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Found 354 results

  1. Since Pasilla peppers were on sale I just had to make Chile Rellenos. I’ve made these before and posted the recipe and method so I’ll keep this a little short and just post some links to the recipes for those that care about that. Rellenos: https://www.kamadoguru.com/topic/9934-chile-rellenos/?tab=comments#comment-106251 Rice: https://www.kamadoguru.com/topic/24634-mexican-rice/ First on I made the relleno sauce. Here are the ingredients. I roasted the all veggies and then put them in a large blender and gave it a spin. After this I made up some Mexican rice. Ingredients: Sautéed the veggies and then added the rice for 5 minutes and put this in the rice cooker with the liquids. Here are the ingredients for the Chile Rellenos. I roasted the chiles and put them in a plastic bag to steam for 15 minutes. I then then skinned them, sliced them and seeded them. I stuffed them with the Queso Oaxaca, dredged them in flour, dipped them in the beaten egg mixture and the fried them up on both side for 3 minutes. While I was cooking the rellenos my wife cooked up some frijoles. Here it is everything plated up with some tortilla chips, some pickled carrots and a Coronado Brewing Sting Ray IPA. Muy Delicioso Thanks for looking.
  2. Hard to imagine but these are my first go at Baby Back Ribs. I’ve done spares and St. Louis cut ribs plenty of time but have never done the Baby Backs. First time for everything I guess. So here they are. Broke out the pork rub when Husker decided to Photo-Bomb my picture because he smelled meat! Spread on a thin layer of molasses and then the pork rub. Wrapped them up and let them rest for 5 hours. Prepped my Primo for indirect cooking and preheated it to 225 degrees. Put them on and let them cook for 2 1/2 hours. (Note: Forgot that Baby Backs cook faster than the others so I was already close to done at this time) Here they are after the 2 1/2 hours. (Note: Forgot that Baby Backs cook faster than the others so I was already close to done at this time) I took them over to some A.F. and added some honey and some Orange, Peach, Mango juice. Wrapped them up and put them back on for 1/2 hour. I then un-wrapped them and spread on a mixture of 1/3 Sweet Baby Ray’s and 2/3 of Raspberry Chipotle sauce and let that glaze for 15 minutes. Brought it in and cut it up with my Cimeter. Here are just the BB ribs for presentation. And from the side zooming in. Money Shot! And finally here it is plated up with a baked potato. The ribs were moist, tender and meaty with a touch of sweet heat. Yum! Thanks for looking.
  3. I’ve cooked a Tri-Tip many times but never posted the recipe. This is the way I do them and they turn out great every time. Here are the ingredients: I smear on some Worcestershire sauce, then some fresh ground salt, fresh ground black pepper, some steak seasoning and finally some fresh minced rosemary from my garden. Wrap it up for an 8 hour rest in the fridge. Shortly before the 8 hours are up I prep my kamado for 2 zone cooking and lite it up. After taking the Tri-Tip out of the fridge, I put a couple of Pecan chunks on the charcoal and placed the Tri-Tip on the indirect side. Here it is after the Maverick says the I.T. is 112 to 113. (No more than 115) I take it off and loosely tent it with foil and open up the vents for searing. Once the thermometer reads at least 500 degrees (more like 650 on the grate) I place it on for 3 a sear minute sear. Here’s a pic without the flash. After 3 minutes I flip it and took this pic with the flash. Bring it inside and let it rest for 10 minutes. I then cut it in half along the seam so I could cut it against the grain. (See the way the grain is running?) Sliced And that’s Money! Thanks for looking.
