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What’s for Dinner?

Jägerschnitzel

Deutsches Küche ist zum Abendessen (German cuisine is what’s for dinner).

One of our favorite entrees is breaded pork loin cutlets (Jägerschnitzel) served with sides typical of German cooking. Today’s meal consisted of the cutlets served with braised Brussels sprouts (Rosenkohl, or “rose cabbage” in German) and an excellent hot German potato salad (Heißer Kartoffelsalat) recipe that The Better Half found. She also put some tomato and avocado garnish on the plate for color.

Lately, we have been dipping into our ancestry in hopes of locating some of the graves of our forebearers as we tour parts of the country in coming months and years. Despite our love of German, Italian and some French cooking, my family lines mostly seem to have come from England, whose cooking we can do without (Spotted Dick?? Really??).

The ancestry quest has gone pretty well, having located two cemeteries in Colorado, a couple in Massachusetts and one more in South Carolina which contain the remains of ancestors going from grand parents to a couple of generations back from that.

During our excursion to witness the Great American Solar Eclipse, we are planning to visit my great grandmother on my Mom’s Dad’s side in Montrose, Colorado and to visit numerous relatives’ graves in Pueblo, Colorado, including my paternal grandmother and grandfather as well as that grandfather’s folks, another set of great grandparents.

What’s For Dinner?

Smoked Brisket Dinner

I fired up a 2 pound beef brisket in the smoker this morning. I used a recipe I found on line for preparing the meat and the dry rub. Six hours later we had this wonderful dinner consisting of smoked brisket slices, The Better Half’s awesome potato salad and some baked beans. Clickable image.

This is the first attempt at smoking a brisket. I am pleased at the way it turned out, especially the smoky bark and the moist, tender meat.

I originally bought a four pound brisket and cut it in half so we could freeze half of it for another time. The half portion was more than enough for the two of us.

What’s for Lunch?

Meatball Sandwich

When you’re retired and budget your time to try and enjoy life, sometimes working in the kitchen can be a chore to The Better Half. Now, don’t get me wrong; she enjoys preparing meals, particularly during the weekends when we have a main afternoon dinner on both Saturday and Sunday. On the weekdays, however, a quick salad or sandwich, or some weekend leftovers fill the eating requirement.

Today she prepared Meatball Sandwiches. Since Thursday is our regular grocery shopping day, she put a couple of hoagie sandwich rolls in the cart while we were shopping. When at home later, she broke out some previously frozen meatballs that were extras made at the same time for a weekend dish featuring meatballs and pasta (or something). Add a little cheese, some homemade (also previously leftover) marinara sauce and - voilá - meatball sandwiches! These were tasty. Clickable image.

What’s for Dinner (On the Road Again)?

Meatball Sandwiches

When we head out on an excursion, one of the important concepts is what to eat and when. The Better Half will generally prepare something that is quick and easy to just heat up and eat when we get to the terminus of a day trip. Today, that item happened to be her meatball sandwiches which were popped in the microwave and devoured even before setting up camp. A cold beverage helped to wind down from an hours long desert crossing.

If we’re going to stay for several days in a place, then the routine gets modified to a full-on dinner preparation. For example, tomorrow, we will be having Corned Beef and Cabbage with boiled vegetables a day late in recognition of Saint Patrick’s Day. And on Sunday, Grilled T-Bone Steaks with Asparagus Tips in Rice on the side.

It’s a good life on the road under these circumstances. ;)

Breaking in the New Portable Grill

Pit Boss Grill On Site Grillin

When we traded in our Georgetown Motorhome for the new rig, we left the grill that was part of the outdoor kitchen module in the old RV. That left us short of a very important component for camping - an outdoor grill. So, to rectify that shortcoming, we bought a replacement grill, the Pit Boss.

We burned the new grill in at home (per recommended user manual instructions) when it arrived a couple of weeks ago. A few days later, we grilled a two-inch thick T-bone steak on it in order to get a feel for how the Pit Boss would perform. That went well and The Better Half and I enjoyed the steak. The (clickable) image above left is new grill being burned in.

This past weekend in California, we initiated the first road trip usage for the grill. In the (clickable) image above right, you can see the setup in the campground with the attachment to a propane bottle with the grill on a folding table alongside the RV and yours truly in the act of grilling a pork loin inside of the stainless enclosure.

We had a lesson learned while grilling this time in that this two burner grill gets a LOT hotter than our grill at home and requires a lower flame setting in order to keep from scorching the meat. Regardless, the dinner was great.

What’s for Dinner?

Grilling with Probe Dinner is Served

A few weeks ago, our local butcher concession in the supermarket had a sale on whole beef tenderloins. I bought a smallish one for far less money than one would usually expect to pay. After bringing it home, I carved it into steaks and roasts, one of which was a small Chateaubriand. We stored the meat in our garage freezer.

We grilled the Chateaubriand outdoors today using a temperature probe to get the desired “doneness” of medium rare. The Better Half prepared the sides of mashed potatoes with gravy and a medley of snow peas and carrots. It was quite a delicious meal, even if we do say so ourselves.

There is still quite a bit of beef left in the freezer for future use. We have been known to use tenderloin cuts for such dishes as Beef Stroganoff, Philly Cheese-steak Sandwiches, Burritos and so forth. All good.

As a bonus, here is how to prepare Tofu:

  1. Unwrap the product
  2. Throw it into the garbage being careful to properly recycle the wrapper
  3. Grill up a couple of Beef Steaks
  4. Enjoy!

You’re welcome.

What’s For Dinner?

Saimin

The weather hasn’t quite turned to autumn-like conditions just yet with the daytime highs still in the upper 80’s to lower 90’s. Soup weather isn’t here but, in spite of that, The Better Half brewed up some really good Saimin (Asian/Hawaiian noodle soup) this afternoon with noodles, veggies and leftover chicken and pork. This was really tasty when served with a Chinese Tsingtao Beer.

We’re taking the month of October to get some things done since we were on the road for a couple of weeks in September. I had some back spasms yesterday, so I didn’t get to some of the heavier chores that need to be done, but that will come next week. For the weekend, we’re relaxing and TBH has some good meals planned including a tri-tip roast that I will put on the grill on Sunday.

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