Tonight: Hoping the power stays on, Flannery Rack of Lamb with Haricot Vert.
Tomorrow: Copper River Salmon on Cedar Plank, if it gets here. If not, Regular ol’ Salmon with soy/blood orange/honey marinade and slow smoked over alder.
Sunday: Flannery CA Reserve Porterhouse, Hanger Steak served with Three Cheese Tater Gratin, Roasted Cipollini Onions and Stir Fried Brussels Sprouts.
Tonight - pizza with Traci, her friend Alex and his new boyfriend at Galinia in the Glen Park neighborhood of SF
Tomorrow night: a multi course feast with Chablis and white burgs: linguini with mussels and garlic mussel broth, hazelnut crusted scallops ++++
Sunday - I eat light…maybe a little chicken arrabiata or something.
Tonight - cracker and stuff with the tasting at Susan’s; then some sort of pasta when we return home.
Tomorrow - soft-shelled crabs and other goodies at Tr. Nostrani.
Sunday - who knows, I don’t plan ahead that far.
Tonight - roasted chicken and garlic and baby spinach risotto.
Tomorrow is too far ahead to know.
Tonight… quick and easy bean burrito and Rogue Hazelnut Brown
This weekend… probably tamales or enchiladas and something spanish one night, probably some mushrooms/asparagus/artichokes and burgs the other night.
Friday: Subway sandwich with dad in the hospital. I had a Dr. Pepper, dad water with a side of Darvocet (some pain killer pills) and a lidocaine drip (non-vintage).
Saturday: depends on what the nurses allow me to sneak in. So far so good as I’m bribing them with chocolate truffles and homemade cookies.
Sunday: maybe dinner with mom/dad at their house if dad is released as planned. Dad wants margaritas, although i’m not sure that’s a good idea.
Once again I worked Fri/Sat. nights, so nothing was doing then.
I had a request for burgers, guac, and 'ritas for tonight, so that’s what’s going on the Weber.
Smoking a two pound slab of Alaskan King Salmon…NOT Copper River.
Friday: I took my Dad (65) to his first Cubs game at Wrigley Field, so we dined on Chicago Dogs w/sauteed onions, tomatoes, etc…
Saturday: Camping with my son and Cub Scout Pack before tornadic storms forced to pack up and head home. Again…hot dogs, but this time over an open fire with just ketchup and mustard…
Tonight: As much as I love a good hot dog, we’re opting for Flannery CA Reserve strips and grilled veggies of some sort.
Tonight we’ll have d’Artagnan duck legs confit on Farmers’ Market greens dressed with a Provençal - lavender vinaigrette. Wine will likely be a Chateauneuf-du-Pape. We have to take it somewhat easy after last night.
Tonight…Flannery Lamb saddle paired with fragrant rice, grilled vegetables. Wine TBD.
Getting ready to fire up a Flannery rib roast on the BGE. We’ll be eating outside because the weather is perfect, so I made some BBQ sides of Greek potato salad and cole slaw. Wine tbd.
It has turned out to be an all Flannery weekend:
Friday was hanger
Saturday was the lamb
Tonight is the big ass porterhouse…look for pics tomorrow
You gonna try to fit a salad in there somewhere?
Didn’t think so.
The lamb was served with couscous and wilted spinach with shallot, garlic and red pepper flakes…jackass.
Friday - terrific pizzas at Gialina in SF
Saturday - awesome. Crab salad on pop chips, linguini with mussels in mussel-garlic broth, squid ink risotto, hazelnut dusted white fish, scallops with lettuce sauce
Tonight - parmesan crusted pork chop
Tonight: Flannery Pork Cap.
I can’t wait!
Hot/cold smoke?
I’ve come up with a new picture warning ~ NSFWW (not safe for weight watchers)
Mark, it is kind of a hybrid curing/smoking process that I do. I prepare a 12 hour cure of 2:1 organic cane sugar and kosher salt. Was the cure off and then hit the Weber. Small fire with apple wood pouches. I put in about 2 gallons worth of ice to keep the temp as low as possible. After a couple of hours, the ice is completely melted and I have my salmon.
What would you guess the internal temp on the filet gets to?