April 9, 201511 yr Baked chicken on rice that I added, taco sauce and spices to. roasted okra, carrots and sweet peppers. For Dessert fresh raspberries and whipped cream.
April 10, 201511 yr Combo Fried Rice, Wonton Soup, Egg Roll from Casual Chinese in Newport. One of the best carry outs in the area!
April 10, 201511 yr Crab legs, broccoli with cheese sauce, snow peas, and hash brown casserole. For dessert peach cobbler.
April 13, 201511 yr Fired up the grill with burgers and asparagus. Then girlfriend made some homemade fries.
April 13, 201511 yr Whole Wheat wrap, stuffed with grilled chicken, Kroger Super Food salad, Hummus, Sriracha squirt. Very good and healthy
April 13, 201511 yr Chicken and salmon on the grill. Mrs. TAC baked some sweet potato fries and some carrots. Ate late after working all day in the yard.
April 13, 201511 yr Sadly last night was our last in Barcelona. We decided to try a traditional in-land meal instead of seafood. 1st - Catalan beef stew w/mushrooms. 2nd - Vanecian Paella -it's made with rabbit and chicken 3rd - Catalan warm pudding
April 13, 201511 yr Sadly last night was our last in Barcelona. We decided to try a traditional in-land meal instead of seafood. 1st - Catalan beef stew w/mushrooms. 2nd - Vanecian Paella -it's made with rabbit and chicken 3rd - Catalan warm pudding Jealous! Last night I made Parmesan crusted pork chop and split a twice baked potato. Also accompanied by a salad with blood orange olive oil and grapefruit infused balsamic.
April 13, 201511 yr Sadly last night was our last in Barcelona. We decided to try a traditional in-land meal instead of seafood. 1st - Catalan beef stew w/mushrooms. 2nd - Vanecian Paella -it's made with rabbit and chicken 3rd - Catalan warm pudding I love love LOVE Catalan beef stew. I've got a killer recipe if you'd like it.
April 13, 201511 yr I love love LOVE Catalan beef stew. I've got a killer recipe if you'd like it. Would love it
April 13, 201511 yr Would love it Catalan Beef Stew With Mushrooms Serves 4 to 6 - Goes particularly well with mashed potatoes. INGREDIENTS Stew 2 tbsp olive oil 2 large onions, chopped fine 1/2 tsp sugar Kosher salt and pepper 2 plum tomatoes, halved lengthwise, pulp grated on large holes of box grater, and skins discarded 1 tsp smoked paprika 1 bay leaf 1-1/2 cups dry white wine 1-1/2 cups water 1 large sprig fresh thyme 1/4 tsp ground cinnamon 2-1/2 pounds boneless beef short ribs, trimmed and cut into 2-inch cubes Picada 1/4 cup whole blanched almonds (you can also use hazelnuts) 2 tbsp olive oil 1 slice hearty white sandwich bread, crust removed, torn into 1-inch pieces 2 garlic cloves, peeled 3 tbsp minced fresh parsley 1/2 pound oyster mushrooms, trimmed 1 tsp sherry vinegar INSTRUCTIONS 1. FOR THE STEW: Adjust oven rack to middle position and heat oven to 300 degrees. Heat oil in Dutch oven over medium-low heat until shimmering. Add onions, sugar, and 1/2 teaspoon salt; cook, stirring often, until onions are deeply caramelized, 30 to 40 minutes. Add tomatoes, smoked paprika, and bay leaf; cook, stirring often, until darkened and thick, 5 to 10 minutes. 2. Add wine, water, thyme, and cinnamon to pot, scraping up any browned bits. Season beef with 1-1/2 teaspoons salt and 1/2 teaspoon pepper and add to pot. Increase heat to high and bring to simmer. Transfer to oven and cook, uncovered. After 1 hour stir stew to redistribute meat, return to oven, and continue to cook uncovered until meat is tender, 1-1/2 to 2 hours longer. 3. FOR THE PICADA: While stew is in oven, heat almonds and 1 tablespoon oil in 10-inch skillet over medium heat; cook, stirring often, until almonds are golden brown, 3 to 6 minutes. Using slotted spoon, transfer almonds to food processor. Return now-empty skillet to medium heat, add bread, and cook, stirring often, until toasted, 2 to 4 minutes; transfer to food processor with almonds. Add garlic and process until mixture is finely ground, about 20 seconds, scraping bowl as needed. Transfer mixture to bowl, stir in parsley, and set aside. 4. Return now-empty skillet to medium heat. Heat remaining 1 tablespoon oil until shimmering. Add mushrooms and ½ teaspoon salt; cook, stirring often, until tender, 5 to 7 minutes. Transfer to bowl and set aside. 5. Remove bay leaf. Stir picada, mushrooms, and vinegar into stew. Season with salt and pepper. Serve. TO PREPARE AHEAD OF TIME: Follow recipe through step 2 and refrigerate for up to 3 days. To serve, add 1 cup water and reheat over medium heat. Proceed with step 3.
April 13, 201511 yr Boneless strip steaks (I don't quite have TAC's meat-n'-seat budget) on the grill, baked potatoes, green beans and coleslaw.
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