It’s been unseasonably warm here after our early snow in September, so grilling is on the menu.
On the board:
- Spicy Lime Cilantro Chicken
- Mexican Rice Medley
- Green Beans
- Dark Chocolate Chip Cookies (recipe here)
Spicy Lime Cilantro Chicken:
Place ingredients in a zip-lock bag and marinate 1 hour or overnight. Broil or grill for 15 minutes, turning every 5 minutes, until breasts are cooked to 165 degrees. Continue reading
We were all out of smoked pork from the last time I did a pork shoulder. We bought another Boston butt for another batch put I didn’t want to fire up the smoker so I put it into the new-ish oven, set the temp to 200, and let it go. When I went to check on it in the morning I found that the oven had shut itself off during the night, A quick check online told me that it shuts itself off after 12 hours, so it quit on me circa 3am. Bummer. I checked the internal temp and it was only 115° so I cranked it to 350° to finish.
I wanted to disable the 12-hr auto shut off and that led me on quite the wild goose chase. Check the user manual, they said, you’ll find the instructions for that. Uh… nope. I did reacquaint myself with the special features menu and managed to find it in there. The controls are not at all intuitive but with a close read of the manual and at least four tries I got-er-done.
We are down to one tomato bush, it had a dozen or so ripe tomatoes when I looked yesterday, and there were enough poblanos to make it worth roasting them for a nice rotel copycat recipe. I chopped several small sweet onions, the roasted green chilies, and a couple of jalapenos and added them to the tomatoes to simmer for a while. I had enough for six pints. This stuff is great for chili or mixing in with cheese for a nice dip. There are a bazillion recipes for soups that include it – just plug rotel and soup into your search engine, rev it up, and pop the clutch.
Chili dog burrito for the win! It works surprisingly well. That hot sauce is Tapatío, Kroger has been stocking it lately and it’s become my go-to hot sauce.
We are fast approaching Thanksgiving and we’ve had our second hard freeze. The first time I carted the vulnerable jalapenos into the garage overnight but I didn’t this time. I combed through the wilting foliage for the last harvest. The cornbread cubes are drying in anticipation of making a dressing. I baked a loaf of plain white bread earlier and dried them in a low oven.Here’s another treatment of the picture of Bea among the habaneros, it’s done with the “mosaic” filter in the Prisma app. It most effective when there are a lot of discrete elements within the photo like the leaves and peppers in this one.Sammich pr0n! This is a cod fillet that had been dredged one time in a commercial fish breading that I added some coarser cornmeal to. I made a very busy tartar sauce of mayo, onions, chives, horseradish, jalapeno, lemon juice, salt and pepper – and topped that with slaw.Here’s a chicken breast that was slow cooked in the toaster oven with my (current) favorite hot sides of fried potatoes and sauteed Brussels sprouts.Just your basic cheeseburger – pickles, onions, mustard.Here’s that mosaic filter again. The algorithm that draws in the tiles has trouble with the motion blurred background. And that tongue! LOLI had the stub end of a loaf of Italian bread left over from making garlic bread to go with a small lasagna I made the other day. The lasagna was pretty good but I served it right out of the oven and the layers slipped and slid all over the plate in the bechamel/tomato sauce. Served it in a bowl, I could have called it soup. Ha Ha I meant to do that!