Full-fledged summertime hot here in the Panhandle today. 95* plus humidity so thick you can cut it with a sharp knife. That said, a lighter supper tonight is on tap—so, grilling wings with a cold tray it is. They are soaked in cold water for about an hour and a half then seasoned with coarse black pepper and Everglades seasoning. The ice cold longnecks are greatly appreciated on days like today. Life is good in Gator Nation!
Usually when a tropical system comes through you have a day or two of dry. Not this time. And yesterday it was so bad in Gainesville that a sharp knife would have had a workout.
Doing a slow (275 F) corned beef in the oven. It will take about 6 hours. Threw away the "flavor" pack and used sliced garlic, lemon slices, black peppercorns, cloves, and allspice on top of the meat. Boiled cabbage, carrots, and potatoes to accompany. Sierra Nevada pale ales are being chilled.
I just couldn't give a "thumb's up" like because the weather sounded dreadful. The rest of the post was very likable. I like baking wings with a honey, soy sauce, garlic, and ginger glaze. I guess I could try them on a grill.
Another hot one today...again the humidity—ugh! Going with boneless pork fingers grilling’em indirect over cherry wood smoke. We’ll also have fresh bi-color cob corn on the top rack. Inside we’ve got fresh zipper peas and okra and fried cornbread. It’s easy for the ice cold longnecks to be top shelf this time of year. Life is good in Gator Nation!
Going to smoke some thick-ish pork chops and wilt some greens (Swiss chard and escarole mix) in a tomato, bacon, and onion broth. I will get to use the tiny tomatoes I got from a friend recently. The tomatoes get cooked in the bacon drippings (with the onions) with a little bit of added oil until they burst and char a bit. Also has sherry vinegar, honey, and garlic. I really like the mix of sweet and sour with wilted greens. I just wish that I had some mustard greens to throw into the mix.
Tonight it's gonna be grilling bar-b-crewed chicken halves with fresh bi-color cob corn going on the top rack of the grill. As we prefer it, the chicken is seasoned with coarse black pepper and Everglades seasoning and Pat's Homade brushed on the last two turns. Inside we have some left over zipper peas and okra and a pot of fresh steamed green cabbage. Another hot one today here at 96* and it's looking like the next 4-5 days with no rain in the forecast--but plenty of summertime hot. The ice cold longnecks are always appreciated--especially this time of year. Life is good in Gator Nation!
Seared duck breasts with a cherry, tawny port, shallot, butter, and honey reduction. Wild rice as a side. Some sort of green veg, too.
One last leftover supper in the fridge so tonight we’re taking advantage of that—baked Ziti pasta finishing the last of the spaghetti sauce. A fresh Caesar salad with Italian garlic bread as sides. The ice cold longnecks are happy another Saturday is with us. Life is good in Gator Nation!
Another hot one temperature wise 94* but we have had a rather pleasant breeze stirring today. Tonight we’ve gotten a request for the boneless country cut ribs. They’ve been turning out so good grilling indirect over cherry wood smoke I’m not gonna change a thing. Seasoned with coarse black pepper and Everglades seasoning with Pat’s Homade on the last two turns. Grilled bi-color cob corn will be on the top rack again (just love this time of year for fresh corn) Inside we will have a pot of fresh cream 40’s & petite butter beans, okra, and smashed garlic red potatoes. There will be homemade churn fresh peach ice cream if anyone has any room left for desert. I cut our neighbor’s yard today so y’all know the ice cold longnecks are in season and greatly appreciated. Life is good in Gator Nation!
Tonight brats with Carolina slaw on the side. Keeping it simple. Tomorrow posole rojo. It takes most of the day to make, but it is so good. I saved out some of the cabbage from the slaw as a topping. Also have avocado, radish, epazote, corn chips to crumble and queso fresco for additional toppings. Later in the week will be Memphis-style dry rubbed ribs.
