You are reading a blog from the next spokesman promoting the BIG GREEN EGG..... who knows, maybe someday I'll be on QVC or something!
My ribs were everything I wished for and MORE!!! I used Hickory chunks (not chips) and got a lot of smoke at the beginning of the 3 1/2 hr smoke (at 225 degrees)..... then it calmed down a little. I swear the entire neighborhood probably stuck their head up in the air and said "What the hell is THAT? It smells soooo gooooood!" They were fall-off-the-bone tender, smoky..... just plain EXCELLENT - the best I've EVER had! I abided by a hint in one of many recipes I'd consulted - that was to put some apple juice in a spray bottle and spray the ribs every half hour when you turned the ribs..... I'll never do it any other way!
Company for dinner tomorrow and I'm expanding my cooking repertoire by trying a smoked brisket (flat)..... got the rub ready, got the time figured (haveta put it on at 11:00am), and have the appetizer (ham & cream cheese roll-ups with pickles & mustard) to make, have the side dish planned (orzo with roasted vegetables and feta) and the dessert as well (strawberry shortcake made with homemade buttermilk biscuits [not those cheap, spongy store-bought things] along with homemade whipped cream..... IT'S GONNA BE AWESOME!!!!!!!!
Wednesday, May 26, 2010
Tuesday, May 25, 2010
YIKES!! Have ya missed me??
Sorry everyone for my absence. I've been stripping wallpaper from our 'parlor' - a 15' X 22' room with 10' ceilings in a house that is 139 years old (and that means plaster & lath walls). Strip the paper, strip the backing, scrape with a wide putty knife, sand and then wipe with a damp sponge.... WHEW!!! Have a plasterer coming in later this week to tape and plaster a big old crack that was hidden by the paper...... but have big and GREAT plans for the room once it's finished. Now longer will it be the 'parlor' but 'the gallery'....... am mounting picture rail close to the ceiling for moveable, hanging pictures (have a LOT of my fave artist and many more done by my kids (two art majors), daughter-in-law and grand daughter plus a very successful brother-in-law. Then, suspended cable-lighting (moveable spots) to illuminate whatever is on display at the moment. It's gonna look like an Art Gallery!!!!!!! Pictures once everything is finished!
But back to cooking.......... over the last 35 years or so I've owned gas grills. The first was a Charm-Glow that I kept alive for about 20 years then a couple of Webers........ but (for what seems like forEVER) I have yearned for a BIG GREEN EGG...... if you don't know what it is, Google it. It's a ceramic cooker that uses NATURAL charcoal and can maintain temps between about 200 and 700+ degrees - so you can use it to sear steaks or smoke ribs, brisket, pork butt etc.......
So far I've cooked a couple of brined thick-cut pork chops (I thought they were great but another found them a little salty - MY fault for the seasoning, it wasn't the fault of the brine). Last night I made plain old hamburgers. They came out a little more well-done than I had hoped but I attribute that to getting use to a new (very hot) grill. But the flavor was oh, so wonderful! There is NOTHING like natural charcoal - as opposed to those poisonous things they call briquettes!
Tonight are baby back ribs. They are now languishing in a home-made rub and will smoke (using Hickory chunks for smoke) for about 3+ hours, I figure....... I'll let you know in the next post how they came out. (BTW, I also have a beef brisket flat in the refridge for later this week - same basic treatment)...... can't WAIT!!!!
But back to cooking.......... over the last 35 years or so I've owned gas grills. The first was a Charm-Glow that I kept alive for about 20 years then a couple of Webers........ but (for what seems like forEVER) I have yearned for a BIG GREEN EGG...... if you don't know what it is, Google it. It's a ceramic cooker that uses NATURAL charcoal and can maintain temps between about 200 and 700+ degrees - so you can use it to sear steaks or smoke ribs, brisket, pork butt etc.......
So far I've cooked a couple of brined thick-cut pork chops (I thought they were great but another found them a little salty - MY fault for the seasoning, it wasn't the fault of the brine). Last night I made plain old hamburgers. They came out a little more well-done than I had hoped but I attribute that to getting use to a new (very hot) grill. But the flavor was oh, so wonderful! There is NOTHING like natural charcoal - as opposed to those poisonous things they call briquettes!
Tonight are baby back ribs. They are now languishing in a home-made rub and will smoke (using Hickory chunks for smoke) for about 3+ hours, I figure....... I'll let you know in the next post how they came out. (BTW, I also have a beef brisket flat in the refridge for later this week - same basic treatment)...... can't WAIT!!!!
Sunday, May 16, 2010
Sunday, May 16th
It's a sunny day and the Celtics are playing this afternoon. Since I splurged on a steak yesterday, I'm back to less expensive meals with grilled hot dogs today! Because it's a beautiful day, I decided to make a small potato salad. OK, Background - I grew up with my mother's potato salad made with russet potatoes, Miracle Whip (I didn't taste real mayonnaise until I was almost in high school!), plain old yellow mustard with some chopped celery and onion and always a chopped, hard-boiled egg.
