Author: Philip

Oct 25: Chicken, Tomato in a Rustic Roll; Dry Aged Rib Eye with Endive & Roquamole

Lunch

As we still had half an heirloom tomato that wasn’t going to keep, and chicken we finished baking some rustic rolls and stuffed the tomato and chicken inside.

  • A rustic panini roll is 63c
  • The chicken is $6.99 and we shared ¼ or 88c per serve
  • The heirloom tomato was $2.51 and we shared half, or 63c per serve
  • Add 15c for mayo per serve.

Not quite as good as a fresh baguette, but still good for $2.29 per serve.

Dinner

With the gas bottle filled we were set to grill tonight’s dry aged rib eye steak. We served it with endive covered with roquamole that had been frozen since we last had guests. The roquamole & endive is a nod to a similar dish at DOS in Jordaan, Amsterdam.

  • At 10 oz the rib eye is a little smaller than previously (12 oz) but $8.10 per serve
  • The endive was $2.69 or $1.35 per serve
  • The roquamole is $1.69 per serve.

A good meal for $11.14 per serve.

Oct 24: Chicken & Tomato on Baguette; Pizza

Lunch

The Foodies went on a pilgrimage to Jons and, among other things, got a fresh, warm baguette, a BBQ Chicken and an heirloom tomato. A simple, but great, lunch.

  • The baguette is $2.79 and we had ¼ each or 70c per serve
  • The chicken is $6.99 and we shared ¼ or 88c per serve
  • The heirloom tomato was $2.51 and we shared half, or 63c per serve
  • Add 15c for mayo per serve.

A really good sandwich for $2.36 per serve.

Dinner

Tonight was the monthly LACPUG meeting followed by pizza where we contribute $10 per person.

Oct 23: Timberline Grill; Lamb Chops with Broccoli Crunch Salad

Lunch

Today was the trip back from Denver so lunch was at Denver International where our habit is to eat at the Timberline restaurant. Foodie Philip had the beef tenderloin, while Foodie Greg had the double cut pork chops.

I think we’ve been spoiled by our dry aged beef and pork, but neither protein was particularly tender for an average of $39.24 per serve.

Dinner

Back home and back to a simple meal of pan seared lamb chops and a broccoli crunch salad. Because the grill was almost out of gas we prepared the lamb chops on the griddle over the induction cooktop.

The broccoli salad was good, but not good enough to repeat.

  • The lamb chops were $12.41 or $6.21 per serve
  • The broccoli was $2.99 or $1.50 per serve
  • Dried cherries were $2.34 and we used about half, or 58c per serve
  • Add 45c for the ingredients in the peanut sauce.

A good, but not great, meal for $8.74 per serve.

Oct 22: Burger King; Jim and Nick’s BBQ

Lunch

We had very little time between classes at the Colorado Film School that we had to eat fast food! Burger King’s BBQ Bacon Crispy Chicken sandwich filled the spot for $6.26 per serve.

Dinner

Near where we were hosted is a good BBQ joint – Jim and Nick’s BBQ and we chose their Deluxe Combo designed to feed 6-8. The four of us made a credible job, but there was food left over, although not as much as I’d like to think!

Our hosts insisted we try the fried green tomato, which we enjoyed.

The platter was $19.38 per serve for six serves and the tomato $1.05 each for four serves, for a total of $20.43 per serve. No-one was hungry again that evening!

Oct 21: Powerbowls; Shrimp, Salad and Sourdough

Lunch

In preparation for our weekend in Keystone we had shopped for some convenience meals, including some Powerbowls. Foodie Philip had a Cuban style pork while Foodie Greg had a Beef and Green bean stew. The bowls were $3.75 each.

Dinner

Back in Denver for the Film School presentation tomorrow, we were fed steamed shrimp with Old Bay seasoning, a garden salad and sourdough bread finished in the oven. We enjoyed it and Foodie Philip certainly enjoyed the shrimp based on the number of shells on his plate at the end of the meal!

