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Archive for Vegetables

Jul
06

Zucchini and Eggs – Episode 35

Posted by: Patrick | Comments (4)

Zucchini’s  are going to be in full bloom and so will the three hundred gazillion recipes coming out of the woodwork- and then when all the recipes are made there will still be loads and loads of them lying around. So you can grate the zucchinis and freeze them for future recipes and well then there will still be more lying around- So stuff them, shred the, saute them, fry them and anything else you want to do with them-of course as long as it is legal in the state you live in.

So get ready as soon it will be time for eggplant and then……

Comments (4)
Jul
02

Tomatillo Sauce – Episode 34

Posted by: Patrick | Comments (7)

Tomatillo, edible? or a Tim Burton creation-these are the really ugly looking things you see in some speciality markets- They have a weird green wrapper skin that just doesn’t look right- and even worse when you peal it off there is a big sticky mess underneath-and it reveals what looks like a green tomato? HUH- well fear not the Tomatillo is a great little fruit that when pan fried and blended makes a stunningly good salsa/sauce for chips, tacos or to put over some grilled meats. 

This great sauce was inspired by Chef Rick Bayless who is crushing it on Top Chef Masters

It is hard to follow up the historic celebration that was Episode 20 and I will not even try- this is just a good back to basics classic Italian inspired dish done on the grill- This is closer to what you would expect to find in Italy though in a panini form than what we call here Eggplant Parm. So while this episode does not have that sexy raw appeal or Mott for that matter it does make you hungry! The grilled vegetables are good too!

So thanks to all who made Episode 20 a smash hit a Galactical wonder if you will. Now lets cook and eat!

So this episode was done on Memorial Day and I was shot by time I got to cooking- Opening the pool-taking the cover off-dealing with broken parts, cleaning the smoker-YUK, and cleaning the grill with some good hardcore disinfectants. Anyway this is a relaxed video cooking a flank steak, making a corn salad or salsa if you will and some grilled asparagus. Beer was cold and the beverage of choice on this day.

Let me know if you think I should break these videos down in the future and do the flank steak as one episode and the corn salad as another. Enjoy the mellow episode. Yes I know I left a “T” off of Jimmy Buffett’s name- Sorry Jmmy I know you are a big fan of the show!

Comments (3)

Sometimes you want a roasted pepper or need one for a dish and you do not feel like lighting the outdoor grill to do it- This is a simple way to roast a pepper quick and easy. Sure there is a marginal chance you could burn your house down but as the wise Clark Griswald once said “Oh what the hell – it was fun anyway. ”

In this episode we roast a Poblano which is one of the most underated peppers in the pepper family- because it is a waxy dense pepper even after roastig you could peel it, stuff it and still bake it and it will retain some bite- When roasted the Pobalano combines a great marriage of sweet and mild spicy heat. After roasting I dice some if the Poblano up and use it in a crab salad-take a few sliced and put on a pult pork sanwich also-

Comments (6)

With summer here peppers will be everywhere shortly and at great prices. Roasting peppers is a great way to take advantage of the surplus, especially because you can freeze them. Why buy them in the jar or at salad bars for $7.99 for a few peppers when you can do them yourself and season them the way you want. So grab a block of cheese and settle in-


Comments (9)

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