Recently I've moved away from the Miracle Whip in favor of a good mayo - so today I decided to make my OWN version. First, potatoes - 'B' size redskins, not russets...... next, the celery & onions. These I sauteed first in a little butter to 'soften' their sharpness. Then, when cool, combine the onions/celery with the mayo and add just a dribble (remember I'm cooking for ONE here) of Balsamic vinegar and stir to combine. I added the chopped egg to the cooled potatoes and then added the mayo mixture to the point that I liked the consistency.
The result is WONDERFUL! Soooooooo, my advice to you is to experiment a bit - you might find something wonderful yourself!!
Recently I've moved away from the Miracle Whip in favor of a good mayo - so today I decided to make my OWN version. First, potatoes - 'B' size redskins, not russets...... next, the celery & onions. These I sauteed first in a little butter to 'soften' their sharpness. Then, when cool, combine the onions/celery with the mayo and add just a dribble (remember I'm cooking for ONE here) of Balsamic vinegar and stir to combine. I added the chopped egg to the cooled potatoes and then added the mayo mixture to the point that I liked the consistency.
The result is WONDERFUL! Soooooooo, my advice to you is to experiment a bit - you might find something wonderful yourself!!
Friday, May 14, 2010
Friday, May 13
I've been itching to grill something all week it seems but have been frustrated by the weather..... today at last the sun is out and IT'S THE DAY! Just a simple hamburger on a bakery bun topped with smoked gouda cheese and a side salad but it's gonna be WONDERFUL!!!
Sunday, May 9, 2010
Sunday, May 9th
OTTO'S Chicken
I am absolutely S W O O N I N G over my roast chicken. I could lie and say that it was my exquisite cooking technique but it had EVERYTHING to do with the quality of the bird itself. I cooked it as in the past in my oven a la 'beer can chicken'.
More to come later - meanwhile I shall sit and S W O O N!
I am absolutely S W O O N I N G over my roast chicken. I could lie and say that it was my exquisite cooking technique but it had EVERYTHING to do with the quality of the bird itself. I cooked it as in the past in my oven a la 'beer can chicken'.
More to come later - meanwhile I shall sit and S W O O N!
Saturday, May 8, 2010
Saturday May 8th, Afternoon
Yes, I went to Otto's Turkey Farm..... and their products look AWESOME! They had small samplings of their ground turkey, smoked turkey, Apple/Turkey sausages and many, many more!
Since I only cook for myself, I opted for a fresh, whole chicken which, I found out, comes from Otto's Chicken Farm (of course, a relative). But I'd heard so many good things about their chicken that I couldn't resist. It wasn't inexpensive - roughly 2 1/2 times the cost of a comparable whole fryer in my local market. But I know I'll get a few meals from it and I was anxious to taste the difference.
Meanwhile I had to go to market to pick up just a couple of things...... I found (in the closeout meat section) some thin-sliced pork cutlets. I've blogged about 'em before but these were dirt cheap so I couldn't resist. I've already trimmed, pounded and floured 'em. I'll do an egg wash then bread crumbs and then a quick fry in a hot skillet. Everyone has heard of Wiener Schnitzel (very thin veal, cooked similarly). There is a term (but I don't have the patience to look it up) for the same thing except made with PORK instead of VEAL. THAT'S what I'm making...... so (in deference to the Germans), I'm calling it "Oinken Schnitzel'....... I've already made scalloped potatoes with your basic cream sauce and some Gruyere cheese. Once that gets to temp, I'll saute the Oinken Schnitzel and have an AWESOME meal!
Stay tuned for the results of tomorrows 'Roasted Otto's Chicken'!!!!
Since I only cook for myself, I opted for a fresh, whole chicken which, I found out, comes from Otto's Chicken Farm (of course, a relative). But I'd heard so many good things about their chicken that I couldn't resist. It wasn't inexpensive - roughly 2 1/2 times the cost of a comparable whole fryer in my local market. But I know I'll get a few meals from it and I was anxious to taste the difference.
Meanwhile I had to go to market to pick up just a couple of things...... I found (in the closeout meat section) some thin-sliced pork cutlets. I've blogged about 'em before but these were dirt cheap so I couldn't resist. I've already trimmed, pounded and floured 'em. I'll do an egg wash then bread crumbs and then a quick fry in a hot skillet. Everyone has heard of Wiener Schnitzel (very thin veal, cooked similarly). There is a term (but I don't have the patience to look it up) for the same thing except made with PORK instead of VEAL. THAT'S what I'm making...... so (in deference to the Germans), I'm calling it "Oinken Schnitzel'....... I've already made scalloped potatoes with your basic cream sauce and some Gruyere cheese. Once that gets to temp, I'll saute the Oinken Schnitzel and have an AWESOME meal!
Stay tuned for the results of tomorrows 'Roasted Otto's Chicken'!!!!
Saturday May 8th
My stuffed peppers were just WONDERFUL! They really hit the spot last night. Usually I only eat ONE for dinner but these were smaller peppers so I dished out one and a half for dinner. It was only a half hour after I finished when I went back for the remaining half!
