What's for Dinner?

I had two big helpings of chili with plenty of beans.

The beans are kicking in at this late hour.

#BlownOutWindows
 
Made our turkey kofta with tahini sauce last night, so amazing. On the side, made a tomato salad with sage and basil from our patio garden, fresh goat cheese from the farmer's market, seared figs, dried cranberries and drizzled the whole thing with olive oil. Amazeballs.
 
Hey Lanky- Two Houston-area restaurants are ranked 6th in Bon Appetit's best new restaurants in America: The Pass and Provisions.

Have you been?
 
Chris said:
Hey Lanky- Two Houston-area restaurants are ranked 6th in Bon Appetit's best new restaurants in America: The Pass and Provisions.

Have you been?
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Its actually one restaurant - The Pass & Provisions - I have not been yet, but its high on my list! I've been to Underbelly & Uchi, two restaurants that made the list last year or some other list this year. Pass & Provisions is getting ridiculously high rankings though, and I want to check it out badly!
 
Lanky Livingston said:
Its actually one restaurant - The Pass & Provisions - I have not been yet, but its high on my list! I've been to Underbelly & Uchi, two restaurants that made the list last year or some other list this year. Pass & Provisions is getting ridiculously high rankings though, and I want to check it out badly!
Click to expand...

I guess it is...sort of. A type of hybrid operation. The article describes it as two distinctly different restaurants, with two chefs, that share one kitchen. One, The Pass, is a white-tablecloth, tasting-menu only experience. The other, Provisions, is described as an easygoing down to earth environment.

I'd love to try both if I'm ever in Houston.
 
Chris said:
I guess it is...sort of. A type of hybrid operation. The article describes it as two distinctly different restaurants, with two chefs, that share one kitchen. One, The Pass, is a white-tablecloth, tasting-menu only experience. The other, Provisions, is described as an easygoing down to earth environment.

I'd love to try both if I'm ever in Houston.
Click to expand...

Interesting...I thought it was the same place! I will have to check them out.
 
Was all excited for a big juicy t-bone drowned in A1 tonight but the damn tcn burnt the **** out of it. Mashed potatoes n gravy was alright but still....wth man.
 
Made pockets in some chicken breasts, marinating in a good italian dressing, then going to stuff with spinach leaves, homemade sun-dried tomatoes, and feta cheese, and grilling. Green beans on the side.
 
Yesterday I stopped by the meat market and brought home some peppers and sausage for dinner. I walk in the door and my wife was cooking peppers and sausage. It was so good, I decided to cook the sausage and peppers for dinner again tonight. :laugh:
 
It ain't dinner, but it's a friggin killer snack....
super fast, super easy/simple, super inexpensive, super healthy.....

Get you a pack of plain pumpkin seeds at the dollar store, throw them in a saucepan with some olive oil, sprinkle some garlic, paprika, and any other desired seasonings, sautee on medium heat, and within 3-4 minutes, Voila, you have a tasty gem, that's both crunchy AND juicy !

 
Fear The Spear said:
It ain't dinner, but it's a friggin killer snack....
super fast, super easy/simple, super inexpensive, super healthy.....

Get you a pack of plain pumpkin seeds at the dollar store, throw them in a saucepan with some olive oil, sprinkle some garlic, paprika, and any other desired seasonings, sautee on medium heat, and within 3-4 minutes, Voila, you have a tasty gem, that's both crunchy AND juicy !

Click to expand...

That sounds good! I take it you just eat them with your hands? The 'juicy' descriptor made me wonder...
 
Fear...I'm thinking that after pulling them off the stove putting them in a paper bag with some paprika, garlic salt, pepper and shaking to coat would be a nice way to finish them...
 
Giant plate of spaghetti with meat sauce and a tad Alfredo. Very good I must say.
 
Fear - I happened to have a container of *shelled* pumpkin seeds in my cabinet and fried them up with some fresh garlic, olive oil, and some jalapeno salt and fresh pepper...When they were browned (which just took a couple of minutes) I pulled them off and shook them in a couple paper bags for a minute to remove some of the oil. They were fantastic - totally changed the texture and taste. They are even better today (the oil has absorbed and they are just nice and crunchy. Look forward to trying this with some in the shell as well. Try it folks - very easy.
 
My sister's coming over at halftime today. Doing some crockpot pulled pork (yeah, I know - but sometimes convenience and time-efficiency trumps traditionalism) with both a western and eastern NC BBQ sauce, and some homemade slaw.
 
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