  4. As we all know, our very own keeperovdeflame “loves Lamb Shanks and he cannot lie”. Of his many lamb shank cooks was this one, “Braised Lamb Shanks (Kokkinisto me Manestra)” that I’m presenting my version of as my Copycat Challenge Entry. Here a link to his original cook thread: https://www.kamadoguru.com/topic/16997-braised-lamb-shanks-kokkinisto-me-manestra/?tab=comments#comment-211730 Here are most of the ingredients: Keeper posted the full recipe (for 6 shanks) and reduced the amounts down for 2 shanks. I ended up cooking 3 so I cut it back to what I thought would work for three shanks. Here are the amounts I used: (See recipe in keeper's thread for full recipe) Spice Rub: 1 1/2 tsp ground allspice, 1 1/2 tsp ground toasted cumin 1 1/2 tsp ground nutmeg 1 1/2 tsp Spanish smoked sweet paprika 1 1/2 tsp garlic powder. 1 tsp ground cinnamon I applied the rub to the shanks. I them wrapped them with cling wrap and refrigerated for 4 hours. Here are the ingredients for the braising liquid and the veggies that went in with the shanks. (Not shown are the Rosemary and the Thyme) Ingredient list: 3 lamb shanks sea salt / fresh ground pepper 1/8 cup virgin olive oil 2 yellow onions quartered 1 whole garlic clove pealed and separated into individual cloves 11/2 cup dry red wine 1/4 cup tomato paste ( I didn’t have any paste so I used some diced tomatoes) 4 bay leaves 6 inch sprig rosemary 8 sprigs fresh thyme I don’t have a CI braiser like keeper does so I picked out a an 11" heavy bottom SS skillet I had. After the 4 hours, I started out by placing in a bed of sliced onions. I poured in the OO and placed the shanks on top of the onions. Keeper browned his shanks in a CI skillet and then transferred them over to his braiser. I decided to brown / roast my shanks in the skillet on my Weber OTS for 30 minutes at approximately 450 degrees. After the 30 minutes were up I moved the skillet over to my preheated (to 210 degrees) Primo. I added the braising liquid, the veggies and the herbs and covered with the lid. I let this slow braise for 2 1/2 hours and then check it for tenderness. It was ready for the next stage so I removed the lid and turned the shanks over and opened up the vents. I took the heat up to 350 and let them cook for approximately another 30 minutes (or until it’s fork tender) turning every 10 minutes. I also made some mashed potatoes and steamed some carrots while this was happening. Once they were fork tender I removed the shanks to a bowl and reduced the sauce a little to thicken it up. While the sauce was thickening I broke out some good Cabernet Sauvignon and put together my place setting. Here it is plated. Here’s a few more shots. Shank with some meat removed. Fork Shot. The "OMG That was good Shot!" Wow! I now know why keeper loves them. Thanks for looking.
  5. Last time I made this I declared it as the “Best Burger Ever” so I really wanted to make it again. I did tweak a few things in an effort to make it ever better. Started out with some ground Bison (American Buffalo) meat. Mixed in some diced onion and Blue Cheese crumbles. To speed things along I placed a chimney of charcoal on my side burner. As the charcoal was getting ready I grated a carrot and 2 stalks of celery into a bowl and made up some Crystal Hot Sauce Mayo. Once the charcoal was ready I poured it into the charcoal baskets in my Weber OTS. I placed my Camp Chef griddle over the coals and waited for it to get screaming hot. I then place 4 meat balls on. They started sizzling in no time. I then smashed them and then flipped them. When they were done I assembled my burger. First was the Crystal Mayo on the top and bottom haves of the bun. Then some of the carrot and celery slaw. Next the burger, 2 slices of sharp cheddar cheese and some thinly sliced jalapeno. And finally some pickled red onion. (Note: I had put a Habanero chili in with the pickled red onion so they also added some heat to the burger) Here it is plated up with a slice of watermelon, some Fritos corn chips and a Stone IPA. The crunch of the carrot and celery going with the heat of the mayo, pickled onion and jalapeno with the savory buffalo meat and cheese and the sour of the pickled onion. Mmmm! Yep, “Best burger ever!” Thanks for looking.
  6. With Labor Day kind of signaling the end of summer I figured I might as well go out with a bang. We had company over and I cooked up Bacon Chile Cheeseburgers. (Hatch Chilies that is) Yesterday I cooked up a mess of bacon to use in these burgers. Today I made up a batch of guacamole to serve as an appetizer. Broke out a couple of hatch chilies for the men. Because we had company I didn’t have any time for pictures of the burgers cooking and buns toasting on the Weber OTS but here are the results. Plated up here is the Bacon Chili Cheeseburger on an onion roll bun with chicken pesto pasta salad, a slice of watermelon and a Coronado Brewing Company 21st Anniversary Imperial IPA. YUM! So good! Thanks for looking.
