I made a killer meal last night, but didn't even think to take any pictures. DOH! With winter coming, it is time to get the most from my pepper and herb garden. So, I picked a big, red, ripe cayenne pepper, and some fresh basil. I sautéed the pepper, diced onion and diced garlic in EVOO, tossed in some halved cherry tomatoes, cooked spaghetti and a chiffonade of about ten basil leaves, topped it all with parmigiano reggiano, and chowed down. That pepper was six inches long, and as big around as my thumb. I had been watching it ripen for a week, and knew exactly what I was going to do with it. It packed some serious heat, and good flavor. My end of season peppers are always the best of the year. I didn't grow the tomatoes. I used to grow tomatoes, but figured I could feed the birds more efficiently with a bird feeder. :frown2: After supper, I realized that I had just eaten a vegetarian -- no, actually a vegan meal -- and loved it! :eek6: :biggrin5: CD
Nothin' fancy here. Couple of hot dogs with Jesse Jones chili spiced up with a liberal dollop of Dave's Insanity to get things kick started. Last thing I get to eat before a PET/CAT scan tomorrow at noon.
A little bit of "Health Food" so Nathan can get his fix... Yep, 12 pounds of solid meat! It was a Tur-Duck-in, and that was after we ate more than an Ethiopian village has in a month... Now its time for icecream!
I made smoked meatloaf for my best friend and his family down in Port Arthur yesterday. It was quite possibly the best smoked meatloaf I have ever made. I don't know why. If you haven't tried it, you need to. 1 pound ground chuck 1 pound ground pork 1 large onion, diced 1 bell pepper, diced As much crushed garlic as you can live with (I love garlic) 1/2 cup bread crumbs 1 TBSP ground pepper 2 eggs Mix all the other ingredients together throughly in a BIG bowl, before adding the meat. Mix it all together, and form it into a loaf on a sheet of foil, doubled for two layers of foil. DO NOT use a loaf pan. You want the smoke to reach as much meat surface as possible. Let the loaf set up in the fridge for a few hours, so it is nice and firm. Set up a smoker, or set up a charcoal grill for indirect cooking. Once your coals are ready, toss on some pecan chunks, and place your loaf on the opposite side of the grill from the coals. Cook to an internal temperature of 160. It will take from 1 hour to 1.5 hours, depending on your grill/smoker, at around 350 degrees. The result is tender, juicy, smokey goodness. We served it with mashed taters, brown gravy, and green beans. CD
Turducken, sweet potato fries, green beans with carmelized onions, jalapeno wrapped in bacon stuffed with white cheddar.....for breakfast. I love leftovers
And this is exactly one of the many reasons it is best to eat local. Know your farmers! Support Farmers Markets and Seasonal Eating patterns.
Taking my better half out to eat at one of the local Indian restaurants tonight... Bring on the Chicken Tikka Masala...... Drool worthy...:drool
Had to Google this one, was it spicy hot and yummy? Not a chicken fan, but I could eat this one since it is a curry type of dish.
Girls weekend to do hot springs pool in Glenwood Springs, Colorado! Besides a variety of wonderful local wine, amazingly good locally harvested deer salami, brie, grapes, macadamia nuts, blue cheese stuffed olives, assorted peppers, we hit the Brewery across the river for Fish and Chips!
^^^ I've always wanted to stop at the hot springs when we've been through there. It's on my bucket list.
It was fantastic.... Went well with an ice cold Kingfisher beer.... Had the vegetable pakora as an appetizer with a spicy dipping sauce......:drool