Outside the dugout: What's cooking?

Tonight I grilled chicken thighs with The Spice Lab Nashville Hot Chicken spice rub. I took it easy on the rub and it was perfect for a mild to medium Nashville hot chicken. Not the real deal but not bad.

Boiled some corn on the cob as the side.

 

Sometimes.

 

Speaking of corn on the cob on the grill I do that when I make my corn and avocado soup. It is important to put a bit of char on the corn. I also use the cobs for making the broth with the kernels, onion, garlic and salt.

It is a cold soup and I make cilantro oil to drizzle on the soup just before serving. It is A LOT of work so only for special occasions like Thursday. LOL.

I have some pork tenderloin that I need to use so I am making escarole soup tonight.

 

Tonight is both a chicken tinga and a shrimp tinga for tacos. I made pickled red onion this morning and a tomatillo/avocado salsa just now. Also will have cabbage, avocado and radish as toppings. I will ask if anybody wants some dried epazote and if they do I will dig it out and use some myself. My niece that is mostly vegan does eat some seafood hence the shrimp tinga.

I usually make the chicken tinga with chicken thighs but we had some boneless, skinless chicken breasts in the freezer so I am using them.

I suspect folks will want margaritas as the dinner beverage.