In selecting the porter to use, I was thinking of going to a bells porter, but ended up with the Alaskan Brewing Company Smoked Porter. As I am no longer on limited sauce I was able to finish off the beer myself. Pretty good. So making the sauce I may have added a bit too much butter, but it still came together pretty well. I used more pans then the recipe called for so I could get the sauce started while the pasta was finishing. I used a whole package of (just over a pound) of large black pig bacon from Lucky George Farm. After combining everything in the pan I made the sauce in, I dusted them with some buttered breadcrumbs. Baked it off and it turned out really good. A bit of smokey flavor from the porter, nice cheese and bacon flavor. Good things.
Delayed (went to dinner with the Mattas)!
It’s chili, with a lot more chicken stock. We had some leftover corn chips (not Fritos). It was pretty good.
This was interesting. Ground beef, onions, softened up, then add something like a ketchup based bbq sauce. Baked and melted cheese and sauced. Kind of like a sloppy joe, but not as juicy. I couldn’t bring myself to use American cheese, so I topped it with Holey Cow. It went over ok. I think I liked it more than Shannon did.
So this time around I seared off the tuna steaks after getting them up to almost the right temperature. I may have left them in the pan a touch to long, but I feel like I’m getting the hang of this. So like an extra 30 seconds too long.