Day 3
Zucchini and summer squash grilling for Chris and Doc's White Bean Salad with Roasted Red pepper Dressing
Lamb Kefta on our ingenious creation of two bamboo skewers wrapped in foil to make lamb lollipops that don't burn.
My truck as Sun Tea stand. Note the bottle brewing on the back deck.
Tomorrow?
We talk about how much we love East Coast Grill.
I assure you these ribs are gonna be soooooooooo good tonight.
Not only did everyone in class make a rack, but both Nay Nay and Ash cruised by at separate times to inquire if there was a spare rack to be had, I stopped by Whole Paycheck and picked up a few racks for hubby and I so all told we made 14 racks of baby backs and a half chicken for my kosher girl.
Racks were rubbed liberally with a serious spice rub we made and then a bit of brown ale was lovingly poured around them, they were wrapped in lovely foil blankets and set in a low and slow oven for 2 to 2 1/2 hours. The BBQ sauce was assembled by all and we finished them on the grill with a slathering of sauce and a bit of browning action.
Here is Doctor D one of my peeps with his very stylish onion goggles. He had just finished chopping scallions for his Southwestern potato salad with chipotle in adobo sauce. Uh huh...they all said it was yummy. Of course he continued to wear them while we went out and grilled as well. I think he just likes them.
Corn, on the grill. After? Smothered in mayo, chili powder, salt, lime juice and cotija cheese. Seriously try it.
I have just showered the smell of the 14 racks of ribs off my person and sent the laundry down the magic chute. I think it is time for a nice Campari Gin & Tonic.
Tomorrow?
Middle Eastern BBQ.
Oh and Flummel, this is my view from work, not quite as lovely as yours, but oddly rather soothing.
Starting tomorrow for 5 days at create a cook it's BBQ Pit. I am so excited! We've rented a 50" long grill and the field trip Thursday is to East Coast Grill. Sadly, my grilling God, Chris Schlesinger won't be there, one of these days though I'll finally get to meet him in person and have a little food chat, maybe act all groupie and get him to sign my books. Sadly I lost my copy of Salsas, Sambals, Chutneys and Chow-Chows to the great dishwasher disaster circa 1995 - long story - but I always scour used book stores to find a replacement copy. In fact Friday I picked up a copy of Quick Pickles at the Book Fair.
I have all the other books he did with John Willoughby as well.
What are we making next week?
· Sate chicken with peanut sauce
· Chicken and vegetable Yakitori
· Fragrant Malay Rice with mixed Fresh herbs and edible flowers
· Scallion Pancakes
· Savory Watermelon and Pineapple Salad
· Macadamia Nut brownies
· Creamed Cornbread
· Banana Papaya Fool
· Grilled corn on the cob cotija cheese and lime
· Watermelon-Strawberry Aqua Fresca
· Mock Kansas City Ribs, Rub and BBQ Sauce
· Mesa Grill Potato Salad
· Uncommon Carrot-Raisin Slaw
· Grilled lamb Kefta
· Sunny sweet tea (hope for sun please)
· White Bean Salad with Grilled Squash, Zucchini and Roasted Red pepper Dressing
· Fattoush
· Pita breads
· Grilled fruits with Balsamic Reduction glaze
· Burgers galore (make our own Ground beef from Chuck Roast) with the fixin's
· Ziti with Grilled Gazpacho Sauce and sausages
· Grilled chicken and sausages with peaches, peppers, pecorino and black olive vinaigrette
· Grilled Fresh mozzarella and bread skewers
· Chocolate Pizza
I'm thinking those will be some pretty happy 11 - 13 year olds, and maybe a few parents as well.
Any recipes you want? Pictures of what we make? Let me know, I'll try to oblige.
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