Food Talk with TEX!!!!!!!!

[Torstenlaw]

Made some ribs. Took about 4 hours.



Did it on the Big Green Egg.

[tex]

5 Ingredient Chicken Feta Pasta

Easy Weeknight Dinner Serves 4-6

Ingredients


2 tablespoons extra-virgin olive oil
1 1/2 pounds boneless skinless breasts, split in half
1 teaspoon kosher salt divided
1/4 teaspoon freshly ground black pepper
2 cans diced tomatoes with basil, garlic, and oregano (14.5-ounce cans)
2 cups water
1 pound whole wheat fettuccini pasta or substitute another long, straight pasta such as spaghetti
4 ounces reduced-fat feta cheese divided
Finely chopped fresh basil optional

Instructions

In a large pot or Dutch oven with a lid, heat the olive oil over high for 1 minute, then add the chicken breast halves.
Sprinkle with 1/2 teaspoon salt and the black pepper.
Cook the chicken on one side for 8 minutes, moving it around in the pan a little to prevent sticking, but not too much, so that a nice crust will form.
Lower the heat as needed if the chicken seems to be cooking too quickly. Flip, sprinkle with the remaining 1/2 teaspoon salt, then cook for 5 additional minutes, until the chicken is cooked through.

Add the diced tomatoes and water. Stir in the pasta and cook, uncovered, for 5 minutes. Cover and let cook an additional 10 minutes.
Remove the lid, stir, then add three-quarters of the feta. Stir once more, then let cook uncovered for 5 additional minutes. Serve warm, sprinkled with the remaining feta cheese and fresh basil.

[CantRepeat]

# pellet grills suck

# Big Green Egg/kamato Joe/Primo

Pellet grills are for lazy cooks with no bbq skills

Learn....

Whatever, be more of douche bag next time please.

They all have a place in the cooking world and that includes the convenience of putting some meat on a cooker and not needing to look at it for 12 hours.

[mustangtexas]

Whatever, be more of douche bag next time please.

They all have a place in the cooking world and that includes the convenience of putting some meat on a cooker and not needing to look at it for 12 hours.

I was going to respond but was to lazy. Thanks for doing it for me.

[Tristarboarder]

^ Ha! That post was from over almost 4 months ago, mostly tongue in cheek.....you guys are lazy lol

[CantRepeat]

^ Ha! That post was from over almost 4 months ago, mostly tongue in cheek.....you guys are lazy lol

I was busy, mostly.

[tex]

Pan-Roasted Salmon with Tomato Vinaigrette

Simple but really good!!!!

Ingredients
Ingredient Checklist
1 pint grape tomatoes (halved)
1 medium shallot (thinly sliced)
1 tablespoon drained capers
2 tablespoons red wine vinegar
Salt
3 tablespoons extra-virgin olive oil
4 center-cut salmon fillets with skin (about 7 ounces each)
Freshly ground pepper
½ teaspoon ground cumin
2 tablespoons canola oil
1 tablespoon minced parsley
1 tablespoon chopped basil

Directions
Step 1
Preheat the oven to 425°. In a bowl, toss the tomatoes with the shallot, capers, vinegar and 1/2 teaspoon of salt.

Step 2
In a medium ovenproof skillet, heat 1 tablespoon of the olive oil. Season the salmon with salt and pepper and add it to the skillet, skin side up. Cook over moderately high heat until well-browned on the bottom, about 3 minutes. Carefully flip the fillets. Transfer the skillet to the oven and roast until the salmon is cooked through, about 7 minutes. Transfer the fish to plates and pour off any fat in the skillet.

Step 3
Place the skillet over moderate heat and add the tomato mixture along with the cumin, canola oil and the remaining 2 tablespoons of olive oil. Cook, scraping up any bits stuck to the skillet, until the tomatoes just soften, about 2 minutes. Pour the sauce over the salmon, sprinkle with the parsley and basil and serve right away.

[Mark rsa2au]

That looks good!! I am going to try that, Cheers.

[tex]

Grilled Flank Steak with Avocado Chimichurri

Feeds 6-8

Ingredients

• 2 lb flank steak
• salt & pepper to season

Avocado Chimichurri:

• 3/4 cup fresh cilantro
• 1 tablespoon fresh oregano
• 1 garlic clove
• 3 tablespoons red wine vinegar
• 4 tablespoons olive oil
• 1 tablespoon fresh lime juice
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 avocados, diced

Instructions

1. Heat grill to medium high or 400 degrees.
2. To a food processor add, cilantro, oregano, garlic, red wine vinegar, olive oil, lime juice, red pepper flakes, salt, and pepper. Blend until smooth.
3. In add small bowl add diced avocado and blended chimichurri sauce. Lightly toss to coat, be careful not to mush the avocado. (you want them to remain diced)
4. Season a room temperature flank steak with salt and pepper on both sides.
5. Place steak on grill and cook for 4-6 minutes per side.
6. Remove from grill, let sit for 2-3 minutes. Slice steak.
7. Serve with avocado chimichurri sauce

Nutrition

• Serving Size: 5 oz. steak + avocado chimichurri
• Calories: 444
• Sugar: 1 g
• Sodium: 281 mg
• Fat: 32 g
• Saturated Fat: 8 g
• Carbohydrates: 7 g
• Fiber: 5 g
• Protein: 34 g
• Cholesterol: 100 mg