Which leads me to my next dilemma - what's for dinner tonight? It might seem that I am preoccupied with my dinner meal (obsessed, perhaps?) but, truthfully, it is my only meal of the day (been this way for years now). So I try to have a decent, balanced meal for my single repast and why not make something delicious as well!
Seems that there is an 'open house' at a nearby turkey farm today. I've heard a LOT about Otto's and the quality (taste etc) of their chickens and turkeys so I think I'll go there and check it out. They even supply goose!!! (But only at Christmastime, I hear). Wish they also had duck but perhaps they can assist in my search. In any event, some form of roasted fowl may well be on the menu for this evening.
I'm really looking forward to it. Stay tuned - film at 11:00
Which leads me to my next dilemma - what's for dinner tonight? It might seem that I am preoccupied with my dinner meal (obsessed, perhaps?) but, truthfully, it is my only meal of the day (been this way for years now). So I try to have a decent, balanced meal for my single repast and why not make something delicious as well!
Seems that there is an 'open house' at a nearby turkey farm today. I've heard a LOT about Otto's and the quality (taste etc) of their chickens and turkeys so I think I'll go there and check it out. They even supply goose!!! (But only at Christmastime, I hear). Wish they also had duck but perhaps they can assist in my search. In any event, some form of roasted fowl may well be on the menu for this evening.
I'm really looking forward to it. Stay tuned - film at 11:00
Friday, May 7, 2010
Friday Afternoon, May 7th
A cool, rainy day........ sooooooo glad I made some stuffed peppers yesterday! I made 'em but haven't eaten them till tonight.... can't wait!
Also made some brownies just now - that's dessert for the next week!
Also made some brownies just now - that's dessert for the next week!
Sunday, May 2, 2010
Sunday, May 2nd - ASPARAGUS
When I was a boy I just HATED asparagus. Couldn't stand it. And my parents LOVED it! But I wouldn't eat it. They liked it so much that, when it was in season, they'd even make a cream sauce and put asparagus into it and serve it as 'Creamed Asparagus On Toast'.
Of course our tastes change and now I LOVE ASPARAGUS! But if you, too, like asparagus, you are probably aware of the undesirable side effect that it has on the human body - it makes your urine smell.
Well, never let it be said that I don't post helpful hints here in this blog! I stumbled on a solution!
To overcome this effect, simply parboil/blanch your asparagus FIRST and then immerse in a cold water 'shock' for about a minute then drain (that preserves the color - think 'fresh' vs 'canned' asparagus color). Then saute or grill in whatever recipe you like!
WHO takes care of you?!?!
Of course our tastes change and now I LOVE ASPARAGUS! But if you, too, like asparagus, you are probably aware of the undesirable side effect that it has on the human body - it makes your urine smell.
Well, never let it be said that I don't post helpful hints here in this blog! I stumbled on a solution!
To overcome this effect, simply parboil/blanch your asparagus FIRST and then immerse in a cold water 'shock' for about a minute then drain (that preserves the color - think 'fresh' vs 'canned' asparagus color). Then saute or grill in whatever recipe you like!
WHO takes care of you?!?!
Saturday, May 1, 2010
Saturday, May 1st
Today was my father's birthday. He passed away in '91 but I still keep his birthday on my calendar.
I had invited some friends for dinner last night and always wanted to make a chicken Marsala. Most of those recipes call for pounding the cutlets this then flour, egg and breadcrumbs then sautéing them before making the sauce. But I found a recipe for cutting the breast into 3 pieces (no coating) and sauteing it. Then remove, add onions, mushrooms and then continue with the sauce. At the end, you cut the chicken pieces lengthwise and add them back to the sauce to finish cooking (if necessary) and warm them. The sauce was different too with the addition of mascarpone and some Dijon mustard. The result was absolutely SCRUMPTIOUS!!!!!! I had also planned a simple salad with a raspberry vinagrette topped with candied walnuts (that I made) and some rolls with the Marsala served over fettucini.
Unfortunately my guests had to cancel at the last minute (to take their son to the hospital) so I had one serving for myself and gave the rest to some friends. The recipe is a keeper, though!!
I had invited some friends for dinner last night and always wanted to make a chicken Marsala. Most of those recipes call for pounding the cutlets this then flour, egg and breadcrumbs then sautéing them before making the sauce. But I found a recipe for cutting the breast into 3 pieces (no coating) and sauteing it. Then remove, add onions, mushrooms and then continue with the sauce. At the end, you cut the chicken pieces lengthwise and add them back to the sauce to finish cooking (if necessary) and warm them. The sauce was different too with the addition of mascarpone and some Dijon mustard. The result was absolutely SCRUMPTIOUS!!!!!! I had also planned a simple salad with a raspberry vinagrette topped with candied walnuts (that I made) and some rolls with the Marsala served over fettucini.
Unfortunately my guests had to cancel at the last minute (to take their son to the hospital) so I had one serving for myself and gave the rest to some friends. The recipe is a keeper, though!!
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