Cheeseburgers made from fresh extra spicy country sausage, a thick slice of Vidalia onion, with mustard. That reminds me, I need to thaw out another package of sausage. I think I have enough to last until they start killing hogs again.
At home. Just too hot for anything too heavy, and if you are what you eat, I'm cheap, fast, and easy.
Well, I was fiddling with the grill again today. Ground pork and bacon burgers with grilled pineapple rings and vidallias. Burgers and rings basted liberally with Kings Hawaiian BBQ sauce. Yes, I’m lazy. Paper plates and eating with my hands as often as possible. I hate washing dishes.
Great pizza at the local. Pesto, grilled chicken, broccoli, feta, mozz, oregano and some red pepper flakes.
New York Strip. Marinated in Kentuckyaki sauce and glazed with a little of Kings Hawaiian BBQ SAUCE. And of course, the mandatory baked tater.
I have been so busy, I haven't had much time to cook, and when I had time to cook, I didn't have time to write about it, and didn't want to touch my camera off the clock during three months of taking pictures for Monterey car week auctions. So, I was looking at food videos on YouTube, and saw a Binging with Babish video on something called the "Garbage Plate." It is a Rochester, NY invention, and classic. I decided to make one. Fried potatoes and macaroni salad on the bottom. A couple of hot links, split and seared on cast iron, and this meat "gravy" that has about six spices in it. It was pretty good, but not great. I had to modify the "gravy," because the flavor was just not working for me. I added more heat to it. It was also a day's worth of food on a paper plate (the paper plate is mandatory, as I understand it). Definitely worth doing. But, probably won't do again. I nailed the fries! CD
That “Garbage Plate” looks interesting, but looks a little time consuming unless you use frozen fries and Mac salad in a tub. As you know I like a one pot/skillet meal, but mainly for the ease of prep and clean up. Basically I’m just lazy. I like all the individual ingredients in the garbage plate, but can understand how it could be tough to get the “gravy” right to tie it all together. It certainly looks tasty. I’m interested in seeing some of the Brit chow that Sully is sampling.
I always use frozen OreIda fries. I double fry them. I par cook them at 325 degrees, and let them cool, then finish them at 375 degrees. It gives you a very crisp crust, while the inside is nice and fluffy. That method works better with frozen potatoes. For my garbage plate, I did use store-bought mac-salad, that I "modified" to suit my taste buds. I didn't want to make a big batch of mac-salad for one meal. I was able to buy a small container of it. The "gravy" was made from scratch, and I modified the recipe for that, too. CD
So traveling for work.. sometimes that does have its perks.. also the “British” food has gotten much better over the years... and they continue to expand.. Here are three “breakfast” from this week. Avacado (with hint of chili), poached egg on top of toasted bread... was quite good and avocados are brain food. Felt quite smart. Breakfast Day 2 (and 4) - British Dish called “Bubble and Squeek”. Basically a cabbage potatoes cake.. was excellent.. (had it again this morning) Breakfast Day 3 - also local style dish. Pan toasted bread, mushroom, cream friache (kind of like sour cream... kind of), poached egg.. this was my least favorite. Nothing great for lunches and some dinners have been in room working. Day 1 -Tagliatelle Bologna’s (quite good and very different). I tend to explore, asked the waiter his favorite dish.. he pointed here and I ordered. Looked it up later.. My favorite so far..Ravioli filled with Mushroom cream... I was expecting more of a mushroom filling. It really was a mushroom cream and exploded in you mouth. Light, flavorful etc. it was a quaint local small place.. will ghave back for sure. There you go - fly back tomorrow.. off to meetings.