Here are a couple of month worth of pics Ive been neglecting to post. All of them fall in food related category. I will post some recaps and descriptions later. Within the next week or so I will also post some pics from the trip to Joshua Tree I took with the family.
Here we have a grilled NY Strip with some Pineapple Shrimp I cooked using the BBQ Wok with BBQed Eggplant and Roasted Corn. The Wine was Grove Street Meritage which if hazy memory serves must not have been all the remarkable. I think it was on special at Henry's Market and an impulse buy.
Ahhhh, this is my favorite chicken dish of all time. I sliced some chicken breasts into strips and marinated overnight it in Buttermilk, Powdered Ranch Dressing Mix, Green Onions, and Garlic. Draining the milk I then use the Chef Paul BBQ Seasoning to coat the chicken to my liking and throw it on the grill. You will never get a more tender chicken. I really should try it with dark meat some time. The other dish is another shrimp stir fry using the BBQ Wok with some locally produced baby peppers. Rounding out the dish is my wife's wonderful Japanese Style potato salad and sun dried tomato Couscous. If you are making any type of Potato or Macaroni Salad and really want to wow your guest by all means use Japanese Mayonnaise. Its extra creamy and extra rich-beats the heck out of miracle whip by a mile.
This is a Rib Eye stuffed with garlic I did...I used a red pepper just to make the picture look good. While the idea of garlic in steak seems like a natural fit its really a symbolic gesture as I cook the steaks at high heat for a short time thus the garlic really never reached the heat needed to assimilate the flavors. But its the thought that counts right?
Just a picture to show the texture and the medium rare style. One other tip I will give her that I own the wife for-go to your local asian market and pick up a bottle of premium soy sauce...not the cheap korean stuff but the real honest to goodness premium japanese soy sauce. On steak it brings out some amazing flavors you just wont get with table salt. While you are there pick up the jappo mayo as well!
As Winter approaches I get to do a bit of baking and one of my favorites are Cinnamon Pull Aparts or Monkey Balls as we used to call them as kids. You can do it easily by using canned biscuit dough but I went a step up and made my own dough. I kept it simple as a start but I will generally put some type of booze in the with caramel glaze....Baileys or Rum works especially well.