Ribeye steak, cooked medium rare, fries and lima beans.
https://i.postimg.cc/tTcHtKm1/steak-chips-limas.jpg
The steak was approximately 4 oz. left from a larger raw ribeye I'd cut
in half and frozen a few months ago. I seasoned the steak with salt and
let it set, then seasoned it with pepper and garlic powder. Cooked it
in hot cast iron skillet in butter to get a nice Maillard browning
reaction on the outside yet still very nicely red and juicy inside.
The fries were from frozen, cooked in the oven, sprinkled liberally with
salt and then drizzled with a little malt vinegar. The limas were
frozen baby limas zapped in the microwave. I would have preferred the larger Fordhook limas but I already had this bag of lima beans open in
the freezer.
All in all, quite a nice dinner! What's for dinner at your house
tonight? Leftovers? Eating out? Anything cooking?
Jill
Ribeye steak, cooked medium rare, fries and lima beans.
https://i.postimg.cc/tTcHtKm1/steak-chips-limas.jpg
The steak was approximately 4 oz. left from a larger raw ribeye I'd cut
in half and frozen a few months ago. I seasoned the steak with salt and
let it set, then seasoned it with pepper and garlic powder. Cooked it
in hot cast iron skillet in butter to get a nice Maillard browning
reaction on the outside yet still very nicely red and juicy inside.
The fries were from frozen, cooked in the oven, sprinkled liberally with
salt and then drizzled with a little malt vinegar. The limas were
frozen baby limas zapped in the microwave. I would have preferred the larger Fordhook limas but I already had this bag of lima beans open in
the freezer.
All in all, quite a nice dinner! What's for dinner at your house
tonight? Leftovers? Eating out? Anything cooking?
Ribeye steak, cooked medium rare, fries and lima beans.
https://i.postimg.cc/tTcHtKm1/steak-chips-limas.jpg
The steak was approximately 4 oz. left from a larger raw ribeye I'd cut
in half and frozen a few months ago. I seasoned the steak with salt and
let it set, then seasoned it with pepper and garlic powder. Cooked it
in hot cast iron skillet in butter to get a nice Maillard browning
reaction on the outside yet still very nicely red and juicy inside.
The fries were from frozen, cooked in the oven, sprinkled liberally with
salt and then drizzled with a little malt vinegar. The limas were
frozen baby limas zapped in the microwave. I would have preferred the
larger Fordhook limas but I already had this bag of lima beans open in
the freezer.
All in all, quite a nice dinner! What's for dinner at your house
tonight? Leftovers? Eating out? Anything cooking?
Jill
On 5/1/2025 7:36 PM, Jill McQuown wrote:
Ribeye steak, cooked medium rare, fries and lima beans.
https://i.postimg.cc/tTcHtKm1/steak-chips-limas.jpg
The steak was approximately 4 oz. left from a larger raw ribeye I'd
cut in half and frozen a few months ago. I seasoned the steak with
salt and let it set, then seasoned it with pepper and garlic powder.Â
Cooked it in hot cast iron skillet in butter to get a nice Maillard
browning reaction on the outside yet still very nicely red and juicy
inside.
The fries were from frozen, cooked in the oven, sprinkled liberally
with salt and then drizzled with a little malt vinegar. The limas
were frozen baby limas zapped in the microwave. I would have
preferred the larger Fordhook limas but I already had this bag of lima
beans open in the freezer.
All in all, quite a nice dinner! What's for dinner at your house
tonight? Leftovers? Eating out? Anything cooking?
Jill
Sounds good. I usually make potatoes in the air fryer these days. What
brand of frozen fries did you use? I've been meaning to try some.
Ribeye steak, cooked medium rare, fries and lima beans.A few weeks ago I posted a NYT recipe for shrimp and bean stew. I made
https://i.postimg.cc/tTcHtKm1/steak-chips-limas.jpg
The steak was approximately 4 oz. left from a larger raw ribeye I'd cut
in half and frozen a few months ago. I seasoned the steak with salt and
let it set, then seasoned it with pepper and garlic powder. Cooked it
in hot cast iron skillet in butter to get a nice Maillard browning
reaction on the outside yet still very nicely red and juicy inside.
The fries were from frozen, cooked in the oven, sprinkled liberally with
salt and then drizzled with a little malt vinegar. The limas were
frozen baby limas zapped in the microwave. I would have preferred the larger Fordhook limas but I already had this bag of lima beans open in
the freezer.
All in all, quite a nice dinner! What's for dinner at your house
tonight? Leftovers? Eating out? Anything cooking?
