The aforementioned taco salad sits in my lap. I have a blanket on because it's cold despite being March 17. I topped with some tortilla chips and cheddar cheese. It was #yum

Tonight's #DinnerAtTheTrailer was a vegetarian taco salad. I mixed sour cream into some salsa for the dressing then added some jalapeños.

The impossible ground was a couple old patties I found kicking around the freezer. I seasoned with cumin, onion & garlic powder, paprika, & cayenne pepper.

My lap which contains a bowl of gravy, Salisbury steak, and roasted Brussels sprouts. Honestly, the gravy is everything and she does it by dredging in gluten free flour, frying the cube steak, then adding broth and cooking in the oven to reduce liquid and make it gravy. Salt like your life depends on it and serve.

Tonight's #DinnerAtTheTrailer is Salisbury Steak and roasted Brussels sprouts.

A bunch of green broccoli, white cauliflower and delicious brown rice with meat and bespoke sauce on a blue glass plate.

Today's #DinnerAtTheTrailer is roasted cauliflower & broccoli, sous vide short rib and chuck roast (think brisket) with bespoke BbQ sauce over brown rice.

Tonight's #DinnerAtTheTrailer used the stock from the shrimp to make risotto and added Brussels sprouts and halibut.

#Yum

Air fried tricolor carrots, roasted fingerling potatoes, kale salad, and salmon and halibut from my cousin who is a commercial fisherman.

Tonights's #DinnerAtTheTrailer way #yum!

Fresh out of the oven with browned mozzarella on top, a dish of eggplant Parmesan bubbles on the stove top.

Alongside a pile of farfalle topped with grated Parmesan. Beside it is a gooey pile of gloriousness that is red and mouth-watering. It's eggplant parm.

Tonight's #DinnerAtTheTrailer is eggplant Parmesan with farfalle.

A photo of smashed potatoes drizzled with my homemade BBQ made from the meat drippings. Beside it are two sous vide short ribs lathered with the same sauce. I finished them in the broiler this time which gave them a great char. These were close to what I used to make in my smoker. Behind it lies a stack of roasted asparagus. All of it sits on a clear blue glass plate.

#DinnerAtTheTrailer was sous vide short ribs (48 hrs at 166° F with smashed potatoes, and asparagus.

The bespoke BBQ was very good but I needed more acid and less brown sugar.

#DinnerAtTheTrailer

A blue glass plate holds a healthy serving of air fried broccoli, a blackened eXXXtra thicc pork chop smothered in sautéed onions, and a pile of sautéed mushrooms finished with red wine. There is some brown rice because #MrsTPO says I don't eat enough carbs.

Tonight's #DinnerAtTheTrailer is hot honey pork chop with caramelized onions, garlic broccoli, brown rice, and sautéed mushrooms.

A heaping pile of sautéed morel mushrooms sits atop a sous vide steak. I simmered the morels in the sous vide liquid. I did the carrot sticks with cayenne and chili powder with brown sugar. The Brussels sprouts were sautéed in the residual after the sous vide juice reduced.

Tonight's #DinnerAtTheTrailer is sous vide top sirloin with #morelmushrooms and spicy air fried carrots and sautéed Brussels sprouts.

This is one thicc pork chop.

Tonight's #DinnerAtTheTrailer is a pork chop, Brussels sprouts, and rice noodles.

A big helping of broccoli, a generous portion of smashed potatoes that are perfectly crunchy, and a pair of short ribs drizzled with a sauce I made from the sous vide drippings and appropriate spices, red wine, vinegar, brown sugar, and a dash of whisky. I hit it reduced just enough tonight and the flavor was #yum.

#DinnerAtTheTrailer is sous vide short ribs with bespoke BBQ sauce, smashed potatoes, and air fryer broccoli.

A gorgeous steak, mushroom risotto, and broccoli in front of a bottle of Villa Antinori Toscana 2021 wine. It was a gift from a friend and made this dinner sing.

#DinnerAtTheTrailer is sous vide sirloin, air fried broccoli, and mushroom risotto.

B 🥩 🥦 🍄‍🟫 M!

A clear blue glass plate rests on Formica countertop. There is a steak in the center with melted cheese on top. There's a large pile of broccoli florets browned perfectly with a touch of garlic powder. On the right is a pile of sautéed purple cabbage. All is yummy. Am I the only one who thinks of cabbage as a starch? Somewhere in my brain, I sort food into things that fill me up and things that don't. Protein doesn't. I could eat 2 lbs of steak. I can only eat so much rice or so much cabbage. Broccoli also seems to have no impact on filling me up. Therefore, in the brain category of how I set up a plate, a place cabbage in the same spot as rice or pasta. #MrsTPO makes fun of me as a result.

Tonight's #DinnerAtTheTrailer is sous vide top sirloin with Humboldt Fog Blue Cheese, air fried broccoli, and sautéed purple cabbage.

The Humboldt Fog was a gift to #MrsTPO when I found it on sale after 1 Jan and this was left over after our romantic dinner on Sat. #MedFoodSky

Lamb shank done with yogurt and tarragon in the sous vide then finished in a hot pan sits in the foreground. A mound of delicious air fried broccoli is off to the left in the back. Cascatelli smothered in pan scrapings and Parmesan cheese finishes off the plate. It was yummy.

