What's for Dinner?

Boone said:
You and me both. I can make a good pie, but cakes, breads, etc... are typically a disaster. My former sister in law was an extremely talented cook and she made bread that was the best I have ever had. She showed me several times how she made it but whenever I tried it came out a dense hard little loaf that was nothing like hers.

I finally gave up. As Clint says, a man's got to know his limitations :)
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I knew I could never really learn to bake anything, so I married a fanatic baker.

Problem solved!
 
As mentioned, going to do some Texas Chili with the smoked chuck roast I did yesterday. I'm not a purist, and I will include some kidney beans. For me, chili without beans is just subpar.
 
Boone said:
As mentioned, going to do some Texas Chili with the smoked chuck roast I did yesterday. I'm not a purist, and I will include some kidney beans. For me, chili without beans is just subpar.
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I've never added chuck roast to my chili, but I have added brisket. I still like ground beef the best for some reason.
 
Yeah, I get that. My wife does the most basic chili ever with ground beef (she calls it ‘home Ec chili’ because she learned how to make it in home economics in high school). It’s not much more than canned tomatoes, hamburger, beans, green pepper, and chili powder but I love it.
 
I just bought this Tomahawk steak from Walmart for Thursday's dinner. Walmart is becoming one of my favorite beef stores even though most of their meats are Choice only.

I've never grilled one before so any suggestions? I'm going to do it over the fire pit but am not sure if I should just sear it and then indirect or indirect first and finish with a reverse sear. Any suggestions?

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I usually sear and then indirect until it’s at the temp I want. I love tomahawk steaks because they are so easy to manage
 
Boone said:
As mentioned, going to do some Texas Chili with the smoked chuck roast I did yesterday. I'm not a purist, and I will include some kidney beans. For me, chili without beans is just subpar.
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I also use chuck roast with my chili. Large dice and slow cooked. I do the long stewed beans (from dried pintos with smoked pork +++) on the side as a separate dish and people can use it to top off their chili if they want.

I try to think about the roots of chili, being on a Chuck Wagon, out on the plains, with only the basic ingredients.
 
Any US Marine or Corpsman ever deployed to Okinawa, Japan will recognize what I made for dinner tonight immediately.

Taco rice cheese.

Step off one of the many Marine bases in Okinawa and you’ll most likely find yourself in town. All 3 of my stints in Oki were at Camp Schwab - one of the less populated areas up north - and the little town just outside the base was called Henoko.

One of the most popular dishes served to Marines there was ‘Taco rice cheese’. Basically it’s a dish comprised of hamburger meat with taco seasoning, served over rice, with lots of shredded cheddar cheese on top. The fancy versions had chopped tomatoes and shredded lettuce on top. Whether plain or fancy, plenty of hot sauce was a required addition.

It doesn’t sound all that appealing but I’ll bet there aren’t many Marines who don’t have fond memories of it.

If any jarheads are reading this and want to make it at home, here are a couple links to recipes…

https://adamliaw.com/recipe/okinawan-taco-rice

https://www.food.com/recipe/mickeys-okinawa-taco-rice-and-cheese-trc-517370

tacoricecheese.jpg
 
The other night I made taco salad bowls. Ground beef seasoned with a taco mix, red enchilada sauce, tomatoes, onion, guacamole, and shredded cheese on top of spring greens.

I will now call it a Marine bowl. 🙂
 
Yeah, that sounds very similar. Some of the taco rice cheese places we went to would keep it very basic. Rice, taco-seasoned ground beef, a big pile of cheese on top, hot sauce. Perfect food for intoxicated Marines (or the absolute worst kind depending on how you want to look at it).
 
Bought some sushi-grade tuna at the local grocery. Going to do some spicy tuna rolls. Super easy once you know the routine. And so good. The wife won't eat because it's 'raw'. I've have tried convincing her that there is no significant risk but to no avail. So I guess I will have to eat it all myself.

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Saw this article and thought of this thread. Pork shoulder is the same as pork "butt." Just some different ways to prepare it instead of smoking it. I really like the onions and mushrooms idea, but fresh not packaged or canned. I would probably use chicken stock. You can slow roast this in the oven as well instead of in a Crock-Pot

www.chowhound.com

Why You Should Be Giving This Pork Cut The Pot Roast Treatment In Your Slow Cooker - Chowhound

Everyone loves a good pot roast, but, even without the cost of beef soaring, you should be giving the dish a try with this pork cut instead.
www.chowhound.com www.chowhound.com
 
Ashburn Dave said:
I just bought this Tomahawk steak from Walmart for Thursday's dinner. Walmart is becoming one of my favorite beef stores even though most of their meats are Choice only.

I've never grilled one before so any suggestions? I'm going to do it over the fire pit but am not sure if I should just sear it and then indirect or indirect first and finish with a reverse sear. Any suggestions?

View attachment 14397
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It is my firm belief that many people need to learn how to appreciate a real veal chop. I used to do a whole rack of bone in roasted veal (think prime rib) cooked medium...Heaven. I would serve it with a hunters sauce or a very light lemon butter white wine shallot parsley sauce
 
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