BBQ weekend

So hopefully the weather cooperates and this weekend will be nice. The menu will include:

Honey-Chipotle Pork Ribs

Flank Steak in Chimichurri Sauce

Shrimp with Sezchuan Salt

Salmon

Tomatillo Salsa

Chorizo Cheese Dip

Guacamole

Various roasted veggies and fruits (bell peppers, vidalia onions, avocado, pineapple)

This will be a busy cookout!

Beefy Bourguignon

I finally tried this again. This tasted much much better. Here are my shots.

BROWNed meat and cooking the onions with burgundy and thickening it with flour.











Bright vegetables.



Supper time!

Grownup Mac and Cheese

We were hankering for some mac and cheese. We had a great one from this restaurant in Lehigh Gorge so I looked around for something to try. I found this (http://dinersjournal.blogs.nytimes.com/2009/01/29/addictive-mac-and-cheese/) from a blog entry on the NY Times. I did not have enough time nor cheese so I tweaked the recipe a bit. Hey we all liked it so this goes on our blog!

Ingredients

8 tablespoons (1 stick) unsalted butter

2 cups heavy cream

3 1/2 cups milk

1/2 cup all-purpose flour

2 teaspoons kosher salt

1/2 teaspoon nutmeg

1/4 teaspoon freshly ground black pepper

2 grated cheddar

1  grated pecorino Romano

1 pound elbow macaroni

Method

1. Combine milk and cream in a pot and heat. Melt butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute.

2. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.

3. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cheddar, and pecorino Romano. Set cheese sauce aside.

4. Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer's directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.

5. Pour the mixture into the prepared casserole dish. Sprinkle remaining cheese.

Long day...

I can't really complain. Things have to be done, the pantry restocked, plants to transfer. Hey at least the sun is out and I am about to see my dear schatzi.

Tis' the Season

Can you believe it? It is that time folks. Time to clean up those tongs, wipe down the grill and chill those bottles of beer (or cider if you prefer). Yes sir, the weather is just perfect for grilling!

Take a gander at these beauties...



From Sesame Tenderloin Skewers with Asian-Style Sauce

-serves 4 as an amuse-bouche-

Ingredients

1/4 cup tamari

1/4 cup ponzu

2 tablespoons sesame oil

Small splash of mirin

1 teaspoon grated fresh ginger

1 clove garlic, grated

2 tablespoons fresh cilantro, chopped

1 small onion, minced

Chopped fresh chili to taste

3/4 pound pork tenderloin, cut into 1- to 1 1/2-inch cubes

1/4 cup white sesame seeds

Procedure

1. Begin by making the sauce/marinade. Whisk together the tamari, ponzu, toasted sesame oil, mirin, ginger, garlic, cilantro, scallions and chili. Divide the mixture in half. Place one half in a large Ziploc bag, and the other half in a serving bowl.

2. Add the beef to the Ziploc bag, and seal. Massage the marinade into the beef. Refrigerate for 1 to 2 hours.

3. Meanwhile, soak as many 3- or 5-inch bamboo skewers as you have cubes of meat in water for at least 30 minutes.

4. Preheat your grill pan over medium-high heat.

5. Mix the sesame seeds together in a pie dish.

6. Remove the meat from the marinade, and discard the marinade. Thread 1 cube onto each skewer.

7. Dredge the meat in the black and white sesame seeds, covering them on all sides, pressing them into the meat if necessary. Grill 1 to 2 minutes on each of the four sides of the meat. Serve with the reserved sauce.

Everybody Screams for Ice Cream

I had the privilege of eating Texas Blue Bell ice cream a couple of years ago. Unfortunately the dry ice was not sufficient to keep all the pints cool but that was due to an airline mishap and not of the company. Anyway I do not remember what I had but I know I liked it. I just read about another "local" ice cream maker called  Jeni's Ice Cream in Ohio. If I ever had the chance to pick up a couple of pints specially the salty caramel flavor, I would.

http://www.bluebell.com/

http://jenisicecreams.com

It was fun while it lasted

Compare Monday with Saturday and I wish it was the weekend all over again.

Rendevous

Two people, a lamp post and a tuck away corner. Need I say more?

Have you heard a peacock before?

As I was getting out of my conveyance, I heard this shrill call pierce through the air. It took me a couple of minutes to figure out where it came from.


Behold, the majestic peacock (waiting on tables it seems)!

Explain this to me

Ithe title of this sculpture is "Listener" by Karen Petersen. I see the head facing upward. How is that listening?

Redoing the roof

A couple of years from now, this is what my roof will look like once all the shingles have been removed. I am not looking forward to the bill...