What did you have for dinner?

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#10,628
#10,628
vollygirl said:
Straight stove top or in the oven too? I still haven't mastered the iron skillet steak.
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I put my skillet in the oven and crank it to 500. When my oven reaches that temp, I pull the skillet out and put it on the stove top that is on high. I quickly put the steaks on and don't touch for about 1 1/2 to 2 minutes. Then flip and do the same on the other side. After that, put it back in the oven for about 4 minutes (medium rare)
 
#10,631
#10,631
BearCat204 said:
I put my skillet in the oven and crank it to 500. When my oven reaches that temp, I pull the skillet out and put it on the stove top that is on high. I quickly put the steaks on and don't touch for about 1 1/2 to 2 minutes. Then flip and do the same on the other side. After that, put it back in the oven for about 4 minutes (medium rare)
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Thanks! I'm gonna do exactly this next time I make them.
 
#10,640
#10,640
VolLee said:
Care to elaborate/vent?
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Vent would be the correct word. :good!:

We left Wednesday right after work to be with our daughter-in-law who was being admitted to induce her labor. Our son (my step-son technically) is deployed to the middle east and our understanding was that they would get him home, but he couldn't leave until the baby was born. The labor wasn't easy, but a beautiful baby boy was born Thursday at 7:49pm. But our son didn't get to leave until Saturday. We drove an hour today to the airport to pick him up, and an hour back to our daughter-in-law's parents house where she's staying.

All's well that end's well. But it's been a LONG, EMOTIONAL five days for me! On the 3hr drive back home tonight, we stopped for dinner. Our waitress was training a new girl, her first day on the job. We ordered our food and the waitress asked if we wanted bibs. We said no. And she said, "You don't want a bib to cover up those pretty shirts?" Then she smiled and said to the new girl, "I wouldn't give them one anyway, I hate Tennessee." I realize she was just being flip. Probably thought she was being funny in front the new girl. But I've had an emotional week, and that wasn't what I needed tonight.
 
#10,642
#10,642
vollygirl said:
Vent would be the correct word. :good!:

We left Wednesday right after work to be with our daughter-in-law who was being admitted to induce her labor. Our son (my step-son technically) is deployed to the middle east and our understanding was that they would get him home, but he couldn't leave until the baby was born. The labor wasn't easy, but a beautiful baby boy was born Thursday at 7:49pm. But our son didn't get to leave until Saturday. We drove an hour today to the airport to pick him up, and an hour back to our daughter-in-law's parents house where she's staying.

All's well that end's well. But it's been a LONG, EMOTIONAL five days for me! On the 3hr drive back home tonight, we stopped for dinner. Our waitress was training a new girl, her first day on the job. We ordered our food and the waitress asked if we wanted bibs. We said no. And she said, "You don't want a bib to cover up those pretty shirts?" Then she smiled and said to the new girl, "I wouldn't give them one anyway, I hate Tennessee." I realize she was just being flip. Probably thought she was being funny in front the new girl. But I've had an emotional week, and that wasn't what I needed tonight.
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At least she didn't spill something on you on purpose. Coulda been worse.
 
#10,643
#10,643
vollygirl said:
Vent would be the correct word. :good!:

We left Wednesday right after work to be with our daughter-in-law who was being admitted to induce her labor. Our son (my step-son technically) is deployed to the middle east and our understanding was that they would get him home, but he couldn't leave until the baby was born. The labor wasn't easy, but a beautiful baby boy was born Thursday at 7:49pm. But our son didn't get to leave until Saturday. We drove an hour today to the airport to pick him up, and an hour back to our daughter-in-law's parents house where she's staying.

All's well that end's well. But it's been a LONG, EMOTIONAL five days for me! On the 3hr drive back home tonight, we stopped for dinner. Our waitress was training a new girl, her first day on the job. We ordered our food and the waitress asked if we wanted bibs. We said no. And she said, "You don't want a bib to cover up those pretty shirts?" Then she smiled and said to the new girl, "I wouldn't give them one anyway, I hate Tennessee." I realize she was just being flip. Probably thought she was being funny in front the new girl. But I've had an emotional week, and that wasn't what I needed tonight.
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That definitely qualifies as an emotional week. I can see why what the waitress said was offputting. Anyway, using the word "hate" would hardly ever be a good choice when talking about something the paying customer obviously cares about. Sheesh.
 
#10,644
#10,644
Baked tenderloin, we tried a baked green bean thing. It failed. But I made homemade spinach and artichoke dip. It was really good.
 
#10,645
#10,645
joevol33 said:
I've never tried lamb, they have it at our ingles and I've been tempted to try it, vut never have.
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I love lamb! It's a leaner red meat. The taste is definitely different from beef (a little "gamier" I'd say). It's a little expensive but I just wait until they run a sale on it and I'll pick up a couple of steaks or chops if they have them.

I take garlic cloves, kosher salt, thyme, & pepper. Then I use a mortar and pestle and crush all that together. Then I mix that with a table spoon of olive oil and baste my lamb steak with it on both sides. Then I take a cast iron skillet and put it on high heat on my stove top with another tablespoon of olive oil. Once it gets hot I sear my lamb steak on both sides for about a minute. Then I put it in the oven pre-heated at 450 for about 5 minutes and that cooks it between medium and medium rare. It's absolutely delicious!
 
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#10,646
#10,646
Brave Volunteer said:
I love lamb! It's a leaner red meat. The taste is definitely different from beef (a little "gamier" I'd say). It's a little expensive but I just wait until they run a sale on it and I'll pick up a couple of steaks or chops if they have them.

I take garlic cloves, kosher salt, thyme, & pepper. Then I use a mortar and pestle and crush all that together. Then I mix that with a table spoon of olive oil and baste my lamb steak with it on both sides. Then I take a cast iron skillet and put it on high heat on my stove top with another tablespoon of olive oil. Once it gets hot I sear my lamb steak on both sides for about a minute. Then I put it in the oven pre-heated at 450 for about 5 minutes and that cooks it between medium and medium rare. It's absolutely delicious!
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Thanks, I'll give it a try.
 
#10,647
#10,647
RollinVol said:
Baked tenderloin, we tried a baked green bean thing. It failed. But I made homemade spinach and artichoke dip. It was really good.
Click to expand...

We've done fried green beans a few times. Drain them and fry them in oil like you would potatoes with salt and pepper. Pretty good.
 
#10,648
#10,648
joevol33 said:
Thanks, I'll give it a try.
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Here are the measurements if interested...

1 bone in lamb steak
4 cloves of garlic (or you can use 1 tbsp. of minced garlic)
1 tablespoon of Thyme
1 tablespoon of kosher salt
1 teaspoon of black pepper
2 tablespoons of olive oil (divide, one for mix and one for skillet)
 
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#10,649
#10,649
Brave Volunteer said:
Here are the measurements if interested...

1 bone in lamb steak
4 cloves of garlic (or you can use 1 tbsp. of minced garlic)
1 tablespoon of Thyme
1 tablespoon of kosher salt
1 teaspoon of black pepper
2 tablespoons of olive oil (divide, one for mix and one for skillet)
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I copied, thanks.
 
#10,650
#10,650
I made barbacoa out of the crockpot. Certainly not my most aesthetically pleasing dish, but the taste is fantastic.

On a side note, I need a family. I have sooooooooooooo much in leftover barbacoa. Barbacoa for days!
 
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