Jill
All in all, quite a nice dinner! What's for dinner at your house
tonight? Leftovers? Eating out? Anything cooking?
On 2025-05-01, Jill McQuown <j_mcquown@comcast.net> wrote:
All in all, quite a nice dinner! What's for dinner at your house
tonight? Leftovers? Eating out? Anything cooking?
My wife just returned from her biweekly get-together with her oldest
friend, and they ate well at Chili's. I'm off the hook.
I will have the last of the posole with corn chips. Which reminds me, I
have to get the pork loin strip out of the freezer for Pork 'n York
tomorrow.
Your post served as a reminder. Thanks!
leo
Ribeye steak, cooked medium rare, fries and lima beans.
https://i.postimg.cc/tTcHtKm1/steak-chips-limas.jpg
The steak was approximately 4 oz. left from a larger raw ribeye I'd
cut in half and frozen a few months ago. I seasoned the steak with
salt and let it set, then seasoned it with pepper and garlic powder.
Cooked it in hot cast iron skillet in butter to get a nice Maillard
browning reaction on the outside yet still very nicely red and juicy
inside.
The fries were from frozen, cooked in the oven, sprinkled liberally
with salt and then drizzled with a little malt vinegar. The limas
were frozen baby limas zapped in the microwave. I would have
preferred the larger Fordhook limas but I already had this bag of
lima beans open in the freezer.
All in all, quite a nice dinner! What's for dinner at your house
tonight? Leftovers? Eating out? Anything cooking?
Jill
Jill McQuown wrote:
Ribeye steak, cooked medium rare, fries and lima beans.
https://i.postimg.cc/tTcHtKm1/steak-chips-limas.jpg
The steak was approximately 4 oz. left from a larger raw ribeye I'd
cut in half and frozen a few months ago. I seasoned the steak with
salt and let it set, then seasoned it with pepper and garlic powder.
Cooked it in hot cast iron skillet in butter to get a nice Maillard
browning reaction on the outside yet still very nicely red and juicy
inside.
The fries were from frozen, cooked in the oven, sprinkled liberally
with salt and then drizzled with a little malt vinegar. The limas
were frozen baby limas zapped in the microwave. I would have
preferred the larger Fordhook limas but I already had this bag of
lima beans open in the freezer.
All in all, quite a nice dinner! What's for dinner at your house
tonight? Leftovers? Eating out? Anything cooking?
Jill
Tonight was sushi from fresh raw tuna mixed with a little fresh raw
seabass and bedded on rice. A little dibble of coleslaw to the side.
Sorry no pictures but you have seen similar from David.
On 2025-05-01 5:36 p.m., Jill McQuown wrote:
Ribeye steak, cooked medium rare, fries and lima beans.A few weeks ago I posted a NYT recipe for shrimp and bean stew. I made
https://i.postimg.cc/tTcHtKm1/steak-chips-limas.jpg
The steak was approximately 4 oz. left from a larger raw ribeye I'd cut
in half and frozen a few months ago. I seasoned the steak with salt and
let it set, then seasoned it with pepper and garlic powder. Cooked it
in hot cast iron skillet in butter to get a nice Maillard browning
reaction on the outside yet still very nicely red and juicy inside.
The fries were from frozen, cooked in the oven, sprinkled liberally with
salt and then drizzled with a little malt vinegar. The limas were
frozen baby limas zapped in the microwave. I would have preferred the
larger Fordhook limas but I already had this bag of lima beans open in
the freezer.
All in all, quite a nice dinner! What's for dinner at your house
tonight? Leftovers? Eating out? Anything cooking?
Jill
it again tonight but substituted a bag of scallops instead. They were
past their BB date and were showing some freezer burn so this seemed
to be a good way of using them.
Delicious!
On Fri, 2 May 2025 1:10:29 +0000, Graham wrote:
On 2025-05-01 5:36 p.m., Jill McQuown wrote:
Ribeye steak, cooked medium rare, fries and lima beans.A few weeks ago I posted a NYT recipe for shrimp and bean stew. I made
https://i.postimg.cc/tTcHtKm1/steak-chips-limas.jpg
The steak was approximately 4 oz. left from a larger raw ribeye I'd cut
in half and frozen a few months ago. I seasoned the steak with salt and >>> let it set, then seasoned it with pepper and garlic powder. Cooked it
in hot cast iron skillet in butter to get a nice Maillard browning
reaction on the outside yet still very nicely red and juicy inside.
The fries were from frozen, cooked in the oven, sprinkled liberally with >>> salt and then drizzled with a little malt vinegar. The limas were
frozen baby limas zapped in the microwave. I would have preferred the
larger Fordhook limas but I already had this bag of lima beans open in
the freezer.
