What are you eating?

[Ataraxia]

She really wants English food?

[Sergeant Rock]

She really wants English food?

Yeah, she does...she's weird    Actually, she just loves vegetables.

Sarge

[Ataraxia]

Later I will be consuming beef and broccoli with egg roll. After that, probably ice cream as usual.

[SonicMan46]

Thanks Neal & Sarge for the anniversary wishes - the dinner was great, but THEN Sarge posts about a GREAT rabbit dish he once had and never has experienced again!  OH, to have been there!  Thanks for the description!  Dave

[Karl Henning]

Later I will be consuming beef and broccoli with egg roll. After that, probably ice cream as usual.

What flavor?

[Mirror Image]

What flavor?

Lima bean flavor.

[Ataraxia]

What flavor?

Last night it was an ice cream sandwich.

[Gold Knight]

Lasagna and a couple of garlic knots, all washed down with a Canada Dry. 

[Brian]

What'ja make for dinner, Sarge?

[Sergeant Rock]

What'ja make for dinner, Sarge?

I charcoal grilled salmon, shrimps and mackeral filets along with tomatoes, zucchini and onions. Basmati rice cooked with carrots, peas and spiced with saffron. Drank a dry Riesling from the Rheingau.

Sarge

[SonicMan46]

Last week we did a 2-day trip to Ashe County (the very northwest county in North Carolina) where Christmas trees and mountain slopes provide some spectacular scenery - stayed @ the River House Inn - our first visit despite being just 90 mins from home; the Inn Keeper, Gayle Winston (now approaching 80 y/o) is just an amazing person (if interested, check the link).  In addition to her many varied experiences, she is a renowned chef in the southeast USA.

Check out the menu listings HERE - wish I had pictures but all was just superb and both dinners consistently excellent - for those who might be traveling in this area of the country, if you end up in the far corner of North Carolina, then dinner @ Gayle's Inn should be a MUST!  Dave

[mc ukrneal]

Last week we did a 2-day trip to Ashe County (the very northwest county in North Carolina) where Christmas trees and mountain slopes provide some spectacular scenery - stayed @ the River House Inn - our first visit despite being just 90 mins from home; the Inn Keeper, Gayle Winston (now approaching 80 y/o) is just an amazing person (if interested, check the link).  In addition to her many varied experiences, she is a renowned chef in the southeast USA.

Check out the menu listings HERE - wish I had pictures but all was just superb and both dinners consistently excellent - for those who might be traveling in this area of the country, if you end up in the far corner of North Carolina, then dinner @ Gayle's Inn should be a MUST!  Dave

MMmmmmm. That looks yummy!

[SonicMan46]

Last fall we renovated our deck and porch w/ the latter converted to a 4-season room (thanks to a Mitsubishi split-mini heat pump; expensive but quiet and effective - love it!) (included a few pics below) - on the deck we added a new Weber gas grill (have natural gas in the house, so no tanks) - WELL, now Susan expects me to do some more grilling, and NOW as a retiree, I'll give it a TRY!

Tonight, I made Beer-can Chicken (a blast from the past for me) - whole chicken w/ the inside & outside rubbed w/ Memphis rub (great on baby back ribs); as a special treat for Harpo, I spent an extra 15 mins or so dissecting out the skin w/ my fingers and then rubbing more between the meat & the under skin (really made a difference, I think) - pics below of the grill, the upright chicken over a beer can (half beer - I had the remainder - w/ a tablespoon of the rub), and the finished chicken (about an hour of 'indirect' cooking) resting before cutting - Susan has the carcass (left some extra meat) in the frig to munch on later!

My wine was a La Crema Chardonnay and our music was Johnny Hartman singing a lot of standards that we love - really enjoying this 'new' porch - NOW must acquire more grilling recipes (NOT to worry though, I have Steven Raichlen's 500+ pages The Barbecue Bible - this might be the ONLY book on the topic needed?).  Dave 

BTW - I made the small dining table on the rug; cherry w/ walnut verticals - the table folds to half its size and can be stored between the chairs on a wall in the room; also made the small cherry table between the other two folding chairs, so putting my woodworking skills to work; the 'little' stereo on the brick wall was just an inexpensive Costco purchase but fits the space nicely - plays CDs, radio, and my iPod (which permits me to stream via Wi-Fi from Pandora). 

