Tonight we’re picking up our supper from Ably’s Chinese Restaurant. Ice cold longnecks and chilled wine will be on hand as desired. Life is good in Gator Nation!
Getting take-out Thai tonight. My cooking game has been off being in covid isolation. Almost over it. My second go round. Worse than the first time but not horrible. Didn't take Paxlovid. My wife got it first and did opt for the Paxlovid.
Meatball sub tonight. Leftover meatballs from the batch I made 2 weeks ago. I go 1/2 turkey and 1/2 beef/pork. It’s moister and tastes phenomenal. I usually put sautéed onions, a sprinkle of oregano and top with provolone, on it. Serve with chips and pickled cucumbers.
Meatballs should always be a beef/pork mix. I also add some egg, ricotta, bread crumbs and flat leaf parsley. Adding turkey to the meat mix is OK.
We’ve made our club sandwiches again tonight with fries. We like to use sourdough bread toasted making them. Ice cold longnecks and chilled wine for tonight. Life is good in Gator Nation!
Making chicken tinga for tacos with pickled red onions and avocado as toppings. Even though it isn't Mexican I had a hankering for tostones (twice fried green plantains) so I am also making them.
Big band of thunderstorms here this evening. We’re going to have breakfast for supper. Bacon and patty sausage, grits, eggs over easy, and buttered biscuits. Strawberry freezer jam for the biscuits. Life is good in Gator Nation!
Figs are in season and bogo at Publix so I made the pork chops with the cream and fig sauce tonight to everyone's delight.
Chicago style hot dogs tonight. Using Hebrew National and not Vienna Beef dogs (almost as good) and buns without poppy seeds but everything else is correct. Well, we are drinking First Magnitude Vega as the beer and not an Old Style so that is a minor quibble.
Tonight we’re having homemade chicken’n’rice with grilled cheese sandwiches. Beautiful day and weather temperature wise here today. Low this morning of 60* and a high of 79*. Ice cold longnecks and chilled wine work well today. Life is good in Gator Nation!
Smoking a lot of ribs. Good thing I bought thar rib rack because it is full. Lots of company for the weekend.
We are going with breakfast for supper tonight. It will be a half inch piece of center cut ham, scrambled eggs and grits. Biscuits and blackberry jam are on the side. It’s warmed back up here (as expected) with a high of 91* the last couple of days. Life is good in Gator Nation!
After a weekend of cooking for ten (pushing my Kamado Joe to the limit with Memphis dry rubbed ribs on Saturday and a huge batch of chicken tinga with pickled red onions and other toppings on Sunday and some cooking for early birds and late birds Friday and Monday) I am now back to myself, my wife, my youngest and my MIL for dinner. Something simple. Clam linguini.
How did your weekend ribs turn out? I know that they were great—I was just wondering about by your standards….
They were pretty good. I didn't have time to coat them with honey at the end but every single rib was eaten with no complaints, Not my best ever but way better than they could get locally at any BBQ place. I would give them a B+ grade. For my visitors they were A+. Cooked just south off fall off the rib. Perfect tooth. Could have had a better bark. Pretty much none except for the ends of some ribs. One thing that made it hard was that half of the ribs were St Louis cut and half were back ribs. The back ribs take less time to smoke. The back ribs cost more but I don't think they taste better. I pulled the back ribs earlier.
Hey. Smoking ribs for Yankees is easy. The only problem is if they expect KC wet ribs and I don't cook them. But making the chicken tinga on Sunday was a real test. My Nephew's wife is from Monterrey in Mexico. Now tinga is mostly from Puebla but she has travelled far and wide in Mexico and knows the dish. I got a huge thumbs up. And nearly all the pickled red onions for toppings were gone as well. She thanked me for cooking something from her homeland. Taco Bell aint it.