I saw this dish mentioned in comments over at Balloon Juice the other day. As is my wont, I selected the term and did a Google search. This was a top result. The Serious Eats joint is chock full of good recipes and cooking techniques so anytime I see them covering a recipe I’m interested … Continue reading Carne Adovada
JeffreyW is the pizza king. I’ve been busy in the yard today, so this will be short and sweet. For the menus, click here: July Week Two Menus Tuesday features Adobo Sirloin and Garlic Roasted potatoes. JeffreyW grills up some garlic potato wedges and steak. Wednesday serves up a sweet Oatmeal Apple Cookie, along with an easy Tuna … Continue reading Summer Menus: July Week Two
JeffreyW gives us a delicious example above I am going to a quick 4th of July party on Monday – I still have to work, and pack. I’ll probably be working the entire holiday weekend so I can take off the week after I move. My friend and I were talking menu items and pasta … Continue reading July 4th: Pasta Salads
This is on a basic wheat flour crust. I suppose if you were to go all in on one of these you could make a crust with masa but I chickened out. I spread refried beans over the crust as a sauce analog.A good measure of roast pork was laid down over the beans along … Continue reading Carnitas Pizza
I was going to post the recipes I’d picked out for guests next week, but then realized it was Memorial Day weekend and decided to switch it up for that occasion. There won’t be a recipe exchange next week, we’ll catch up after that. Starting things out, Stuffed Jalapeno-Cheddar Burgers and Sweet Potato Fries, complete menu, … Continue reading Friday Recipe Exchange: Memorial Weekend Grilling
I didn’t have any photos of my ribs, but JeffreyW never fails to bring the yummy. Baby Back Ribs with Citrus Glaze 4 to 6 slabs baby back ribs, about 10 – 12 ribs per slab Chinese five spice powder salt Fresh ground pepper Foil Season the ribs liberally on both sides with spices. … Continue reading Memorial Weekend Recipes: Baby Back Ribs with Citrus Glaze
Just for a fun exercise, I did this pork shoulder as a confit. (Not sure of the grammar on this – confited, ala confit, something else?) Submerged the butt in olive oil and ran it at 250 until the temp in the middle reached 200 degrees, about 5 hours iirc.After it cooled down I pulled … Continue reading Tidbits
It’s never a bad idea to lead off a post like this with kittehs! These came available to adopt today, three boys and a girl. The girl has been spoken for already. I have no idea which of them is the sister kitty.The dirty dishes from this dinner are still on the table as I … Continue reading Tidbits