  7. Who among us doesn’t love munching on the carrots and jalapeños they serve you at a Mexican restaurant? I know I do but I’ve never tried making them myself so here is my first attempt at doing this. Here are the Ingredients: 2 lbs. Sliced Carrots 1 Sliced Onion 2 ea. 7 oz. cans of Sliced Jalapeños (I used 1 12 oz. can) 1 sliced Bell Pepper 4 cloves of Garlic Sliced 2 cups Water 1 1/2 tsp. Salt 1 cup White Vinegar 1 cup Apple Cider Vinegar 1/8 cup Veg. Oil 1 tbsp. Oregano 4 Bay Leaves Instructions: Add water, oil and salt to a large sauté pan or small stock pot and bring to a boil. Add the carrots and let cook for 5 minutes. Now add the vinegar's, sliced onions, bell pepper, jalapeños, garlic, oregano and bay leaves and let it cook for another 5 minutes. Remove from heat and add the veggies to 1 qt. canning jars. Pour the hot liquid over the veggies until covered. Clean the rim and cap the jars and let cool. Place in the fridge once cool. Carrots should be good for 3 to 4 weeks. Adjust the time to suit your taste on how you like your carrots. More time if you like them softer or less time if you like them crunchier. 5 minutes give you fairly soft carrots but not mushy. Makes 3 quarts. I put the bay leaves on the top so I can fish them out later. Tried them this morning and they are really good. Thanks for looking.
  8. Chicken is my wife’s flavor and I like to mix it up so I went with a Shawarma feast. Started out with some chicken thighs that were on sale. Shinned and deboned and cut them in half. Bones were saved for making stock at a later time. Next I made up a yogurt based shawarma marinade. Here are the ingredients: 1 cup plain whole milk Greek yogurt 5 cloves of garlic ¼ cup of freshly squeezed lemon juice ¼ cup of apple cider vinegar 2 tbsp. of olive oil 2 tbsp. of ketchup 1 teaspoon cloves 1 teaspoon salt 1 teaspoon paprika ½ teaspoon cumin ½ teaspoon caraway (ground fennel) ½ teaspoon cardamon ½ teaspoon of oregano or thyme ½ teaspoon cinnamon ½ teaspoon nutmeg ½ teaspoon crushed peppercorn ¼ teaspoon of cayenne pepper ¼ teaspoon ground ginger Everybody in the pool and then thoroughly mixed. The thighs now went into pool for a nice long rest. Next I made up some Tzatziki. Here are the ingredients: (From Chef John on FoodWishes.com) 2 cups Greek yogurt 1 large cucumber, peeled, grated, tossed with 1/2 teaspoon of salt 4 cloves garlic, very finely minced juice of half a lemon or vinegar to taste 3 tbsp. chopped fresh dill and/or mint salt, pepper, to taste Next up was the Hummus ingredients. One 15-ounce can (425 grams) chickpeas, also called garbanzo beans 1/4 cup (59 ml) fresh lemon juice, about 1 large lemon 1/4 cup (59 ml) tahini (we used Krinos) Half of a large garlic clove, minced 2 tablespoons olive oil, plus more for serving 1/2 to 1 teaspoon kosher salt, depending on taste 1/2 teaspoon ground cumin 2 to 3 tablespoons water Dash of ground paprika for serving Then some Persian Rice (From Bosco) 2 cups of basmati rice 3 ½ cups of chicken stock/broth 2 tbsp of butter ½ tsp turmeric ¼ tsp cumin Kosher salt and pepper And finally a Mediterranean Tomato Salad. Now I can cook the Shawarma. Broke out my good skewers. (Closest I can come to a Shawarma rotisserie) I used two so I could better control them on the grill. Now I tightened up the stops to help keep in the marinade and juices and placed them on the grill. Flipped them after 5 to 6 minutes. Here is everything plated up family style with some cucumber slices, baby pickles, pita bread and a Ballast Point Grapefruit Sculpin IPA. So Good! My wife loved everything and said it was the better that anything she’s ever ordered at a restaurant. Thanks for looking.
  9. After such a fabulous dinner at Donovan’s La Jolla, we wanted to take it easy with our Sunday dinner. (See Link: https://www.kamadoguru.com/topic/36563-anniversary-dinner/?tab=comments#comment-472841) We decided on a simple all American Cheese Burger. It’s a fast and easy but very delicious meal. Patties on the Jumbo Joe. And plated up with some Fritos, watermelon and a Sierra Nevada Blindfold Black IPA. So good! Thanks for looking.
