Outside the dugout: What's cooking?

Got a mess of chicken thighs marinading in jerk sauce for weekend grilling. Also tested out my ravioli making skilz, but kept it simple with the traditional ricotta, Parmesan, spinach and nutmeg filling. Will be making a traditional marinara sauce to go over it and not the Americanized version. The traditional sauce is garlicy, uses San Marzano tomatoes, olive oil, a pinch of red pepper, and has either oregano or fresh basil. And no meat. Since I have lots of fresh basil outside I am going for that option.

 

Where abouts is Alan's mountain? I've ridden my bike (pedal powered, not moto) in the hills/mountains around Helen. That is a bit northeast of Dahlonega. There are some seriously steep roads around there! Climbing Hogpen is not easy. I never climbed Brasstown Bald as it is nearly always closed off.

 

I have never ridden a bike around there. If the folks around there are chill toward cyclists it is probably a great area to ride. I have fond memories of solo riding some really tough climbs in western North Carolina and the few cars that passed me were first shocked to see a solo bike rider and then really encouraging. It was nice compared to the "Get off the road" I was used to in Florida. I could tell you stories.

 

I had guns pointed at me from vehicles telling me to get off the road when I was riding as far to the right as was practicable.

All of that was before Lance Armstrong and after Lance it was MUCH better, but if they knew the truth about Lance it would not have stopped.

 

98 F currently in Gainesville with it forecast to be hotter tomorrow and even hotter on Monday.

Drove to Alachua because my wife ran her battery down and needed a jump.

Today is leftovers and we have some tasty ones.

Just cracked a Sierra Nevada Pale Ale. I had a martini, but in addition I needed something to quench my thirst.

 

And I found out that the jerk chicken I started marinading on Friday will be grilled and eaten on Monday. It was all planned on when our friends were available.

I make my own jerk sauce and use datil peppers instead of scotch bonnets. Similar heat and I like the flavor of datils a little more and I grow them. If only I had a source of allspice wood. I put extra allspice in my jerk sauce, but it is not the same.

And only if the people I cook for would like it as hot as I do. I have to tone it down a bit, er, lot.

 

Tonight is rib-eyes (on sale at Publix and looked really good) and Caesar salad.

Super easy but so tasty.

 

I have never done that.

Let us know how it works out.

 

Dinner plans with our friends fell apart as the wife and one of their children are sick.

But going to grill the jerk chicken anyway.

I like traditional Jamaican sides with jerk chicken like pigeon peas with rice, coconut milk and appropriate spices, but that was nixed. Instead I am making black beans and rice as well as maque choux. Maque choux is like a creamy Cajun succotash. The creaminess is good for tempering the heat of the jerk chicken if that is needed. And I can ramp it up with extra hot sauce without subjecting the rest of the family to my taste.