Well, that little fellow (my son) is in his second yr residency at Vanderbilt Med in Nashville, and shortly starts his GI fellowship. So wow. I called it.
What did I cook this weekend.....
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It was too hot to cook this evening, but not too hot to roll.
TwistedGray
El Jefe Brewing Company
Jicama shells and one real tortilla, air fried fish, and some slaw
Now that's a great idea, jicama to replace tortillas! Thanks! I'm gonna try that.
@AzOr that is one of the very few things I dearly miss living on the Pacific Ocean - Dungeness crab. So nice to just wander down to the fisherman's pier and buy them right out of the big cooking pots. Hard to get in the middle of the desert, LOL!
@AzOr that is one of the very few things I dearly miss living on the Pacific Ocean - Dungeness crab. So nice to just wander down to the fisherman's pier and buy them right out of the big cooking pots. Hard to get in the middle of the desert, LOL!
Yeah they are pretty special. Quite a few people from the reunion had never tried dungies. The night of the boil, four of us shelled the extra crabs for over two hours. The next night we had crab pasta with homemade white sauce.
TwistedGray
El Jefe Brewing Company
Make sure you have a mandolin, slice thin(ish). I also kept the slices soaking in water to keep them more pliable and then dried off before using. Lol, be cautious on the mando - I nearly sliced off a chunk of my thumb a few days ago on ours, sure bled a lot.
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I hear you, Temptd2! When I moved to the Mid-Atlantic from the West Coast I was thrilled to learn that my grad school held an annual crab boil for the incoming class. That was my introduction to Chesapeake blue crabs. As a Dungeness fiend my first impression of blue crabs was, "WTF are those?! I thought we were having crab?!" My classmates had a hoot teaching me about blue crabs.
TwistedGray
El Jefe Brewing Company
Easy dinner
Not really cooking but I made a batch of hot honey. I love this stuff. Pizza, chicken etc, but my favorite is vanilla ice cream w honey drizzled on top. That heat starts to tingle your tongue, forcing you to shove more ice cream in your face- good stuff.
I stubbed a toe this AM, so a burger cooked inside with slaw and baked beans.
Hoppy,
The burger looks great! I am sorry you stubbed your toe.
Now that there is some good toe-stubbin' food.
Sorry, couldn't resist. I hope it's not too painful.
@beermanpete and @BongoYodeler, thank you, the toe is bruised, still pretty sore, and I’m certain I’ll live to cook more good food and brew more good beer as well. 
Today we grilled some chicken and corn. Austrian style potato salad (Erdäpfelsalat) on the side.
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I googled Australian potato salad. It seems like the only difference is cilantro, or is there something else that makes it different? Looks delicious!
Sunday brunch was homemade sourdough rye, kielbasa and a nice basted egg.
Dinner was a slow roasted Boston butt. Had some slices with mashed potatoes and mixed veggies before putting it back into the oven to become fall apart tender for pulled pork.
I didn't use cilantro. There is onion and chives. I used homemade chicken stock and homemade white wine vinegar.
This is the recipe I used:
https://www.seriouseats.com/erdapfelsalat-austrian-style-potato-salad-recipe
Ah. My brain went south, literally.
I usually blame autocorrect or predictive text.
I usually blame beer.I usually blame autocorrect or predictive text.
Pulled pork on a grilled bun with baked beans.
Peach, mango and habanero pico on cedar plank salmon.
Hatch chiles showed up at my local grocery store, so I bought a box (25lbs). Roasted and peeled in about three hours. Three very relaxing hours. Once frozen and vac packed, should last me til next August.
Mmmmm, 25 pounds of roasted Hatch chiles is enviable!! We've started seeing some here too.
We currently have 6 big fat poblanos to roast which we'll then do in escabeche. Good stuff.
We currently have 6 big fat poblanos to roast which we'll then do in escabeche. Good stuff.
Yeah, here in Oregon if you blink you’ll miss them. Once I did miss them and went to a specialty produce market and had to pay $6/lb. Never doing that again.
Besides, there aren’t many “chores” that are as relaxing as roasting chiles and drinking a couple of session beers on a late summer evening.
That's no chore. That's what I call "enforced relaxation" around here! 
The other one is smoking meat. This time of year, we put on our bathing suits and start up the smoker. Since the weather here is running around 110-120* right now, nothing better than dunking in the pool and sitting in the shade with that smoker running. A tasty beverage just completes the program. Repeat dunks and drinks as needed!
The other one is smoking meat. This time of year, we put on our bathing suits and start up the smoker. Since the weather here is running around 110-120* right now, nothing better than dunking in the pool and sitting in the shade with that smoker running. A tasty beverage just completes the program. Repeat dunks and drinks as needed!
KOTC blackened some poblanos this morning, sweated them out, then knocked off the skins and seeds. Later, or tomorrow, we'll make escabeche and pickle them with onions, garlic, and carrots. Good on almost everything!
