Not cooking today. My son will be working and my wife is in Tampa visiting her old college roommate whose daughter has a new baby so she is down here from Michigan. So it is just me and my MIL watching the NCAA basketball semifinals. My MIL is a huge college basketball fan. She went to Indiana and grew up blocks away from Hinkle Fieldhouse (it was called Butler Fieldhouse back then) in Indy. Probably going to order Thai take-out for us. Since my wife said she will be home around half-time of the second game I think that I will order one of her favorites.
Got a pot of chili simmering on the mountain for this evening—serving it over a bed of white rice and topped with fine shredded sharp Sargento cheese— The cooler is full of ice cold longneck Mich Ultras, but not as full as it was when our first game started today—but plenty left to cheer our Gators on to victory in the late game—
My new favorite drink. We had them at dos gatos in St Augustine last week. Potent and tasty! Kinda guessed on the recipe/portions, but definitely nailed it.
Don’t know if we can get @wingtee to try that or not—he’s got to have the little umbrellas in his dranks—
Haha, you can put an umbrella in it if you wish. Mint garnish works for me. Its just muddled mint, lemon, and black berries. Shaken with some 1792 bourbon.
On the mountain this evening it’ll be 1 1/2” thick Porterhouse steaks and baked potatoes on the grill—Fresh Caesar salad to go with— The ice cold longnecks have been enjoying the afternoon and the girls have a nice Cav on the table for the meal—there’s always a great selection of top shelf bourbon at Alan’s for a tumbler to close the day out with—
Making a green (tomatillo based sauce) chicken pozole for dinner tonight. When playing South Carolina you just have to eat some chicken.
On the charcoal grill tonight with a slab of fresh mahi-mahi, bi-color cob corn, and baked potatoes—fresh premium Romaine salad topped with vine ripe tomatoes— Ice cold longnecks to manage these activities and kick off this series with the yardbirds—
Some day you (@74nole) and @wingtee and me will gather around over many beers (I am buying) and talk about our high school experiences. Mine was way different from yours, but I was a bit of a jerk then and still am. But I had my reasons.
Q-ing a mess of chicken legs tonight, but first cooking up a batch of "bird blocks" for feeding the birds in my yard. The catbirds are attacking them right now getting ready to migrate north. They are going through two blocks per day. Good thing I make my own instead of buying them at Wild Birds Unlimited or else I would go broke. And they like mine better anyway.
Grilling chicken halves (with Pat's on the last two turns) on charcoal with fresh green beans & new potatoes and field peas w/snaps to go with-- Got through with the yard work about 2pm and the ice cold longnecks have truly done their part since then--
Eating on the lite side tonight and tomorrow. Chopped salad tonight and squid salad tomorrow. Easter Sunday will not be lite fare. I had the butcher cut me a 4 lb flat brisket with a fair amount of fat cap retained. The butcher cut it in my presence and gave a lesson to some of his staff about how to cut it. I liked that. I did have to tell him to not trim all of the fat cap off as I need it. The brisket will be braised in beef stock, stout, rye whiskey, and the usual veggies. After it is braised the braising liquid will be reduced and the brisket will return to the Dutch oven with the remnants of the fat cap scored and drizzled with a peach preserve and rye whiskey glaze and finished under the broiler. I have made this several times before and it was a special request. I was happy to oblige. I like this brisket OK and it is good, but everyone else just raves about it. I prefer dry rubbed Memphis style smoked ribs (St Louis cut) finished with a tupelo honey glaze if I am going to that much bother, but I will cook to my audience for the holiday. Garlic mashed potatoes as a side. Also making caraway pickle slices. Something else green as well, but haven't figured it out as of yet.
