Lovely Rioja Alta …
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Over indulged last night after party. So I ran a quick batch of dried apples to munch on until tonights concert.
Enjoy all!
R
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LeBron filed for the Trademark on Taco Tuesday. I’m thinking I should file for a Trademark on Sausage Saturday. 
Here’s our Johnsonville Beer Brats with sweet onion:
And Asparagus from somewhere other than North America:
Just a terrific meal!
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A rare Saturday spent on my own doing errand upon errand upon errand after sleeping in late. I’ll be visiting Mom tomorrow since there’s no Patriots home game.
The capper was getting $63.63 worth of meat from my butcher for $24.92 because of the free 2 lbs. of steak tips, and a $10 off $30 coupon for my birthday. I got 3 gorgeous bone-in pork chops, 5 sweet Italian sausages, an almost 1 lb. strip sirloin steak, and 2.21 lbs. of free steak tips.
Dinner was one of the beautiful bone-in pork chops I bought,
seasoned with olive oil and lots of Penzeys Tsardust seasoning, grilled and finished in the oven. Sliced and served with an apple cider cream sauce drizzled over top.
Israeli couscous and asparagus alongside. And wine, of course. I do believe I’ll have a snifter of Cuarenta y Tres for dessert.
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Gad, that’s a good lookin’ chop!
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We had another awesome dinner at Tillie’s. Below are the details and pictures for anyone that might be interested.
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I made Dungeness crab cakes. Apparently the season has started in Canada. I could use the practice.
No filler. Hard to turn.
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After you form them . Put them in the fridge to set . A little filler helps to bind them
I bet they were tasty though .
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Thank you! Not sure why I Iprefer them this way. I use the recipe from the Boulevard cookbook. Just a little mayo to bind, in a ring mold, panko on the top and bottom, and about an hour in the fridge. The bottom gets frowned in the pan, but I try to do the tops with a broiler. Maybe I’ll add an egg next time, so I can flip them once.
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Cuban roast pork shoulder, black beans and rice. Inspired by @Mr_Happy’s recent post. The grocery store only had an 11 lb shoulder so My freezer will be stocked for future meals.
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The Brisket looks marvelous. But those Black Beans & Rice–incredible! 
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Funny you say that because I was more impressed with how the beans came out versus the pork - and at 1/10th of the effort. I didn’t have a ham hock but cooked them in homemade chicken stock with cumin, green pepper, bay leaves a dash of red wine vinegar and twice the amount of garlic than the recipe called for, but the sofrito you stir in at the end really makes it. The sofrito recipe I found on NY Times uses bacon so it gave it a nice smoky flavor.
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I feel some shoulder sliders with grainy mustard and slaw in the future…like before a football game!
Yumser!
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What cut of pork shoulder is that? I can never remember which piece for what. Maybe butt vs shoulder? I think of it as with or without skin.
They just called it pork shoulder and it did have a thick fat cap on one side but the recipe said to remove it
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Looks great!
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Good visit with Mom. And I have noticed that while there are fewer cars on the highways on a Sunday morning, there are more leisurely Sunday drivers. Hey you! GET OUTTA THE FAST LANE!!!
Dinner was simple: BJs 5-cheese tortellini in a homemade garlic cream sauce, pan-sauteed chicken breast, and sauteed spinach. It was pretty yum. And yes, there was wine.
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Quickie after a busy day - Caesar with breaded shrimp. Borsao garnacha while I watch a wine doc. 
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