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What's on the weekend menu?

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TasunkaWitko View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 18 June 2013 at 10:29
hey, everyone - it looks like y'all have been up to some good things!
 
this last weekend, I "rotisseried" a chicken with a very old (circa 1935) barbecue sauce from the state of mississippi. i am normally not much of a sauce person when it comes to barbecue, but this one hit the mark in surprisingly-good fashion - i'll post it when i have the chance - it is easy to make and chances are that all the few necessary ingredients are already sitting in your refrigerator or pantry at this moment.
 
sunday was an occasion to barbecue some spare ribs and a 12-pound pork shoulder roast. I did these in a very minimalistic fashon, using the Mad Hunky's rub for both the ribs and the shoulder. The ribs were excellent with just that, and the shoulder was incredible along with an eastern-carolina finishing sauce consisting only of apple cider vinegar, beer, brown sugar, crushed red pepper, salt and black pepper. simple, old-fashioned goodness that never fails to please.
 
i have no camera at the moment, but as soon as one arrives, i'll be back in the saddle. until then, if anyone needs anything, please feel free to send me a PM, or email me.
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 18 June 2013 at 13:05
Tas. Sounds wonderful.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 19 June 2013 at 16:12
Originally posted by gonefishin gonefishin wrote:

   Sounds delicious Hoser!  It's been a while since we've done a nice rib roast...looking forward to it.  I'm going to make some roasted cauliflower with olive oil, roasted garlic, some Serrano's and a bit of lime juice.

   Have a great Sunday!
Dan


   Rubbed the roast with Rudy's Rub (texas style), then mopped with a mixture of olive oil, fresh squeeze of lemon and orange  with some serrano.  potatoes were mopped with the same as they crisped up nice on the grill.  Beef, yum!


  oh...I should add it was smoked, on an old old Brinkman SnP, with a unique blend of mesquite, hickory and apple woods (it was all the leftover woods we had at work LOL)
  
Enjoy The Food!
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Post Options Post Options   Thanks (1) Thanks(1)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 19 June 2013 at 16:14
nice!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 20 June 2013 at 02:56
Weekend 21 - 23 June; We are marinating fresh fish in salt & sugar with fresh herbs ... Uncertain if our Monger could get us our whole Cod yet. Its 11am Madrid time.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 20 June 2013 at 03:42
Awesome looking roast Dan.....that's one of the really great fringe benefits of being a firefighter!
Go ahead...play with your food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 20 June 2013 at 14:14
Originally posted by Hoser Hoser wrote:

that's one of the really great fringe benefits of being a firefighter!



Big smile  Sure is!


   have a great weekend!
  
Enjoy The Food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 20 June 2013 at 14:21
Originally posted by TasunkaWitko TasunkaWitko wrote:

This last weekend, I "rotisseried" a chicken with a very old (circa 1935) barbecue sauce from the state of mississippi. i am normally not much of a sauce person when it comes to barbecue, but this one hit the mark in surprisingly-good fashion - i'll post it when i have the chance - it is easy to make and chances are that all the few necessary ingredients are already sitting in your refrigerator or pantry at this moment.
 
For anyone interested, here it is:
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 20 June 2013 at 14:30
Dan. Exquisite looking Roast & Potatoes. Truly splendid.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 21 June 2013 at 12:54
   Thanks Margi Smile
Enjoy The Food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 21 June 2013 at 14:54
Dan,
 
Truly splendid roast ...
 
Your welcome.
 
Mar.  
 
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 21 June 2013 at 15:11
 
 
 
 
 
AN EVOLUTIONARY MODERN CROSS BETWEEN AN EMPANADA & A CROQUETTE STUFFED WITH FOIE GRAS AND / OR BOLETUS WILD MUSHROOMS FROM SORIA, CASTILLA LEON ... & SERVED WITH HARICOT FRENCH VERT BEANS ... ON A SLAB OF SLATE FROM MAJAELRAYO, GUADALAJARA, SPAIN, THE ROUTE OF THE BLACK SLATE ARCHITECTURE ( LA PIZARRA = THE SLATE SHEPHERD HOUSES ) ...
 
UNBLEACHED FLOUR DUSTING & SPANISH EXTRA VIRGIN OLIVE OIL, SAUTÉED EVER SO LIGHTLY AND PATTED ...
 
DELICIOUS ...  MANY THANKS TO THE WONDERFUL CHEF, WHO PROVIDED THE RECIPE ...
 
THE 2 DRIZZLES: THE ORANGE IS SALMOREJO ANDALUSIAN ( ANDALUZ ) ... THE SEPIA SMEAR IS PEDRO JIMENEZ LIQUEUR ...  
 
 
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 22 June 2013 at 00:50
 
GREEK GOAT MILK YOGURT, SCOOP ABOARD A BED OF: FRESH SPEARMINT, DILL, GRANNY SMITH, CUCUMBER & GREEN MELON ...
 
REFRESHING, LOW FAT, & DIVINE ...
 
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 22 June 2013 at 01:30
I have a nice large salmon fillet brining as we speak, and that will be smoked this afternoon....served with some potato salad and grilled asparagus.

Not sure about tomorrow's meal yet.
Go ahead...play with your food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 22 June 2013 at 01:35

Hoser,

 
Sounds marvelous !
 
Have a lovely weekend.
 
MCD.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote africanmeat Quote  Post ReplyReply Direct Link To This Post Posted: 22 June 2013 at 04:51
It is cold here and raining so we stay at home .
that a good time to do cheese on the list is .
cow milk feta
cow milk cream cheese
Lebanese laban cheese
i will post photos from the final products . 

Ahron
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Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 22 June 2013 at 06:21
Originally posted by Hoser Hoser wrote:

I have a nice large salmon fillet brining as we speak, and that will be smoked this afternoon....served with some potato salad and grilled asparagus.

Not sure about tomorrow's meal yet.


   Hoser, we did it again!  Yesterday, at work I cooked two large salmon fillets (on an alder plank) with sauteed greenbeans and yellow rice. A bit different preparation, but I got a chuckle that we were cooking in synch again.



   Margi, both plates look sooooooooooo good, thanks for sharing!
Enjoy The Food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote AK1 Quote  Post ReplyReply Direct Link To This Post Posted: 22 June 2013 at 09:19
Chili tonight. My youngest has a desire for it.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 22 June 2013 at 09:39
Thank you Dan. I had really wanted to prepare Mushroom Tacos, however, I did not want to bus all the way Downtown to pickup my authentic Mexican ingredients.  So, I had some Foie and Mushrooms from a getaway last weekend, for professional reasons, and decided to prepare these empanada - croquettes filled with duck foie gras ... Truly tasty ... of course, serving them on Slate slabs, is impressive !
 
Have great wkend.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 23 June 2013 at 03:14
Originally posted by gonefishin gonefishin wrote:

Originally posted by Hoser Hoser wrote:

I have a nice large salmon fillet brining as we speak, and that will be smoked this afternoon....served with some potato salad and grilled asparagus.

Not sure about tomorrow's meal yet.


   Hoser, we did it again!  Yesterday, at work I cooked two large salmon fillets (on an alder plank) with sauteed greenbeans and yellow rice. A bit different preparation, but I got a chuckle that we were cooking in synch again.



   Margi, both plates look sooooooooooo good, thanks for sharing!

As I always say Dan...great minds think alikeThumbs Up
Go ahead...play with your food!
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