This was different but super easy and really great. I took a bunch of seasoning and sauces along with 2 bottles of beer and chopped onion and threw a rack of ribs that I segmented into thirds and slowly braised them in the Dutch oven till super tender but not quite falling off the bone. Then I put them over the coals and glazed with BBQ sauce. I have to say - these were excellent.
Tuesday, September 19, 2017
This was awesome. Whipped up 8 eggs and a splash of milk. Added sautéed spinach, sea salt, sumac and halves cherry tomatoes. Pan fried in a 10" pan on stovetop on medium for a few minutes. Then into the oven on broil... not too close to the top of the oven. It browned up a bit and I removed from oven. I sliced them into quarters and let cool. The next day I added mild cheddar to the top and tossed them into the toaster oven. Delicious.
I've been making a lot of salads lately for me and the wife to take to work. Trying to cut down on the carbs and take out food. Trying everything from simple chef salads to Moroccan chicken and Middle Eastern shrimp. Anyway these are some photos of salads from the past few weeks
Southwest salad with fajita chicken and chorizo over Romain. Black beans and corn, red onion and orange pepper. I topped it with some tortilla strips which are not in this picture
This was a mix of different greens and shrimp season with middle eastern spices.
This is the same salad as the Middle Eastern one only this one has garlic and dried herbs on the shrimp.
This was a simple chef salad with turkey and a delicious Dutch Gouda.
Moroccan chicken with mixed greens
- I had some leftover elk meat. I think this was with baby arugula and some other stuff
Baby spinach and endive with thinly sliced apple. Also threw in some Gorgonzola.
Endive and onion salad with sliced red apple and pecans. I mixed up a delicious Dijon vinaigrette for it.
Thursday, August 3, 2017
Cooked up some free range chickens in the smoker this past week. I seasoned the chicken with plenty of salt and a nice dry rub. The potatoes were cooked right in the coals. My first time making them this way. They develop a wonderful smoky flavor. The vegetables were fried up and seared in the Dutch oven first and then I braised them for a while in chicken stock, lemon juice and Dijon mustard along with some fresh rosemary. I think I originally seared them with a little lard in the cast-iron.
Monday, July 17, 2017
Friday, July 7, 2017
Tuesday, June 27, 2017
This was pretty good. I cooked it in the smoker but finished it off on a cast iron grill plate so the bacon would crisp a little more.
Also smoked some veal shanks with it. I had them left over from Mother's Day sitting in the freezer. Personally, I won't smoke them anymore. I will stick to braising them in a cast-iron Dutch oven.
The family loved the bacon wrapped pork loin. A couple of my sons friends stayed for dinner and they seem to enjoy it also.
Had some leftover bacon so I made some caramelized endives sprinkled with crumbled bacon. It was delicious.