Chicken Parm to use up what's in the fridge/pantry. Also, a chi ken cacciatore pizza we did a few days ago:

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Originally posted by STUD figmo Al

Chicken Parm to use up what's in the fridge/pantry. Also, a chi ken cacciatore pizza we did a few days ago:

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Yums

Tonight was a Yooper favorite!!! Cudighi sandwich with mushrooms, onions and marinara for dippin!!! Hit the spot. Sadly, this was my last batch of Cudighi from Ralph’s Italian market in Ishpeming, Mi. Ralph retired after many years and his Cudighi was the best!!!
Slammer!!!

So...
Now you get to learn how to make..Cudighi...stuff..

I’m pretty good at Italian fennel sausage, but Cudighi is a touchy one. Subtle is the key to it. Ralph’s was just right!!! Plus, it was a nice road trip.
Slammer!!!

Last nights Sunday night as usual. Missed it last week being Easter an all, so this one was especially good!!! Hot Italian sausage and onion.
Slammer!!!

Sunday,  I came home with some groceries that included a choice 3.25 lb bonein ribeye steak...Ok, they labeled it a roast.  (This cut was on the discount rack as date was expiring). Cost 23.00)  I reverse seared it to control the doneness.  It smoke-roasted near 400F for about 45-6O min until about 100f internal was reached, then I moved it to the sear side of my gasser and put a nice browning on it.  The cut was about 4" thick at one end and 3.5" at the other end.  So in the end, the cooked steak was a mix of rare to medium +.  
served with a salt crust potato and grilled cauliflower slices.  And, a nice "cab." Brad

Oh my!!! Nicely done!!!
Slammer!!!

We repeated the dinner tonight. I fired up the griil and added the remaining cauliflower, and potato, later the meat and finally a hunk of baguette. All the while stabbing the stuff with an instaread thermometer. It was better than yesterday! Brad

I took these photos some time ago and never posted them:
Cowboy steak and loaded potato skins.

Yep, Its fun to go "thick" on occasion. Time to get that hickory a smoking and the meat a roasting! Sear later. Brad

Nothin better than a good sear or crust on a piece of meat that’s not overcooked!!! Just like a good char on a pizza crust, there is that fine line between charred and burnt. It’s gonna be Smash Burger season hear real soon and without the crust , aka Maillard reaction, it just ain’t a smash burger.
Slammer!!!

Salmon ??..
Art-ah-choke hearts ..olives n cheese n crackers

youtu.be/81VXxyUjUI0?si=KgQpXxhbH9PTvISq

Check this out..!

BLTs and loaded potato skins. Al had a wrap, I (Liz) had Dave's Bread. I got 4 more asparagus stalks from the garden, bringing this year's haul to 10, so I cooked them up and added them to the potato skins.

Breaded and fried pork chops, mashed potatoes, and succotash from the Mccormick spice company recipe (very simple and basic.)

Al and Liz been busy. Brad

Marilyn cooked I assisted, on Pates au Thon, or pasta with tuna-canned tuna. A family friend is a commercial fisherman, who fishes out of Oregon. His boat is not huge, but he and his small crew will go out for many days at a time. He takes his tuna to a small local cannery. Luckily they send us a few tins and some smoked tuna, vac-packed. And, the large firm chunks of tune are packed tightly in good oil.
Last night we made and ate the tuna pasta, with herbs and tomato sauce. That quality canned tuna made a great dish. Brad

Wife informs me we actually made pasta al tonno.

Ribs n fixins..
Smoked with cherry wood.

It’s hard to beat ribs and fixins for a meal, eh.

Cornish game hens..portobello mushrooms ..asparagus..
Home made bread n butta....

quote:

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Originally posted by STUD figmo Al

Cornish game hens..portobello mushrooms ..asparagus..
Home made bread n butta....

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A fine meal, indeed!

French toast .sausage pattys..
Kilbasa links..hash browns..
Liz say ah...
Brown dinner..

Linguine and balls. Garlic bread with the daughter-in-laws bread.