Tired of the same ol' same ol' for dinner. Yesterday I found some Black Angus steak, thick cut, looked nice. Cut it into 1" cubes, wrapped then in bacon, put them on a rosemary/citrus skewer. I used the Oscar Mayer pre-cooked bacon to cut back on the grease. Pre-heated the grill to 600*, flash cooked them for just a few minutes on a side, then rest for 15 minutes. Came out perfect, bacon cooked crispy, not greasy, meat was a perfect medium-rare. Tender and tasty.


Tonight was homemade french onion soup. Used a pita for the bread and provolone cheese. Broiled until the cheese was browned with crispy edges. Served that with a Viognier from Keswick vineyards.

An interesting side note.... the rosemary/citrus skewers smell an awful lot like a joint when they start burning on a grill.....

3rd glass of wine. Thank Gawd for spell checker.... :lol:

Tired of the same ol' same ol' for dinner. Yesterday I found some Black Angus steak, thick cut, looked nice. Cut it into 1" cubes, wrapped then in bacon, put them on a rosemary/citrus skewer. I used the Oscar Mayer pre-cooked bacon to cut back on the grease. Pre-heated the grill to 600*, flash cooked them for just a few minutes on a side, then rest for 15 minutes. Came out perfect, bacon cooked crispy, not greasy, meat was a perfect medium-rare. Tender and tasty.


Tonight was homemade french onion soup. Used a pita for the bread and provolone cheese. Broiled until the cheese was browned with crispy edges. Served that with a Viognier from Keswick vineyards.

An interesting side note.... the rosemary/citrus skewers smell an awful lot like a joint when they start burning on a grill.....

3rd glass of wine. Thank Gawd for spell checker.... :lol:


:drool:

Tired of the same ol' same ol' for dinner. Yesterday I found some Black Angus steak, thick cut, looked nice. Cut it into 1" cubes, wrapped then in bacon, put them on a rosemary/citrus skewer. I used the Oscar Mayer pre-cooked bacon to cut back on the grease. Pre-heated the grill to 600*, flash cooked them for just a few minutes on a side, then rest for 15 minutes. Came out perfect, bacon cooked crispy, not greasy, meat was a perfect medium-rare. Tender and tasty.


Tonight was homemade french onion soup. Used a pita for the bread and provolone cheese. Broiled until the cheese was browned with crispy edges. Served that with a Viognier from Keswick vineyards.

An interesting side note.... the rosemary/citrus skewers smell an awful lot like a joint when they start burning on a grill.....

3rd glass of wine. Thank Gawd for spell checker.... :lol:

Sure you weren't sniffin' the skewers?

Seriously, it all sounds really good. I made home made pulled pork BBQ tonight. Starting back on P90X on Monday, have to get my cravings out of the way by then.

Sounds excellent, GW - and definitely a different (and tasty sounding) idea with bacon wraps. I also like the homemade french onion soup, and would like to make that one of these days (been reading up on that lately, too).

:buddies:

Sounds excellent, GW - and definitely a different (and tasty sounding) idea with bacon wraps. I also like the homemade french onion soup, and would like to make that one of these days (been reading up on that lately, too).

:buddies:

Onion soup is so easy, and so tasty. The only thing that would have made it better tonight would have been a piece of warm, crusty seeded Semolina Italian bread with some butter. Haven't found anyone down here that makes one like I remember from NY.

Onion soup is so easy, and so tasty. The only thing that would have made it better tonight would have been a piece of warm, crusty seeded Semolina Italian bread with some butter. Haven't found anyone down here that makes one like I remember from NY.

I miss that as well (just another one of those northeast things they don't have around here). I did recently see that they make them at Wegmans up in Landover (beltway exit 17), but I didn't buy one since it wasn't included in the meal I was making.

Might be worth a side step the next time you're making a trek up to D.C. They've pleasantly surprised me with their tastes of other foods (pizza for one) in relation to NY taste. It should freeze well, too.

Sounds excellent, GW - and definitely a different (and tasty sounding) idea with bacon wraps. I also like the homemade french onion soup, and would like to make that one of these days (been reading up on that lately, too).

:buddies:
I freeze extra onion soup in one cup containers and use it for the braising liquid when I make pot roast, it also gets added to beef stew.

I freeze extra onion soup in one cup containers and use it for the braising liquid when I make pot roast, it also gets added to beef stew.

Sounds like that works as a really good stock, something that adds really good flavor to a main dish. I'm a big stock fan here also, I like to try to use it instead of water whenever possible.

:drool:

:yum: to the steak.

:lmao: to the "joint" skewers.

Tired of the same ol' same ol' for dinner. Yesterday I found some Black Angus steak, thick cut, looked nice. Cut it into 1" cubes, wrapped then in bacon, put them on a rosemary/citrus skewer. I used the Oscar Mayer pre-cooked bacon to cut back on the grease. Pre-heated the grill to 600*, flash cooked them for just a few minutes on a side, then rest for 15 minutes. Came out perfect, bacon cooked crispy, not greasy, meat was a perfect medium-rare. Tender and tasty.


Tonight was homemade french onion soup. Used a pita for the bread and provolone cheese. Broiled until the cheese was browned with crispy edges. Served that with a Viognier from Keswick vineyards.

An interesting side note.... the rosemary/citrus skewers smell an awful lot like a joint when they start burning on a grill.....

3rd glass of wine. Thank Gawd for spell checker.... :lol:

I'm good with onion soup. Haven't made it for a while though. Let me know where you got the "rosemary" ok?

Real question. Did you soak these skewers or did they come like that?

