More to come.........
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Tuesday, July 24, 2007
Homers Dorado-Northwoods Style
Homer from the LGK board got back from a couple of days fishing in mexico and was nice enough to throw a couple of filets of dorado my way. I broke out the Penzeys spices and immediately went to work. Pictured below is Grilled Norhtwest Style Dorado with Cappelini Pesto Pasta and Fire Roasted Peppers. Sorry to say no wine was featured as I was finishing my last couple of glasses of Black Box Cab.
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Monday, July 9, 2007
I rove my baby back libs....
The Local Supermarket had baby back ribs on special so I whipped out the old top secret recipe and cooked up 5 slabs for me and my brothers families.
Here is the platter of Slabs cut in to 1/3rds along with a couple of brats I cooked just in case the kids thought the ribs too spicy. And considering the dry rub had habanero chile powder and the glaze used Tabasco Red Pepper Jelly was probably a good choice. I tell you though there is nothing cuter then the look on your toddlers face once those heat units kick in-whats even cuter is watching them drink pouch after pouch of Capri Sun Fruit Drinks in a vain attempt to put that fire out.
Here is the Full Spread....the already mentioned meat platter along with some yellow corn, baked beans, just to the side the cool salad with korean style dressing and sesame seeds, some typical baked beans, and some chips with tomatillo salsa. I had some wine as well....a bottle of Cameron Hughes Lot 34 and some Zinfandel I picked up from Trader Joes. I was already on the 3rd or 4th glass which explains why I forgot to include it in the picture. Probably a moot point as there are only a handful of people reading this anyhow-Thanks for all your support Mike, Greg, Sandra, Wallace, and Bryan A.
Here is a picture of my brother looking in pure admiration.
I have to tell you though....the spice and salt factor in dry rub along with the endless wine I drank that night in combination with the balmy evening temperatures certainly left me a bit dehydrated. Anyone have a tip for this? I probably drank a 1/2 gallon of water before bed and it didn't even put a dent in the thirst/dehydration factor. Maybe a new mixed drink spritzer using 1/2 wine and 1/2 Gatorade?
Any help and all comments certainly welcomed!
Here is the platter of Slabs cut in to 1/3rds along with a couple of brats I cooked just in case the kids thought the ribs too spicy. And considering the dry rub had habanero chile powder and the glaze used Tabasco Red Pepper Jelly was probably a good choice. I tell you though there is nothing cuter then the look on your toddlers face once those heat units kick in-whats even cuter is watching them drink pouch after pouch of Capri Sun Fruit Drinks in a vain attempt to put that fire out.
Here is the Full Spread....the already mentioned meat platter along with some yellow corn, baked beans, just to the side the cool salad with korean style dressing and sesame seeds, some typical baked beans, and some chips with tomatillo salsa. I had some wine as well....a bottle of Cameron Hughes Lot 34 and some Zinfandel I picked up from Trader Joes. I was already on the 3rd or 4th glass which explains why I forgot to include it in the picture. Probably a moot point as there are only a handful of people reading this anyhow-Thanks for all your support Mike, Greg, Sandra, Wallace, and Bryan A.
Here is a picture of my brother looking in pure admiration.
I have to tell you though....the spice and salt factor in dry rub along with the endless wine I drank that night in combination with the balmy evening temperatures certainly left me a bit dehydrated. Anyone have a tip for this? I probably drank a 1/2 gallon of water before bed and it didn't even put a dent in the thirst/dehydration factor. Maybe a new mixed drink spritzer using 1/2 wine and 1/2 Gatorade?
Any help and all comments certainly welcomed!
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