Food Fantasia

Dragonfly said:
I'm a big fan of the BBQ, mainly as it means Hubby cooks!!! :D yay! But we haven't been doing much of that lately, it has actually been too hot!
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I usually BBQ year-round. I have friends who get the BBQ out at the end of May and store it back in the garage in September. I can't live without having BBQ that long. :D I have a rack of baby-back ribs in the freezer waiting for me, in fact!

One of my favorite steak marinades is an Italian one I found in one of the Weber cookbooks. Uses 6 tbsp oil, 3 tbsp red wine vinegar, 1 tbsp balsamic vinegar, 1 crushed clove of garlic, 1 tsp. basil (although the original calls for rosemary which we don't care for), 1 tsp. Kosher salt and 1/2 tsp. ground black pepper. Six hours in a zip-lock bag and it's ready to go on the grill. I once had a neighbor across the street ask me what I was grilling that smelled so good. :D
 
Rudy said:
I usually BBQ year-round. I have friends who get the BBQ out at the end of May and store it back in the garage in September. I can't live without having BBQ that long. :D I have a rack of baby-back ribs in the freezer waiting for me, in fact!

One of my favorite steak marinades is an Italian one I found in one of the Weber cookbooks. Uses 6 tbsp oil, 3 tbsp red wine vinegar, 1 tbsp balsamic vinegar, 1 crushed clove of garlic, 1 tsp. basil (although the original calls for rosemary which we don't care for), 1 tsp. Kosher salt and 1/2 tsp. ground black pepper. Six hours in a zip-lock bag and it's ready to go on the grill. I once had a neighbor across the street ask me what I was grilling that smelled so good. :D
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That marinade sounds very good, I have tried something similar many times and it is very nice, I do it with pork loin steaks quite often.

What is the difference between Kosher salt and regular salt?

Tonight we had Smoked Salmon and Spinach Pappardelle fresh pasta. Even though I am not a huge fan of pasta, this was actually really very nice.

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Special Treat Brunch for my hubby, his fave breakfast/brunch item Eggs Benedict, usually reserved for his birthday, I have been obsessed with making this for a few days so decided why not!....This is actually the second batch of the day LOL the first I forgot to photograph so he lucked out and got a third Egg Benedict!

Home made Hollandaise with poached egg on top of a slab of leg ham and half an English Muffin toasted.

I even had one to try (don't generally eat things like this, nor runny eggs, so it was a very brave moment for me! :D )

He raved about them, I have no basis of comparison with my Hollandaise sauce as I don't eat it, but he reckoned it was very good, so I will take that compliment thank you! :D


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That looks YUM! We didn't take pictures, but this morning I made gluten-free bagels (we have 2 very sensitive to gluten here) which was a very time-intensive process. THREE hours to having a bagel ready to eat. Then they ate them in less than 10 minutes! LOL We made breakfast sandwiches with bacon, egg and cheese, so it was at least a meal.
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Meanwhile I started a batch of homemade BBQ sauce in which to cook boneless country style ribs. They'll bubble all day in the sauce and later I'll shred it and we'll have pulled pork for a couple of days. Will have to make some sort of gluten free roll to go with those as well - usually a gluten-free English muffin. Also made up a bowl of cole slaw that will top the pork. YUM! Hopefully I'll remember to take pictures, but I doubt it will look as nice as Dragonfly's breakfast.

Happy birthday, Mr. Dragonfly!
 
GofD said:
That looks YUM! We didn't take pictures, but this morning I made gluten-free bagels (we have 2 very sensitive to gluten here) which was a very time-intensive process. THREE hours to having a bagel ready to eat. Then they ate them in less than 10 minutes! LOL We made breakfast sandwiches with bacon, egg and cheese, so it was at least a meal. :confused:

Meanwhile I started a batch of homemade BBQ sauce in which to cook boneless country style ribs. They'll bubble all day in the sauce and later I'll shred it and we'll have pulled pork for a couple of days. Will have to make some sort of gluten free roll to go with those as well - usually a gluten-free English muffin. Also made up a bowl of cole slaw that will top the pork. YUM! Hopefully I'll remember to take pictures, but I doubt it will look as nice as Dragonfly's breakfast.

