Took the leftover rotisserie chicken, and made chicken enchiladas, served on romaine lettuce and topped with tomatoes and yogurt (instead of sour cream). It was delicious ! We have another chicken marinating to cook in the rotisserie for tomorrow or Saturday.
Peanut butter and jelly sandwhich was our dinner. Saving the rib eyes for our 29th anniversary come Monday
-Salad -Chicken quesadilla -Mexican pork quesadilla -Refries -Chips with cheese dip, salsa & guacamole -Fudgesicle
Shrimp scampi, garden salad, bread sticks. And beer. (Thanks to Olive Garden and that stack of gift cards our children so graciously bestowed, except for the beer.)
-Salad -Shrimp ravioli in vodka cream sauce -Italian bread -Fudgesicle Used my sous vide machine for the first time to heat up the ravioli. So far, it works well and it's easy to use.
I've been dry-aging a couple of well marbled ribeyes for a couple of days. I'll grill those later and bake potatoes, then scrounge for salad or maybe spinach from the freezer. I haven't had a grocery delivery since we were out of town last week and the produce is iffy. (Delivery tomorrow... woot!)
That sounds GOOD! I've done that with thick "Cowboy Cut" ribeyes, and they rival anything you'd get at a steak house. So how do you dry-age at home? I rub them with salt, put on a cake cooling rack (for air circulation underneath) over a paper plate (for drips) and let it sit uncovered in the fridge for a day or two.
Basically the same as you, except I don't salt them. Just dry the surface of the steaks with a paper towel, put on a rack with drip tray, and leave uncovered in the fridge for 3-7 days. Shave off any dried spots before cooking. (I usually use the refrigerator in the garage because it isn't opened/closed as much as the kitchen fridge and maintains a more constant temp.)
Hubby has been a butcher and meat cutter for over 25 years- have never heard of such abuse to a Rib Eye ..Lolo. I do realize though we all eat different. We have no need for steak sauce or anything else on a perfectly cut and cooked rib eye To which once agsin was perfect meal on Monday for our anniversary
I agree about the steak sauce, Gloria!! I'm sure your husband is familiar with dry-aged beef, but most home cooks don't bother. Happy Anniversary to you!