Tonight's #DinnerAtTheTrailer is sous vide lamb shoulder with air fryer broccoli and cascatelli.

All of the above on a glass plate. It was yummy. Also pictured is a bottle of Hess Cabernet beside a nice pour in a TPO logo highball glass. May your new year be blessèd.

Happy Deductiblenacht #DinnerAtTheTrailer.

Sous vide short ribs with bespoke BBQ sauce, air fried delicata squash and instant mashed potatoes.

Tonight's #DinnerAtTheTrailer is air fryer broccoli, sautéed spinach, and sous vide sweet potato. Protein is husky chop.

Air fryer broccoli, sautéed spinach, and sous vide sweet potato. Protein is pork chop. All served on a blue glass plate.

Tonight's #DinnerAtTheTrailer is air fryer broccoli, sautéed spinach, and sous vide sweet potato. Protein is pork chop.

Freshly grated Parmesan cheese nearly obscures cascatelli with Alfredo sauce.

Tonight's #DinnerAtTheTrailer is tarragon Alfredo with spinach and chicken over cascatelli.

#MedFoodsky

A pork chop smothered in mushroom medley sits beside broccoli florets on a clear glass plate. I used two sous vide (178° for the mushrooms and 131° for the pork chop) and finished both in two skillets. I air fried the broccoli after lightly dredging in olive oil, garlic powder, and salt.

#DinnerAtTheTrailer is pork chops with spicy mushroom medley and air fried broccoli.

A standing rib roast is before you. It rests lusciously on the cutting board, a drizzle of blood beneath, the fat cap crisped to perfection and a dimpled Damascus steel knife with olive wood handle waiting impatiently to begin its work.

MrsTPO: It's supposed to rest for 30 minutes.

Me: How long has it been?

MrsTPO: Ten minutes.

Me: How long has it been now?

MrsTPO: Ten minutes ... ten seconds?

#DinnerAtTheTrailer

A healthy serving a brussels sprouts, shaved and sautéed with garlic and vinegar, 5 ounce portion of sous vide sirloin steak, and mushrooms in tarragon are perched on a plate. A knife fork sit jauntily in between the sprouts and the steak. After reducing this liquid from the mushrooms, I topped my steak with it.

Tonight's #DinnerAtTheTrailer is sautéed brussels sprouts, tarragon sous vide mushrooms, and sirloin steak.

Tonight's #DinnerAtTheTrailer was 36 hour sous vide chuck roast. I sautéed and onion and a half, three carrots, and three celery stalks until translucent. I then added a can of stewed tomatoes, a can of diced tomatoes, a can of tomato paste, some Cabernet, and yes, a bay leaf.

The sauce from the previous picture, with spaghetti served in a green translucent bowl.

Tonight I started a six month #DinnerAtTheTrailer prospective randomized culinary trial into the effects of bay leaf on pasta sauce.

Tonight's dish randomized into the bay leaf group!

Follow along for other great scientific breakthroughs!

A 130° sous vide sirloin with reverse sear cut to show the red pink center and a little blood snuck out so it's only an OK photo. It was a very good steak.

Sirloin on the left on a small glass plate viewed from above. Beside it in a glass bowl with a fluted edge is a serving of spicy mushroom risotto. Both were tasty.

Tonight's #DinnerAtTheTrailer is sous vide sirloin and spicy mushroom risotto.

Half a pizza fills the screen. It's only the right half of the pizza because I ate a piece before I remembered to do the picture thing. The pepperjack is all melt and the homemade BBQ sauce is caramelized over the edge of the crust. It's pretty spicy because I snuck some habanero sauce in the sauce. It's a balanced meal because Pepperocinis are green, amirite?

Tonight's #DinnerAtTheTrailer is spicy BBQ chicken pizza using the sauce I made last night, Pepperocinis, and pepper jack cheese.

Mashed potatoes, sautéed purple cabbage with apricot vinegar, and pork ribs slathered with BBQ sauce share a clear plate. There were no survivors.

Last night's #DinnerAtTheTrailer was sous vide pork ribs with bespoke BBQ sauce and sautéed purple cabbage with mashed potatoes.

Fresh oxtails.

Browned oxtails.

Tonight’s #DinnerAtTheTrailer is Oxtail soup.

Start with oxtail and brown it in a 6 quart Dutch oven.

Three short rips sit in braising liquid. You can see the onions and garlic in the braising liquid. The while shebang sits in a cast iron skillet.

Tonight’s #DinnerAtTheTrailer is going to be braised beef short ribs.

Starting with smoked salt, pepper, and sautéed onions in garlic with homemade stock and red wine braising liquid.

Yummy ribeye in cast iron, sweet potatoes, sautéed kale, and air fryer broccoli. #yum

Tonight’s #DinnerAtTheTrailer

Air fried kale, two baked chicken thighs, and sautéed mushrooms on a plate. #Yum

As proof, this is #DinnerAtTheTrailer with kale, chicken thighs, and mushrooms.