So....There Is One Upside To Being Stuck At Home....
03-21-2009, 06:17 PM
#43
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Not really. The ribs were the most expensive thing.
Typically I would spend about $100 on meats when I go to BJs and that would be enough for about 15 meals for me, the wife and my son. I think our food bill is about $350-450 a month. Still a hell of a lot less than if you ate out.
Typically I would spend about $100 on meats when I go to BJs and that would be enough for about 15 meals for me, the wife and my son. I think our food bill is about $350-450 a month. Still a hell of a lot less than if you ate out.
03-21-2009, 06:19 PM
#44
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It depends on what you are cooking and what you need to buy. A lot of ingredients to make marinades and sauces can be pretty expensive, but you don't just use them once. If you are counting that as part of your $30-40 then you probably shouldn't.
03-21-2009, 07:36 PM
#48
One on the right for me
Safeway isn't very expensive - and Ravi is right, a lot of shit you buy up front but it will last for several meals so breaking it down isn't too bad. If you want to get a lot of meat and freeze some, go to Costco. They have really good cuts.
03-21-2009, 07:41 PM
#49
True true...in my experience you can find good deals @ Safeway if you are patient.
I didn't renew my Costco membership last time.
I would probably use it more now that I am not in College then when I was.
Maybe...I'll look into getting another membership.
I didn't renew my Costco membership last time.
I would probably use it more now that I am not in College then when I was.
Maybe...I'll look into getting another membership.
Exactly...we don't have this chain.
03-22-2009, 07:33 AM
#55
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Same concept at Costco or Sam's Club. They sell bulk items. I have shopped at all 3 over the years. To me they all seem to carry similar items when it comes to pre-cooked or packaged items. For raw meats though, I think BJs is better. I also found their stores to be cleaner and better organized than Costco. I also think they have more choices in brand name items as well as generics. Costco seems to have one, maybe 2 brand name selections and their generic. BJ's tend to have some more choices.
04-22-2009, 06:54 PM
#58
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Smothered Pork Chop
I posted the recipe for this before. I made some small changed to it.
2 Pork Chops - 3/4 inch to 1 inch thick.
1/4 cup honey - warm to help mixing.
1/4 cup chicken stock
1/8 cup soy sauce
1/8 cup balsamic vinegar
2 table spoon ketchup
1/2 teaspoon ginger
1 table spoon garlic
Preheat oven to 375F.
Season the chops with salt and pepper. Brown the chops in a skillet on stove top. Use very little oil. You do not need it for anything other than a light coating on the pan.
Add marinade made with the above ingredients.
If the skillet is oven safe, cover with an oven safe cover and just put it in the oven.
Bake for 10 to 12 minutes. Flip the pork chop. Bake for another 10 to 12 minutes.
Remove the pork chops from the sauce. Place them on a plate and cover with foil.
Reduce the sauce on the stove top. Be careful when handling the skillet. The sauce should be reduced until it is as thick as warm honey.
Pour some of the sauce on the pork chop and ENJOY!!!!
I love our pans because they are oven safe up to 450F. So I don't have to bother with transferring food to a baking dish.
I like ours with some mushrooms. I just used the stuff in the can this time. To be honest, it was hardly noticeable because of how it was cooked. They become somewhat caramelized in the sauce. I usually add them when I flip the chops so they only simmer for about 12 minutes.
I made some pasta and pesto last night because pesto is better the day after.
I ran out of tortellini so I just used what I had.
2 Pork Chops - 3/4 inch to 1 inch thick.
1/4 cup honey - warm to help mixing.
1/4 cup chicken stock
1/8 cup soy sauce
1/8 cup balsamic vinegar
2 table spoon ketchup
1/2 teaspoon ginger
1 table spoon garlic
Preheat oven to 375F.
Season the chops with salt and pepper. Brown the chops in a skillet on stove top. Use very little oil. You do not need it for anything other than a light coating on the pan.
Add marinade made with the above ingredients.
If the skillet is oven safe, cover with an oven safe cover and just put it in the oven.
Bake for 10 to 12 minutes. Flip the pork chop. Bake for another 10 to 12 minutes.
Remove the pork chops from the sauce. Place them on a plate and cover with foil.
Reduce the sauce on the stove top. Be careful when handling the skillet. The sauce should be reduced until it is as thick as warm honey.
Pour some of the sauce on the pork chop and ENJOY!!!!
