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What's for dinner?


Ernest Jones
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"One of my favorite things to make is carnitas. Basically you take a 5lb pork butt, toss it in a Dutch oven with spices (chilli powder, lots of other stuff that I can't remember off the top of my head), a few onions, and jalapeños (plus I like to add some poblanos because they're mild but offer good texture), and braise it for 4 or 5 hours.

Then you pull the meat, onions, and poblanos out and place them on a sheet pan with some more of the spices and a bit of the liquid and roast it ~30 minutes, or until the meat gets a bit crispy.
"
The quote function isn't working - the quote above is from Jamo.. I used to work in an upscale Mexican resaurant when I was in school. The owner's carnitas sceret was to marinate the pork in Coke for ~24hrs. Gave it just the right sweetness and tendrized the sh!t out of it. He told us not to reveal that to any customers because it was so simple and effective. Tonigh, we got two racks of baby back ribs waiting. I already made some homemade sweet&sour; BBQ sauce - lots of vinegar and sugar. Pair that up with some fingeling potatoes and pan sauteed asparagus and garlic, and a hearty zin. LG!

dak4n6

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  • 2 months later...

Filet Mignon with a blue cheese crust on horseradish cream potatoes and a cabernet sauvignon sauce.

Yours in earnest, Jason.
Call me Ernest, or EJ or Ernie.

PSA - "If you find yourself in a hole, STOP DIGGING!"

My Whackin' Sticks: :cleveland: 330cc 2003 Launcher 10.5*  :tmade: RBZ HL 3w  :nickent: 3DX DC 3H, 3DX RC 4H  :callaway: X-22 5-AW  :nike:SV tour 56* SW :mizuno: MP-T11 60* LW :bridgestone: customized TD-03 putter :tmade:Penta TP3   :aimpoint:

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Nice!  How'd you do the potatoes, like a classic scalloped potato or more of a gratin?

In David's bag....

Driver: Titleist 910 D-3;  9.5* Diamana Kai'li
3-Wood: Titleist 910F;  15* Diamana Kai'li
Hybrids: Titleist 910H 19* and 21* Diamana Kai'li
Irons: Titleist 695cb 5-Pw

Wedges: Scratch 51-11 TNC grind, Vokey SM-5's;  56-14 F grind and 60-11 K grind
Putter: Scotty Cameron Kombi S
Ball: ProV1

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I retired after teaching 38 years, and while I do work at a golf course seasonally, I usually get home by 2:00 pm.  My wife is a teacher, as well, and will probably work another 4-5 years. So, I am in charge of making dinner from September through June during the work week.

Tonight I am making my wife grilled pork chops, corn on the cob, and teriyaki rice.

Drivers: Bag 1 - TM R11 (10.5°); Bag 2 - Ping G5 (9°),
Fairway woods: #1 - TM RBZ Tour (14.5°) & TM System 2 Raylor (17°); #2 - TM Burner (15°) & TM V-Steel (18°)
Hybrid: #1 - TM Rocketballz (19°); #2 - Ping G5 (19°)
Irons: #1 - Ping i3+; #2 - Hogan Edge  (both 4-pw, +1" shaft)
Wedges: #1 - Ping i3+ U wedge (52°) & Ping Eye 2+ BeCu (60°); #2 - Ping ISI Sand BeCu (52°) & Cleveland CG11 lob (60°)
Putters: Ping B60i & Anser 2, Odyssey White Steel 2-Ball & White Hot XG #9, Lamkim Jumbp grips
Golf Balls: Titleist Pro V1, Bridgestone B330, Callaway SR1, Slazenger Grips: Lamkin Crossline
Golf Shoes: Footjoy & Adidas; Golf Glove: Footjoy StaSof®; Golf Bag: Ping Hoofer
I love this game! :-D

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Nice!  How'd you do the potatoes, like a classic scalloped potato or more of a gratin?

That one's my wife's. The potatoes are cubed and closer to a scalloped potato than a gratin.

Yours in earnest, Jason.
Call me Ernest, or EJ or Ernie.

PSA - "If you find yourself in a hole, STOP DIGGING!"

