WWTBAM Bored

The grill is fired up and the ribs are cookin' - stop by about 5:00 o'clock bored time - they should be ready - sides inlcude watermelon, beans, fires and cole slaw - BYOB.

No politickin' is the only rule.

I would like to go, but I am driving into LA to take Maddie to see "House of Blue Leaves" for her birthday!

gotribego26 wrote:The grill is fired up and the ribs are cookin' - stop by about 5:00 o'clock bored time - they should be ready - sides inlcude watermelon, beans, fires and cole slaw - BYOB.

No politickin' is the only rule.

I love fires and cole slaw!

Are the ribs beef or pork? Doesn't matter to me, I love 'em both.

I think I can still get there . . .

I will make an appetizer for tomorrow!

Maybe Uly can make pomegranite margaritas.

SportsFan68 wrote:Are the ribs beef or pork? Doesn't matter to me, I love 'em both.

I think I can still get there . . .

Pork tonight - I had to cook 5 racks - 2 weren't as good as the other 3.

If you're coming bring some elk ribs - I wanna see what I can do with those.

gotribego26 wrote:

SportsFan68 wrote:Are the ribs beef or pork? Doesn't matter to me, I love 'em both.

I think I can still get there . . .

Pork tonight - I had to cook 5 racks - 2 weren't as good as the other 3.

If you're coming bring some elk ribs - I wanna see what I can do with those.

Oh yum! Bring more elk and I'll make a wicked elk enchilada dish!

cindy.wellman wrote: Oh yum! Bring more elk and I'll make a wicked elk enchilada dish!

Ooh! With cilantro?!?

christie1111 wrote: Maybe Uly can make pomegranite margaritas.

That sounds good!

Can I come?

I am politicked out.

We are making a pork loin on the grill with mashed sweet potatoes and steamed baby carrots.

After my triumphal return from UVA I had dinner at a friend's house. This chef Jeff O'Neill's recipe for a turkeyburger:


INGREDIENTS
1/4 cup scallions, thinly sliced
1/2 cup celery, finely chopped
3 Granny Smith apples, peeled and diced
1/8 cup canola oil
4 pounds ground turkey breast
2 Tbsp. salt
1 Tbsp. black pepper
2 tsp. chipotle Tabasco™
1 lemon, juice and grated zest
1/2 bunch parsley, finely chopped
1/4 cup Major Grey’s Chutney, pureed
Sauté the scallions, celery and apples in the canola oil until tender. Let cool.

Place the ground turkey in a large mixing bowl. Add sautéed items and the remaining ingredients. Shape into eight 8-ounce burgers. Refrigerate for 2 hours.

Season the turkey burgers with salt and pepper. Place on a preheated, lightly oiled grill. Grill each side for 7 minutes until meat is thoroughly cooked. Let sit for 5 minutes.

Serve with a side of Mar-a-Lago Pear Chutney and your favorite toasted bread, pita or hamburger roll.

Mar -a -Lago Pear Chutney

This pear chutney topping is the key to giving the Mar-a-Lago Turkey Burger that extra zing.



INGREDIENTS

1 Anjou pear, peeled and diced
1/2 tsp. cinnamon
1 tsp. sea salt
1 1/2 cups Major Grey’s Chutney
1/4 cup dried currants or raisins
Preheat oven to 350°.

Toss the diced pears with the cinnamon and salt. Bake on a parchment-lined cookie sheet for 10 minutes.

Cool and mix with the chutney and currants or raisins.

It was absolutely delicious.

I hope Chef Jeff pays someone to do his cooking. That's the most labor intensive recipe I've seen in a while. It sounds wonderful, but it's doubtful it would ever make it out of my kitchen onto the grill.

kayrharris wrote:I hope Chef Jeff pays someone to do his cooking. That's the most labor intensive recipe I've seen in a while. It sounds wonderful, but it's doubtful it would ever make it out of my kitchen onto the grill.

Well, quit nibbling on the raw turkey meat.

I got a reprieve from the family Sunday dinner yesterday, so it's twelve for an early dinner this evening.

SIL volunteered to do a beef tenderloin so all I have do are the veggies.
I'm thinking baked sweet potatoes, broccoli casserole and my dear old dad's old fashioned corn pudding he used to make (note - the recipe was in his head and mine is never as good as his was). Still trying to muster up the energy to make it to the grocery.

kayrharris wrote:I got a reprieve from the family Sunday dinner yesterday, so it's twelve for an early dinner this evening.

SIL volunteered to do a beef tenderloin so all I have do are the veggies.
I'm thinking baked sweet potatoes, broccoli casserole and my dear old dad's old fashioned corn pudding he used to make (note - the recipe was in his head and mine is never as good as his was). Still trying to muster up the energy to make it to the grocery.

What? No turkeyburgers? Maybe christie will help me out.

ulysses5019 wrote:

kayrharris wrote:I hope Chef Jeff pays someone to do his cooking. That's the most labor intensive recipe I've seen in a while. It sounds wonderful, but it's doubtful it would ever make it out of my kitchen onto the grill.

Well, quit nibbling on the raw turkey meat.

I'm still busy peeling and chopping Granny Smith apples!

kayrharris wrote:.... my dear old dad's old fashioned corn pudding he used to make (note - the recipe was in his head and mine is never as good as his was)...

I hate when that happens.

There are some recipes I have from Marietta (TLAF's Mom) that are almost as good as hers - two types of sauces (the slow cooked big pot kind and the sauteed chopped tomato quick puttanesca type) and Easter ricotta pie.

