Green curry meatballs, stir fried veggies and stir fried vermicelli rice noodle.
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White beans and shrimp a true Gulf coast classic.
Great dish.
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Funny that I kill myself making some fancy complicated something and it’s fine I guess-then the simplest thing like this is mind blowing.
Well done Buzz. I must say in my opinion that’s a deceptively hard dish to pair, hope yours was good, I’d have knee jerked for white I’ll bet.
We like it simple…I’m a lazy cook! The Voerzio was perfect with it…a very “lite” style wine, almost like a Rose. I drank the whole bottle! Wife had a Pouilly-Fuissé with it.
We’re gonna have to agree to disagree on nebbiolo with shrimp, which is anathema to my palate. But the dish looks great!
Friends of ours are from Jordan and brought us some za’atar from there. It is really good, seems like you can taste every sesame seed. Made some roasted chicken thighs with it.
Browned the chicken thighs then cooked onions and added some za’atar and harissa.
Turnips, kale and preserved meyer lemons.
Deglazed with some white wine, added the chicken and roasted for around 40 min.
Served over a bit of rice.
10 Likes
Found some really good tomatoes.
Put them with olives, shallots and shrimp. Finished with a parsley/spinach sauce. Had some great sourdough focaccia with it.
At the risk of having @Sarah_Kirschbaum scold me, I did drink a Prima Materia Nebbiolo from @Pietro_B with it and it was great! Think it was working more with the tomatoes and olives than the shrimp but I wasn’t mad at it with this dish.
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Stuffed peppers using some Costco ground wagyu and homemade cauliflower rice instead of the rice I would have used. So pretty low simple carbs.
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Weather this weekend was phenomenal so I fired up the BGE tonight and made Jamaican Jerk Chicken. Nobody had red beans and I didn’t want the amount of red beans and rice I usually end up with so I cheated. It kinda sucked. I used a pouch Uncle Bens instant Coconut Jasmine Rice and mixed that with a pouch of Rah Rah Red Bens:
“Silky red beans steeped in a luscious sauce layered with warm spices, ready to eat. Made with nutrient-rich avocado oil. Contains 15g protein. Shelf-stable. Spice level: mild.
INGREDIENTS:
Water, Onion, Kidney Beans, Tomato Paste, Avocado Oil, Salt, Ginger, Garlic, Paprika, Garam Masala, Spices.”
The beans were Pintos. 
The Chicken was good though.
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I’m not going to scold you! You are 100% free to drink the wrong wine with your meal. 
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Seared chicken thighs and scorched some meyer lemon, kaffir lime, garlic and ginger in the rendered fat. Deglzed with chicken stock and simmered meat side down. Strained and reduced the liquid to a semi bitter sauce and added some honey to tone it down (drizzled just a little over the chicken).
Made another batch of coconut milk rice with lime zest, lots of chili and finished with mint and cilantro. The coconut was a nice contrast to the citrus but also had a good kick to it from the chilis.
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LOL! I’m making a version of this tonight. Cheers!
Just able to take a photo of the grilled chicken and grilled sweet potatoes. Also cranberry beans, roasted Brussels. Dad really liked the sweet potatoes.
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How was it?
Tasty! (always is) … although I did make the lemon sauce a bit too lemony — there are worse problems to have. A bottle of NV Olivier Horiot “Solera” Champagne paired nicely. 
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I did this tonight with a Riverbend Ranch filet given to me by a neighbor who ordered a subscription, and I had watched a video from a restaurant in LA that uses this method (Gwen?). Perfect top to bottom MR with a thin crust, and probably closer to 25m since it was pretty thick . Topped with a fried egg and over a small amount of rice. Really good. At first go I’d say so far I like it better than reverse sear for a steak.
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For me, it beats the reverse sear because you get a much deeper crust. Definitely a more hands on method, but the results are worth it I think.