  10. Picked this up at the thrift store for $2.17. Hmmm? What will I do with it?
  11. This is one of my favorite fast meals. I buy this seasoned skirt steak at Costco. Fire up the grill. Cut the skirt steak into more manageable pieces and cook them up until they just start to get some char on them. Bring them in and cut each piece across the grain into taco size pieces. Serve on fresh (and warmed) tortillas with Mexican cheese and fresh made Pico de Gallo. Pure deliciousness! Thanks for looking
  12. Appetizers come in so many forms. One appetizer dish that is served at many restaurants is Nachos. I wanted to make some but push it up a notch or 2 with Deluxe Carne Asada Nachos. First I picked up some fresh tortilla chips at the local tortilleria. (Note: Esperanza’s is where I get all my tortillas as they are made fresh every day and still warm on the shelves) And some pre-marinated Carne Asada from the market. I then made some of my Pico de Gallo. Grilled up the Carne Asada. While it was grilling I stared the layering of the chips. Cut up the Carne. Added a layer of Costco’s Mexican 4 cheese blend and then the Carne and baked it in the kamado. While it was baking I made up some Guacamole with some of the Pico in it. After baking for 8 minutes I brought it in and assembled the Deluxe Nachos. Here it is served up with my favorite Mexican beer Negra Modelo. So good! Thanks for looking.
  13. Well after seeing all the nice new toys some of you all were getting, my resistance got worn down. A week before my birthday, I went to the local Sur la Table store to look at some Miyabi’s. I then approached the subject of a new knife with the CFO. Her initial response was a firm “No Way!” Fast forward a week to after my birthday party was over and I see she has left a present aside so as not to have it opened in front of our guests. She had me open it and it was a box of “You’re Awe-Some” Reese’s Peanut butter bars. I’m thinking yum but also why did we wait on this? She saw my confused look so she told me “open the box”. I opened it and there is a couple of bills in there with a note that says “To my Favorite Cut-Up!” along with a picture of a knife. Well after many weeks of researching, looking online and in person at a couple of local stores, I pulled the trigger on a 7 piece set of Miyabi Artisans. I looked at, held and tried slicing and chopping Potatoes, Carrots and Apples with: Shun's: Classic, Premier, Kaji and Hakari series. Miyabi's: Evolution, Koh, Kaizen II and the Artisan series. Kramer's: Meiji and Stainless Damascus series. Notes: I went to the closest Williams Sonoma store to look at the Shuns. Based on how they felt in my hand and how they chopped / sliced, I liked the Hakari series the best. Followed be the Premier and then the Classic. I thought I’d like the Kaji series but the handle wasn’t what I thought and it just didn’t feel comfortable. I really considered buying the Hakari. The thing that held me back was the fact that the food kept sticking to the blade. That issue, and the price caused me to continue to look. I then went back to the Sur la Table store to look at the Miybai’s again. Based on how they felt in my hand and how they chopped / sliced, I liked the Artisan series the best. Followed be the Koh and then the Evolution series. I liked the way the Kaizen II series felt but it didn’t slice as well as the others. (It’s possible it just needed to be re-sharpened) I thought I’d like the Kramer’s more. I liked the way the Meiji series felt in my hand better than the Stainless Damascus did. They both looked stunning but they didn’t slice with nearly the ease of the Miyabi’s. (except the Kaizen II) I went with the Artisan SG2 series for the following reasons: 1. First and foremost is the way it felt in my hand. It was like it was an extension of my fingers. 2. The ease of how it sliced thru the veggies. Yes the food did stick to the blade but not quite to the same extent as it did on the Shuns. 3. Price. I was willing to spend more but being able to spend less was something I did notice. For the price of 2 Kramer’s or 3 Hakari’s, I got 4 knives, a new block, sharpening steel and another set of kitchen shears. 4. Finally is the fact that I had a 15% off coupon that Sur la Table honored for these knives. Here is the un-opened box. Knives unboxed Here’s the nice handle with the decorative accents. 3 1/2" Paring Knife 7” Santoku Close-up on the Miyabi logo on the 8” Chef’s Knife Close-up on the 8” Chef’s Knife’s blade. 9” Bread Knife Close-up on the 9” Bread Knife’s blade. 7” Santoku next to my 6” Zwilling Chef’s knife. Now for a couple of disappointing observations. The new block they included doesn’t appear to be a great block for this series of knives. First thing is it looks crooked. Next thing is that it isn’t very tall. I inserted the 9” Bread Knife into an appropriate looking narrower slot and it comes out the bottom and hits the counter. So I have to move it up to one of the top 2 slots so it won’t hit the counter. The problem is that these are wider slots which means I won’t have room for another wide (deep) knife like a Nakiri. Also, if I buy the 9 1/2” slicing knife, it will also take up one of the 2 top wide slots, this means that I won’t have a slot that fits either my Chef’s or Santoku knife. So if I buy the slicer, I have to buy a new block as well. The final issue is that the slots are close together and these handles are thick and touch each other when inserted all the same direction. Here’s a piece of paper proving that they are touching. If you don’t want them to touch each other you need to insert them in alternating directions. This is fine but my OCD self doesn’t like it. I’m very happy with these knives but very disappointed in the knife block that was included. Finally here is a YouTube video showing the sharpness of these new knives. Thanks for looking and we, who are in trouble, salute you who are about to be in trouble!
