Outside the dugout: What's cooking?

Don't forget your black eyed peas today.

 

Last night I made chicken tinga for tacos. I always make pickled red onion as one of the toppings.

Tonight is grouper with a macadamia nut crust, yellow rice pilaf and asparagus.

 

The grouper was awesome. I marinade with lime juice first but not too long because I don't want it to "cook" like ceviche before I bake it. It is a bit tricky.

I often make this same dish with mahimahi and it is really good but using grouper brings it up a notch. We had a well regarded visitor so I pulled out all the stops.

 

Pork shoulder on the KJ for pulled pork. Had a little cabbage left over so I made just enough Carolina slaw for tonight. First time I made Carolina slaw I used a whole head and it was WAY too much for just the four of us.

Last night I made a red Thai curry with chicken. It really helps that I have a kaffir lime tree as a source of leaves as nothing else gives the same flavor.

 

Another night of pulled pork sandwiches.

Nobody is complaining.

 

Tonight will be spicy Thai noodles with peanuts and Thai basil.

Last night my wife had to work late so she made herself a pulled pork plate which was a pulled pork sandwich sans bun. We then spent the evening listening to vinyl. When it was time to retire I went into the kitchen to put things away and asked "Where did all the pulled pork go?" There was a lot left after I fed myself and my MIL and son. My wife said there wasn't much there when she got home. Turns out my son ate like a lumberjack last night when we weren't looking.

 

Holy crap.

Take care of your neighbors.

 

Last night was chili dogs. They didn't give me heartburn. The Gator basketball game did.

Tonight it is chicken marsala.

 

We are having defrosted lasagna from weeks ago so not much cooking on my side other than getting the oven to 350 F.

But since we have some left over Thai basil my wife wanted the Tao-tini that Liquid Ginger makes and it is nothing like the Tao-tini recipe you see on line. It has vanilla infused vodka (I told her that Stoli is a waste of money for this and to get something cheaper), sweet and sour mix (I made some fresh with limes and Meyer lemons from my yard), muddled Thai basil with brown sugar.

 

Tonight will be roasted pork tenderloin with a sesame teriyaki marinade, stir fried broccoli, and rice.

My wife also wants a reprise of the Tao-tinis since we have so much Thai basil. I will put on a "fusion" thinking cap and make a "Thai pesto" that I can serve over rice noodles with either shrimp or chicken.

 

Pasta puttanesca tonight.

 

My wife made Thai style ground pork with green beans. She stopped by the local Asian market to get some Thai bird peppers and we added a pinch of szechuan peppercorns. No coconut.