Any brisket Stoge?
You doing any practicing PMP?
Made a couple dozen turkey meatballs this AM, marinating some pork for the grill tonight... Whose coming for dinner?
Whatcha bringing?

Sounds goooood Andy, wish I was in Miami. Im on the ol night shift still. Tonights my last night and I get off tommorow Morning (Sunday) so I'll have to sleep at least till one p.m.. Nothings on the menu for this weekend.

I feel for you. Nothing like a few night shifts to whack the Circadian Rhythms for a while... I am sure you'll enjoy tomorrow - after 1 PM

Even though there's no Football on the TV tomorrow I'll be putting Baby Back Ribs on the barbie Sunday !! Throw on some corn on the cob and home made coleslaw = Florida in the winter time (Smoking a Punch Gran Puro maybe ???)

Andy, Turkey and meatballs are two of my favorite things. Sounds Great! I am cooking for my parents tonight. Doing wild mushroom rissoto and I haven't decided what else yet... maybe chicken with truffle butter.

way to go PMP!
That's the challenge with risotto - you want ONLY that. I turned the meatballs into subs with sauce for lunch and we'll probably have them for the pasta course tomorrow.

Paul, ain't Florida grand?
Just grilled the marinated pork AND the corn cobs outside. There is NOTHING like grilled corn.

Now, I just gotta give everyone a couple minutes for a breather and do a Giada Bobblehead dessert.

And then a nice smoke...

bacon wrapped filets from kansas city steaks and roasted potatos for dinner with a nice merlot. in a word: YUM!

I'm heating up the grill right now to cook, what I call, "Steak Florentine".

On Friday, I purchased 4 Ribeyes, fresh cut to order from the corner butcher. They are 7 cm X 20 cm. When I arrived home, I covered them in crushed pepper corn and course ground sea salt. I put them in a beep bowl and covered them in olive oil, then put in the fridge.

Right now, the steaks are almost the color of a red wine. I'll get the coals as hot as possible and sear the meat on both side for 6 min and they should be done. Almost all of the seasoning will fall off during cooking, but still need to watch teeth on pepper. The salt usually incorporates with the the meat or oil.

When done they will be tender and melt in the mouth. (Great way to cook steak for people w/o teeth )

Buen Provecho

Saludos Paleto;
What wine were you drinking with them?
Ojala que un dia viva yo en un lugar otra vez donde la comida tiene SABOR por si sola!!!
Disfrutalo!
Andy

We got a light dusting of new snow last night , about an inch , so I have a pot roast to do today , looking to have a fine Cuban Monte #2 after the pot roast , Enjoy, Vince

Just took the leftover pork chops and the leftover roast corn and made Vietnamese Pho with it. Damn, that was tasty. I would bet that most anything would taste good with equal parts lime juice and fish sauce. More leftover blueberry, almond, peach and amaretto crisp with some icecream... and THEN a nice cigar to RELAX with

quote:

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I would bet that most anything would taste good with equal parts lime juice and fish sauce.

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is the sauce nuke mam (sp? sorry)? where would you get something like that? i've read about it (and i think it's very much and acquired taste) and was curious.

DAmn Andy, you like PHO too? I didn't realize there was anyone else here that was into it. My brother and I used to eat pho at least once a week. I like to add tons of lime, fish sauce, sri racha, and fresh herbs. There are a bunch of vietnamese places around here that have it. I have never made it at home. Do you know which fish sauce they use? I use patis a lot in some of my asian cooking. I don't think that is the same as nuoc mam. Can't forget the sri racha though. That stuff is good on just about anything. I also find that once you get a taste for key limes or mexican limes in your cooking nothing else can compare. Regular limes taste dull now.

I was studying yesterday so my fiance made dinner. That means we went out to eat. Great little sushi joint nearby. We had some albacore sashimi, unagi, shitaki mushrooms stuffed with blue crab, and some baked oysters.

I guess my last post contained a trigger word. Lets see if they post it. I don't know why they wouldn't

Andy, good looking out on the pho. I love that stuff. Don't forget the sri racha and loads of lime juice. Good stuff.

ZDpin: The fish sauce I used is a brand called "Tiparos" from Thailand. The Vietnamese fish sauce is called Nuoc Mam. I'd be lying if I could tell you the difference. My sister is the Asian food guru and I just used what she had left in the fridge!

PMP, we loaded it up with both. I could put sri racha on anything too!

I have used patis fish sauce which I think is also vietnamese and similar to nuoc mam but never used nuoc mam I don't believe.

This weekend was a marathon:

Big Argentine "parrillada" on Friday night done on the slow grill out back. We did it up VERY authentic: blood sausage, chorizos, short ribs, flank steak and lots of chimmichurri sauce and red wine flowing

Today is 2 kinds of roasted chicken; one with a sun-dried tomato pesto and the other with an olive, artichoke and lemon tapanade. Roasted root vegetables alongside. Now, I just gotta pick a good wine to go with it.

Aaaah and dessert was the clincher: Fresh chunks of sweet pineapple soaked in dark rum, topped with toasted coconut, thinly sliced fresh mint leaves and then vanilla ice cream with more coconut and mint leaves... and yeah, more dark rum. It's a mojito dessert!

This weekend is the wife's birthday:
Shrimp Scampi and pasta tonight.
Sloooooooow smoked pork shoulder and fresh corn tomorrow.
Lemon chicken and roast squash (a fave of hers) for Sunday dinner.