  14. We spent the weekend in Big Bear with our good friends / neighbors. We get together for holidays and special events. We watch their dogs when they go away on vacation and have enjoyed having them as our neighbors. They have 3 girls that we’ve watched grow-up and have turned into wonderful young women / girls. We know the wives parents very well also and have had them over for steak and Tri-Tip before. Her parents are retired and her dad knows I’m a big Husker fan. He regularly visits garage sales and happen to find this (Husker Checkers) and snatched it up for me and gave it to her to give to me this weekend. They were made in 1995 and are still in excellent condition. And if you get “Kinged” you add a facemask. I love this!
  15. We got a doggy toy box and Husker wasn't too sure what to think about it. I went and grabbed my phone and took the following video of him trying to get his boney out of it. Enjoy and thanks for looking.
  16. Father’s day was a hot day out here in So (Lo) Cal. I wanted to cook something different but something both the wife and MIL would eat as well. Flap meat is a lesser known cut of beef although it’s fairly popular here in the So (Lo) Cal area. Many markets sell it thinly sliced plain or pre-seasoned for carne asada. They slice it thin so it cooks fast and you gets a nice crust / char on it. I wanted something a little different that the normal way they sell it, so I had the butcher bring me a whole one from the back. (It looks a lot like skirt steak but with a larger grain to the meat) I made up some of my carne asada marinate. (See link for recipe https://www.kamadoguru.com/topic/27158-carne-asada-street-tacos/#comment-363886) Un-packaged the meat. Notice the way the grain is running. Trimmed it up and cut it into more manageable pieces. I cut these with the grain as I’ll be cutting it into taco size pieces across the grain once it’s cooked. Gave these a bath and massaged all around and then placed it into a 1 gallon zip-loc for a 4 to 6 hour get to know each other rest. While it was marinating I made up some Avocado Tomatillo salsa. Here are the ingredients: Everything in the salsa blender and gave it a good spin. I usually break out the Weber on fast cooks like this and did so again. Placed most the meat over the coals and alternated the pieces to give each a nice char. While it was cooking I heated up some tortillas. Meat is ready so I sliced it up against the grain. I did some well dome for the wife and some medium for myself. I then set up my Taco Cart errrr Bar and made 3 delicious tacos with some pickled red onions, a slice of water melon and a Negra Modelo. Up the close up. So delicious! Thanks for looking.
  17. This Saturday I turned 60 and we had some friends over for a BBQ / potluck to commiserate errrr I mean celebrate. Friday I pulled 2 Tri-Tips and 3 large steaks out of the freezer to thaw. (1 - 1.75 lb. T-bone, 1 - 2.25 lb. Porterhouse and a monster 2.5 lb.Tt-bone) I seasoned up the Tri-Tips in the my usual way with Worcestershire sauce, salt, pepper, steak seasoning and some fresh minced Rosemary from the yard. For the steaks I just rubbed them down with Worcestershire sauce and then some steak seasoning. This is the Porterhouse. Once our guests arrived I didn’t have much time to take pictures so these are all taken with my phone camera and a little hit and miss. I put all the meat on my kamado. It was setup for indirect cooking and was at 300 degrees as we all wanted to eat quickly. (Normally would’ve done them at 250) Once most of them were all at around 115 to 120 IT I took them off and covered with foil. The monster T-bone took a while longer to get up to temp so it was left on the kamado for another 2 to 3 minutes. I had set-up my Jumbo Joe in a separate location for searing. Here are the 2 Tri-Tips being seared. Here is the Porterhouse and the smaller T-bone waiting to be seared. I had set-up a craving station right there on one of the tables so everyone could get some meat as quickly as possible. I sliced up one of the Tri-Tips and then the monster T-bone which had been seared by that time. That meat all went fast so I sliced up the other Tri-Tip which is shown here. And finally I was able to fix myself a plate of some Tri-Tip, steak, potato and macaroni salad. Everyone had a great time and I’m now officially old.
