Open face Focaccia with a poached egg.
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I made Vortex wings tonight - plain and teriyaki. Trying to eat a bit healthier.
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Richard Chrz - I had a decent sized asparagus plot years ago, but first the moles dug tunnels looking for the earthworms in my highly improved soil, (heaven for earthworms), and the voles used the tunnels to get to the asparagus roots which killed the plants.
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Well that is a bummer. We have voles here as well. Which always brought bull snakes in our area,once voles, moles, were all eaten the big bull snakes would leave our property
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Butter-garlic-rosemary shrimp!!!
Grind or chop the leaves of two rosemary stalks and add to a pot of melted butter (one stick). Add a copious/ridiculous amount of garlic (3 tbl?) to the pot as well. Let simmer to meld the flavors.
While that simmers, arrange 14 or so shrimp in a baking or foil dish. Season with Old Bay or your favorite seafood seasoning. Then pour the garlic-rosemary-butter mixture over the shrimp. Add two rosemary stalks on top.
Cook at 275 F for 20 minutes (I did this on my pellet grill). You are looking for the shrimp to be 120-125 F.
Pile some steamed broccoli in the middle of a plate. Arrange the cooked shrimp around it, drizzling on some of the butter mixture.
Eat and enjoy.
Save the remaining butter mixture for a later use, remembering to boil it before using as it was in contact with raw shrimp.
Here is what it looks like prior to baking....
And here is the finished dish. (There really is some broccoli in there!)
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I grilled my last 2 pork chops from my sister's farm tonight. These were thick, tasty, bone-in chops that I marinated in soy sauce, worcestershire, brown sugar, garlic, and dijon. I've used this marinade in the past and it's always delivered: https://www.recipetineats.com/a-grea...ontainer-22712
The carrots were sauteed in butter and brown sugar.
I made a vinaigrette with olive oil, lemon juice and zest, sugar, apple cider vinegar, and poppy seeds to dress the salad which had cosmic crisp apple, dried cherries, crumbled feta, and pecans.
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Panhead John I got those plates at goodwill for the outdoor kitchen. They aren't all from the same maker but it's a common design so I've been building the set as I find more. This is the cabbage recipe: https://www.budgetbytes.com/beef-cabbage-stir-fry/ -
Caffeine88 You're right, the salad was a great compliment to the meal. If I hadn't had open feta I probably would have used goat cheese. But the feta actually worked well.
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Stayed indoors today and decided to go for something practically Italian: Tuna Puttanesca with Fresh Fettuccine.
First, some onions and shrooms
Then red bell pepper and a little garlic
Kalamata olives and capers were next
Followed by crushed San Marzano tomatoes, fresh basil, and plenty of Merlot
In went a can of good Italian tuna in olive oil for a lengthy simmer
Freshly made fettuccine ready for a three minute boil
I must admit, it wasn’t bad at all
Last edited by MBMorgan; March 10, 2022, 11:43 PM.Comment
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So I saw this cucumber roll on the inter webs and was intrigued. There is a reason I am not a sushi chef. 🤣
salmon, cream cheese and avocado. Took the other half of the cucumber and just layered like cheese and crackers.
stressed me out so much, I made a poke bowl and supplemented with potstickers. Poke bowl not shown. It was about 4 bites left.
Last edited by SheilaAnn; March 10, 2022, 11:55 PM. Reason: Full disclosure: those are Trader Joe’s potstickers. My dirty secret and guilty pleasure.Comment
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Man! I love my convection oven. 400 for about an hour nails it every time. I haven’t even thought about going outside. Making me lazy. Salt, pepper and fennel pollen. So good.
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Balsamic glazed, applewood smoked salmon with a strawberry, mango pico-de-gallo salad.
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Cooking Jamaican jerk chicken this past week, I adapted this recipe for a spatchcocked bird: https://www.tastingtable.com/686123/...cipe-brigaide/
The chicken was good, but being the jerk that I am, I didn't get the hair-raising capsaicin burn I expected. Next time, reduce the dry spices, bump up the pepper and add some rum.
The bird was placed on a Bronco at 250º. I used a couple of chunks of oak for smoke. After an hour, I opened the vents and cooked around 340º until it reached done.
The pineapple (yum) received a dash of cinnamon and a splash of Grand Marnier. I repeatedly turned the sticks in the juice and left them to soak for a couple of hours. They were roasted on the Bronco, with the lid open, allowing for temps of approximately 400º -425º. -All served over brown rice, not pictured, with a couple of tablespoons of black beans and fresh mint leaves mixed in.
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Bacon Burgers tonight
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Just made some Shrimp & Corn Chowder for dinner. Doesn’t matter that it’s 70° outside. This is good stuff!
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13* above and breezy in southern Minnesota but still warm enough to make Shrimp Stir Fry on the BGE. Yum!Comment
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Fired up the Blaze gasser last night for a quick meal of swordfish and jerk shrimp with blistered green beans and garlic. Used Seafood Magic on the swordfish and Badia jerk seasoning on the shrimp. Cooked the green beans on a Lodge CI skillet on the grate. The swordfish was the best I've ever had, purchased from Wild Fork.
Last edited by Hulagn1971; March 11, 2022, 07:17 PM.Comment
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I agree with Troutman beautiful cook, and beautifully documented.
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