What's for supper tonight?

Going-away pizza, from Papa John's.

 

Fried egg sandwiches

 

lemon chicken breast

 

Where are you going away to?

OH, and I had a double stack from Wendy's with some fries.

 

Same paper, new building.

Tonight: Grilled chicken and penne, with Newman's Own Sockarooni sauce. Never had that one before.

 

Pulled pork with cheddar cheese, bbq sauce and an onion ring on a bun.

 

Ribeye sandwich at the 1313 Club in Wallace, Idaho. Pretty damn good.

 

OK, Ineed help (t_b_f, I'm looking at you).

I bought two filet mignons at the store today because it was on sale. The guy at the meat counter said rubbing some oil on it and pan-searing it over medium for 6-7 minutes a side will make it medium.

Is there anything I should season it with? Marinade, or a rub? Something? Or just go with that?

 

grilled thin-cut pork chops with jerk seasoning topped with sour cream and homemade fruit salsa (pineapple, blackberries, strawberries, kiwi and mango with a bit of cilantro, onion and garlic). Plus, butternut squash.

 

brisket sandwiches, pickles, onion and some melon.

 

Sorry I didn't see this earlier, IJAG, but I've been on the trip and getting usd to a new job.

If I had seen this earlier, this is how I would've answered it, though.

Season them with salt and pepper. I try to use a coarse grind on the pepper. Just loosen up your peppermill a little bit and that'll do.

I use butter -- a heaping tablespoon of butter -- and medium-high heat. Once the butter melts, just sear it for about four-to-five minutes per side for rare/medium-rare (how we like them) if they're thick. Always remember to move the steak around in the skillet every minute or two, just to keep it from sticking. Remove the meat from the skillet, cover it and toss in some sliced shallots and mushrooms and a little of your favorite Bourbon or brandy (about a 1/4 cup) and scrape all the pepper and meat stuff from the bottom of the skillet. Cook those down for a while, then add a little HEAVY whipping cream (half and half or light cream won't work well). To help thicken and sweeten that sauce, I like to add a little molasses.

Sorry I didn't see this earlier, but maybe this'll help next time you cook 'em, because I know they were good enough for you to cook them again.

And to the rest of the board: WHAT THE HELL IS THIS THREAD DOING ON PAGE FREAKIN' THREE??