@GatorLurker-- Last night I used coarse black pepper and Everglades Seasoning over applewood smoke for my BeerCan Chicken-- On the Egg I usually am 340-350 degrees and on a 3-3 1/2 lb bird it runs about 1:30hrs and it's ready-- And as you know, it's fall-off-the-bone tender.
When I make mole I use the recipe from Fonda San Miguel in Austin. It is a lot of work so I don't make it very often.
Grilling 3/4" thick bone-in center cut pork chops with Pat's ho-made on the last two turns and bi-color cob corn with a pot of fresh green beans & new potatoes going on inside-- It'll be back porch ice cold longnecks and watching the sun go down today-- Wonder what the po'folks are doing--
These po'folks are in the finishing stages of making an ox-tail ragu. What was once Italian peasant food is now something you can find on the menu of a trendy restaurant in a trendy neighborhood in foodie big city like Chicago, where incidentally I have had it served to me in exactly that manner. When I was a kid ox-tail was really cheap and my mom used it to make some really good soups. I used to watch and talk about the "dinosaur bones". Alas, it is not cheap anymore. Same thing with flank steak. I like the former because the meat is so decadently rich. I like the later because it is really lean and is perfect for stir-fry.
My big pot of spaghetti sauce has been simmering a couple of hours now--starting to smell up the house good--fresh salad with vine ripe tomatoes as the side along with multi-grain bread with generously applied garlic butter and toasted-- Ice cold longnecks this afternoon as always--and a bottle of Josh Cellars Cabernet Sauvignon to go with the meal--
Ms. Jan is doing her pot roast & gravy today-- I'll kick in home-made mashed potatoes, cream 40's & petite butter beans, and fried cornbread-- And hopefully for desert we will have a SWEEP!
I didn't get to make posole rojo yesterday. <insert crying emoji here> We were invited to a party and instead made a big platter of caprese salad and took some Anderson Valley Pinot Noir that we had put into out wine cellar for a couple of years. As a bonus we were able to tune in the Gator baseball game after the Kentucky Derby was over. Today my wife told me that we had too much left over chorizo in the frig and to do something with it. And luck would have it medium shrimp with the shells was on sale at Publix. The Publix shrimp is OK as a flavor in a dish, but I wouldn't use it as the main point of a dish like in a shrimp boil. So I am making a paella with shrimp and chorizo as the major protein components. Currently making the stock with shrimp shells, the chorizo "ends", garlic, celery, onion, coriander seeds, red pepper flake, bay leaf, etc. I don't have the correct bomba rice, but I do have arborio. I will need to make sure that I use the right amount of liquid or else I and those I feed will be sadly disappointed. It isn't quite the same, but it can be used to good effect.
Made regular tacos yesterday. At least that was the plan, but 22 year old son ate most of the taco meat right out of the skillet on the stove before dinner. GRRR! So today I am getting a bit fancier and making tacos al pastor. It took a trip to the Latin market to get the correct dried peppers. Think of it as pork loin tacos with grilled pineapple. Also made a chipotle and New Mexico chili salsa as a topping.
Grilling chicken halves and bi-colored cob corn on Kingsford charcoal (specified for you @wingtee) tonight with Pat's Ho-made on the last two turns-- Fresh tossed salad with vine ripe tomatoes as the other side-- Ice cold longnecks in a full Yeti on the back porch--
Keeping it simple for the Friday evening start-- Grilling Ground Chuck Cheeseburgers with fresh lettuce and tomatoes and chips-- The Friday night amount of ice cold longnecks are in the Yeti-- Go Gators!
Raining all day here makes it a home-made soup day--going with Taco Bean Soup but using chicken instead of beef-- Shaved Vidalia onion, pressure cooked and then shredded chicken breasts (3 lbs), the broth from the pressure cooker in place of needed water (3 cups), 2 cans each Black Beans, Dark Red Kidney Beans, Pinto Beans, Rotel Tomatoes, and 1 can each of Yellow and White Whole Kernel Corn, 2 Pkg Taco Seasoning, 1 Pkg Hidden Valley Ranch Dip-- We top it off with Tortillas Chips, shredded cheese of your choice, sour cream, and fresh sliced jalapenos peppers-- Ice Cold longneck Pacificos are the choice today--
Still wet here today--going with an inside supper--fried cubed steak, fresh steamed cabbage, fresh zipper peas, white rice & rotel tomatoes-- Back porch ice cold longnecks are TailGatoring even as we speak--uhh--type--
Really wet here in Gainesville today as well. Keeping it simple tonight: Grilling knockwurst and andouille just before first pitch. Also have some good sauerkraut for those that want it on their knockwurst or as a side. Since it has been so wet I am nursing a dry martini (Boodles gin) instead of enjoying brews. Added in edit: One of these days I will make my own sauerkraut. I can remember old ladies in my childhood neighborhood making their own in ceramic crocks with wooden lids. It was so good.
Today I am making Bolognese sauce to serve over orecchiette with a sprinkle of grated Parmesan. I cheat and use bacon instead of pancetta as it is cheaper and less salty. I also don't use any ground veal and instead use extra ground chuck. So instead of equal parts ground pork, ground veal, and ground beef I use 1/3 ground pork and 2/3 ground chuck. But I do use San Marzano tomatoes.
