What's Cookin?

[theotherwaldo]

Y'all are tormenting me on purpose... .

 

[LiveLife]

Y'all are tormenting me on purpose... .

Yup ... Here's more torment.

Tri-tip is wife's favorite choice of meat (after Ribeye steak) and during 28 years of marriage, I had to get it perfected ... even the dry rub. I cut the tri-tip in half for more even cooking after trimming the fat off (Trimmed fat is rendered to be used as beef tallow for cooking). I make the dry rub following Santa Maria seasoning with some extra spices and marinate/dry in the refrigerator for several hours to overnight.

It is high temperature cooked (I adjust the heat on my gas grill to 500-600F) turning every few minutes until internal temperature reaches 130F for medium rare (If it gets higher than 140F, wife gets upset that it's too well done). And the cooked meat MUST REST for at least 30 minutes before slicing.

And here's wife's plate with garlic bread made from baguette I baked served with quick butter sauteed squash and mushrooms. Look at those juicy slices that are "melt-in-your-mouth" yummy. (Leftover meat will be used to make Philly Cheese sandwiches later)

And here are the baguette I baked (These will be used for Philly Cheese sandwiches later)

I had craving for fried shrimp and onion rings for lunch ... Crunchy crispy outside and plump juicy inside ... Mmmmmm

And with leftover tri-tip and baguette, it's Philly Cheese with melted mozzarella, pepper jack and cheddar cheese gooey goodness with caramelized onion slices and bell peppers.

And for dessert, wife's favorite chewy peanut butter cookies using Erin's recipe from America's Test Kitchen

 

[theotherwaldo]

Yup ... Here's more torment.

Tri-tip is wife's favorite choice of meat (after Ribeye steak) and during 28 years of marriage, I had to get it perfected ... even the dry rub. I cut the tri-tip in half for more even cooking after trimming the fat off (Trimmed fat is rendered to be used as beef tallow for cooking). I make the dry rub following Santa Maria seasoning with some extra spices and marinate/dry in the refrigerator for several hours to overnight.

View attachment 2528

It is high temperature cooked (I adjust the heat on my gas grill to 500-600F) turning every few minutes until internal temperature reaches 130F for medium rare (If it gets higher than 140F, wife gets upset that it's too well done). And the cooked meat MUST REST for at least 30 minutes before slicing.

View attachment 2530

And here's wife's plate with garlic bread made from baguette I baked served with quick butter sauteed squash and mushrooms. Look at those juicy slices that are "melt-in-your-mouth" yummy. (Leftover meat will be used to make Philly Cheese sandwiches later)

View attachment 2525

And here are the baguette I baked (These will be used for Philly Cheese sandwiches later)

View attachment 2531

I had craving for fried shrimp and onion rings for lunch ... Crunchy crispy outside and plump juicy inside ... Mmmmmm

View attachment 2532

And with leftover tri-tip and baguette, it's Philly Cheese with melted mozzarella, pepper jack and cheddar cheese gooey goodness with caramelized onion slices and bell peppers.

View attachment 2523

And for dessert, wife's favorite chewy peanut butter cookies using Erin's recipe from America's Test Kitchen


View attachment 2526
View attachment 2527

The breaded meats and the squash, that I would risk.
The rest, my doctor would put me on insulin... .

 

[LiveLife]

The breaded meats and the squash, that I would risk.
The rest, my doctor would put me on insulin... .

I am on Metformin and Glimepiride for Type II DM ... And A1C is "approaching" 7.

Doctor knows my retirement diet where I am essentially cooking everything with mostly "whole food" and she is quite happy with it as I stopped eating fast/junk/processed food and A1C is down from 9.8. So she says to keep cooking and eating what I have been doing for retirement now in 4th year. BTW, my lab test is normal, including cholesterol.

I had hankering for french fries tonight and fresh cut yellow potatoes, washed several times to remove some starch and deep fried twice for crispiness to go with dinner ... Had last piece of baguette so decided on Philly Cheese, but with butter sauteed mushroom slices tonight.

 

[theotherwaldo]

My A1C has gone from around 11 to almost 7, but my doctor keeps threatening me with insulin if I back-slide... .

 

[LiveLife]

My A1Chas gone from around 11 to almost 7, but my doctor keeps threatening me with insulin if I back-slide... .

You just need to increase your steak/meat/BBQ intake supplemented with more butter and eggs then your A1C will be below 7 in no time.

And chocolate chip/peanut butter cookies? They are much better than Twinkies and Milkyway candy bars.

 

[theotherwaldo]

I'm having lots of meat and (low carb) BBQ.
Ham and eggs for breakfast, but very little butter or fat - that, plus one of my meds, led to pancreatitis.
Ouch.
-And candy and cookies are RIGHT OUT!

Then again, since I've learned to treat my diabetes, I've gone from 470 pounds to 260... .