Balsamico - A Food Diary

[fcleff]

Italian Sausage, Caramelized Mushrooms, Red Sauce, and Orecchiette.

 

[fcleff]

Latte to charge me up for an early drive into the sticks of east Texas.

 

[fcleff]

Hot Smoked and Cured Salmon, Buttered Peas, Cheese Rice.

 

[fcleff]

Basil Hayden’s Kentucky Straight Bourbon Whiskey.

 

[Kriegs]

Basil Hayden’s Kentucky Straight Bourbon Whiskey.

Cheers!

 

[fcleff]

Cool morning, green tea, and enjoying the smell of herbs in the garden outside the kitchen before I start cooking for the day.

 

[fcleff]

Fried chicken. Happy Cinco de Mayo!

 

[Kriegs]

Sea scallops and fresh green beans.

 

[fcleff]

Carne Asada.

 

[Kriegs]

The hat says: "That's Señor Power Stance, too you!"

 

[fcleff]

The hat says: "That's Señor Power Stance, too you!"

Damn straight!

 

[fcleff]

King in the North Barrel Aged Imperial Stout.

 

[fcleff]

That beer was shaging good.

 

[Kriegs]

Homemade pizza. Chesse & Perroroni and Cheese, Mushrooms & Olives gluten free crusts and the wife & kids demanded that I use my homemade italian sauce. Although it's not really meant for pizza, it really did make our normally good pizzas a bit better

 

[fcleff]

Fried Catfish, Turnip Greens, Macaroni & Cheese, Fresh Tomatoes & Cucumbers.

 

[Mktrat]

Pork chops with vidalia glaze and baked sweet potato chunks

 

[fcleff]

Green tea in the cool, heavy, post-rain air. The squash blossoms glow an iridescent yellow in the gray dawn.

 

[Kriegs]

Tonight for dinner will be diced pork tenderloin and potatoes marinaded overnight in a Portuguese marinade, with extra minced garlic... to keep away the vampires

 

[fcleff]

Tonight for dinner will be diced pork tenderloin and potatoes marinaded overnight in a Portuguese marinade, with extra minced garlic... to keep away the vampires

Portuguese marinade - please discuss.

 

[Kriegs]

Portuguese marinade - please discuss.

Here's the marinade recipe that I use from my grandfather:

It's in 2 parts. The Portuguese allspice can be made and stored. I use it to make stock for my soups and as a flavor boost for other meat dishes.

--Portuguese allspice--
5 tablespoons paprika
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon chile powder
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1/2 teaspoon dried oregano
1/4 teaspoon ground ginger
1/8 teaspoon ground clove
1 bay leaf, dried and ground as fine as you can
Zest of half a lemon
Zest of half an orange

--add the allspice to these ingredients to make the marinade--
1/2 cup of water
1 cup white wine (cooking wine is OK too)
2 heaping tablespoons of minced garlic