What's cooking?

:-)

Just cook the patties slowly so that they cook through and crisp up at the end of the cooking when it all comes together. That's the only real consideration. I took my pan over to our friends home because I know the way it works. Yes, for a single person who doesn't want to set up a breading line for one serving, it's "gourmet cooking".

I still enjoy involved recipes (I'm no chef), but anymore, with all that I have going on, I'm trying to find ways to simplify things and still serve tasty meals. Most times I only cook for 2 people and we are eating less than we did a decade ago. That's just normal aging unless one wants to attain house size. We don't want that body mass.

Let me know how you like it even if you hate it. Use a leaf of fresh basil under the cheese to really make it great but even without that it should work. For the meal above I used dry basil and real Romano (or Parm') cheese under the domestic provolone. Never try to save $ on hard Italian cheese. Just splurge and get the real stuff. Stay far away from the pre ground junk in the cardboard containers. The real stuff tastes better and goes much further.

Chicken and Veggies.

I'd take a plate of that!

Tonight we had roasted chicken, spicy frijoles, and avocado on wilted spinach.

Another Buddha bowl, with roasted chicken and cauliflower, red onion, wilted spinach, raisins, pumpkin seeds, and a tahini dressing.

Sounds and looks delicious.

I went mining the freezer to pull out a brisket and found that we were out of brisket. But I found some BBQed and ground short rib meat. I don't remember why I ground it... Yes I do! It was experimental Sous Vide short ribs and it turned out to lack flavor. I'll need to brown it with dextrose to get the Maillard Reaction. I have no idea what I'll do with it, maybe tacos, sandwich spread, or something unknown (BBQ short rib hash? Sloppy Joes?). I'll figure something out though.

FWIW I made Sloppy Joes. No pix 'cause SJs just look like cow flop on a bun. It's tastes better than cow flop (I just assume that never having tasted cow flop).

Breakfast.

A neighbor gave us bear and moose burger and some moose steaks after last hunting season. I just got around to cooking it today.

I've had bear meat before. The 1st time was 4 decades ago ('70s) in a state 500 miles to our south and it was like beef. The 2nd time it was boiled and was like pork. Tonight's was like beef. One note re: bear... it can carry trichinosis so it needs to be thoroughly cooked. It's like wild pig in that regard. If it bleeds it's not done enough. The burger had HP sauce and a slice of Vidalia onion on it and was delicious.

Moose is a deer and can be eaten rare, heck, best eaten rare since there's no fat in it to keep it moist. I haven't had any of that yet. But the last time I had some, given to us by a game warden, it was the best lean beef ever to pass my pearly whites. I expect the same this time. Moose is really good stuff.

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About to braise these lamb shanks for 4 hours. Should be epic!

I absolutely LOVE lamb shanks! I can't find them where I now live though. You have me salivating!