All in all, quite a nice dinner! What's for dinner at your house
tonight? Leftovers? Eating out? Anything cooking?
Jill
it again tonight but substituted a bag of scallops instead. They were
past their BB date and were showing some freezer burn so this seemed
to be a good way of using them.
Delicious!
I bought some frozen burritos from the drugstore. The woman at the
pharmacy was trying in vain to read the best before date but was having
a hard time. I tried to read it too but found it illegible. After a
while, I told her that I don't care about it. It doesn't matter to me.
I'll eat anything.
https://photos.app.goo.gl/TvoWyPYNFnmRvHSs8
On 5/1/2025 7:36 PM, Jill McQuown wrote:
Ribeye steak, cooked medium rare, fries and lima beans.
https://i.postimg.cc/tTcHtKm1/steak-chips-limas.jpg
The steak was approximately 4 oz. left from a larger raw ribeye I'd
cut in half and frozen a few months ago. I seasoned the steak with
salt and let it set, then seasoned it with pepper and garlic powder.
Cooked it in hot cast iron skillet in butter to get a nice Maillard
browning reaction on the outside yet still very nicely red and juicy
inside.
The fries were from frozen, cooked in the oven, sprinkled liberally
with salt and then drizzled with a little malt vinegar. The limas
were frozen baby limas zapped in the microwave. I would have
preferred the larger Fordhook limas but I already had this bag of lima
beans open in the freezer.
All in all, quite a nice dinner! What's for dinner at your house
tonight? Leftovers? Eating out? Anything cooking?
Jill
Sounds good. I usually make potatoes in the air fryer these days. What brand of frozen fries did you use? I've been meaning to try some.
I had my steak last night, an A2 Wagyu strip steak, lobster stuffed
mushroom, apple sauce.
I grilled my steak on an infrared burner but hot cast iron does an
excellent job too.
On 2025-05-01 5:36 p.m., Jill McQuown wrote:
Ribeye steak, cooked medium rare, fries and lima beans.A few weeks ago I posted a NYT recipe for shrimp and bean stew. I made
https://i.postimg.cc/tTcHtKm1/steak-chips-limas.jpg
The steak was approximately 4 oz. left from a larger raw ribeye I'd
cut in half and frozen a few months ago. I seasoned the steak with
salt and let it set, then seasoned it with pepper and garlic powder.
Cooked it in hot cast iron skillet in butter to get a nice Maillard
browning reaction on the outside yet still very nicely red and juicy
inside.
The fries were from frozen, cooked in the oven, sprinkled liberally
with salt and then drizzled with a little malt vinegar. The limas
were frozen baby limas zapped in the microwave. I would have
preferred the larger Fordhook limas but I already had this bag of lima
beans open in the freezer.
All in all, quite a nice dinner! What's for dinner at your house
tonight? Leftovers? Eating out? Anything cooking?
Jill
it again tonight but substituted a bag of scallops instead. They were
past their BB date and were showing some freezer burn so this seemed
to be a good way of using them.
Delicious!
Oooh, an infrared burner! Yeah, a cast iron skillet on an old circa
1987 electric stove here. I suppose I could have cooked my small steak
on the hibachi but it would have been a waste of lump charcoal for that little bit of steak, not to mention taking a lot longer waiting for the coals.
Jill
On 5/1/2025 9:10 PM, Graham wrote:It is delicious and Janet UK also enjoyed it. Here is the recipe:
JillA few weeks ago I posted a NYT recipe for shrimp and bean stew. I made
it again tonight but substituted a bag of scallops instead. They were
past their BB date and were showing some freezer burn so this seemed
to be a good way of using them.
Delicious!
I think I missed that post, Graham. Then again, I was offline for over
a week. I have a hard time imagining shrimp and bean stew.
Jill
On 2025-05-02 8:34 a.m., Jill McQuown wrote:
On 5/1/2025 9:10 PM, Graham wrote:
It is delicious and Janet UK also enjoyed it. Here is the recipe:JillA few weeks ago I posted a NYT recipe for shrimp and bean stew. I made
it again tonight but substituted a bag of scallops instead. They were
past their BB date and were showing some freezer burn so this seemed
to be a good way of using them.
Delicious!
I think I missed that post, Graham. Then again, I was offline for
over a week. I have a hard time imagining shrimp and bean stew.