My Whackin' Sticks: :cleveland: 330cc 2003 Launcher 10.5*  :tmade: RBZ HL 3w  :nickent: 3DX DC 3H, 3DX RC 4H  :callaway: X-22 5-AW  :nike:SV tour 56* SW :mizuno: MP-T11 60* LW :bridgestone: customized TD-03 putter :tmade:Penta TP3   :aimpoint:

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I made that carnitas recipe I described back on page one a few weeks ago. Decided to make it into nachos this time. I had the pork, store-bought fresh salsa and guac (i.e. not from a jar), turned a can of pinto beans into refried beans (I don't love the mushiness of normal refried beans, so I kept mine much chunkier, which was great), jalapeños from a can, freshly-shredded jack and cheddar cheeses, lettuce, and sour cream. Served over store-bought corn chips. It came out awesome. I didn't get to start making it until about 6PM so I had to wait until 11 to eat, but it was worth it. I happened to have a friend over who doesn't normally like pork, but she said it was great, and easily the best nachos she'd ever had. I didn't think to take any pictures of the process, but here's one of the finished product:

In my bag:

Driver: Titleist TSi3 | 15º 3-Wood: Ping G410 | 17º 2-Hybrid: Ping G410 | 19º 3-Iron: TaylorMade GAPR Lo |4-PW Irons: Nike VR Pro Combo | 54º SW, 60º LW: Titleist Vokey SM8 | Putter: Odyssey Toulon Las Vegas H7

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[INDENT][/INDENT][quote name="Ernest Jones" url="/t/67232/whats-for-dinner/36#post_889756"] That one's my wife's. The potatoes are cubed and closer to a scalloped potato than a gratin.[/quote] No conflict between the strong favors of the blue cheese and the horseradish? Gonna do that this weekend!

In David's bag....

Driver: Titleist 910 D-3;  9.5* Diamana Kai'li
3-Wood: Titleist 910F;  15* Diamana Kai'li
Hybrids: Titleist 910H 19* and 21* Diamana Kai'li
Irons: Titleist 695cb 5-Pw

Wedges: Scratch 51-11 TNC grind, Vokey SM-5's;  56-14 F grind and 60-11 K grind
Putter: Scotty Cameron Kombi S
Ball: ProV1

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[INDENT][/INDENT] No conflict between the strong favors of the blue cheese and the horseradish? Gonna do that this weekend!

Not at all. It's a Michael Smith recipe that we adapted a bit to our tastes. You can find the recipe on his website and then just play around with it. He has two version of the recipe, one is a little more intricate but they both give great results. We've used strip loin, rib eye and filet mignon. Usually just get whatever they have the nicest cuts of.

Yours in earnest, Jason.
Call me Ernest, or EJ or Ernie.

PSA - "If you find yourself in a hole, STOP DIGGING!"

My Whackin' Sticks: :cleveland: 330cc 2003 Launcher 10.5*  :tmade: RBZ HL 3w  :nickent: 3DX DC 3H, 3DX RC 4H  :callaway: X-22 5-AW  :nike:SV tour 56* SW :mizuno: MP-T11 60* LW :bridgestone: customized TD-03 putter :tmade:Penta TP3   :aimpoint:

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Ughhh.. Sitting at my desk and just read this entire thread. I am SO hungry now!

Also, I just realized how pathetic my dinners have been recently :(

In the Bag:
:titleist: 913 D3 - 9.5* - Diamana Stiff 62g
:mizuno: MP 64s 3-PW - DGS300
:cleveland: CG12 52* & 56*
:tmade: Rosa

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I have five Super Chilli plants growing in the garden and had an over flowing Tupperware of them. No one else in the house eats hot so I'm drying a few and I'm in the process of making a huge batch of hot sauce. Just puréed a pound of them with some kosher salt. Hot as hell! I'm stewing up some carrots in vinegar to add plus some fresh garlic to give it some depth. The whole mess will ferment at room temperature for about a week then I'll strain it through a fine sieve and it'll keep pretty much forever. The final consistency will be similar to Tabasco but with a far more complex flavour from the carrots and the garlic. Plus chillies kick ass on cayenne as far as flavour IMO.

Yours in earnest, Jason.
Call me Ernest, or EJ or Ernie.

PSA - "If you find yourself in a hole, STOP DIGGING!"

My Whackin' Sticks: :cleveland: 330cc 2003 Launcher 10.5*  :tmade: RBZ HL 3w  :nickent: 3DX DC 3H, 3DX RC 4H  :callaway: X-22 5-AW  :nike:SV tour 56* SW :mizuno: MP-T11 60* LW :bridgestone: customized TD-03 putter :tmade:Penta TP3   :aimpoint:

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40,000 - 50,000 on the Scoville scale!  Nice and hot.  Do you add any sugar or stabilizers?

