Outside the dugout: What's cooking?

same here, lunched with some pals from the '60s at a place in east orlando, the Old Cuban Cafe, food was good and I brought a bunch of roast pork and cuban rice & beans back to the house....

 

I did grill us a hamburger steak to go with the left over green beans & new potatoes and squash--that bunch destroyed 3 racks of Baby Backs last night--

 

Lurk--

Top shelf right there my man!

 

Tonight it will be a half boneless pork loin grilled indirect off charcoal over apple wood smoke--we've got fresh combo petite butter beans & sweet corn ( I know, but I prefer it fresh over bagged succotash ) and fresh fried okra--

 

Ahh, the smell of my spaghetti sauce has been filling the house all morning--it will simmer 'til around 3pm and then rest for a couple of hours--then simmer heat will get it ready for supper--fresh classic romaine salad topped with vine ripe tomatoes and Sargento fine shredded cheese along with toasted sunflower bread will be on the table tonight--

Ice cold longnecks during the afternoon with a good bottle of Cabernet Sauvignon on the table tonight--

 

I live thru you vicariously

 

Lurk--

Agree completely--I always want any spice, sauce, or anything used to compliment the food and not over whelm it--And along that line I'll always agree don't scrimp on any cheese or if it's a pasta dish always use top shelf pasta--the flavor difference is far beyond dollar difference--but that's just me--

 

See what you started @GatorLurker?

We salute you!

 

Lurk--

Ms. Jan likes to take any left over smoked chicken and make her chicken salad with it--which usually is going to have cut up seedless red grapes, and cut up either pecans or walnuts in it--pretty good sammich--

 

Yes it is--you can also catch Ms. Jan dipping out of the bowl with either Captain's Wafers or Ritz crackers too--

 

For some reason Ms. Jan wants a do-over on spaghetti tonight----and so it is--