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Dinner last night...........Well, it's the weekend so we tossed healthy eating out the window.
Thick, bone-in ribeye steaks done over mesquite. Mesquite grilled veggies (red bell pepper, Bermuda onion, asparagus) mixed with olive oil, garlic paste, fresh cilantro, salt and pepper. Baked potato with all the fixin's.
BTW, that garlic paste in a tube is handy. It has great flavor and seems to last a very long time. I'm keeping it in the freezer. It never hardens up and I'm going on two months now with it still being fresh.
Put on a pot of Texas red for dinner tonight, (it is simmering now mm mm smells good, and taste terrific) will do a side of corn bread, not sure what else but making a New York Lemon Cheese Cake for desert. Made a chocolate white swirl peppermint bark, and working on the peanut butter cookies. God I love to cook !!
__________________ prepared with passion and served with love !
Put on a pot of Texas red for dinner tonight, (it is simmering now mm mm smells good, and taste terrific) will do a side of corn bread, not sure what else but making a New York Lemon Cheese Cake for desert. Made a chocolate white swirl peppermint bark, and working on the peanut butter cookies. God I love to cook !!
Making a pot of chili tomorrow, but for tonight it's breakfast for supper. Bacon, cheese (4 Mexican cheese blend) and onion omelets, creamy yellow grits and biscuits. Just good ol' comfort food.
I make a red velvet cheesecake that's great for around the holidays. Has a crust made from chocolate graham crackers and a cream cheese topping. It's one of those NY-style cheesecakes that is dense and rich.
Found some very nice, thick, well-marbled (and on sale) porterhouse steaks at one of the local mega-marts the other day and I'm doing the Alton dry-aging on them in the fridge. Can't wait to grill up those suckers!
__________________ Most of all, cook from the heart, and you’ll never be lonely when the dinner bell rings! - Chef Robert Irvin
The standout dish from a pasta-tasting menu we had at Babbo earlier this year was the “Casunzei” with Poppy Seeds. We made a dumbed-down version at home tonight using beets we got this weekend (they weren't candy-stripe beets, as we'd hoped. just regular beets). I say "dumbed down" because we didn't have all day to make fresh pasta, so we cheated and used egg roll wrappers. The ravioli stuffing is a beet/ricotta/potato mixture. Add a dash of poppyseeds and a bit of salt and mmmmmm.
I almost skipped this dish at Babbo because the red beet mixture showing through the pale pasta looked like little pink piglet ears. We sauteed ours in butter, so they would brown a bit and not have that appearance. Here's our version:
Here's our version: 
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