This is the second time I’m grilling this dish, and I think wings are going to be my favorite thing to be grilling this summer. Had to snap this shot to show you how they’re coming along under my care, almost ready to come off.
These are dry rub, and I use this spice rub from Puckett’s, specifically the Chicken/grill rub. Works pretty well, gives some heat but most of all that savory, salty flavor. When that hits the oil, makes you feel like you found a hole in the wall place while on an urban walkabout.
If I grill more stuff, I’ll definitely share them with you as the season goes on.
Decided to snap my breakfast this morning, as I don’t think I’ve shared you guys how my Mom’s blueberry goop syrup looks on pancakes. Something like this.
Not sure of the exact ingredients, but frozen blueberries are used. I think in this case a little bit of blackberries were used as well. Then some sugar was added for the final effect. Definitely better than the sweet butter syrup in my opinion.
Not only is this an Eateries, I actually helped make this! Snazzy, custom flavored Red Baron pizza, the triple cheese brick oven variant. Fresh bell peppers, mushrooms and onions top this delectable dish, along with a tiny bit of shavings of habanero hot peppers for extra spice. Baked this to perfection on a pizza stone.
Why am I baking a pizza in the middle of the night? Family just came off the road from being out all day, and decided that pizza would be the best option instead of going hungry or cooking something complicated.
Too bad I missed the other stuff I cooked July 4th. Oops.
This is another of those “grab a photo to show Dave what I’m eating”, which then works for all of you to see what I’m also eating. Win-win both ways.
On this Friday night I show you what’s for dinner, spicy dal and very well-made roti. It’s a simplistic but very tasty dish. There’s also some chutney in there for added tang; you can’t go wrong with this combination.
Suffice to say Dave was very pleased. He’s now claiming we need to mix bratwurst with roti and have a combination/cross-cultural cook off one of these days. That actually sounds very enticing.
If it wasn’t for me chatting with fellow pepper farmer and consumer Dave, I wouldn’t have had grabbed this photo. Almost everytime he shoots a message to me Friday night, we spend a good hour talking about food, what we’re eating for dinner and sharing what we’re eating. I had snapped this to send him, which definitely piqued his interest.
Typically we don’t eat salsa with the pholourie, we use hot pepper and other sauces. But this particular time we picked it because it was easier. Strangely the hot salsa does complement the pea flour dish, so I would recommended it, as unorthodox as it is.
Decided to break the norm today and have butterfly shrimp as the main course. It wasn’t bad, but somehow I was expecting it to be a bit more flavorful. Might order it again sometime!
When crunch comes to shove and I need something to hit the spot, egg drop soup and gas station coffee from Weigels will get me back on track. I’ve not perfected how to make restaurant-grade stuff as yet, so buying it from China Buffet will have to suffice. And while I do have my own coffee at home, I get a big cup for $1 and get to dump hazelnut cream and whatnot in it.
This one was a tad bit of a doozy; you have Reddit to thank for this fusion.
I recently saw a picture of an English breakfast, namely with the tater tots, brisket steak, eggs and mushrooms. I wanted to give it a stab to the best of my ability, so I decided to try it this morning.
While I do lack the steak, I did have the mushrooms, eggs and tater tots. The eggs were friend and do contain chives. I cooked those in short order; the blueberries were for a dessert, but as I didn’t get to use it and they were getting old, threw them into the breakfast as well. Bread and cheese was Mom’s contribution.
It was pretty tasty; though I need to get a lot better at making my egg looked poached and photographic. Also my mushrooms always seem to not have a lot of flavor. Need to look into that in the future.
My friend Dave sent these two pepper goodies to me after I swapped him muscadine grapes. He decided to start me out with “mild” stuff, which is starfish pepper sauce and habanero pepper dust. I was told I need to master these before I get hotter stuff to try.
Oh well. The sauce does work good with pholourie, and the dust works nicely with flavoring fried eggs. Mom especially uses the latter.
First dinner I had in my new office today; while it’s not much, it was nicely put together. I have a hunk of fried egg on the side, mixed with some non-mushy rice, stirred up with some onions and spinach. This was a small saucer plate to show how light it was; still, it was very savory and I loved it.