Happy birthday, Mr. Dragonfly!
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Oh my goodness, I know all about the Gluten Free thing, we did it for 5 years or so as our son had a major intolerance too, he took himself off it at 13 and *touch wood* hasn't had an issue since. I used to make bread things too, gosh what a PITA GF bread is, but even with all the hassle it did beat spending a week in Hospital every 6 months, and all the subsequent very invasive testing etc... which is what he had been experiencing. I also have a SIL and Nephew who are Coeliacs and always make them GF goodies when I can (still think GF cakes are as good/better than regular).

BBQ sauce sounds delicious! :D

It wasn't Mr Dragonfly's birthday, just a special treat for being a honey!
 
Ah, I read 'usually reserved for his birthday,' and didn't parse it correctly. BBQ pulled pork was delicious! I did manage to get some photos, but they're iPhone, so not the greatest quality.
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Btw, I also read 'just a special treat for being a honey!' as 'just a special treat for being horny.' Not sure what that says about me or why I'm posting it, but there you go.
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GofD said:
Btw, I also read 'just a special treat for being a honey!' as 'just a special treat for being horny.' Not sure what that says about me or why I'm posting it, but there you go. :p
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hahahahahaha ROFL, too funny :p

Your GF bagel bread roll looks great :D I am sure the Pork was too, hard to see it in the pic though :p
 
Dragonfly said:
hahahahahaha ROFL, too funny :p

Your GF bagel bread roll looks great :D I am sure the Pork was too, hard to see it in the pic though :p
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Thanks! The pork was good - but it's buried underneath coleslaw in the pic. Hard to make pulled pork look good, y'know?
 
GofD said:
I want to hear the 'more on' making your own Ricotta!
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I will write it up later today after (yet more) tiling *sigh* lol will be glad when this job is over :p

But yeah, I basically made a batch of Ricotta yesterday :D First time ever, not sure how great it will be as I haven't tried it yet, and want to photograph it before I do.

Will keep you posted :)
 
GofD said:
Looks positively delectable! Thanks for posting about it!
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It actually is very nice, and would make a great basis for any ricotta based recipe, I plan on using it for a spinach and ricotta pie or triangles, but it is nice on crackers too if you like subtle cheese flavours like I do.
 
Dragonfly said:
What is the difference between Kosher salt and regular salt?
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OK, I'm a few weeks late in replying... ;)

I don't remember in technical/chemical terms how Kosher and table salt are different, but they do taste different. One thing I discovered in the Weber cookbook is that Kosher salt is better for use on meats, as it will sit on the surface of the meat as opposed to soaking in and drying it out. I also feel that it takes much less Kosher salt for something to be "salty," so I use very little.

I also read the pulled pork post above--I am just waiting for warmer weather to make some pulled pork here. We get a pork shoulder roast, and I roast it outdoors on the Weber kettle BBQ for a couple of hours until the internal temperature gets up to about 180-185F. Indoors, I've made the sauce on the stove, and it's ready to mix in with the pork after we've shredded it. We made it for a birthday party one summer and everyone raved about it. I do have to stoke the coals twice (once each hour) during the roasting, but it is worth it.

We had our first BBQ hamburgers of the year outdoors. We normally grill a lot more during winter, but our schedules have been erratic, and we rarely sit down to eat dinner together anymore.

BTW, indoors, I've found a new way to make a rump roast. I used to use an oven trick to carmelize the outside of the roast (cooking it at 425F for 20 minutes, then turning down to 325). Last time, I seasoned the outside like I always do, then rolled the outside in flour, patted it in, and sauteed it in a hot skillet with oil on all sides until it turned brown. After that, it roasted. The crust on that roast was fantastic! We were fighting over the end pieces. :D
 
Hey Rudy,

Thanks for the answer, not sure I have ever seen Kosher salt here tbh, my fave salt is the Maldon sea salt flakes, which are just really delicious and not too salty somehow lol.. will keep my eyes out for Kosher salt, I might try the only slightly gourmet deli around here on the weekend.

Good for you guys on getting out and BBQing! :D it is starting to slightly cool down here .. although today is hot and humid, i am looking forward to the cooler weather, and hopefully a lot more eating outdoors, I officially HATE Summer.

lol
 
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