Outside the dugout: What's cooking?

Ballgame fare tonight is grilled hamburger steaks, baked potatoes on the top rack, and a fresh Caesar salad.

Ms. Jan’s going with her chilled wine tonight and I’m working on a tumbler of Four Roses Single Barrel 100 proof.

Life is good in Gator Nation!

 

Cubano sandwich tonight, with the leftover pulled pork from the other day. Setting up mine with Black Forest ham, Swiss cheese, sautéed onions, dill pickle sliced lengthwise and a mustard aioli on a sub roll. I don’t have a panini or grill press …so, I press mine with an iron skillet.
Homemade fries on the side.

…and my wife said she wasn’t sure yet and would let me know when she gets home but I’m working on my surprised face for when she tells me she wants a salad.

 

Tonight I’ll be grilling thick cut bone-in pork chops indirect over cherry wood smoke.

Inside we have a pot of fresh green beans, petite Yukon gold potatoes, and bi-color cob corn.

The back porch is open and ready for your leisure-choice of adult beverages is available.

Life is good in Gator Nation!

 

Lurk—
If y’all like fresh green beans and new potatoes, next time you’re fixing them get some bi-color cob corn to go with it. Just add the corn for about 30 minutes of cooking time.

Make sure to add a pinch of sugar and a half stick of real butter along with your regular seasoning. You’ll really like the corn……

 

Tonight we’re picking up our supper from one of our local favorite restaurants—

Fat John’s Pizza it is! Supreme of course!!

The back porch Yeti is restocked, iced down, and ready to go. Ms. Jan’s wine is chilled.

Life is good in Gator Nation!

 

We don’t cook’em down to mush for sure-we’ve always used the 30 minutes because the pot by then is turned down to “2” or low so the corn’s not boiling to cook. But whatever you want will be good I’m sure.

I hear you about the bacon-my other seasonings are pork trimmings and salt.

 

I’m an inbetweener on the green beans. The way they cook them up north (in my experience) is too crisp for my taste. Too crunchy and too coarse. I like them to simmer a little longer to an Al dente type firmness.

 

Jambalaya for tonight. Shrimp, andouille and chicken thighs. I know some go an either direction on the okra thing. I tend to lean okra for my jambalaya & gumbo.

My son is joining us for tonight. But unfortunately can’t hang around for the 8:00 start.

 

I’ll take your word it.

 

I have been busy in the kitchen today. My wife & I were invited over for Easter dinner from a friend of hers from work… and volunteered me to cook some things. It’s an Italian family with a menu of lasagna , eggplant parm etc. My wife tells her about my southernish cuisine, and they all want it now. No pressure. And I’m like …”all you eat are salads anyway”.

Made a pot of black eyed peas today. Finally found some mustered greens after going to 3 different places …so going with that, which I’ll make tomorrow. Also jalapeños cornbread.

Tonight, taco salad. The old El Paso kind.

 

The key to green beans or any vegetable is to drop them into preferably seasoned boiling water and once desired tenderness is achieved dump into a strainer then immediately dump into an ice bath to stop the cooking process and preserve that bright green color. Edit: unless of course you’re roasting/sautéing vegetables. Above is the proper boiling method

 

Tonight I’ll be grilling chicken halves seasoned with coarse black pepper and Everglades seasoning.

Inside we’ve got round two of a pot of green beans, petite Yukon potatoes, and bi-color cob corn.

I’m pretty sure Ms. Jan’s asking for a Moscow mule this evening and I will enjoy a tumbler of Jefferson Reserve Single Barrel 100 proof.

Life is good in Gator Nation!