicken (thighs, boneless, skinless)
I didn't grill them but used my griddler. Worked out fine. Had the recipe for a while, finally got around to making it.
Very tasty!
A keeper I think, if for no other reason than easy ingredients I usually have on hand. One does need to marinate but that's OK, overnight or 3-4 hours is good. I did overnight.
Think my Sambal Oelek has lost its 'spark', thankfully it's the bottom of the jar.
 
I had a rerun of yesterday's evening meal. I nuked the potato and the beets. I sliced the rest of the steak. I turned the heat way up under a small, enamelled, cast iron skillet and seared one side of each slice of that steak. I got meat that was ready quickly and warmed through and still pink on one side. I had hoped that method of reheating the steak would work out like that. No pix.
 
Breaded thin-cut chicken breast, mashed potatoes, and steamed broccoli.


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