Oct 20: Ham & Swiss Sandwiches; Irish Pub

Lunch

Our host was busy so we had another ham and Swiss toasted sandwich for lunch for $2.85 per serve.

Dinner

For dinner we went to the Cala Pub/Inn, which is away from the tourist areas and considered a ‘locals’ pub. Both Foodies had Fish and Chips for $16.61 per serve, with tax and tip.

The fish was perfectly cooked with a crips batter and the wedges were crips on the outside and light and fluffy on the inside.

Oct 19: Dillon Dam Brewery; Ham & Cheese Sandwiches

Lunch

While the Foodies don’t generally do breakfast our host does, so we had a hot smoked salmon bagel near where we were staying, but our real lunch was late at the Dillon Dam Brewery.

Foodie Philip had pulled pork, mashed potato with white gravy and green beans (accompanied by a very good stout). Foodie Greg had pork green chili. Both of us were happy with our meal choices, which were decent without being too exciting.

At $12.46 per serve including tax, but not counting that stout, it was good value.

Dinner

Because lunch was so late we ended up having a simple toasted ham sandwich with Swiss cheese for dinner for $2.85 per serve.

Oct 18: Roast Beef & Provolone on Rosemary Bread; Fillet Mignon/Trout

Lunch

The Foodies were traveling to Denver for some presentations at the Colorado Film School, and a day or two in the mountains in “preparation.” We both had a decent Roast Beef and Provolone sandwich on Rosemary bread for $16.37 each including tax.

Dinner

By dinner time we were in Keystone Colorado and definitely did not feel like preparing food so we ended up at the Snake River Saloon, which predates modern Keystone by many years.

Foodie Philip had a Fillet Oscar, with a crab sauce (pictured), while Foodie Greg had Trout Amandine – topped with almonds.

Without wine the meal was $40.90 per serve, with tip and including the lower tax rate in Summit County.

 

Oct 17: Egg Salad Roll; Pinto Bean and Chorizo Stew

Lunch

For convenience, and to use some egg salad before we went away, it was back to the panini roll finished in the oven and filled with egg salad and sprouts.

  • The panini roll is 63c per serve
  • The egg salad is $3.69 for 10 oz and we used 2 oz per serve, or 92c per serve
  • The nanoshoots cost $2.50 and we shared about ¼ or 31c per serve.

We enjoyed this roll a lot for $1.86 per serve.

Dinner

We liked the Pinto Bean and Andouille Stew back in late September so we tried a version with Chorizo instead of Andouille sausage. The recipe makes at least eight serves.

  • The pinto beans were $1.19 or 15c per serve
  • The pepper was $1.12 or 14c per serve
  • The Bell pepper was 99c or 12c per serve
  • The fire roasted tomatoes were $1.29 or 16c per serve
  • The bacon was $7.99 but we used ⅜ or 38c per serve
  • The chorizo was $7.99 or $1.00 per serve
  • Add 15c per serve for spices and seasoning.

This version was less spicy than the andouille version, but still tasty for $2.10 per serve.

 

Oct 16: Tuna, Capers & Swiss, Ham, Peanut Butter & Swiss; Beef and Broccoli

Lunch

On one toasted sandwich, Smokey Tuna with Capers and Swiss Cheese; on the other Ham, Peanut Butter and Swiss.

  • The tuna was $2.00 or $1.00 per serve
  • Sprouted Rye bread is 32c per serve
  • Swiss slices are 12 for $3.99 or 34c per serve
  • The ham was $3.69 for 8 slices and we used two or 46c  per serve
  • Add 50c for butter, garlic spread and capers.

Not a bad lunch for $2.62 per serve.

Dinner

Once again we have “beef for fajita” in our meat box delivery, so we decided to do a riff on beef and broccoli stir fry, where the broccoli was first cooked in a butter soy mix, and served under the beef in a bowl.

  • The ‘fajita’ beef cost $14.41 for a full pound of beef, or $7.21 per very generous serve
  • The broccoli was $1.59 or 80c per serve
  • Add 45c for butter, soy and other seasonings.

A little meat heavy but pretty tasty for $8.46 per serve.