Amish free range Chicken seasoned with Smoke Spice and Everything Nice rub, grilled. Spinach Salad dressed with a tarragon, strawberry vinaigrette. Grapes roasted with white pepper. Disclaimer, spice shop linked to is a client of mine. All fruit, veggies and fresh herbs are sourced from local farmers.
I'm eating a donut at the moment, but a friend just brought me five pounds of fresh spicy country sausage. Hogs were killed over the weekend. Also brought a grocery bag full of red jalapeños. I'm thinking I might make me a little hot sauce and some spicy vinegar for my beans and greens this fall/winter.
Treated my parents to a home cooked dinner tonight... I cooked two stuffed two pork tenderloins... Fried some carrots in butter and added a splash of Grand Marnier, Buttered corn, mashed potatoes... Good food and good company....
Brisket stuffed baked potato - Big Daddy's Roadhouse BBQ - not healthy, but good and I didn't have to cook it.
Made a smoked meatloaf Sunday, and have been eating the leftovers for two days. I usually mix 1 pound of ground beef and one pound of ground pork, but I had a pound of Italian Sausage in the freezer, so I used that instead of ground pork. The rest is two eggs, a diced onion, some diced garlic, and a half-cup of bread crumbs. I didn't add spices and herbs this time, since the Italian sausage already had plenty of that. With ground pork, I add fresh peppers and herbs from the garden. You mix it up, form it into a loaf, and toss it on some kind of smoking device with charcoal and pecan wood. I used my Weber kettle set up for indirect cooking. NO PAN. Right on the grate with a drip pan down below. I also had some homemade pasta sauce in the freezer, and used that for my "gravy." It is really good. If you have not smoked a meatloaf, you don't know how good meatloaf can be. You gat a great crust, and meatloaf soaks up smoke flavor like a sponge. Because of that, use a mild wood like pecan. CD
Wow, two posts in a row, three weeks apart? Everyone has to eat. Surely you are not all eating fast food and take-out. I made a big ole' pot of carnitas for Sunday supper. I browned my chunks of pork butt in a cast iron skillet, then tossed them in a cast iron Dutch oven. I sautéed some onions and garlic in the pork fat, deglazed the pan with some Modela, and dumped it all on the pork, added some chicken stock, orange peels and juice, some comino, oregano, two jalapeñoes and just a touch of cinnamon. Three hours at 300 degrees in the oven, and the pork was "like butta." Some tortillas and homemade salsa is all I needed for serving. Just enough heat to make me sweat, without scorching my taste buds. Tasted even better tonight as leftovers. CD
Recipe development for a client Beef Stroganoff. More pics and recipe to be posted later to the clients site. I still can't believe I get paid for doing this!
Today I sent each of my kiddos to school with 30 chocolate bat cupcakes for their Halloween shindigs....and then dropped off 25 more at their after-school care place for THEIR Halloween shindig. Lots of baking going on in my house between last night and early this morning. :crazy:
Jackie O's Wood Ya Honey Wheat Style Bourbon Ale at Angry Bear Kitchen not far from MA International Headquarters.
That's not even close. It's North of Campus. Might as be as far away as McLaren is from Mercedes at the end of a GP. :beer
We made pulled pork in the pressure cooker and then realized that we forgot to get buns, so we improvised. M.A.D. had pulled pork nachos and I ate mine like this...