Oowee, Farmers Market day.. Just whipped up a "salsa" of strawberry, green onion, garlic scapes, chives with a touch of fall clover honey, a peppery olive oil and a splash of rice wine vinegar. Once that marries a bit it will top a grilled pork sirloin chop. Fresh spinach with shitakis comprise the veg.
Been getting some awesome produce, and such a variety. Tonight I sauteed garlic scapes, green garlic, green onions and some chiles. Grilled a chicken thigh to go with that. No vampires here tonight!
Supper is gonna be mighty fine, three kinds of meats and two bottles of Muscadine wine, A meatloaf, a ham, and chicken–n-dumplings’, fried okra, turnip greens and a tater casserole that sure is sumthing, cornbread and biscuits with plenty of butter and a Mississippi Mud Cake that will make your taste buds flutter! YUM YUM!!! (age test)
Dark ‘Spresso Van Strickleberries! Made these and wrote about it for a client. They are damn good. Pickled Strawberries - Dark Chocolate / Espresso »
Nathan, that is a very nice website and great write-up. Who knew! I will check it out and get hungry! Don
Thanks Don. I'm meeting the client tomorrow morning to peruse the farmers market looking for interesting things to work with next. Who knows, I may have a future in food blogging.
I won an online cooking "throwdown" a while back, and the prize was a huge, prime "tomahawk" bone-in ribeye, cryovaced and frozen. It weighs over two pounds, and I live alone (divorced, like many a car guy). I need to grill that bad boy up -- and eat it for a week. Of course, I do have a dog that would gladly help me eat it in one sitting -- within minutes. I love my dog... but not that much. I'm thinking about cooking it caveman style, tossing it directly on red hot lump charcoal. I've done that before with great results, but never with a steak this huge. If anyone has a better idea, I'm all ears. CD
I would recommend searing over a hot fire and then finishing it with indirect heat until it gets 7-10 degrees below your desired temp. When you take it off the fire, plate it and cover it with foil and let it rest for about 10 minutes. It should be perfect by that time. When dealing with a steak that big a quick read thermometer is a must. I used to get the meat-guy at my market to cut 2-3 pound steaks for me whenever they had a sale and this method always worked well for me. Pretty much the same way we cooked whole prime ribs when doing some of my catering gigs.
Is this one of yours for the store? Or just something you wanted to try and see if we would bite. :devil:
I feel for the guy who smoked that bag of paprika... Being hit with pepper spray is bad enough for me.
The post will go up on the Spice Shops site after the next photo session. Need to borrow a proper plate, mine do not work well with the dish that will be presented.
This, friends, is perfectly healthy offering from our favorite local restaurant, Campagna. Before you is a medium bacon wrapped filet with shrimp, spinach and mashed potatoes. The wine is a 2013 Red Horse Pinot, from California's central coast. Yes, it was absolutely scrumptious. The girls both had a great meal of Alaskan Halibut set stop their traditional risotto. Yumm.
I'm not cooking anything spectacular this week, but, I have a big gig in the Texas Hill Country next week, and will be driving through Llano, Texas on Sunday, where I plan to indulge in some melt-in-your-mouth brisket at Cooper's -- no sauce!!! CD