BBQ rib eye (bleeding rare) with roasted Brussels Sprouts drizzled in olive oil mixed with garlic powder and Cajun spice. I am well sated.
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BBQ rib eye (bleeding rare) with roasted Brussels Sprouts drizzled in olive oil mixed with garlic powder and Cajun spice. I am well sated.
Attachment 37616
Add grapes to the Sprouts while roasting... I know it sounds strange but it works. Slice them in half.
Although I use a reduced balsamic vinegar on mine...The cajun spice may not mesh... worth a shot though.
Yeah, I've got a can of that too...
When I roast sprouts I most often use a combination of balsamic vinegar and EVOO. Put the vinegar on first to prevent the oil from dispersing the vinegar if applied after the oil.
Try the grapes next time Dave... Trust me.
I will give it a try. For some reason I have a difficult time introducing fruit into "dinner" fare :shrug:
I have an excellent recipe for chicken marbella, taken from Cook's Illustrated, that calls for prunes-----but it works---beautifully. I have to always remind myself of that.
On another note---just to show I am paying attention:pimpgrin:
Sorry, I have to draw the line at Prunes...... Just don't like them. Beets as well. Other than that I will eat just about anything.
I’ve had the Slap Yo’ Mama stuff in the cabinet for years because I liked the name, but I continue to grab the Tony Cachere’s Extra Spice container first.
Beets----I'm a regular beet monster :geezer:
I often stop at a restaurant on the way home in NJ. They have amazing red beets on their salad bar---at least they used to :maybe:
Many years ago my wife took the kids on their annual penitential trip to Grand Mother's house in Indiana. Our neighbor at the time was a great old fellow and had a big garden. He knew well off my fervor for beets and one evening brought me a big bowl---all cleaned and cooked! I had not had dinner at that point--and I took the only logical route---I ate em all :smokin:
They were delightful:clap:
That night, about 3 AM, I awoke with a rumbling going on in my guts. I went to the bathroom and did what you would expect---and as I turned to send my offering off---I was shocked---I was bleeding to death--internally :down::shock::AHHH::yike:
I went back to bed to ponder my next move---if any at all. Obviously calling my wife in Indiana was out of the question---not to mention it would have awakened her Mother:bleh: I thought about calling my Mother, who was only a mile away---but she wasn't going to fix me :shrug:
I thought about going to the ER----but was fairly sure at the rate I was losing blood that would be a lost cause. Finally this mass of confusion in my brain apparently made me fall back to sleep.
The next thing I knew, it was 6 AM and I was still alive---and didn't even feel weak!
....and along with the new day came a clearer mind and the realization of what caused my colorful offering :hehe::bwaha::doh:
I got my shipment of both regular and hot "Slap ya Moma" before dinner last night. I opened the hot and put it on my roast beef and steamed veggies. Seems it will have some value but I can't call it hot. I need to use it more to get a better feel for it.
My wife tried it and she did think it was hot.
Added in a "post breakfast" edit:
I had my common "mess" for breakfast: vegetables, including bell pepper, onion, mushroom, cauliflower stems, rice, cheese, one each, jalapeño, serrano, and habanero. Any contribution to heat would be difficult to quantify since the heat level is already elevated (I do remove the seeds from the habanero). However, I did enjoy the additions it made to the overall flavor profile--it did add to the complexity of the flavors---a good thing :cool: