Outside the dugout: What's cooking?

Making chicken tagine.

 

Tonight is clam linguini and any leftovers that anyone might want instead.

 

Tomorrow night my SIL from France has her last night here. She requested my dry rubbed Memphis style ribs. Not a problem cooking them.

 

My ribs are on for a while, made a Carolina (vinegar based) slaw, and will husk and boil corn on the cob later.

I got a rub called Oink for my birthday and it is decent so I used that instead of making my own which is what I usually do. It is very close to what I make and just a little more salty.

 

Pork chops tonight with a fig, grape, balsamic vinegar, butter, Dijon mustard, honey and rosemary sauce with radicchio and flat leaf parsley.

So happy that black mission figs are back in season.

 

Last night my MIL bought some skin on Mahi Mahi filets so I shinned them (good thing I recently sharpened my knives), marinated in lime juice for about an hour, put a macadamia nut/panko/butter/cilantro mixture on top and baked for 20 minutes in a 350 oven and then finished with a hot broiler. So glad I have a gas range.

My wife stir fried some broccoli with ginger and scallions as a side and I made Texmati rice with datil peppers.

Tonight I am not cooking. I am kind of burned out from all the cooking I did with my SIL here. She is a very good cook so I had to bring my A game every night except for the two times we had take out. The first time was when she arrived in the evening and she wanted BBQ since they really don't get that in France. So they picked up some Sonny's from the very first location on Waldo Road and it is OK if you are hungry. My son piqued her interest when he said that my ribs were WAY better than Sonny's ribs and hence the request for my ribs a few days ago. I did not disappoint.

The other time was Thai take-out and that is always great.

 

I have to ask about your catfish.

I grew up in the upper Midwest and catfish always tasted muddy. Are your catfish from cleaner water?

Cheese grits are awesome when done correctly.

 

Smoking a turkey breast today. Sides will be yellow rice pilaf and braised cabbage with onion, vinegar, butter, and caraway seeds.

 

Tonight is leftovers and spicy wahoo dip from Northwest Seafood.

I never caught a wahoo but I momentarily hooked one. I was fishing light tackle at the time. That didn't last long.

 

Don't I know it if the sucker doesn't spit it out of its bony mouth first. Never tried to catch a tarpon on purpose, but have had them on my line. I just don't think I would have liked smoked tarpon dip so no big loss not landing the fish.

Tonight I am making fajitas. Flank steak is rubbed with cumin, chili powder and salt and marinating in lime juice, olive oil, soy sauce, lime zest and garlic.

Making two kinds of rajas as a topping: one with roasted poblano peppers and one with red and green bell peppers. Rajas are sautéed peppers and onions.

Also making a tomatillo/avocado guac topping.

The toppings keep well for about a week so maybe in the near future I will make chicken fajitas.