It’s not always about the cheeseburgers! Great, cold summer dish-Sesame noodles with radishes and scallions. http://www.dashrecipes.com/recipes/dr/s/sesame-noodles-with-scallions-radishes.html
Nice decadent grilled dinner to end to the weekend. Double jalepeno cheddar cheese cheeseburgers with avocado, tomato, lettuce, sliced jalepeno, and homemade salsa, served with cucumber dill salad and homemade fries. „ cheese„„„
The Enchanted Dill Weed Forest Upon Greenwood Court. (We have a patch of dill growing in the stones by the BBQ after some seeds got spilled there a couple years ago while planting. This is the second year they sprouted up…hearty they are! Just don’t have the heart to cut them down and have already used some of them to make pickles)
6-5-13. Pho, whether it be chicken or beef, is becoming a weekly staple. After a few rounds of chicken, this time we went back to beef. Last week we found that if we took the Pacific Brand Chicken Pho Starter and added a large can of one’s favorite chicken broth it stretched out just fine to make 4-5 large servings (great for lunch the next day). The other week I treated myself to a bowl of pho at a local shop (first taste of restaurant pho actually) and their broth wasn’t as assertive as the Pacific broth, not that it is all that rich, but the shop’s was nice and smooth, yet still had plenty of flavor, so got the idea to add extra broth to try to mellow the Pacific a bit from them. This week did the same with the beef stock version by adding extra 14oz cans of regular beef broth. For the meat itself, took a couple economical strip steaks, trimmed off the fat, sliced them very thin and marinated in a light teriyaki sauce with a few chopped Thai chiles, a squeeze of fresh lime juice and a dash of salt and pepper, then sauted the mixture for a few minutes and added to the broth.
Again, finding the local Lao Market with their traditional and fresh Thai and Vietnamese ingredients has been the best grocer find in a while. (Fresh bean sprout days are Wednesday and Saturday, btw).
For this batch the fresh garnishes included bean sprouts, Thai basil, thinly sliced raddishes, green onions, cilantro, and hot Thai chiles, all served over rice noodles (Loa has several selections of noodles including bulk sizes).
Talk about fresh! Pho just makes you feel good!
Monday eve grilling. Teriyaki marinated chicken (teriyaki sauce, four chopped Thai chiles, fresh Thai basil, half a lime with squeezed juice) with grilled Brussels sprouts and brocolli (Alton Brown preparation- olive oil, ground mustard, smoked paprika, salt, pepper). Very good!
Smoker Sunday, June 2, 2013. Applewood smoked ribs. Used Savory Spice Platte River Rib Rub. Turned out OK…couldn’t resist the $9 price tag. Admittedly, Tymkovich butchered ribs they aren’t flavor-wise. , ribs„, meat„,
Weekend grilling, first weekend of June, 2013…deciding to eat a bit healthier so only had two slices of bacon on the smoked provolone cheeseburgers instead of three. „ „,
Some of the backyard hop bines are climbing up over six feet already! (These plants are about 15 years old)
Garden’s pretty much in now (Memorial Day). Some seeds that were planted last week are coming up already!
Smoker Sunday 5-19-13. Mesquite smoked St. Louis ribs (rubbed with Savory Spices’s Platte River Rib Rub and slathered with Lynchburg Spicey BBQ Sauce) with grilled asperagus and baked beans.
First grilled pizza of the season! All veggie this round. Topped with diced tomatoes (marinated in balsamic vinegar, olive oil, salt and pepper), sauted mushrooms, kalamata olives, fresh basil, smoked provolone and mazzarella cheeses, and diced Thai chiles to add some heat…finished with a drizzle of olive oil and more fresh basil. Served with a year old, smoked porter homebrew.