Hoppin' John is excellent with a side of cornbread, or over white rice. YUMMY. We often have it as our black-eyed peas for good luck on New Years. We are having takeout from the local mexican joint; beef fajitas and the trimmings. And beer!
I'm doing homemade Mexican: -Grilled chicken fajitas with onions & red peppers on a bed of salad greens with lime cilantro dressing -Homemade cheese dip -Chips -Salsa (jarred) -Fudgesicle It's been marinating since yesterday evening. Gonna try my new grill grate.
Leftovers from the other night: -Salad -Salisbury steak -Mashed potatoes -Gravy -Green beans -Fudgesicle I'm not fond of the gravy that was with the Salisbury Steak recipe...it has ketchup in it (as do the steaks), and it comes through too strong. This was Chef John's take from AllRecipes. If there's a next time, I'll leave it out. But the steak is pretty good. After tonight, there's only 2 servings left. I'll slog through them.
I make a pretty good adult "Beef-A-Roni" that's based on an authentic Hungarian Goulash recipe, but have never had the real thing, Lon. Were there chunks of stew beef and egg noodles? Did you notice Cumin Seed in it?
-Salad -Mediterranean Tuna Capellini -Fudgesicle Homemade pasta Seared tuna steak, flaked Cannellini beans Dressing made of lemon juice/zest, olive oil, fresh grated Murray's block Parmesan, parsley and garlic. Kind of served warm. The cooked pasta is added after the rest is assembled in the bowl. It's rather different, but good enough for me to have had seconds.
-Salad -Repurposed Mediterranean Tuna Capellini --Heated it in a grill pan to make it a hot dish and to add flavor -Added grilled asparagus, shrimp and scallops -Fudgesicle This may make it to my regular rotation, in its myriad forms. It's good in its original cool/room temp form, as well as chucked on the grill for a few minutes.