Scott

Titleist, Edel, Scotty Cameron Putter, Snell - AimPoint - Evolvr - MirrorVision

My Swing Thread

boogielicious - Adjective describing the perfect surf wave

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40,000 - 50,000 on the Scoville scale!  Nice and hot.  Do you add any sugar or stabilizers?

No. Just the Kosher salt and vinegar. Final product will be "shake well before serving" Here it is with the carrots and garlic added. Another 5-6 days fermenting on the counter and then I'll press it through a sieve and see how much liquid I get out of it. Tastes great right now. Freakin' hot but tasty.

Yours in earnest, Jason.
Call me Ernest, or EJ or Ernie.

PSA - "If you find yourself in a hole, STOP DIGGING!"

My Whackin' Sticks: :cleveland: 330cc 2003 Launcher 10.5*  :tmade: RBZ HL 3w  :nickent: 3DX DC 3H, 3DX RC 4H  :callaway: X-22 5-AW  :nike:SV tour 56* SW :mizuno: MP-T11 60* LW :bridgestone: customized TD-03 putter :tmade:Penta TP3   :aimpoint:

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Roast chicken, potatoes roasted in goose fat, parsnips wrapped in bacon glazed with honey and mustard, steamed veg, and gravy! It gets my sons approval but he's got no teeth yet so I just blend a bit up for him!

Gaz Lee

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Had some smoked salmon hash with a poached egg

In my bag

Driver - c3 bullet 10.5 degree
Woods- c3 bullet 5 wood
Hybrids- 3dx 3 and 4Irons- 3dx 5-pwWedges- Purespin golf tour series gw,sw,lwPutter- antiguaBall - :taylormade: Burner TP

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I cooked some steaks on the grill. Got a little too black on the outside, but they were delicious on the inside.

I will NOT turn the grill to HIGH like the recipe said next time. medium should do fine. It got to over 600°.

Erik J. Barzeski —  I knock a ball. It goes in a gopher hole. 🏌🏼‍♂️
Director of Instruction Golf Evolution • Owner, The Sand Trap .com • AuthorLowest Score Wins
Golf Digest "Best Young Teachers in America" 2016-17 & "Best in State" 2017-20 • WNY Section PGA Teacher of the Year 2019 :edel: :true_linkswear:

Check Out: New Topics | TST Blog | Golf Terms | Instructional Content | Analyzr | LSW | Instructional Droplets

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Some more dinners from the last few months

Salmon in a lemon rosemary sauce over gruyere mashed potatoes

Short ribs in a red wine reduction with roasted carrots and mashed potatoes

Chicken thighs in a balsamic sauce over asparagus with roasted potatoes

And to finish it off smoked chicken wings

In my bag

Driver - c3 bullet 10.5 degree
Woods- c3 bullet 5 wood
Hybrids- 3dx 3 and 4Irons- 3dx 5-pwWedges- Purespin golf tour series gw,sw,lwPutter- antiguaBall - :taylormade: Burner TP

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Originally Posted by Ernest Jones

No. Just the Kosher salt and vinegar. Final product will be "shake well before serving"

Here it is with the carrots and garlic added.

Another 5-6 days fermenting on the counter and then I'll press it through a sieve and see how much liquid I get out of it. Tastes great right now. Freakin' hot but tasty.

Looks like "Liquid Hot Magma".  I foresee some "ass in the tub" time in your future!

Scott

Titleist, Edel, Scotty Cameron Putter, Snell - AimPoint - Evolvr - MirrorVision

My Swing Thread

boogielicious - Adjective describing the perfect surf wave

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Originally Posted by Hardballs

Roast chicken, potatoes roasted in goose fat, parsnips wrapped in bacon glazed with honey and mustard, steamed veg, and gravy!

It gets my sons approval but he's got no teeth yet so I just blend a bit up for him!

You have exceeded the maximum available "cuteness" band-width on the forum.  We had to reset the system.

Scott

Titleist, Edel, Scotty Cameron Putter, Snell - AimPoint - Evolvr - MirrorVision

My Swing Thread

boogielicious - Adjective describing the perfect surf wave

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Note: This thread is 3263 days old. We appreciate that you found this thread instead of starting a new one, but if you plan to post here please make sure it's still relevant. If not, please start a new topic. Thank you!

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