What are you cooking today?

drool

Frozen pizza left over greek salad box wine I am over it

I've heard too much of anything is just enough.

Those bladders make awesome backpacking pillows. My malaria treatment was an arsenic derivative it made my fingernails look like ruffles potato chips 

Ok, I mentioned this in the hangout, here is the recipe for honeysuckle ice. It’s actually for sherbet, but just follow the recipe and don’t put it in the ice cream maker. I put mine in a large Tupperware and just break off a piece as needed. Once you have this in bourbon you will be forever changed.

Honeysuckle Ice

Puttenesca. Has two secret ingredients to great Italian sauces (gravy).


The first is tomato paste--not so secret but often overlooked. I put more than usual in this batch.

The second is anchovies.  OK not so secret in puttanesca. But it should be in almost any Italian cooking, but has to be "secret" because if you told the general public they'd go "Ewww". They don't know it's the base in Worcestershire, Caesar salads and A-1. It kicks off flavor like super attenuated sea salt.  So I never tell them (unless I am aware of allergies then I just send them home).  What they don't know won't hurt them.


This time I mashed the half can of anchovy flats w/ their oil, 3 garlics and half a shallot in the cold pan, mashed together. added home-made basil oil and some sundried tomato oil. heated. mixed in 2T capers, 2T chopped sundried tomatoes, 1/2 cup chopped calamata's. about 4 oz tomato paste. Stirred in some water, white wine and a little Marsala for consistency. Served on angel hair, which I usually don't use, preferring vermicelli, but followed a lead that angel hair is one to plate, not mix with the sauce. Serve w/ red pepper and asiago.

Pear crisp.

Some people we know have a diner where they have that on the menu as "A Hot Mess."

Carnitas!

Mexican pulled pork BBQ

Dry rub a pork shoulder but use Mexican spices like chili powder, cumin, powdered oregano, chipotle, garlic

Smoke and finish in crock pot/dutch oven. Reserve liquid except skim off fat (next day)

Pull and chop.

Fry. This is what makes it carnitas. Fry in a cast iron pan with bacon drippings, lard, veg oil, whatever and add back some of the reserved juice. Fry until slightly crispy but don't dry it out (add water if necessary).

If you make it in advance, don't do the last step until ready to serve. Like BBQ it freezes well (before frying).

When I reheat my BBQ I always fry it some in a cast iron and didn't realize that's the essence of carnitas.

Serve in a tortilla but don't make the gringo taco--maybe just some shredded spicy cabbage and salsa, guac or enchilada sauce.


I mixed some shredded cabbage with chow chow--an old time Southern relish of chopped cabbage and hot peppers and vinegar.

I picked up a rack of baby back ribs to try making for the first time.

To those with more bbq experience than me, how would you prefer to cook them?

I have a propane grill, and an offset smoker.

I agree with Hondo use the offset smoker and plan enough time it’s way better. I throw in tiny pieces of oak and hickory as it’s cooking to enhance the smokiness in the flavor 

I just braise mine in beer amd then reverse sear on the grill. Unless I'm having people over, I don't have time to stand there and drink beer half the day.