Cookin again

Jahydin said:

Speaking of tater-tots, I haven't found a single bag that has the "real" instructions to make them right in an air fryer.

0. Purchase any brand beside Ore-Ida (Sorry fans, but they just don't make them like they used to).
1. Place frozen tots in a bowl and lightly spray with oil. Season with your favorite seasoning (we're loving Joe's KC BBQ Fry Seasoning ATM).
2. Preheat air fryer to 360 F
3. Cook for 13-15 minutes. Tots should be soft in the inside, crunchy on the outside. Even after 60 minutes of sitting on the counter!

BONUS:
The fry sauce from my college town's burger chain:

• 3 cups mayo
• heaping 1/2cup bbq
• heaping 1/2cup ketchup
• 1-1/2 tbsp relish
• 1/2 tsp chili powder
• 1/3 tsp garlic powder

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The oven instructions are usually not much better. I usually crank the heat up higher than the bag says and cook them for about 20 minutes longer.

Needed to do something with the last of the roast (it was use it or freeze it night). The leftover prime rib made for some pretty tender fajitas.

Anyone have a favorite marinade for the meat and veggies for those? It was our first time and we went with a quick web searched one.

I usually default to the fajitas in The Food Lab because it's the cook book out most of the time.
½ cup soy sauce

½ cup lime juice (from 6 to 8 limes)

½ cup canola oil

¼ cup packed brown sugar

2 teaspoons ground cumin seed

2 teaspoons freshly ground black pepper

1 tablespoon chile powder (see the headnote)

3 medium cloves garlic, finely minced (about 1 tablespoon)

Combine the soy sauce, lime juice, canola oil, brown sugar, cumin, black pepper, chile powder, and garlic in a medium bowl and whisk to combine. Transfer ½ cup of the marinade to a large bowl and set aside. Place the steaks in a gallon-sized zipper-lock bag and add the remaining marinade. Seal the bag, squeezing out as much air as possible. Massage the bag until the meat is fully coated in marinade. Lay flat in the refrigerator, turning every couple of hours for at least 3 hours and up to 10.


2. While the steak marinates, toss the peppers and onion in bowl with the reserved ½ cup marinade. Refrigerate until ready to use.

Dannyalcatraz said:

(edit) shrimp creole
View attachment 425814

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Update: I hadn’t made this for a few years, and probably longer since I served it at a holiday gathering. It was THE hit dish of the night. I kinda had a great night in the kitchen, so I didn’t have much in the way of leftovers.

But all that was left of the shrimp creole was a little over a liter of sauce. Out of 4 lbs of shrimp, Mom got a singleton and Dad & I got two each. Our guests had a feeding frenzy!

However, I wasn’t going to let that sauce go to waste. So when I went to the grocery tonight for some household staples, I picked up some peeled, deveined cooked shrimp from the seafood department.

A bed of rice, some sauce, and a handful of shrimp went into the microwave, and out came dinner!