Vietnamese Lemongrass Beef Stir Fry. Super good. Thin sliced sirloin quick marinated in finely chopped fresh lemongrass, garlic, fish sauce, sugar, and sesame oil. Cooked the beef with chopped onions and sliced mushrooms in a hot cast iron skillet.

Served with a dipping sauce of sliced fresh hot korean red pepper, fish sauce, water, sugar, garlic, sriracha, and lime juice. The dipping sauce made the dish.

Served with lettuce leaves, thai basil, and mint. So yummy.

Probably a cold ham sandwich tonight, got too hot today. Maybe a BLAT. Tomorrow most likely a boned leg of lamb cooked with potatoes, onions, and carrots in a curry.

I'm working on an enchilada sauce made from the drippings and spices from yesterdays chicken.
This is where I put all the chopped red habaneros in.
With Mexican oregano and cilantro.
Thickened with flour.
Other ingredients were...
More Fiesta brand chili powder.
Knorr chicken bullion powder for flavor and salt.
Sweet paprika powder.
Dash of sugar to bring out the flavors of the chilies.

Chicken and cheese enchiladas.
Everything homemade except the corn tortillas.
Diced white onion and jalapeno on top.
One enchilada is cheese and white onion no meat.
Ready for the oven.

Oh yes the cheddar cheese I almost forgot the cheddar cheese.
The sauce is similar to a mole sauce if not a mole sauce.
Not your average everyday Tex Mex enchiladas from a restaurant.

Careful, hot plate.

Lunch.

I don't always make quesadillas but I've decided to make chicken quesadillas for supper.
Naturally it's going to be corn tortillas (((NOT))) flour tortillas.
Jack is cheese of choice.
They will have chopped jalapenos red habanero cilantro and white onion in the mix as well and the tortillas will be softened and crisped up with butter.
Rice on the side.
Slowly pecking away at those chicken thighs.

Chicken quesadillas on crispy corn tortilla.
You haven't had a traditional quesadilla until you've tried one.
The flour ones come from Northern Mexico and the ones that migrated to the US.

I don't always do this but today I figured why not.
Bought a giant potato slathered it with peanut oil and dusted liberaly with table salt.
Part of tonight's meal.
Probe inserted dead center and set on 205F.
Oven on 375F.

I'm not going to take it apart for a picture.
But imagine a bunch of blue cheese in these cavities.
Yes that's a #22 grinding plate.
Two patties sandwiched together blue cheese in the middle.
Freshly ground black pepper and kosher salt on top.
Dreamed it up on the way home from work.
Poor folks blue cheese stuffed ribeye.
Sticking it to the man.
Every chance I can.

I'm going with it, I don't care if it is only 120F internal temperature.
It should rise and I hate over done meat.
This puppy will cook on its own.
5 minutes on a hot skillet preheated on the stove but put on 400F oven.
Around 15 to 20 minutes placed on the rack in the oven.
Then put under broiler for about 2 minutes.
Rough numbers but that's the idea.
Basically driving the stove top and the oven for desired effect.

Decided to make a couple of breakfast tacos with large yellow corn tortillas.
Thought I'd show y'all some of the so called (bacon ends and pieces) I've been buying.
Other select ingredients will be what's leftover from last night's meal and that giant potato.
No way could I or would I eat all of that in one sitting.

Traditional breakfast tacos with corn NOT flour tortillas.
Ingredients.
Bacon.
Leftover baked potato.
Leftover hamburger steak.
Sweet peppers.
Jalapeno pepper.
3 eggs.
Freshly chopped tomato.
Two corn tortillas as is traditional for corn tortilla tacos.

Yet another ridiculous hamburger I could only eat half of. Actually I didn't want to eat more than half for obvious reasons.
A play on Wendy's Baconator.
It's the Triple Worthanator.
Real bacon real cheese.
With packaged fried onions.
It stayed together too.

Last of the Big Zac tomatoes, plus an assortment of cherry tomatoes, mostly coyote and rosella in a Caprese salad. Pretty tasty.

Started out doing one thing and totally changed directions.
I decided to make a cured bacon chopped sweet pepper olive loaf cold cut thing with ground beef.
Other ingredients are a teaspoon of salt 1/4 teaspoon insta cure #1, 1 teaspoon garlic powder and one teaspoon sweet paprika.
A little over one pound.
It's an experiment.
In the sous vide at 150F with temperature probe inserted.

Well it looks right.
We'll see how it tastes tomorrow.
Shocked in ice water and off to the refrigerator to cool over night.
Not going to waste big salami casings on experiments.
I love making my own lunch meats.

Yesterday, sub sandwiches with all the fixin's, today the left over lamb curry.

Worth, nothing wrong with flour tortillas, matter of taste to each person.