Dishes like this were always popular and my favorite on my Italian side. I'm sure every cultural has them, but we called it peasant food. Started by taking the leftovers, throwing in a pot, cooking with some tomatoes, and dumped over pasta. Now a delicacy in many restaurants.
Ah nuts. I made a chicken lasagna today but totally forgot to snap photos. Lots of work goes into creating these.
It's Good Friday so if it walks on land I can't munch on it today. I made some lemon pepper tuna steaks with pilaf and asparagus. My first tuna steak experience, I'd make them again.
This was the first time that I added rosemary. And it was a good choice! I recommend everyone do it! it doesn’t show up in the grilling picture but, I use a tray that I put cherry wood on and allow the wood to burn while I am cooking the steaks. It adds a nice smoky flavor to the meat.
I did not take a pic, however my Easter Sunday Rib Roast was brushed with a mixture of EVOO, Course Salt & Pepper, Rosemary, Thyme, Garlic, and of course a little Grey Poupon.....Results in an excellent crust.
Picked up the Kobe beef and decided to go bunless hamburger steaks tonight with homemade deviled eggs and homemade potato salad. Thanks to the wife for the eggs and salad! I use chopped onion, sliced tomato, Swiss cheese, and guacamole. Mustard is always a good condiment as well.