Jill
Lemony Shrimp and Bean Stew
By Sue Li From the New York Times
Yield:4 servings
•   1 teaspoon fresh lemon zest and 2 tablespoons juice
•   1 teaspoon sweet or smoked paprika
•   2 garlic cloves, grated
•   Kosher salt and black pepper
•   1 pound peeled, deveined large shrimp (tails removed)
•   4 tablespoons unsalted butter (½ stick)
•   2 large leeks, trimmed, then halved lengthwise, white and light green parts sliced crosswise ½-inch thick (or 1 large onion, minced) •   1 (15-ounce) can cannellini beans or other white beans, rinsed •   2 cups chicken stock or vegetable stock
•   2 tablespoons finely chopped fresh parsley (optional)
•   Toasted bread, for serving (optional)
Preparation
1.   Step 1
Combine lemon zest, paprika, garlic, ¾ teaspoon salt and ¾ teaspoon
pepper in a medium bowl. Add shrimp and toss to coat.
2.   Step 2
In a large pot, melt butter over medium-high heat. When butter is
foaming, add shrimp and cook, stirring occasionally, until pink and
starting to curl, 2 to 3 minutes. Using a slotted spoon, transfer shrimp
to a plate; set aside.
3.   Step 3
Add leeks, season with salt and pepper, and cook over medium until leeks
are soft and starting to brown on the edges, 4 to 5 minutes, stirring occasionally. Add beans and chicken broth and bring to a boil over high. Lower heat and simmer, 8 to 10 minutes. Stir in reserved shrimp and any juices from the plate, parsley and lemon juice, and season with salt and pepper. Serve with toasted bread.
On 2025-05-01 5:36 p.m., Jill McQuown wrote:...
All in all, quite a nice dinner! What's for dinner at your house
tonight? Leftovers? Eating out? Anything cooking?
Jill
A few weeks ago I posted a NYT recipe for shrimp and bean stew. I made
it again tonight but substituted a bag of scallops instead. They were
past their BB date and were showing some freezer burn so this seemed
to be a good way of using them.
Delicious!
I have a Napoleon gas grill. On the side is an infrared burner that
gets to the 3000 degree range. Great for searing a steak. On thicker cuts, I sear and then finish in the regular grill.
Ed P wrote:
I have a Napoleon gas grill. On the side is an infrared burner thatSounds like a nice rig.
gets to the 3000 degree range. Great for searing a steak. On thicker
cuts, I sear and then finish in the regular grill.
Graham wrote:
On 2025-05-01 5:36 p.m., Jill McQuown wrote:...
All in all, quite a nice dinner! What's for dinner at your house
tonight? Leftovers? Eating out? Anything cooking?
Jill
A few weeks ago I posted a NYT recipe for shrimp and bean stew. I made
it again tonight but substituted a bag of scallops instead. They were
past their BB date and were showing some freezer burn so this seemed
to be a good way of using them.
Delicious!
aww! i love good scallops, they'd not be allowed to get
to freezer burn state here.
i can smell and taste that so i try very hard to avoid
letting anything get to that stage (and especially expensive
items).
did you trim off the questionable parts?
On Fri, 2 May 2025 20:19:02 -0400, Larry <la@la.la> wrote:
Ed P wrote:
I have a Napoleon gas grill. On the side is an infrared burner thatSounds like a nice rig.
gets to the 3000 degree range. Great for searing a steak. On thicker >>> cuts, I sear and then finish in the regular grill.
Men who call that a "rig" always have a huge belly and an unkempt
beard, especially if they're called Larry.
All in all, quite a nice dinner! What's for dinner at your house
tonight? Leftovers? Eating out? Anything cooking?
Graham wrote:
On 2025-05-01 5:36 p.m., Jill McQuown wrote:...
All in all, quite a nice dinner! What's for dinner at your house
tonight? Leftovers? Eating out? Anything cooking?
Jill
A few weeks ago I posted a NYT recipe for shrimp and bean stew. I made
it again tonight but substituted a bag of scallops instead. They were
past their BB date and were showing some freezer burn so this seemed
to be a good way of using them.
Delicious!
aww! i love good scallops, they'd not be allowed to get
to freezer burn state here.
i can smell and taste that so i try very hard to avoid
letting anything get to that stage (and especially expensive
items).
did you trim off the questionable parts?
songbirdNo,
| Sysop: | Keyop |
|---|---|
| Location: | Huddersfield, West Yorkshire, UK |
| Users: | 546 |
| Nodes: | 16 (3 / 13) |
| Uptime: | 30:14:47 |
| Calls: | 10,391 |
| Calls today: | 2 |
| Files: | 14,064 |
| Messages: | 6,417,093 |