  18. I’ve made this dish 4 times before and it is my go to dish using a pot as it is my wife’s favorite thing I make. We first tasted Boeuf Bourguignon (or Beef Burgundy) while staying at a B & B in Carmel. They had a local restaurant bring in samples of their signature dishes. We enjoyed it very much so I tried to recreate it at home although my version is more of a stew compared to the original. I apologize in advance for the amount of pictures. (I you want the recipe you can find it in the link below: https://www.kamadoguru.com/topic/9105-chucky-2-the-sequel/#comment-93791) Here are most of the ingredients. Chuck roast trimmed and cut into approximate 1” cubes. Into a bowl with fresh ground salt and black pepper. And now the bottle of Cabernet Sauvignon for a 2 hour bath. While they were getting to know each other I prepped the veggies. First I peeled the pearl onions by blanching them first for 30 seconds. Then I cut the root end off of each one and pinched the top to get the body to pop out. Here’s most everything diced up for the pot. I also cooked up 5 pieces of bacon and reserved the bacon (that I crumbled) and the grease for use later. After that I took out the meat and placed it on a bed of paper towels to dry a little. I added some bacon grease to the pot and seared them in two batches to get a good sear on each piece. After this I put in the diced onion until they started to sweat. Then a tbsp. of butter and 3 tbsp. of flour and stirred. I then poured in the wine marinate to deglaze the pot. I let that simmer of 10 minutes and it thickened up nicely. Now I added the Bacon crumbles, garlic, carrots, celery and the beef. Now 1 32 oz. carton of beef broth, a couple shakes of dried thyme, a couple shakes of ground all spice, 1 tsp. of Kitchen Bouquet and 10 springs of fresh thyme. I placed this on the kamado and brought it to a boil. Now I covered and moved over to the indirect side to simmer for 2 hours at 325 degrees. After 90 minutes I add the potatoes. After 2 hours I brown the shallots. And add them and the pearl onions, stir and simmer for another 15 minutes. I then add the parsley, stir and simmer for another 15 minutes. I moved it over to my gasser so I could bake my biscuits. Here are the biscuits in the kamado. After 5 minutes I removed the lid. The Boeuf Bourguignon is done and so are the biscuits. Plated shots with a glass of Cabernet Sauvignon and some flowers as well as Flower from Bambi. (My wife’s idea). Superbe, Magnifque!
  19. The local market had Top Sirloin on sale so I picked up a steak. (This was actually $5.31) Rubbed it down with the above ingredients and wrapped it up to get happy overnight. Got my Jumbo Joe scorching hot and place on the steak. (Sorry for the blurry Pic) Seared it for 2 minutes and then flipped it and seared the other side for 2 minutes. I then moved it over the indirect side for 6 minutes and it was done. I brought it in and let it rest for 5 minutes. I then sliced it up, plated it and then spread on some softened Blue-Cheese & Herb Compound Butter. (See Link: Blue Cheese and Herb Compound Butter) Delicious! Thanks for looking.
  20. One of my favorite toppings on steak is Blue-cheese & Herb Compound Butter. I made this many time before but I ran out of what I had in the freezer so I made some more up Monday night. Here are the ingredients for this batch. You can load it up with your favorite ingredients. (like John's recipe below) 5 oz. Crumbled Blue Cheese 1 stick Unsalted Butter 1/4 cup Italian Parsley Leaves (Minced) 1 tsp. Thyme 1 tsp. Dill 1 tsp. Fresh Ground Black Pepper Place the blue cheese and the soften butter in a bowl. Add the minced the parsley, and other ingredients and thoroughly mix together with a fork. Spoon approximately 1/4 of the mixture onto some plastic wrap. Take the front edge of the wrap and tuck over the mixture and roll this up and then twist the ends tightly to form a log. Repeat with the balance of the mixture. I took one log and put in into the fridge and the other three I froze for future use. Thanks for looking.
