| Author | Message | ||
     Hex |
Kathleen here: What are y'all cooking for dinner today? We went to market today and came come with crawfish (yes, even in Cali), oysters (salty and amazing), Fava beans, sugar snap peas, yellow finn potatoes, green onions, cilantro, mint, basil... Great, and all. but... I am just missing that southern BBQ. The cheese, butter and garlic grits were pretty damned good too. What is the secret to southern BBQ? | ||
| Doerman |
Marinating in Moonshine?  Sounds like you and Hex are cooking up a storm. Mind a guest for dinner? JK Between you lining up a great dinner and the tales from my wife's stay in New Orleans, all this is making me hungry! Cooking up a good meal is a lot of fun. Enjoy! | ||
| Hillis3 |
We are making Chili-Lime Pork Loin.  | ||
| Ourdee |
Eating it in the south, that's the secret. | ||
| Brinnutz |
Went to market to the italian deli the other day and got : Fresh dough, block of mozzarella, provolone, fresh pepperoni and pancetta, sund dried tomatoes, roasted peppers to make me some pizza tonight. I need to get up and get the stone warmed up and get this on the table. I'm hungry now. Oh, and some mufaletta olive mix I put in some pasta for a little salad. | ||
| Firebolt32 |
I'm doing a Feta stuffed bacon burger....if my wife hurries home from the store! | ||
| Glitch |
What is the secret to southern BBQ? A real Southerner would never tell. | ||
| Whatever |
Popcorn. Maybe ice cream. And a coke.  | ||
| Glitch |
The dinner of champions! | ||
| Whatever |
I'd really like to go to Phillip's house, but that is a little too long a ride for a Sunday night... | ||
| Crusty |
I had a nice Rib Eye; my wife and daughter had Filet Mignon all grilled over charcoal,some oven baked Yukon Gold potatoes, and fresh steamed Asparagus and green beans. Key Lime Pie for dessert with fresh ground Kenya AA coffee. It just doesn't get better than this. | ||
| Hex |
Kathleen here: C' mom Glitch give it up. Just between friends here. You can tell us. Hex does make a great sauce. Just isn't the same here tho. Hillis3. That pork loin sounds awfully tasty. Can I have the recipe? Always looking for something new, tried and true. | ||
| Hex |
Kathleen here: You are all welcome for dinner here, any time. Cali is a beautiful place. Nice place to ride a bike from what I hear. I'll just put a muzzle on Hex (he needs one) and we will have a fabulous time. Go to the Yuba River, beach or something. | ||
| Brinnutz |
My delicious pizza...man was it tasty. Something about shredding your own block of fresh mozzarella and having fresh ingredients from the market...And my sauce = awesome. Doh, Picasa didn't resize. Oh well.  | ||
| Brinnutz |
Oh, and I hand tossed that dough. So much fun. | ||
| Hillis3 |
Hey Kathleen, here you go. It's a Williams-Sonoma recipe. To butterfly the pork loin for this recipe, cut a 1-inch-deep horizontal slice lengthwise along the roast. As you cut, pull the top layer of the loin away from the bottom. Spread the chili-lime paste over the cut surface, roll the loin up lengthwise and secure with twine. Ingredients: 4 Tbs. chili-lime rub 6 Tbs. vegetable oil 4 lb. boneless pork loin roast, butterflied Kosher salt and freshly ground pepper, to taste 4 ears of corn, husks and silks removed, corn cut into 1-inch rounds 6 Anaheim chilies 2 Tbs. unsalted butter, cut into 1/2-inch pieces 2 tsp. fresh lime juice 1 Tbs. finely chopped fresh cilantro Directions: Prepare a grill for indirect grilling over medium-high heat. In a small bowl, stir together the chili-lime rub and 3 Tbs. of the oil. Spread the mixture evenly over the cut surface of the pork roast. Roll up the roast and tie at 1-inch intervals with kitchen twine. Rub the outside of the roast with 1 Tbs. of the oil and season with salt and pepper. Place the pork on the grill over direct heat and sear until grill-marked on all sides, 7 to 8 minutes total. Transfer the roast, tied side down, to the center of a mesh roasting pan and set over indirect heat. Cover the grill and cook for 30 minutes, maintaining the internal temperature of the grill at 400° to 425°F. Meanwhile, in a bowl, stir together the corn, chilies, the remaining 2 Tbs. oil, salt and pepper. Turn the roast over and arrange the corn along the edges of the pan. Cover the grill and cook until an instant-read thermometer inserted into the center of the pork registers 145°F, about 30 minutes more. Transfer the pork to a cutting board, cover loosely with aluminum foil and let rest for 10 minutes. In a large bowl, stir together the corn, butter, lime juice, cilantro, salt and pepper. Cut the pork into slices and serve with the corn. Serves 6. | ||
| Hillis3 |
That's a good looking pizza Brinnutz. I'm gonna stop by your place for one of those.  | ||
| Hex |
