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Cold snap here. We’re still drinking Irish coffees, although we had moved on to Moscow mules a week ago. Morel season is here but severely delayed.
Tales from the grill...
- Thread starter cmartinez
- Start date
MaxHeadRoom
- Joined Jul 18, 2013
- 30,686
Yo... Joey ... how did it go with your new grill, and with the COTC ... btw?Husk: the "leaves" you mentioned.
What temperature? Approximately how long (need to know for planning meal)?
I suppose I'll know its done if it's hot enough to sear the skin from my hands...
Cmartinez, in one of your previous post I saw where you used a garlic parmigiana sauce and while I could not find the one you used I took a lesson from your playbook. I took some large boneless chicken breast and sliced them to open them. I pounded them nice and flat and rubbed with some olive oil, minced fresh garlic, fresh spinach leaves, Pecorino Romano cheese sprinkle and chopped onions. Salt and pepper using sea salt and the sauce. I had to tie them with some string and browned them in a skillet followed by baking them. For a first time try they were good but I was a little heavy on the fresh minced garlic. Next time I'll grill them. The sauce I did find up here was really good. The sauce you used on chicken wings. Thanks for mentioning that sauce.
Ron
Ron
Sorry, I forgot to take an after photo, but these Mother's Day ribeyes came out awesome. Juicy and tender.
Haven't done the COTC yet.
Just one child? 3 steaks, I did the math.
Here's a seasonal favorite. It's morel season here now, and our favorite thing to use them for is pork chops with morel sauce. First, here's a prime specimen.
And here's the dish just before serving. The pork chops are seared in olive oil and garlic. The morel sauce is applied at the table. We usually have this with a fresh salad such as tomato, cucumber and feta in an oil and balsamic dressing.
And here's the dish just before serving. The pork chops are seared in olive oil and garlic. The morel sauce is applied at the table. We usually have this with a fresh salad such as tomato, cucumber and feta in an oil and balsamic dressing.
My experience with mushrooms is with the exception of toxic mushrooms all mushrooms are good with some being more gooder than others. Growing up half Italian in NYC one learns that fungo or funghi are a treat sort of like ramps are in West Virginia. The sort of spongy texture and flavor of the pictured Morchella, or Morels makes for some mighty tasty eating. One of those bon appetite affairs.
Have an upcoming week on the North Carolina beach coming up in June and right now look forward to the sea food on the coast. Again, growing up on Long Island if it comes out of the water you eat it.
Ron
Sadly my view towards mushrooms is the same as my view of snakes: I can't identify more than a few species and thus have to avoid all the rest. In addition to morels I've eaten the pheasant-backs and young puffballs found in the wild, because all three of these are very unique in appearance. Likewise anything other than the garter snake that was common where I grew up freaks me out. I have learned that a small, non-triangular head usually (always?) means the snake isn't dangerous, but it's hard to judge the shape of a snake's head when you're jumping and shrieking like a little girl.
I hate snakes too ... but there's an easy way to identify if it's dangerous or not: if it bites you and you get sick and die, it was dangerous...Sadly my view towards mushrooms is the same as my view of snakes: I can't identify more than a few species and thus have to avoid all the rest. In addition to morels I've eaten the pheasant-backs and young puffballs found in the wild, because all three of these are very unique in appearance. Likewise anything other than the garter snake that was common where I grew up freaks me out. I have learned that a small, non-triangular head usually (always?) means the snake isn't dangerous, but it's hard to judge the shape of a snake's head when you're jumping and shrieking like a little girl.
Ditto once again for mushrooms.I hate snakes too ... but there's an easy way to identify if it's dangerous or not: if it bites you and you get sick and die, it was dangerous...
This oughta be an interesting experience:
http://money.cnn.com/2018/05/23/smallbusiness/impossible-foods-meatless-burger/index.html
I'm not crazy about veganism myself, but I do respect other people's nutritional preferences.
http://money.cnn.com/2018/05/23/smallbusiness/impossible-foods-meatless-burger/index.html
I'm not crazy about veganism myself, but I do respect other people's nutritional preferences.
I didn't realize how many Calories as well as Cholesterol you get when dinning on Chicken Wings. Over 1200 cal in a single dish, I really like the flavor of wings really good if you have guests, they are so simple.
Here's a simple quick substitute.
https://www.foodnetwork.com/recipes/bbq-cauliflower-wings-3348138
I'm planning on trying them in my Air Fryer, my granddaughter can't eat certain foods and from a health standpoint nor should I, I have Cholesterol Problems to consider.
kv
Here's a simple quick substitute.
https://www.foodnetwork.com/recipes/bbq-cauliflower-wings-3348138
I'm planning on trying them in my Air Fryer, my granddaughter can't eat certain foods and from a health standpoint nor should I, I have Cholesterol Problems to consider.
kv
Taken from the prep process: "In a large bowl, whisk together the rice flour, garlic powder, cumin, paprika, salt and pepper". Anything which uses garlic powder and cumin without a doubt has to be good stuff. Cauliflower is good stuff so when that batter hits the cauliflower the end result has to be nothing but a fine palatable experience. I know you will share the outcome.
Yesterday I grilled some NY Strips but today hamburgers made with quality beef and hot dogs (all beef with casings) are in the plans. If I behave and don't overeat maybe a bike ride when the weather cools down later today.
Ron
We all like cauliflower here - I kind of discovered that while on low-carb lifestyle. Cauliflower turns out to be very versatile and delightful in many dishes. It can replace tons of carbs without degrading a dish and often improving it. Mashed potatoes mixed with mashed cauliflower, for instance, is very good. Anyway thanks for this idea. I really think we'll give it a try.
I wish I had a picture to share of last night's grilling. I'm rebuilding my deck and patio and my outdoor grill is temporarily out of service. I have an indoor electric grill built into my kitchen stove and with outdoor temps over 90°F, this seemed like a pretty good alternative. I can only grill 8 patties at a time with the limited space but otherwise it does a pretty good job.
Round one burgers were nicely done and I got the hungry gang started while I slapped on the second round. Now, the burger I was using was a loss-leader special at Meijer, just $1.77/lb. It was more pink than red, so I knew that fat might be a grilling problem.
Just before time to flip the second round, the fire started. Small and manageable at first, but when I flipped the first couple patties, flames shot up several feet and quickly grew to "concerning" size.
Smoke alarms throughout the house are now screaming. Doors and windows are being thrown open, despite the oppressive outdoor air, to let the smoke out. Wife is looking for the fire extinguisher. Flames are reaching all the way to the exhaust fan port. It was really quite a scene and would have made a great photo! But I had other things on my mind.
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