Outside the dugout: What's cooking?

Not cooking today.

My son will be working and my wife is in Tampa visiting her old college roommate whose daughter has a new baby so she is down here from Michigan. So it is just me and my MIL watching the NCAA basketball semifinals. My MIL is a huge college basketball fan. She went to Indiana and grew up blocks away from Hinkle Fieldhouse (it was called Butler Fieldhouse back then) in Indy. Probably going to order Thai take-out for us.

Since my wife said she will be home around half-time of the second game I think that I will order one of her favorites.

 

I knew that we needed a what are you drinking thread.

I made aviations tonight.

 

Making a green (tomatillo based sauce) chicken pozole for dinner tonight. When playing South Carolina you just have to eat some chicken.

 

You can call it dolphin in this thread. We all know it aint Flipper.

 

His dranks?

I had no idea that @wingtee was from the hood.

 

Some day you (@74nole) and @wingtee and me will gather around over many beers (I am buying) and talk about our high school experiences.

Mine was way different from yours, but I was a bit of a jerk then and still am. But I had my reasons.

 

Poblano gratin, green beans almondine, and inch thick rib-eyes are tonight's menu.

 

Q-ing a mess of chicken legs tonight, but first cooking up a batch of "bird blocks" for feeding the birds in my yard. The catbirds are attacking them right now getting ready to migrate north. They are going through two blocks per day. Good thing I make my own instead of buying them at Wild Birds Unlimited or else I would go broke.

And they like mine better anyway.

 

Eating on the lite side tonight and tomorrow. Chopped salad tonight and squid salad tomorrow.

Easter Sunday will not be lite fare. I had the butcher cut me a 4 lb flat brisket with a fair amount of fat cap retained. The butcher cut it in my presence and gave a lesson to some of his staff about how to cut it. I liked that. I did have to tell him to not trim all of the fat cap off as I need it. The brisket will be braised in beef stock, stout, rye whiskey, and the usual veggies. After it is braised the braising liquid will be reduced and the brisket will return to the Dutch oven with the remnants of the fat cap scored and drizzled with a peach preserve and rye whiskey glaze and finished under the broiler. I have made this several times before and it was a special request. I was happy to oblige. I like this brisket OK and it is good, but everyone else just raves about it. I prefer dry rubbed Memphis style smoked ribs (St Louis cut) finished with a tupelo honey glaze if I am going to that much bother, but I will cook to my audience for the holiday.

Garlic mashed potatoes as a side. Also making caraway pickle slices. Something else green as well, but haven't figured it out as of yet.