I'll take a chance
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I'll take a chance
Moar squash blossoms!
Stuffed them with cream cheese, minced jalapenos, cilantro, and guajillo powder before dipping them in some super thin Old Ruffian batter and deep frying them till they got all gb&d
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I gotta get on this.
oh yeah.Quote:
Originally Posted by Cruiser
pas moi. c'est le plus simple de tout. nous sommes les paysans.Quote:
Originally Posted by oftpiste
I'm really enjoying the Cristom Jeff.
The wild blackberries, cascade trailing blackberries are kicking it this year. Way more tart and piquant than the invasive Himalayan. Enough to make some jam.
there it isQuote:
Originally Posted by BigKuba
Did a super easy Parmesan crusted pork chop last night with roasted potatoes and green beans. So tasty. Ate it too fast to take any pictures though.
pesto on rice noodles with parmesan. pesto fest 2017 is in full swing.
BLAT season is in full effect
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I had an iceberg wedge tonight. Didn't make it but that shit was on point. Hard to beat iceberg in the heat.
There's a restaurant near me that sells take out pesto that is as good or better than the pesto I can make from my own basil. Makes me jump for joy and cry a little at the same time.Quote:
Originally Posted by Buster Highmen
Heresy. Off with his spatula.Quote:
Originally Posted by Danno
Throw some fresh basil on that bitch! YummyQuote:
Originally Posted by Cruiser
That's what I thought. I grew up with homemade pesto, my parents had a garden full of basil and called pesto "green gold". But this little Italian restaurant is a family business, they are only open Monday through Friday, so the family can have the weekend off. And they sell takeout pastas and sauces. And their pesto is insanely good.Quote:
Originally Posted by Buster Highmen
But is it made with extreme virgin olive oil, from olives plucked untainted from virginal bushes, hand crushed by swarthy maidens high in remote Tuscan groves wielding Etruscan stone oil mills?Quote:
Originally Posted by Danno
And the garlic? It should be no mere Gilroy gladiator, but a transcendant garlic invoking watering eyes from the ground before harvest.
Are the pine nuts produced only in rarified stands of old growth, certified by the spoor of John Muir, Thoreau and Julia Child?
Is the parmesan made from virgin goats (so...obviously not Montana).
Is the basil lovingly hand cultivated by legions of nubile hands, palms unscathed by menial tasks in the stenopool?
I've got 80 plants, mostly just sweet with some bush, no participating maidens (except on the consumption end of the deal) and loads and loads of pungent garlic and decent fresh extra virgin single grove Tuscan olive oil.
You are lucky to have access to such urban wonders as a decent take out pesto. The northwest squarehead gestalt subsists mostly on variations of lutefisk and the occasional reclaimation café.
I didn't check if the bushes were virginal. Damn.
In a pinch the Costco Kirkland pesto is legit. Not as good as my homemade (or Danno's restaurant stuff, which is admittedly excellent), but pretty darn solid. Better than some homemade pestos that I've had, sadly.
Did a grilled flank steak tonight, marinated in equal parts balsamic, soy sauce, and olive oil, with a ton of garden oregano and thyme and a little cumin and salt. Probably my favorite steak marinade of all time. Grilled it over high heat to 130 degrees and served with a homemade tabouleh salad from the garden (well, the bulgur and lemon juice weren't from the garden, but you get the idea). Paired it with Broadbent vinho verde, my go-to wine this summer. Very nice summer dinner.
Rubbed a pork shoulder before I went to bed last night. Tossed it on the Egg at 6am. Starting to look tasty.
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Quote:
Originally Posted by Cruiser
Quote:
Originally Posted by Mazderati
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Originally Posted by Buster Highmen
I needed some inspiration for dinner last night and the above was it. Homemade blue cheese with fresh bacon on the iceberg wedge:
http://www.epicurious.com/recipes/fo...ressing-233698
the blue cheese needs a bit of tweaking but the base is easy enough that its shameful I haven't done it before.
Then, offered up a choice of pesto + rice noodles or a BLT (did not go with +A, though that looks delicious). Went with the BLT on a hoagie roll, so maybe the pesto and pasta tonight.
Place got a name?Quote:
Originally Posted by Danno
Il Pastaio.Quote:
Originally Posted by Jong Lafitte
Good ravioli and pasta available for takeout too.
Thing #1 came down from B-ham last night and picked up carne aside (clearly made with flap meat - a personal fave), flanken style short ribs and chicken from his neighborhood carniceria, all marinated and seasoned, then hit it all on the grill. There must have been 6 pounds of meat in all and 4 of us killed it.
Served with onions-in-foil done on the smoker, homemade pickled red onions, home made smoked tomatillo salsa and tabhouli. Damn fine feast.