Tonight we will be kicking off the weekend series with Troy grilling boneless country cut pork ribs indirect over applewood smoke—the seasonings will be coarse black pepper and Everglades seasoning— Pat’s Homade on the last two turns. Sides will be fresh steamed green cabbage and rice topped with Rotel tomatoes— Ice cold Mich Ultras while the grill’s working! Life is good in Gator Nation!⚾️
Tonight we are keeping with the Saturday menu of a grill full of wings and a cold tray— Ice cold Mich Ultras are playing hard for Game 2— Life is good in Gator Nation!
Tonight is chicken tagine with fennel and olives over cous-cous. I have a very dry Riesling from Oregon to pair with it. A standby recipe that always pleases.
I finally had the guts to do the crawfish myself yesterday for the Sunday game. Potatoes, onion, jalapeños and lemons in the boil. Then the crawfish. The tweaks for next time: Will include corn and let the crawfish soak a couple minutes after the boil. Overall, pretty happy with how it turned out. But some improvements exist.
Greg— Another ingredient you should be happy with is andouille sausage. For us it completes the boil....
Tonight is leftovers, but I did make a jerk marinade and have about five pounds of chicken legs sitting in it for a couple of days.
Inside supper tonight around the ball game. We’ll be having fried cubed steak, fresh yellow squash and vidalia onions, fresh steamed green cabbage, and sweet bi-colored cob corn. There will be ice cold longnecks on hand to tailGator with prior to “play ball”..... Life is good in Gator Nation!
I am going to the game tonight. Ballpark food options are not very good so I just might wait until I get home to make something for dinner. Added in edit: I ate some crappy food at the game.
Looks like it won't be horrible rain so jerk chicken on the grill is on. I had a clam/coconut milk/Thai soup as a backup plan because I have a lot of Cedar Key clams in the freezer. Going to use an old gas grill because it is best to cook really hot first and then much cooler. Hard to do that with a kamado style grill. Once they get hot they cool down very slowly. Maybe an excuse to get a second one, though.
Strictly speaking I don't make a tagine because I don't have that ceramic tepee thing. But what I make would be wonderful underneath one of those ceramic tepee things. I am sure that there is a great place in Ghent, but maybe Morocco instead?