I do a whole pork shoulder with apple cider, onion, currants … so delicious and perfect for this time of year.
Your assistant is adorable! BTW, like you I prefer a little bit of resistance to my ribs - you can get that in the smoker, but you have to be fairly precise with your timing, as there is a somewhat narrow window between underdone/too tough and falling off the bone. I know many people who smoke meat like to foil ribs after a few hours but I find that makes them more likely to be too tender, so I never foil mine. Creates great bark that way too!
FYI, the voting thread for Cuisine of the Quarter is now live - check it out and cast your vote! Fall 2017 (Oct-Dec) Cuisine of the Quarter - VOTING THREAD
She is preforming her cocktail wizardry right now!
Irena and I did a grocery run. Dinner tonight starts with oysters. Linda has a watermelon/vodka idea to go with. Then salad and a seafood chowder with mussels, clams and hake. Chowder will begin with corn cob stock. Corn, onions, potatoes will contribute. We arrived back and overheard some talk of beets…guess I’ll find out!
Massive amount of shrubs and bitters which we played with last night when we did a gin tasting (Coniption American style and Green Hat).
Everyone is pretty tired today so just taking it slow. Cell and internet quite spotty.
It’s great seeing all of them again!
Have awonderful time! Happy anniversary!
Enjoy your trip! Don’t forget us and report back highlight of your meal!
TY … I’m not really a fan of smoked meats with the exception of Big W’s brisket and ribs, but these look pretty good so I’ll force myself I will report back.
Don’t! Send them over, they are yummy! I love smoked meats!
So tonight I made a yummy Moroccan quinoa salad, Zaatar roasted cauliflower and baked BISO chicken breasts.
The inspiration was that I wanted to use up some dates that I had- both the cauliflower and salad had dates in it.
Enzo is 6 months old today so dinner is his favorite- flap meat on the grill, hassleback potatoes and broccoli.
Geez, sorry thats so big!!!
They were very, very good, as a matter of fact I am going to ask him to smoke the other two racks
but sans sauce for me and DH.
Dates and za’atar? Be still, my beating heart. Any chance you can point us to a recipe for the cauliflower? Seems like fab food for cooler weather.
Nice! I prefer my smoked meats with rub only as well - I might add a little sauce at the table, but if the rub is good I don’t think sauce is required.
Enzo is magnificent! Oh, and dinner sounds good too!
Big gringo taco salad for dinner tonight - seasoned ground beef, blackened onions and peppers, radishes, pickled jalapenos, green olives, cilantro, cheese and sour cream, all on a bed of romaine. Fresh, crunchy and very delicious!
A last minute squeaker win by the Patriots over the Houston Texans, but they pulled it out. Didn’t cover the spread in my football pool, but I don’t care - they won!
Dinner used some Savory Herb Seasoning I picked up yesterday at the antique bazaar from the Bittersweet Herb Farms booth. Mixed it with some olive oil, fresh lemon juice, salt, pepper, and minced garlic and marinated a big b/s chicken breast, then baked in the oven.
Served over toasted Israeli couscous and alongside steamed green beans. Wine.
And a big pot of meat sauce was made for freezer Mom meals (and some of my own).