Outside the dugout: What's cooking?

I find that product way too salty for my taste.

But I am not a big fan of salt. Just enough to bring out flavor for me.

 

Tonight is enchiladas made with the remnants of the 9 pound pork shoulder that has already been the foundation for two nights of pulled pork sandwiches and the assault of my 25 year old son that still lives at home grazing.

Probably two nights of enchiladas will result.

And my margaritas.

 

Alas the demise of the local butcher shop.

I live in the house that was once owned by a legendary owner of a Gainesville butcher shop: George Linzmeyer the owner of George's Meats.

He also owned the house next door and the outbuilding was built as a cold storage facility.

Got to talk with his son Boo once. He was a trip. He famously rode a horse into Trader's, a local topless bar on south 13th. Boo told me that when Johnny Weissmuller was stationed down here during WWII he lived in my house. Maybe. Boo was not the most reliable witness.

 

Jerked chicken thighs first cooked hot on my old Ducane gas grill and then transferred to my KJ for a much slower indirect finish.

 

The jerk chicken was so good. Much of the leftovers disappeared over night. All evidence points to my 25 year old son. I made it milder than I like and my wife said that I can make it spicier next time.

Tonight is asparagus risotto with a caprese salad. My wife is the risotto expert in this house. I will give a hand when required and make the salad.

Tomorrow I am trying my hand at beef involtini. For some reason it is more often called beef braciole in the US.

There is no one way to make it and no one way to even cook it. I am going to use top round (London broil) as the meat that I will slice and pound to be the wrap. The filling will be prosciutto, parmigiano reggiano, breadcrumbs, and sautéed mushrooms. Wrap the filling up in the thinned meat, secure with a toothpick, and sear and then braise in a tomato sauce. I will use San Marzano tomatoes, cheap red wine (an Australian Cab), yellow onion, a carrot, and garlic as a simple braising liquid. The reduced braising liquid will be the sauce for a rigatoni first course followed by the involtini and a salad as the secundo.

 

I have always wondered if skeeters could spread covid.

 

Now that I think about it, probably not. It is primarily spread by droplets breathed in.

Same kind of thing with HIV. Not transmitted by mosquitoes.

Encephalitis is a totally different thing.

 

Or Asher Sullivan.

(He was famously called Skeeter in Gainesville.)

 

24 hour per day really bad live country music.

With food to match.

Yeah, I remember that place.

I heard about it before I moved to Gainesville from the moving van driver that picked up my stuff just outside Champaign, Illinois. He thought it was the bee's knees.

 

Trying to remember if Dixie Cream overlapped with Skeeter's. Dixie Cream was WAY better.

And 43rd Street was really good for breakfast.

 

Asher Sullivan lived in my first apartment before I moved to Gainesville. I got lots of letters from the IRS addressed to him.

IIRC there were two Skeeter's in Gainesville, but the one on 13th Street was the one that lasted the longest. IIRC the second one was on Hawthorne Road.

Asher also instituted Cafe Risque in Micanopy.

I think that he had a car rental company called Asher's Rent A Wreck.