Grilled Salad ...Rosalita Style
About 1/2 of the veggies are from my wife's garden
About 1/2 of the veggies are from my wife's garden
-
-
Comment
-
Sometimes it's fun to switch things up. Wanted to make parm tonight, but instead of chicken, veal, or even eggplant, I made Zucchini Parm!
Since the rest of the cook was going to be indoors, I also chose to fry up the zucchini on my cast iron griddle that fits the bridged two burners on my induction cooktop.
It did the job just fine. Yeah, the breading didn't stick all that well. So sue me.
And here we are:
Publix has started selling their own line of imported Italian pasta. These were the radiatori. Worked great for this.
Comment
-
Good catch there, jfmorris. Yes, I bought a set of silicone mats to use on the cooktop. They don't interfere with the induction and I feel more at ease about not scratching the surface. I use them for all pans, not just CI. And, of course, around our house they are referred as pan condoms...
-
Something a little different. Sort of Trinidadian, Indian and Mexican in one. The chickpeas are cooked ala Trinidadian doubles with a Caribbean curry powder, cumin and some of my fermented mango scotch bonnet hot sauce.
Instead of making the barra flatbread, I used some rotis I had in the freezer. One of them got a little cilantro on top just to try it out.
Comment
-
My AC has been out since last Saturday, so I'm cooking for a few days. We have burgers, dogs, turkey burgers, Italian sausage, and pork chops.
Comment
-
This was yummy.Attached FilesComment
-
-
Baked potato with a slew of leftovers: sweet cream butter, the carne enchilada pork steaks from last night, black beans, pickled jalapeños, the last bit of cholula butter, some crema, and shredded cheese.
(There is a potato under there, really.)Comment
-
Jim White barelfly Here's how I do chilaquiles.
Los jugadores:
The chips, salsa, and stock are all you really need, everything else is just toppings. Most Americans think chilaquiles is a breakfast dish, but it's really just a way to use up leftover tortillas and salsa.
Heat a pan with a tablespoon or so of oil and add about equal parts salsa and stock. It should be hot enough to kinda fry. Once it's started to thicken a bit add chips.
You now have chilaquiles. I like to let the chips get pretty soggy but still hold together and then crumble in some more chips right before it's done.
Top with whatever you've got in the fridge.
There's some chicken Tinga hiding under the egg.
Comment
-
Some of the chicken got a bit charred… oops! Grilled thighs finished with the gifted bbq sauce. Corn-on-the-cob with everything but the elote seasoning. Grilled zucchini. Weird pictures, but I think you get it.
the corn is on my grandmas corny plates balanced on the edge of the dinner plate for the photo. 🤣
Comment
-
From the Louisiana Real and Rustic Series, Cajun Chicken Fricassee. Click here for the recipe. This really turned out delicious, give it a try !!
Comment
-
I had some leftover smoked Dino ribs, and my egg farmer dropped off two dozen eggs..
Last edited by Richard Chrz; July 11, 2023, 03:50 PM.Comment
-
I don't have a ton of time to write this up, but here is the executive summary of my work from yesterday:- ~ 8# Smithfield Pork Butt; beautifully trimmed out of the package, very little excess fat
- Rubbed and left overnight
- Did all my setup to smoke the night before
- Charcoal briquettes (first time smoking with briquettes) + Vortex + Kamander + cherry + homemade firestarter (worked a charm)
- Inkbird to control ; 225-235F (I tweaked a little as the day got hotter)
- ThermoPro to monitor
- 13 hours to smoke; pulled at 195F (see my notes later on this)
DIY firestarter, new design, worked great:
Heat deflector filled with water, butt on the grill (yeah, that is a new grate):
Just before covering and putting in our warmer for 1 hour:
After 1 hour in the warmer, shredded:
Post-mortem:- Smoke, smoke and more smoke. Smoke ring extended nearly an inch into the meat
- I pulled this at 195, when I stuck my handheld thermometer in and got 210-215;
- Jerky on the outside, tender on the inside
- Great flavor, but drier than I like
- I should have trussed it and later wrapped sometime after the stall
- The charcoal snake with the Vortex worked famously
I will whip up some of @TWBarbecue's Eastern NC bbq sauce later today.Comment
-
jfmorris , thanks! I was blessed with an outstanding cut of pork to start with. I followed the pictures in the Vortex guide. I'm not sure why I put the alum tray in the bottom, habit from roasting chicken I suppose. The deflector is porcelain coated steel, which I wrapped in foil for easy cleanup. I'm not sure if I did minion or snake, but it worked great. Practically a set it and forget it situation. The leftovers are soooo good.
-
I whipped up a pint of Eastern NC bbq sauce to go with the pulled pork:
It's a little blurry because I shook it before snapping the pic. Credit and thanks for the recipe goes to TWBarbecue , who posted this last year I think. I couldn't find the original post, but here is the recipe he provided:
I used Lillie's Low-country Loco as hot sauce, and brown sugar. Tastes great right away, and I'm sure even better tomorrow.Authentic Eastern NC bbq sauce.
2 Cups Apple Cider Vinegar,
1 Tbs Crushed Red Pepper,
1 tsp Black Ground Pepper,
1 tsp Kosher Salt,
1 Tbs Hot Sauce,
1 Tbs Brown Sugar optional…
Mix together, serve immediately or store in a mason jar. *I recommend make it a day ahead to let all the flavors come together!
Comment
-
6lb Prime rib from a 15lb CreekstoneFarms loin I wet aged. Dry brined morning of, then used Meathead's Red Meat seasoning. Cooked reverse sear in the Silverbac and seared on the flat top. Medium rare average with some deep center at rare, fine by me!
Comment
Comment