But some dishes just don't measure up. There's a sauted calimari in tomato sauce that is particularly lacking.

hubby's grandma never used a written recipe either. we tried to measure what she had in the flour dish b/4 she started and what was left when she was done becuz she used a coffee cup to dip into the flour. We watched every move, but it still didn't turn out the same. It's amazing. I miss her pink cookies.

gotribego26 wrote:

SportsFan68 wrote:Are the ribs beef or pork? Doesn't matter to me, I love 'em both.

I think I can still get there . . .

Pork tonight - I had to cook 5 racks - 2 weren't as good as the other 3.

If you're coming bring some elk ribs - I wanna see what I can do with those.

Does your screen name mean "go tribe go" or "got rib ego"?

ulysses5019 wrote:

kayrharris wrote:I got a reprieve from the family Sunday dinner yesterday, so it's twelve for an early dinner this evening.

SIL volunteered to do a beef tenderloin so all I have do are the veggies.
I'm thinking baked sweet potatoes, broccoli casserole and my dear old dad's old fashioned corn pudding he used to make (note - the recipe was in his head and mine is never as good as his was). Still trying to muster up the energy to make it to the grocery.

What? No turkeyburgers? Maybe christie will help me out.

Be right over.

Get the pom margaritas ready!

You get to go to the game this weekend? Looks like a good year for your team.

Yum all this food talk is making me hungry!

I spent half the day trying to recreate PF Changs garlic noodles at my house. Of course after 4 failed batches I finally thought to look on the internet, and of course the recipe is there. Duh. I didn't want to go back out to get oyster sauce though, so it will wait for another day. I love those stupid noodles, and until our PF Changs opens here (I can't wait!) I need a fix!

I know it's not barbeque related, but I had to chime in with my food craving of the day!

sunflower wrote:Yum all this food talk is making me hungry!

I spent half the day trying to recreate PF Changs garlic noodles at my house. Of course after 4 failed batches I finally thought to look on the internet, and of course the recipe is there. Duh. I didn't want to go back out to get oyster sauce though, so it will wait for another day. I love those stupid noodles, and until our PF Changs opens here (I can't wait!) I need a fix!

I know it's not barbeque related, but I had to chime in with my food craving of the day!

We just had a PF Chang's open up down the street.

We haven't been there yet.

What do you recommend -- besides the garlic noodles?

The lettuce wraps with chicken are my favorite appetizer. They could actually be a meal. I also like the crab wontons.

My favorite meal is chang's spicy chicken (similar to a general tso's but much better). My second choice is orange peel chicken. There is so much other stuff that looks so good too, but we usually stick to our favorites. Every now and then we'll try something new and we're never disappointed!

The fried rice is good too and at first you're kind of peeved you have to buy it separately (instead of just a couple bucks upgrade from white rice) but then you taste it and know it's worth it.

For dessert I usually get the banana spring rolls. They might not be called that but they're banana/caramel in a crispy friend spring roll shell, with what I think is a pineapple coconut ice cream. YUM. Last time I saw some killer looking chocolate cake but I had to have my banana rolls.

I'm not sure when ours is opening...soon I hope. But I'm going to Albany in a couple weeks for work and just found out there is one less than a mile from my hotel!!!

Oh and I forgot about the little shot glass desserts, if you aren't hungry enough for a full dessert, for 2 bucks you can get a little shot glass full of tiramisu, cheesecake, chocolate mousse, carrot cake, lemon pie and I don't remember what else...there are like 8 or 10 choices I think.

christie1111 wrote:

ulysses5019 wrote:

kayrharris wrote:I got a reprieve from the family Sunday dinner yesterday, so it's twelve for an early dinner this evening.

SIL volunteered to do a beef tenderloin so all I have do are the veggies.
I'm thinking baked sweet potatoes, broccoli casserole and my dear old dad's old fashioned corn pudding he used to make (note - the recipe was in his head and mine is never as good as his was). Still trying to muster up the energy to make it to the grocery.

What? No turkeyburgers? Maybe christie will help me out.

Be right over.

Get the pom margaritas ready!

You get to go to the game this weekend? Looks like a good year for your team.

Yes, I flew into DC and stayed with friends out in Potomac and we drove down to Charlottesville for the game. On a food note, after the Friday night rally I went to dinner with the song girls at Ruth's Chris Steak House near Dupont Circle. They had a side dish, sweet potato casserole with a pecan crust, that was to die for.

All this food talk. Now I am hungry but it is too close to bedtime.

Besides I just bought MREs mail order. Thinking about them should take the appetite out of play. Cajun Rice/Beans/Sausage, Chili Macaroni, and some side boxes of rice pilaf and wild rice. All carbs, all the time. Gross.

Hurricane Hanna is on the way, and I've been meaning to get an emergency kit together since my CERT training anyway. We have until Friday night, and it will probably change direction if we all get good and ready for it. But Hugo is still fresh enough in our memories that we will stock up this time.

It did occur to me to set up a meeting at work of the CERT team, to see if there's anything we should do there to get ready. That was the point of the training, after all.

I finished off a bottle of distilled water for Dub's fountain, and refilled it with tap water. The same for the recently demised Cherry Coke 2-liter bottle. At this rate, I will sock away the recommended amount by tomorrow night.

The best part about Hugo was the neighborhood cookouts a few days after, when everyone had to cook all their food or watch it spoil. I will set roomie to finding out who has a grill around here.....