Discussion in 'Food & Wine' started by Grace, Jun 2, 2011.
Peanut M&Ms and a glass of Pinot Noir.
It's really good!
I had a salad.
Gave away my dinner again
Picked up two 21 day dry aged ribeyes each around 1.125 lbs and just shy of two inches thick.
Decided there was no way either of us was eating that much beef so we're gonna split one and have a baked potato.
Going to try out the new Field fry pan as well since we're doing a reverse sear.
Gonna need bacon for the tators as well.
Turkey leg. A lil smashed tater and a couple broccoli. CupOcafe. That's all.
well: it's daytime here but had one like this recently ....yum yum!!! Plus Greek salad.
I did that the other day when I went sailing. Fish were grateful.
The Field cast iron kicks ass!!!
Almost perfectly non stick right out of the box!!!
Just ordered the #8 to go with the #10.
Field Cast Iron Skillet
Spoiler: Fry-Baked Chicken
3-4 pound chicken pieces
2 cups all-purpose flour
1 tsp salt
1/2 tsp ground cayenne pepper
1 cup extra virgin olive oil
2 cups finely chopped onion
2 cups finely chopped red bell pepper
1 clove garlic, minced
1 lb. 12 oz can peeled tomatoes with juice
1 cup dry white wine
1 1/2 tsp. salt
Louisiana hot sauce to taste
Skin the chicken. Wash and pat dry. Heat the oil in a large skillet on med heat. Put the flour, salt and cayenne pepper in a zip lock bag. Shake the chicken in the flour. Brown the chicken and place in a roasting pan. Add the onion, bell pepper and garlic into the same frying pan and cook for 20 minutes. Add the tomatoes,white wine, salt and hot sauce and cook for another 20 minutes. Pour sauce over chicken. Cover with tinfoil and put into a 350 degree oven for 1 hour. Serve over rice.
and green beans.
Separate names with a comma.