Pasta Pr0n

Spaghetti & Meatballs

Random Wildlife

I recognized the poop as being from a caterpillar but I had never seen it that color. The rascal was chowing down on some tabasco peppers I grew more for decoration than eating. A short distance away from the tabasco I have an habanero that this fellow or another is enjoying.

September Grilling: Cantanzaro Chicken and Tuscan Panzanella Salad

Tonight’s menu features the Cantanzaro spice mix. Cantanzaro is a city in Italy.  So there are a lot of herbs this Italian girl recognizes: marjoram, basil, thyme, rosemary and oregano. And garlic, lots of garlic. But the kicker is the lemon and lemon peel.

It’s all very fresh for late summer/early fall harvest and great for grilling. Then I’ve added a fresh take on how to use the last of those fresh tomatoes. And just because I’m feeling ambitious, I included Gelato recipes.

On the board tonight:

  1. Grilled Cantanzaro Herbed Chicken Breasts
  2. Grilled Potatoes and Peppers (recipe here)
  3. Tuscan Panzanella Salad (recipe here)*
  4. Gelato (recipes here)

*the recipe calls for bread bowls, but with this meal, I served it over a bed of bibb lettuce.

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Batter Dipped Tilapia

I looked for an easy batter and found one that used just a few ingredients. Equal parts AP flour and liquid, salt, and baking powder. I bought a bag of self rising flour by mistake so I tried that and left out the baking powder. I am still trying to work down a cannister of powdered milk so I used that to make milk for the batter. It seemed too thick so I added more water. The batter worked OK. I wonder if following the recipe more closely would work. I do note that the comments indicate that the recipe amount of baking powder was too much and most reduced it by at least half.

Smoked Shoulder

I left this one in my electric smoker for nearly 24 hours at a low 200 degrees, it still needed finishing in the oven when I checked the temp. I like to get them to 200 degrees internally – that’s when you can pull the shoulder bone out cleanly.

I chop the meat and portion it into plastic freezer containers but not before we make a nice lunch of a sample.

Sammich Pr0n

I used up the leftover rib meat for this one. I had a pork shoulder in a 200 degree smoker over night. It was needing more time so I’m finishing it in a 350 oven this morning.

Nachos!

I used the last of the good looking tomatoes from the patio for the pico. This has a jar of store bought cheese on it, a new formulation that I had not seen before – cheddar jalapeno. Not as good as my own made with citrate, and I’m not sure that it was any easier. Thumbs down. The refries were a mix of simmered down pinto beans and a can of Kroger refried beans. I find their version to be smoother than I prefer. The meat is hamburger cooked down with a ton of taco seasoning, the crumbled cheese is cotija.