That sounds incredible :drool:

I had scrambled eggs with sausage gravy over the top of them this morning - trying to reset my equilibrium from Celtic festivities yesterday. :guh: Unlikely I'll eat anything of substance this evening, maybe some fruit or something.

I'm good with onion soup. Haven't made it for a while though. Let me know where you got the "rosemary" ok?

Real question. Did you soak these skewers or did they come like that?

Bought them that way in Giant some time ago, near the seafood section if I remember right. Also some Thai coconut lime which is pretty good to skewer shrimp with.

Edit: Well, don't bother to look for them. They were made by a company named Callison, which appears to have gone out of business.

That sounds incredible :drool:

I had scrambled eggs with sausage gravy over the top of them this morning - trying to reset my equilibrium from Celtic festivities yesterday. :guh: Unlikely I'll eat anything of substance this evening, maybe some fruit or something.

You just made my cholesteral go through the roof reading that. :lol: Sounds good. I'd need hash browns or grits on the side though.

I had scrambled eggs with sausage gravy over the top of them this morning - trying to reset my equilibrium from Celtic festivities yesterday. :guh:
Ha-ha-ha-HA. And you were laughing at ME. What goes around comes around, baby. :pointsandlaughs: :neener:

Unlikely I'll eat anything of substance this evening, maybe some fruit or something.
I'd pay good money to see that. :jet: :roflmao:

And that does sound incredibly good, GWGuy. I love using rosemary skewers for shish-kabobs. It adds a tremendous amount of flavor to whatever is skewered and then roasted. :yay:

The skewers sound amazing - I'll have to try them. Thing2 will think he died & went to heaven if I make beef and bacon at one time!

Never made french onion soup, but I love it - do you have a specific recipe you use?

The skewers sound amazing - I'll have to try them. Thing2 will think he died & went to heaven if I make beef and bacon at one time!

Never made french onion soup, but I love it - do you have a specific recipe you use?

Not really, I cook by the seat of my pants most of the time. Basic recipe is easy:
In a stock pot, melt 1/2 stick of butter.
Add 2 large sweet or Vidalia onions cut up, not diced. Cook until tender.
Add about 32 oz of beef broth and a tablespoon of brown sugar.
Salt with Kosher salt to taste.
Bring to boil, then simmer for 15-20 minutes covered.

To serve, spoon it into a soup crock, slice of bread to cover (use a bread that doesn't fall apart, a crusty French bread is standard) and top with mozzarella or provolone. Broil until the cheese is browned.

The soup sounds yummy (actually so do the steak kebobs!). I'd probably nuke regular bacon until almost done to reduce the fat (great idea). The pre-cooked seems pricey and we've always got the other kind around.

I'd go with Guyere or swiss cheese instead of prov. or mozz. - I like the nutty flavor it adds to the soup.

What was desert?

Not really, I cook by the seat of my pants most of the time. Basic recipe is easy:
In a stock pot, melt 1/2 stick of butter.
Add 2 large sweet or Vidalia onions cut up, not diced. Cook until tender.
Add about 32 oz of beef broth and a tablespoon of brown sugar.
Salt with Kosher salt to taste.
Bring to boil, then simmer for 15-20 minutes covered.

To serve, spoon it into a soup crock, slice of bread to cover (use a bread that doesn't fall apart, a crusty French bread is standard) and top with mozzarella or provolone. Broil until the cheese is browned.

Thanks GW! This sounds pretty easy and would be great on a day like today, except I don't have any of those ingredients on hand right now. :lol:

Thanks GW! This sounds pretty easy and would be great on a day like today, except I don't have any of those ingredients on hand right now. :lol:

You know, I always have those ingredients on hand but never make FOS for some reason. I like it, and it also makes a great base for about a million other dishes, so I don't know why I don't make it all the time.

Tired of the same ol' same ol' for dinner. Yesterday I found some Black Angus steak, thick cut, looked nice. Cut it into 1" cubes, wrapped then in bacon, put them on a rosemary/citrus skewer. I used the Oscar Mayer pre-cooked bacon to cut back on the grease. Pre-heated the grill to 600*, flash cooked them for just a few minutes on a side, then rest for 15 minutes. Came out perfect, bacon cooked crispy, not greasy, meat was a perfect medium-rare. Tender and tasty.


Tonight was homemade french onion soup. Used a pita for the bread and provolone cheese. Broiled until the cheese was browned with crispy edges. Served that with a Viognier from Keswick vineyards.

An interesting side note.... the rosemary/citrus skewers smell an awful lot like a joint when they start burning on a grill.....

3rd glass of wine. Thank Gawd for spell checker.... :lol:

I just realized that you're Penn. How's the little neighbor girl these days?

I just realized that you're Penn. How's the little neighbor girl these days?

:lmao:

I just realized that you're Penn. How's the little neighbor girl these days?

OMG, please do not compare me to that nut case.

In hind-sight, yeah, does sound a little like him, doesn't it? I'll try to be more aware in the future....
















Now where did I put my binocs.....?

The soup sounds yummy (actually so do the steak kebobs!). I'd probably nuke regular bacon until almost done to reduce the fat (great idea). The pre-cooked seems pricey and we've always got the other kind around.

I'd go with Guyere or swiss cheese instead of prov. or mozz. - I like the nutty flavor it adds to the soup.

What was desert?

:lol: No desert. That was quite enough....

I've been using the pre-cooked for a while now. It's not exactly the same as frying up a pound of bacon, but being single it works well for me. I don't have it go bad in the fridge, either a quick 20 second nuke or a minute in the egg pan to crisp it, very little grease to deal with (none if you nuke it in a paper towel). And because it stores on a shelf without refrigeration, I can always have fresh on-hand. It's a bit more expensive, but it's worth it to me.