Yellowstone is incredible!!!! The chicken thighs got pushed one night due to a severe storm that hit us hard right as I was bringing the Egg up to temp. So I shut it down, grabbed another beer, and ordered pizza. LOL But they came out incredible. I probably wont ever make them any other way unless they are part of multiple choices being made.
Foggy here this morning and muggy/muggy behind that all day long, along with hot. Tonight I’ll be frying fresh catfish and hush puppies. Other sides will be cheese grits and a freshly made Romaine salad topped with vine ripe tomatoes. Always ice cold longnecks for me with fried fish and Ms. Jan will stick with her chilled wine. Life is good in Gator Nation!
The taco night was supposed to be a quick dinner before seeing friends with young kids (all properly socially distanced) and was delayed to tonight. Except they can't do it tonight. But I am making tacos anyway. The tomatillo/avocado salsa has a short shelf life.
Schedules seem to have a lot in common with skates—they can both roll in different directions for no apparent reason.....
I am assuming fresh water catfish as salt water catfish are not to my taste. Farm raised? Sometimes the wild caught ones taste a bit muddy, but the farm raised ones can taste a bit off due to what they feed them. I am assuming you have a good source.
Basically this: Guacamole Taquero: Taco-Shop Guacamole Added in edit: Getting fresh epazote can be difficult. I am growing some this year, but don't have enough. I used some dried epazote from my local Latin store and supplemented with cilantro. Cilantro tastes nothing like epazote, btw.
Correct, fresh water cats—don’t really care for anything but river cats—you are correct about the taste can be off on lake/pond/ or farm raised. Over here both the Apalachicola and Chipola rivers produce great eating catfish.
Just to touch on last night’s supper a minute—for a long time we have used Sargento shredded cheddar making cheese grits but last night we used Sargento 4-State cheddar. It was very good for anyone that makes their own cheese grits around fried fish. Tonight we’ll be grilling cheeseburgers and hotdogs. Hot as it is we will go with chips instead French fries with barbecue baked beans for sides. We’ve gotten just enough rain that mixed with the dang Bahia grass it’s time to cut the grass again. Ice cold longnecks and chilled wine will be appreciated behind yard work today. Life is good in Gator Nation!
Jambalaya with chicken thighs and andouille tonight. Using the Zatarain's boxed mix today, but next time it will be from scratch. Tomorrow is collard greens and home made baked beans. I will use salt pork because I have it instead of bacon or ham hocks for the collards. I already started soaking the dried beans. That is where the bacon is going.
Take out from Mi Mexico today. Chiles Poblano with rice and beans and a big container of their salsa! I boiled some eggs last night so egg salad tomorrow!
Another hot and humid day lends to a lighter supper works better. I’ll be grilling wings and we’ll have a cold tray awaiting inside to go with. Afternoon ice cold longnecks and chilled wine will work well again today. Life is good in Gator Nation!
In describing the current weather conditions, I've transitioned from using the adjective "Oppressive" to "Brutal". That said......indeed Life is Good in Gator Nation! Food content - the egg salad was very good for lunch today!
Oppressive to Brutal.... I walked out the front door this morning at daylight:30 to the mailbox to get the morning paper and when I got back to the front door sweat was running off the crack of my arse.....
A lot fewer people out walking and running in the morning at Depot Park in Gainesville recently. I still get in a good walk with my dog, but our walks are shorter. And our evening walks are just long enough for her to do what is required. And the baked beans were like eating dessert.
This afternoon I’ve started something a lil’ new to me but I think it’s going to smoke very similarly to beef plate ribs. Ms. Jan came home from the grocery store with a family size tray of boneless beef spare ribs—I read what Franklin’s had to say about smoking them and basically I’ll be following my beef plate ribs recipe. Sides will be baked potatoes (choice/Idaho or sweet) and a freshly made Romaine salad topped off with vine ripe tomatoes. Plenty of hot outside work today so the ice cold longnecks and chilled wine will be greatly appreciated. Life is good in Gator Nation!
I bet the boneless beef ribs will be delish, but they will be missing the "Wow" factor of seeing them on the bone. I will be smoking some dry rubbed pork chops tonight. They take a lot less time than pork shoulders. Also have leftover baked beans and will also make some Spanish rice. Somebody gave me a gallon sized ziplock bag filled with seeded datil peppers. I am going to break it down into a bunch of snack sized bags and freeze most of them. Unless I am making a lot of datil pepper sauce I only need a few (3 to 6) for anything I am making so I don't want to freeze the entire bag. Datils are similar to Scotch bonnets in terms of heat and flavor. Closely related to habaneros, but with a more pronounced citrus flavor. I love using them for making jerk sauce because I can't always get Scotch bonnets. I sometimes find them at Ward's.
I know that this cut of beef has that membrane through it that can make it tough. @GatorLurker I’m confident that smoking it kinda low and slow (250*-265*/6hrs+) should render tender beef for supper. I’ll let y’all know.