  21. That’s actually Triple Dogs as in: 1 Saurerkraut Dog w/ Deli Mustard, 1 Chicago Style Dog and 1 Chili Cheese Dog. (One of my favorite springtime / summertime cooks) I was busy washing the truck and working around the house all day so wanted something fast. We broke out the Kirkland all beef franks and the different kinds of fixings. Put a load of briquettes in the chimney and got them flaming hot. Poured them into my Jumbo Joe and cooked up some dogs. Here they are plated up with a Stone Brewing IPA, some potato salad and some water melon. Yum! Thanks for looking.
  22. It’s a bit early but it’s time for my annual Spring has Sprung post. We’ve had a wet year here in So /Lo Cal compared to our normal average and especially compared to the last 5 years. On top of this, we recently had a blast of warm weather producing 90 plus degrees although it’s cooled back down to a nice mid 60’s to low 70’s the last week or so. Due to our crazy weather we are already having a fantastic bloom on many of our plants. Starting up the hill we have a Bird of Paradise plant that’s starting to bloom. And close-up A white Marguerite Daisy. And close-up A Double Delight rose. Hot-Lips Salvia (Salvia microphylla 'Hot Lips) Starting down the walkway is an Indian Hawthorn. (Rhaphiolepsis indica) Just past this is a Scotch Broom. (Cytisus scoparius) The 90 degree weather fooled it into starting to bloom. It normally waits until much warmer to hot temperatures. Later this will be covered with this yellow blooms and a nice and almost sweet fragrance. And just past that are some Gladiolus. And now looking to my left some red salvias (salvia blepharophylla diablo) and salvia leucantha. Next to it is another white Marguerite daisy, a fortnight lily and then this red and pink Marguerite daisy and then another salvia leucantha. Down the hill looking back up, the hill is covered with yellow Gazanias. Out front we have more Indian Hawthorn. And next door the leptospermums are going crazy. Getting close to the end is our geranium. A bouquet of cut flowers from the yard. And finally the flower fields in Carlsbad. Hope you enjoyed these as much as I enjoy my favorite time of year. Thanks for looking.
  23. It's still July and having already made some nice Cheeseburgers yesterday, I decided to try something a little more outside the box. There is a Burger restaurant near us called Slaters 50/50 that serves a burger called the Buffalo Buffalo Burger. Here’s a description: “The tangy stack features seasoned ground bison (aka the American buffalo) nestled on a bed of shredded celery and carrots. All that's topped buffalo sauce-infused sharp cheddar cheese, grilled onions and jalepeños, and then smothered with housemade buttermilk ranch and Frank's RedHot dressing” I decided to try to recreate it here. First I bought some ground Bison meat at Costco. I mixed in some onion and some blue-cheese into the meat. To speed things along I placed a chimney of charcoal on my side burner. Once the charcoal was ready I poured it into the charcoal baskets in my Weber OTS. I placed my Camp Chef griddle over the coals and waited for it to get screaming hot. I then place 4 meat balls on. They started sizzling in no time. I smashed them and then flipped them. While they were cooking I made up some Crystal Hot Sauce Mayo. When they were done I assembled my burger. First was the Crystal Mayo on bot top and bottom haves of the bun. Then some thinly sliced carrot and celery. Next the burger, 2 slices of sharp cheddar cheese and some thinly sliced jalapeno. And finally some pickled red onion. Here it is plated up with a slice of watermelon and a Ballast Point Grapefruit Sculpin IPA. The crunch of the carrot and celery going with the heat of the mayo and jalapeno with the savory buffalo meat and cheese and the sour of the pickled onion. Mmmm! Best burger ever! Thanks for looking.
  24. Sunday I posted a link to an Amazon Daily Deal on a Wetstone (1000/6000) for knife sharpening. I went ahead and got one as well as a 3000/8000 stone. I received them today and tried them out. Here is the 1000/6000 stone. It came with this nice holder. Here is the stone soaking, Here is the 3000/8000 stone soaking. Can you see the bubbles as it absorbs the water? It came with this rubber gasket that makes it fit in the holder that came with the other stone. Tried them out on this cheap knife that was in bad shape. First the 1000 side. then the 3000 and lastly the 6000. Here is the result. (I still need to work on the tip) I'll continue to practice on my cheap knives to get better and then move on to my better knives. All in all I'm pretty happy with these.
  25. Jr. was getting cold at night out on the patio so I bought him a new coat. Now he's a happy camper.
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