Outside the dugout: What's cooking?

I will check it out.

One thing about sauces is that the sugar content varies and so the timing to get caramelized versus burnt is learned through experience.

 

I am out of molasses. Crap! I was going to start a crock pot of baked beans tonight. No way I am going to use tupelo honey to fake it for baked beans. That stuff is special.

 

Today was navy bean soup made yesterday. I had left over navy beans so I made baked beans with the leftovers. I sent my 21 year old son out to get molasses last night and they were making the house smell good all night in the slow cooker.

 

Yesterday I roasted some pork tenderloin with balsamic vinegar, olive oil, thyme, and black pepper. Really easy and tasty, but what I love best about something like that is having lots of leftover roasted pork tenderloin. Tonight I used that for making escarole soup: sauteed garlic in olive oil with fresh oregano, chicken broth, a head of escarole thinly sliced, orzo, and chopped roasted pork. Serve with some baguette and a nice pinot grigio. Yummy!

 

Making chicken tangine to eat before the game tonight. If you like fennel, chicken, and North African spices served over cous-cous you will like this.

 

Dinner was great, but the game was even better.

Watching tomorrow's game at home. My dermatologist would approve of that choice until we get that roof. :^)

I love braised ox tails, but I might have to wait two weeks until my birthday. They are so delicious, but my family just gets grossed out with the name. It doesn't matter that I tell them that it is really beef and not oxen.

 

Yesterday I braised short ribs served over egg noodles with pole beans (with bacon, of course) as a side. Delicious, but kind of decadent. It is really rich.

Tonight is baseball viewing so keeping it simple with grilled bratwurst and knockwurst and German potato salad. And how can you not have some chilled brewskis with that? Not that I need an excuse for some cold ones. ;^)

 

Nice.

But why is mom cooking for Mother's Day weekend?

Tomorrow I am making grouper with a panko/macadamia nut topping with butter and cilantro for my wife and my MIL.

Sides are asparagus and a yellow rice pilaf. The pilaf is toasted rice, vermicelli noodles, yellow bell pepper, tumeric, scallions, chicken broth, butter, la la la.

 

I have now tried Pat's and it is good. It has some kick, it has enough sugar for carmelizing, and it flows easily. It is also "Ho" made, whatever that means. :^)

 

You went fishing? LOL.