In proper baseball superstition style, I would expect a re-run of this thread, and recipes, for next season....
Ribeyes, grilled chicken, and chicken wings for the dead animal. Chicken wings are the starter followed by the chicken with provolone on top and the ribeyes. For sides, grilled asparagus, poblano pepper, zucchini, and eggplant. All marinated in olive oil and salt prior to grilling. Plus corn on the cob grilled. Then you have the standard sides of roasted potatoes, baked beans, and fruit salad. Sierra Nevada Sidecar in the cooler while I grill. Daughters IPA for the dinner table. Two different desserts but the wife made those. Not sure what they are. 7 adults, 5 kids (my two plus my 2 neices and 1 nephew), a kiddie pool, a neighborhood block party with a bouncy castle, a 930PM bedtime for my 3 year old (the ONLY night of the year she gets to stay up). Happy Independence Day to the Diamond Gators!
Rib eyes, corn on the cob, asparagus. I will pull a nice pinot noir from the wine cellar. Added in edit: I forgot the leftover collard greens and that we are also cooking Brussels sprouts.
My spaghetti sauce has been smelling up the house since 10 AM this morning--Fresh salad including vine-ripe tomatoes and fresh picked peppers with grilled Artisan Multi-grain bread. A very nice Cabernet Sauvignon on the table to go with.
Tonight I was going to grill center cut pork loin chops marinated in lime juice, olive oil, garlic, and red pepper flakes. Along with that was garlic mashed potatoes and steamed green beans. It is POURING rain so the grill is still cold while the mashed potatoes are done the chops are still waiting. Maybe I need to pan fry the chops.
Tonight it will be beef plate ribs on the Egg over apple wood for smoke, fresh green beans and new potatoes, and yes sir--fried cornbread... That's a 6-hour cook on the Egg @ 285 so the Yeti is well stocked too!
Today I finished cleaning out the rickety shed/shack in my backyard to be demo-ed tomorrow. When I bought my house 31 years ago I thought that any decent storm would bring it down. While I had the house it survived Fran and Jean and some lesser storms. But tomorrow it meets its grim reaper. And also the asphalt driveway that will be torn out to give sewer and water access as well as to replace the drain line from our house that has to be roto-rooted every other year. Cast iron pipe with oakum and lead, of course. Oh, the joys of living in a house built in 1905. Once it is gone construction of a 2 car garage with adjoining workshop as well as a 900 sq ft living space for my MIL starts. To celebrate I am grilling NY Strip steaks, baking a poblano potato gratin, and cooking fresh green beans in some manner I have yet to determine. I'll probably keep that one simple.
Half boneless pork loin cooked indirect off charcoal to 165 internal temp--fresh squash & vidalia onions and sliced vine ripe tomatoes tonight. P.S. I love everything bout a col'beer....
Cooking pasta puttanesca tonight. So simple and so tasty. Also making jerk sauce for marinading about 5 lbs of chicken legs. I just harvested five ripe Scotch bonnet peppers to use for this purpose. The chicken will be ready for grilling on Saturday. It takes a few days for the goodness to get deep into the meat.
Did Chicken Fried Rice tonight--- It was beyond good. 2-3 chicken breast 1 1/2 cups cooked rice 2 Tbs sesame oil small Vidalia onion, shaved small bag of carrots/peas, thawed 3 Tbs soy sauce 2 eggs, lightly beaten 2 Tbs chopped spring onions Slice chicken into strips, season, an fry in sesame oil with teriyaki sauce. Have rice ready to go when you start this. Sear chicken, remove from pan. Cut up into bite size pieces. Add shaved onion, peas & carrots , fry until tender, Push that combination to one side and pour two scrambled eggs into the other side. Mix well. Add rice and chicken. Pour soy sauce and teryiaki sauce on top. Stir and fry until all combined. Add chopped spring onions. Enjoy....
Cooking something that is often served as tapas, but it is so good that I make a bunch of it as a meal. First I fry (kind of) cubes of Yukon Gold potatoes in a skillet with 1/2 cup of olive oil. Certainly not a deep fry. After they are cooked (browned with a bit still sticking to the skillet) I put them in a bowl and try not to eat them. And then I cook thinly sliced onion, cubanelle peppers, and "hard" chorizo (Spanish or Portuguese, not Mexican) in the left over oil with two jalapeno peppers sliced in half. When that is almost done I add white wine to deglaze the skillet and cook it down a bit before adding the potatoes back in and discard the jalapenos as they have done their job. Salt and pepper to your taste. Serve warm or room temperature. There is never any leftovers.
Braising oxtail (actually beef tail) in a marzano tomato/red wine based liquid as a pasta sauce. It makes a really rich and flavorful sauce. It has been making the house smell good all afternoon. I plan on serving it over bucatini with a side salad.
We are at the start of a four day rain front--really knocked the temp and humidity down. Going with Taco Bean Soup tonight high-lighted with venison burger, sharp shredded cheese and fresh cut up jalapenos...Ice cold longneck Mich Ultras a must....
We are on the other side of the front: Cloudy all day and drippy off and on so the temps are not bad, but it is really humid. The dewpoint is 77 F and that is just nasty. Making a calamari salad so we have something cool to eat for dinner. Time to start chilling a crisp white wine.
Tonight is fried cubed pork steak, fresh squash & vidalia onions, and Dixie Lily Yellow Rice Dinner topped with Rotel tomatoes. Any of y'all that like yellow rice this D/L "Dinner" comes with its seasoning already in it--just add amount of rice to water. Really flavored well, not bland like a lot of yellow or Mexican rices.
Tonight is trivia night and I am bringing something to share with my team: two lbs of garlic shrimp. Lots of peeling done and tomorrow is trash day. You don't want that quantity of shrimp shells in the garbage can in the hot Florida summer for very long unless you want to attract raccoons.