Friday, July 30, 2010

Sunday, July 25, 2010


Continuing my quest to master the charcoal BBQ...
(I have alot of practice ahead of me)

The brisket was dry rubbed and wrapped tightly in plastic overnight.  My rub was a combination of salt, black pepper, ground green chiles, red chile flakes, brown sugar and ground coffee.  I mopped throughout the day of smoking with Steen's cane syrup.  
For supper I added a little wedge-ette salad and a slice of white bread.  

Wednesday, July 21, 2010

Monday, July 19, 2010

Tonight's Supper

I went to the Crescent City Farmer's Market Saturday and I got all of this:
Tonight's supper consisted of a few of those things I found at the market:  chicken thighs with pesto, a caprese-like salad with cucumbers, steamed green beans and grilled peaches -- I'm grilling like crazy these days because it's summertime and it's fun!  I was so proud to spread my homegrown pesto under the skin of these chicken thighs, but honestly I didn't even notice the flavor.  Oh well ... you can't win 'em all.  The grilled peaches were divine and a first for me, such a sweet and bright flavor.
 I am not ashamed to admit that I am a gas grill kinda gal, but this week I have used the good old weber kettel charcoal grill ..... I'll figure it out -- eventually!

Friday, July 16, 2010

bananas and cream

so wrong?  nope.  so right.

one ripe banana cut into coins
pour enough cold cream to suit your taste
it takes less that you think 

Thursday, July 15, 2010

Crabby patties? No, Salmon Croquettes.

It was time to get some things out of the freezer. A piece of salmon that was inches away from its expiration date was ready for action.

I read this recipe from Saveur and then I read this recipe from

I was ready to make these Salmon Croquettes:

Here is my ingredient list:
salmon one medium piece of salmon
red onion chopped
cilantro roughly chopped
mexican crema
old bay
lemon juice & zest
panko bread crumbs
assorted peppers: black, white and cayenne

Take 1/4 the amount of breadcrumbs as salmon and soak in soy milk, crema and a splash of mirin for a few minutes.  Combine all ingredients.  Chill the croquettes for 30 minutes each.  Coat each croquette in breadcrumbs, really pushing the breadcrumbs into each.  Pan fry in a very small amount of olive oil over medium heat.

I made a dipping sauce out of crema, mirin, lemon juice and ground green chile powder.

They were just terrific and so easy!!

Wednesday, July 14, 2010

$20.10 Lunch at Antoine's -- you better GO!

Our luncheon started off a little like this:
Oysters 1-1-1: Bienville, Rockefeller & Thermidor
Oh, and if you have not ever been to Antoine's ... you should.  
What's stopping you?  Oh right(insert sarcasm)....they also have 25¢ martinis and the cocktails are not served in a thimbles if you know what I'm saying.  After we stuffed ourselves we were treated to a guided tour of the entire restaurant -- what fun!

Tuesday, July 13, 2010

My Pork Butt

I cooked this 6.5 LB pork butt, my first time on the charcoal smoker, for about nine hours.  It has a green chile rub with salt and pepper that I rubbed into the meat 24 hours prior to cooking.

Then I made chiles rellenos.  (sort of , except mine had meat)From Marc Bittman's How to Cook Everything -- I used my iphone app for the cookbook -- it is THE BEST!  I served the stuffed chiles over creamed corn(also from the Bittman book or app) 

The next day we had shredded pork tacos.

Oh the joy of low and slow cooked meat!  I was incredibly proud!

Sesame Noodle Salad

I made this Sesame Noodle Salad with edamame the night I got home from a quick vacation with some fun friends!
I was hoping for this noodle dish, but I made do with what I had on hand.  Sometimes you just have to, right?