 

 

 

[Sergeant Rock]

Beautiful room, Dave. I'm envious. And that chicken looks great!

Sarge

[Brian]

By the way, Sarge, having just gone back through the thread, I've had bubble and squeak and it's fantastic. The English tradition is to take all the leftover veggies from Christmas dinner and make bubble and squeak on December 26. It's quite delicious and I love it.

[Ataraxia]

The English tradition is to take all the leftover veggies from Christmas dinner and make bubble and squeak on December 26. It's quite delicious and I love it.

Well, that's one thing.

[Sergeant Rock]

By the way, Sarge, having just gone back through the thread, I've had bubble and squeak and it's fantastic. The English tradition is to take all the leftover veggies from Christmas dinner and make bubble and squeak on December 26. It's quite delicious and I love it.

I haven't tried it yet but I still want to. Our problem: we never have leftover vegetables--they get devoured and never make it to a second day 

Sarge

[SonicMan46]

Beautiful room, Dave. I'm envious. And that chicken looks great!

Hi Sarge - thanks; we are really enjoying that room - feel like we are surrounded by a forest of trees & bushes; the AC & ceiling fan make for a comfortable experience - happy w/ the results and loving that new grill!

The chicken was excellent - moist and w/ some heat from the Memphis rub (recipe below, which I've also used on baby back ribs on the grill) - believe the trick was dissecting the skin away from the flesh w/ my fingers and applying the rub under the skin, which was thin, crisp, and well flavored - I believe Susan will DEMAND this chicken in the near future.  Dave


*******************************************************************************
Memphis Dry Rub

Ingredients:

    1/3 cup paprika
    2 tbsp chili powder
    1 tbsp dried oregano
    1 tbsp garlic powder
    2 tsp celery salt
    2 tsp celery seed
    4 tsp black pepper
    2 tsp mustard seeds
    * changed from book

Directions:  Ribs, steaks, & chicken

[mc ukrneal]

Hi Sarge - thanks; we are really enjoying that room - feel like we are surrounded by a forest of trees & bushes; the AC & ceiling fan make for a comfortable experience - happy w/ the results and loving that new grill!

The chicken was excellent - moist and w/ some heat from the Memphis rub (recipe below, which I've also used on baby back ribs on the grill) - believe the trick was dissecting the skin away from the flesh w/ my fingers and applying the rub under the skin, which was thin, crisp, and well flavored - I believe Susan will DEMAND this chicken in the near future.  Dave


*******************************************************************************
Memphis Dry Rub

Ingredients:

    1/3 cup paprika
    2 tbsp chili powder
    1 tbsp dried oregano
    1 tbsp garlic powder
    2 tsp celery salt
    2 tsp celery seed
    4 tsp black pepper
    2 tsp mustard seeds
    * changed from book

Directions:  Ribs, steaks, & chicken

Interesting recipe. I find that putting herbs and such between the skin and meat really adds a lot of flavor, even for small chicken parts when I just bake them. I do something similar with a French herb mix, pepper and a little olive oil. I could do yours except I don't have the celery items or mustard. I'll have to remember for my next Penzay's order.

[SonicMan46]

Interesting recipe. I find that putting herbs and such between the skin and meat really adds a lot of flavor, even for small chicken parts when I just bake them. I do something similar with a French herb mix, pepper and a little olive oil. I could do yours except I don't have the celery items or mustard. I'll have to remember for my next Penzay's order.

OH, I certainly agree w/ chicken - that skin is a barrier that MUST be transgressed in some fashion!   the 'finger dissecting technique' is yukky and time consuming but rewarding in the end (I think!).

Concerning your 'French Herb Mix', I'm assuming that you're referring to Herbes de Provence - I made this up from scratch and then Susan appeared one day w/ a 'store bought' version (so no need to make your own) - I've used this on grilled lamb chops w/ excellent success (according to my spouse who did not speak while devouring these chops!) - I've been sprinking these herb mixture on all sorts of meals!  Dave