Eggs Benedict this morning - homemade hollandaise sauce, poached eggs, smoked salmon. Sub cilantro for parsley. First time making it and it turned out pretty darn good!
Tonight I’ve got two racks of baby backs on the Egg, a fresh pot of green beans and new potatoes with whole cob white corn mixed in. We will also have BBQ beans and deviled eggs and fresh yeast rolls. Deserts are homemade Lemon Meringue pie and banana pudding. The beers are ice cold and the wine is chilled. Happy Easter to all. Life is good in Gator Nation!
Laying flat, bone-side down. Lightly spread yellow mustard rubbed all over then coarse black pepper, Everglades seasoning, and Legg’s Plantation BBQ Seasoning—4hrs @ 250*….. Wonder what the po’folks are doing today………JKH
It’s going to be leftovers here tonight. I’ve got half of the boneless pork loin uncut that I smoked the other day that we’ll wrap in aluminum foil and reheat in the oven. We will also have green beans and new potatoes and cob white corn with yeast rolls. It’s a beautiful day after getting 9” of rain in the last 24 hours. The back porch refreshments are restocked and ready to go. Life is good in Gator Nation!
Tonight we’re putting together a freshly made blackened chicken Cobb salad. Our side will be 5-cheese Texas toast. Beautiful day here today—perfect for starting a solid winning streak for our home stand. The back porch Yeti is restocked and Ms. Jan’s wine is chilled and ready to go. Life is good in Gator Nation!
Last night I cooked a hotdog for my MIL and I had one as well before heading to the game. Hardly gourmet fare. Tonight it is posole rojo. That takes all afternoon to make. The freshly made chili sauce is ancho and arbol based. The pork shoulder is at a low simmer with sauteed onions and garlic, chicken broth and water, chili sauce, salt and a bay leaf. After three hours I add the hominy for another hour and then take the meat out to shread and chop befrore putting it back in for a while. Toppings are epazote, cilantro, avocado cubes, shredded cabbage and finely chopped radish. I might have some white onion to use as well. Buttered tortillas on the side. I thought about frying up some plantains, but that would make an even bigger mess to clean up
Tonight I’m grilling bone-in country cut ribs indirect over cherry wood smoke-seasoned with coarse black pepper and Everglades seasoning. Of course, Pat’s Homade on the last two turns. Baked potatoes will be on the top rack. Inside we’ve got freshly steamed yellow squash and onions and a pot of fresh zipper peas. Beautiful day here today with enjoyable time on the back porch. Ice cold longnecks and chilled wine are ready to go. Life is good in Gator Nation!
Tonight I’ll be grilling chicken halves seasoned with coarse black pepper and Everglades seasoning. Correct, Pat’s Homade on the last two turns. Inside we will finish up the pot of zipper peas from last night, steam some green cabbage and have rice topped with Rotel tomatoes. Another great day weather wise here so plenty of outside back porch time. Adult libations are available as desired. Life is good in Gator Nation!
Making chicken tinga for tacos. Already made pickled red onion as one of the topping. Will either eat this tonight or as a pregame meal tomorrow and have risotto tonight.
Had the chicken tinga tacos for dinner tonight before the game. My good friend originally from El Salvador and now living in San Diego loved them. He used a tortilla to wipe up the remnants. My recipe is a modification from a Rick Bayliss cookbook recipe and he is a master of great and authentic Mexican cuisine.
We have Alan and Abbey staying with us this afternoon and night as they head back home to Jasper, Ga. We are going to have fresh fried catfish, cheese grits, Ms. Jan’s homemade coleslaw, baked beans and hush puppies. Fresh sweet pickles on the side if you like. The back porch is open and ready for your leisure—adult libations are available as well. Life is good in Gator Nation!
Having friends over tomorrow for a crawfish boil (needed to make some reference to food in this post!). @GatorLurker In thermo you taught me that smoke actually does follow you around a fire because of the imbalance in air flow to the fire. Every time I blow my driveway (prepping for the boil tomorrow), I swear I am blowing into the wind. Is it because the expulsion of air into an otherwise relatively (to the expulsion) stagnant air mass is displaced and creates a convective eddy which circles back toward the blower but outside the main airstream? Basically the classic image of some cloud “god” blowing air and some of the air peels off and creates a current to fill the lower pressure left behind by the blower?
The blown air jet entrains air from outside the jet. Your body blocks entrainment from that side, but not from the other. Therefore there will be some movement toward you. Added in edit: I was at a combustion conference where a guy from NIST was giving a talk about plumes due to fires in enclosures. He was just about to start a video of a computation. I told the guy next to me "The plume moves toward the closest wall" and of course it did. He asked me "How did you know that?" I said it is a simple control volume analysis but done qualitatively. We don't teach our students how to do that but it is an important engineering analysis tool. It can tell you straight away if a computer model is fubar. Qualitative analysis is really important and has fallen out of favor. Think about "back of the envelope" calcs but at a much higher level. We don't teach asymptotic methods in our graduate analysis courses anymore, not that we ever did except sporadically. A real shame. Such analyses can give physical insight about what is truly important while a megamodel computer code can give an answer, but rarely gives insight and insight is what really drives design. Now get off of my lawn. LOL.
Back on topic. I am making jambalaya with andouille sausage and chicken thighs as a pregame meal. I asked my wife to pick up some tequila for "victory margaritas" after the game on her way home from the office. We ran low after "drowning our sorrows margaritas" last night. I really like Espolon blanco for margaritas. Got a few limes at Publix and have lots of Cointreau.
Love the various forms of margaritas!!! I have a hankering for butter chicken. Might pick some of that up tonight for the game. There is an Indian place near us with abysmal service but TERRIFIC butter chicken.
Going to a friend's house for take-out Thai and wine. I have some left over Thai eggplant seedlings that I will give them. I got the seeds from a former colleague's mother that is Thai. I have ten plants started now in gallon pots and will bump them up to larger pots when the time is right. The closest thing I can think of to Thai eggplant as an ingredient is bamboo shoots, but more refined.
Tonight Ms. Jan is making her smothered fried cubed beef steaks and gravy with onions and mushrooms. A fresh pot of butter beans and a pot of white rice along with yeast rolls will do it for us tonight. A leisurely afternoon after a close to a disappointing Gator Baseball weekend is definitely in order. Life is good in Gator Nation!
