Well today I bottled 2 cases of a 3-hop IPA, and bagged up 118 wings to marinate for the contest on Saturday. I have a couple leads in the job hunt, but nothing that's knocking my socks off just yet. Since I promised twice and haven't delivered I'll give a brief recount here of my first tangible memory. I hope this is at least a bit entertaining, if not the glimpse into my early psyche that I'm sure you all are hoping for...
When I was just about to turn three, my parents went to take a look at at house that they would eventually buy. I know that they seriously considered another house, one that was located on a farm, but the location and affordability, along with a certain amount of charm helped this 3 bedroom brick ranch win the day. The house is located on an acre of wooded property, half of which is a steep hill from the front porch down to the the street. The back half is cleared in the center with a barn, and at the time, a compost heap/dog-run sans dogs. Like I said, it was quite charming. My memory consists of seeing the house for the first time, and going into the backyard where a little boy was playing with a fire engine. This wasn't your average toy, this was a beautiful thing that people are too dumb to manufacture anymore. Not only could you sit in the fire engine, but it had pedals! It also had a ladder that could be elevated and turned with the help of a couple nifty looking cranks. The best part - all metal! My little heart raced in anticipation. I wanted to get in that thing and take off, sirens blazing! My guess is that the other child was about three or four also because he wasn't having a bit of the whole sharing thing. I asked my parents if I could go in the fire engine and they said that I had to ask permission from the little boy. He said maybe when he was finished. I knew that we didn't have all day - my parents weren't going to wait around just so I could have a turn on the most awesome piece of machinery I had heretofore laid my eyes on. I distinctly remember asking why his parents didn't make him share. My parents explained that he didn't have to and then the rest dissolves into a haze of frustration and tears.
What strikes me now is the absence of my brother from this memory. Knowing him, he might have thrown the kid out of the fire engine just to teach him a lesson, but I've never remembered him being there, and he doesn't remember it either. Pity my parents aren't around to ask...
Well that's the first therapy session, not too explicit or painful, those memories will surface as time progresses. Stay tuned for news of the contest, (again Saturday from 12-2 at Sweetbytes in Ambler, PA) and I'll most probably be cooking something tasty for Mother's day.
Cheers!
Thursday, May 6, 2010
Saturday, May 1, 2010
Friday night recipes, looking for inspiration for tomorrow's cookout...
Last night's menu had a southwestern theme, as evidenced by the pictures previously posted.
There were three items on the menu, I tried to keep things simple and focused on a fresh taste, although things got a little salty in the meat department...
1. Short Ribs
I did a very simple dry rub for these, they came out well but would have profited from a longer marinating time, (perhaps overnight). For 4 lbs of ribs, I used
1/3 cup Tony Chachere's
1/4 cup coarse sea salt
1 tbsp lime peel (dried)
1 tbsp dried ancho chiles
Vigorous grinding of black pepper
If you can't find Chachere's, you can substitute salt and cayenne, about 1/2 and 1/2, but I suggest the real deal, it's essential in my kitchen.
2. Veggie Skewers
2 yellow squash, 3/4 inch slices
1 yellow, 1 red and 1 orange bell pepper, cut into large chunks
1 large onion, yellow or white cut in about 8 pieces
15 garlic cloves, cleaned and whole
1/4 cup olive oil
1/4 cup soy sauce, (I use braggs liquid aminos most of the time)
1/4 cup cilantro leaves
Toss all ingredients in a bowl, marinate 1-3 hours in refrigerator. Soak wooden skewers prior to use. I like to let guests make their own, especially fun trying to skewer the garlic cloves...
Once the above items are marinating, it's time to make the guacamole. This will give you something to accompany the beer you are no doubt drinking. Once this is complete all that's left is to set fire to things, so you can put away the knives and enjoy a nice IPA (Smuttynose) or a Vienna style ale like Negro Modelo.
3. Fresh Guacamole
1 whole bunch of cilantro - dried is not an option - no fresh cilantro, no guacamole!!!
1 red onion, diced
8 cloves garlic, diced
4 avocados, chopped (if you want to see the quickest way to get chopped avocado let me know - I'll post a video)
2 small to medium tomatoes, chopped
1-2 jalapenos, chopped, seeds included
Juice of two limes
All ingredients go in a bowl - you can mix with a fork if you like, or use your hands for a great tactile experience. Just remember to wash your hands before and after - jalapeno juice rubbed into an eye is not an experience to have if it can be avoided!!
I won't enter into the perfect chip debate, but whatever is your favorite that can stand up to some weight - as you can see below the Nana's strips were a bit fragile....
Finally, I am looking for ideas for a cookout tomorrow. I might be on unfamiliar turf, so the menu needs to be portable, and adaptable to whatever tools are available. I'll let you know how it goes!!!!
There were three items on the menu, I tried to keep things simple and focused on a fresh taste, although things got a little salty in the meat department...
1. Short Ribs
I did a very simple dry rub for these, they came out well but would have profited from a longer marinating time, (perhaps overnight). For 4 lbs of ribs, I used
1/3 cup Tony Chachere's
1/4 cup coarse sea salt
1 tbsp lime peel (dried)
1 tbsp dried ancho chiles
Vigorous grinding of black pepper
If you can't find Chachere's, you can substitute salt and cayenne, about 1/2 and 1/2, but I suggest the real deal, it's essential in my kitchen.
2. Veggie Skewers
2 yellow squash, 3/4 inch slices
1 yellow, 1 red and 1 orange bell pepper, cut into large chunks
1 large onion, yellow or white cut in about 8 pieces
15 garlic cloves, cleaned and whole
1/4 cup olive oil
1/4 cup soy sauce, (I use braggs liquid aminos most of the time)
1/4 cup cilantro leaves
Toss all ingredients in a bowl, marinate 1-3 hours in refrigerator. Soak wooden skewers prior to use. I like to let guests make their own, especially fun trying to skewer the garlic cloves...
Once the above items are marinating, it's time to make the guacamole. This will give you something to accompany the beer you are no doubt drinking. Once this is complete all that's left is to set fire to things, so you can put away the knives and enjoy a nice IPA (Smuttynose) or a Vienna style ale like Negro Modelo.
3. Fresh Guacamole
1 whole bunch of cilantro - dried is not an option - no fresh cilantro, no guacamole!!!
1 red onion, diced
8 cloves garlic, diced
4 avocados, chopped (if you want to see the quickest way to get chopped avocado let me know - I'll post a video)
2 small to medium tomatoes, chopped
1-2 jalapenos, chopped, seeds included
Juice of two limes
All ingredients go in a bowl - you can mix with a fork if you like, or use your hands for a great tactile experience. Just remember to wash your hands before and after - jalapeno juice rubbed into an eye is not an experience to have if it can be avoided!!
I won't enter into the perfect chip debate, but whatever is your favorite that can stand up to some weight - as you can see below the Nana's strips were a bit fragile....
Finally, I am looking for ideas for a cookout tomorrow. I might be on unfamiliar turf, so the menu needs to be portable, and adaptable to whatever tools are available. I'll let you know how it goes!!!!
Pictures from last night's grilling, recipes to follow!
Double Boiler heating up oil while hardwood charcoal burns down
Short ribs mostly done, skewers halfway, melted monterey jack.
Guacamole was so thick it broke the chip!
My daughter made quite a dent!!! (we ate some too)
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