Hillis3. Kathleen here. Thanks. really. I have cooked some great meals from Williams-Sonoma cookbooks. This looks amazing. I cannot thank you enough for taking the time to type all of that out. Quite the gift. I owe you one. In fact. I will post a recipe from a local eatery here in Sac town. The restaurant is Tower Cafe and they make the best Jamaican Jerk chicken ever. Really. I went to school with a gal whose husband was chef there and he wrote the recipe out for me. It is much cherished and one of THE most delicious chicken recipes EVER. I don't make it enough. Cheers. Recipe to follow in another post.. K. | ||
| Bishopjb1124 |
Whole we spaghetti, Digorno sauce and chicken instead of beef in the sauce, it was delicious. Jimmy | ||
| Moxnix |
The secret of Southern BBQ? Serious answer: It's in the South. Meat preservation like salting and smoking to keep the bugs out evolved into BBQ, with spices and sauces once refrigeration made meat a staple for lunch and dinner, or dinner and supper as it's called around here. Texas means beef BBQ, same her in MO. Western Kentucky was barbecued mutton with vinegar dip sauce, and about everywhere else was pork BBQ from Arkansas to the vinegar sauces of the Carolinas. The secret is the Southern metabolism and way of doing things. Its hot, people move at a different pace. I'm a transplant to MO. We northerners move too fast, don't cook animal parts for 12 hours and invite the relatives over. MO has Kansas City BBQ, St Louis BBQ; Memphis BBQ is 3 hours away, and BBQ changes by state or region. It's all a matter of taste. My favorite is Texas brisket. But it's mostly all good, even at some gas station/ food emporium in the Bootheel offering BBQ'ed pork steaks all day until they run out. And around Clarksville, MS, if you hear someone hollerin' goat, stop and buy some from their pit. Just remember, vegetables are grilled, meat is barbecued. | ||
| Moxnix |
Oh yeah, for Sunday dinner, we made reservations. | ||
| Strokizator |
Fired up the Trager grill and smoked/slow cooked a rack of pork ribs. Add some baked beans and cold beer and it's a full meal. My wife insisted I eat a few pickled beets "for color". | ||
| Hex |
Jerk recipe: Your choice of chicken to grill. Marinade and sauce are pretty much the same. You may want to make the marinade a bit thinner by adding a bit more olive oil, vinegar and orange and lime juice. This has proved to be a workable recipe for us. The original recipe was the 'restaurant' version. Huge amounts. If anyone would like that, I will be happy to provide. Just let me know. 1 yellow onion (diced) 1 small jalapeno pepper 2-3 cloves garlic 2 green onions 1 tablespoon thyme 1 tablespoon cayenne pepper (may be less. Depending on how hot you like your food/sauce) 1.5 teaspoons of sage 1.5 teaspoons black pepper 1.5 teaspoons of salt 3/4 teaspoons of allspice 1 teaspoon of cinnamon 1/4 cup sugar 1/4 cup white wine vinegar (or just regular vinegar will do in a pinch) 1/4 cup olive oil 1/3 cup orange juice 1 tablespoon of lime juice 1/3 cup soy sauce. Will make about five (5) cups of sauce. Grill the chicken and then just dip it in the sauce. To make the marinade. I would keep all of the ingredients the same, except...increase the olive oil to 1/2 cup, orange juice to 1/2 cup and lime juice to 2-4 tablespoons. I always like to marinate chicken for at least eight hours and then grill. Absolutely amazing. May be served with black beans and grilled corn. | ||
| Firebolt32 |
My wife insisted I eat a few pickled beets "for color". Nonsense! | ||
| Hex |
Kathleen here: Secret of southern BBQ? I, from what I can ascertain, depends on the region. Mississippi is certainly different from Texas and is certainly different from Kansas City. Really, I want to know how to make REALLY great pork ribs. I want to make Southern BBQ in Northern Cali and just knock their socks off. Any advice? C'mon men BBQ and women cook. I'm not a fool. | ||
| Hex |
Kathleen here: "the secret is Southern metabolism." Didn't know y'all had a different metabolism from the rest of us. Just give me the recipe for the ribs...I won't vote for Obama again...I promise. | ||
| Gunut75 |
I had steak and lobster. The lobster was won, and cooked fresh, and we just had to add the turf to it! I can barely move!  | ||
| Swampy |
Penne pasta, alfredo, and sun dried tomatoes, made by my hot italian girlfriend.....I have never been happier to eat a meatless dinner. That grilled pork looks great, it would go well with a Bud Lite Lime. Basement Bobby usually cooks the complicated stuff like the pork loins, he did one a couple of months ago with a dijon mustard coating.....umm....umm | ||
| Barker |
http://www.lovelesscafe.com/  | ||
| Hex |
Crap, really. Fried Chicken. Man, I love you. Only people NOT from Cali cam actually fry chicken. Come to to the west coast and give your rights to fry chicken. Biscuits and gravy are the other thing/ Cannot get get good biscuits and gravy here. Any recipes for either? K. |