I love our pans because they are oven safe up to 450F. So I don't have to bother with transferring food to a baking dish.
I like ours with some mushrooms. I just used the stuff in the can this time. To be honest, it was hardly noticeable because of how it was cooked. They become somewhat caramelized in the sauce. I usually add them when I flip the chops so they only simmer for about 12 minutes.
I made some pasta and pesto last night because pesto is better the day after.
I ran out of tortellini so I just used what I had.
Last edited by RaviNJCLs; 04-22-2009 at 06:57 PM.
Enough with the swine. Make something I can try!!
02-05-2010, 08:19 AM
#64
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Coffee Rubbed Pork Chop
I figured I'd add another one I've made. Sorry Moe....more swine. Although I think you may be able to use beef as well for this one.
Coffee Rubbed Pork Chops:
Rub:
Salt for taste
1/2 teaspoon Black Pepper
1 teaspoon Paprika
1/2 tablespoon Garlic Powder
1 teaspoon Lemon Pepper
1/2 teaspoon Chili Powder - add more if you like it hotter
1/2 tablespoon Brown Sugar
1 teaspoon Coffee
Olive oil
Thick cut bacon
2 one inch pork chops.
1. Pound out the pork chop until they are about 1/2 inch thick. This will really help to tenderize them.
2 Generously rub the chops with the above rub. Adjust the spices if you like. The brown sugar really helps to smooth out the hotness.
3. Use the bacon to wrap around the sides of the chop. This will add a nice flavor to the chop and it will also allow you to take the 1/2 inch pounded chop back to about an inch thick. I think it really helped to do that to keep it tender.
4. Drizzle the olive oil on the top and bottom of the chops.
5. Grill on medium to medium high heat for about 8 minutes per side or less depending on thickness. Interior temp should be about 155-160F.
6. Remove from grill and tent with foil for about 5 minutes before devouring.
I have tried this recipe on the grill twice and once in the oven broiler. I recommend if you use the grill that you set the side burners to high and minimize the flame directly under the chops to avoid burning them like I did the first time I made them. Took my eye off them for 2 minutes.
Coffee Rubbed Pork Chops:
Rub:
Salt for taste
1/2 teaspoon Black Pepper
1 teaspoon Paprika
1/2 tablespoon Garlic Powder
1 teaspoon Lemon Pepper
1/2 teaspoon Chili Powder - add more if you like it hotter
1/2 tablespoon Brown Sugar
1 teaspoon Coffee
Olive oil
Thick cut bacon
2 one inch pork chops.
1. Pound out the pork chop until they are about 1/2 inch thick. This will really help to tenderize them.
2 Generously rub the chops with the above rub. Adjust the spices if you like. The brown sugar really helps to smooth out the hotness.
3. Use the bacon to wrap around the sides of the chop. This will add a nice flavor to the chop and it will also allow you to take the 1/2 inch pounded chop back to about an inch thick. I think it really helped to do that to keep it tender.
4. Drizzle the olive oil on the top and bottom of the chops.
5. Grill on medium to medium high heat for about 8 minutes per side or less depending on thickness. Interior temp should be about 155-160F.
6. Remove from grill and tent with foil for about 5 minutes before devouring.
I have tried this recipe on the grill twice and once in the oven broiler. I recommend if you use the grill that you set the side burners to high and minimize the flame directly under the chops to avoid burning them like I did the first time I made them. Took my eye off them for 2 minutes.
03-13-2010, 08:45 AM
#66
all work and no play
Im bored and we're supposed to get ark worthy rain this weekend....grill is out of the question 
perhaps I will see if the woman wants to stay in tonight and we'll make something.
perhaps I will see if the woman wants to stay in tonight and we'll make something.
03-14-2010, 07:54 AM
#67
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It's raining here too. It it slows down we will grill tonight. If it doesn't then I will be making this....
http://www.foodnetwork.com/recipes/a...ipe/index.html
Tried it a couple months ago. We liked it.
03-14-2010, 05:50 PM
#68
all work and no play
the woman came home and asked if I wanted to go out for her friends birthday, to an awesome messican place up by her...I wasnt about to turn that down
MIL made a boiled dinner tonight, which was perfect because I had absolutely zero ambition to get up off the couch, nevermind going to the grocery store.
that steak looks great!
MIL made a boiled dinner tonight, which was perfect because I had absolutely zero ambition to get up off the couch, nevermind going to the grocery store.
that steak looks great!
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