HERE’S A NOVEL IDEA – – – GRILL YOUR SALAD ! ? ! ?

 

TAKE YOUR SALADS TO A WHOLE NEW LEVEL.  WHAT NORMALLY IS “HO HUM, YEAH IT’S HEALTHY AND GOOD FOR ME SO I’LL EAT IT” –  BECOMES “HOLY SCHNIKES, BATMAN, THIS IS BAD ASS – WHY DIDN’T I EVER THINK OF THIS BEFORE?”  I MEAN LET’S BE HONEST, YOU ALREADY KNOW HOW TO GET BIG FLAVOR FROM A PIECE OF MEAT BY SITTING IT ON THE BBQ GRILL, SO WHY NOT LAY ON A LITTLE SMOKAFICATION AND MAKE YOUR SALADS SERIOUSLY GOOD EATS TOO?   IT’S AS SIMPLE (DO YOU SEE A TREND OR PATTERN FORMING HERE YET?) AS THIS : START BY USING CRISP FULL HEADED HEARTY GREENS SUCH AS ROMAINE, ENDIVE, OR RADICCHIO.  THE OTHER SISSY GREENS LIKE BIBB AND  IT’S COUSINS CAN’T STAND UP TO THE HEAT.  TRIM OFF ANY BROWN OR UNDESIRABLE OUTER LEAVES, CUT THE HEADS IN HALF FROM TOP TO BOTTOM, BRUSH WITH OLIVE OIL, GRILL FOR 2 – 3 MINUTES PER SIDE.  ADD A SQUEEZE OF LEMON, A PINCH OF KOSHER SALT, AND / OR YOUR FAVORITE DRESSING.  SERVE WARM OR CHILLED.   LISTEN TO ME NOW, AND BELIEVE ME LATER, YOU WILL LIKE THIS ONE.  I CHOSE TO SERVE THIS ONE AS A BBQ CAESAR SALAD WITH SOME GRILLED WHEAT BREAD PLANKS AS CROUTONS, MY INFAMOUS CAESAR DRESSING AND FRESH GRATED PARMESAN CHEESE!grilledlettuce1

 

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THERE’S RIBS . . . AND THEN THERE ARE RIBS !!!!

DO WHAT I DO AND YOU WILL  HAVE PEOPLE SWEARING THAT YOU ARE THE NEIGHBORHOOD PITMASTER.  THESE BAD BOYS ARE SO SUCCULENT AND TENDER, AND GUESS WHAT – – – THEY ARE EASY TO MAKE.  YOU DON’T NEED A HIGH DOLLAR SMOKER, YOU DON’T NEED SOME EXPENSIVE AWARD WINNING BBQ SAUCE WITH SOME GUY’S PICTURE ON IT, ALL YOU NEED IS YOUR RIBS AND THIS RECIPE  – – – COURTESY OF STEVE FROM SCRATCH ! ! !  THESE ARE SO GOOD AND THEY WILL HAVE PEOPLE BELIEVING YOU SMOKED THEM ALL DAY.  AND WHO SAYS THEY HAVE TO KNOW ANY DIFFERENT ?      ribs1 ribs2 ribs3 ribs4                                                                                                                                                    RECIPE

 

Fast and Fabulous Four Ingredient Fudge ! ! !

I LOVE FUDGE.  FUDGE IS GREAT.  ALL KINDS OF FUDGE ARE GOOD.  FUDGE IS GOOD FOR ALL OCCASIONS.  GIVE IT FOR A GIFT.  MAKE SOME MORE FUDGE.  ENJOY IT FOR YOURSELF.  MAKE SOME MORE FUDGE.  THERE CAN BE AS MANY KINDS OF FUDGE AS THERE CAN BE WAYS TO MAKE FUDGE.  THIS IS ANOTHER IN THE SERIES OF “SIMPLE BUT ELEGANT” EASY FOOD RECIPES.  I COULD GO ON AND ON ABOUT FUDGE.  THIS IS WITHOUT A DOUBT THE EASIEST FUDGE RECIPE I HAVE MADE.  AND IT WORKS.  WITHOUT FURTHER ADO . . .fudge2

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Coctel De Camarones ! ! !

THIS IS ONE OF MY FAVORITE THINGS TO MAKE AND ENJOY ON THOSE HOT SUMMER DAYS.  COUPLE IT WITH SOME SALTY CRACKERS OR BREAD AND GLASSES OF YOUR FAVORITE ICY COLD BEER AND YOU WILL FEEL LIKE YOU’RE ON SUM BEACH, SUM WHERE!  THIS IS ONE RECIPE I WILL NEVER FORGET.  I FIRST LEARNED HOW TO MAKE THIS CLASSIC MEXICAN SHRIMP COCKTAIL FROM MY GOOD FRIEND MANUEL REYES.  MANUEL IS SOMEWHAT OF A LEGEND IN THESE PARTS.  THIS REFRESHING DISH IS USUALLY SERVED AS A STARTER BUT COULD EASILY BE A MAIN DISH BEFORE YA KNOW IT.  THE SWEET AND SPICY FLAVORS OF THE TOMATO BROTH, THE FRESHLY SQUEEZED LEMON AND ORANGES, THE PLUMP JUICY SHRIMP, THE PUNGENT AROMA OF CLIPPED CILANTRO, THE COOL AVOCADO, AND THE SLIGHT BURN FROM THE JALAPENOS WILL LEAVE YOU SINGING THAT TOBY KEITH SONG –cameronecoctel1cameronecoctel2cameronecoctel3

“BABY IF YOU’RE GOOD TO GO, WE’LL GO DOWN TO MEXICO” . . .

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Steve-O’s Day Off . . .

SO TODAY IS SUNDAY, THE BEGINNING OF THE NEW WEEK, OR THE END OF THE OLD WEEK, DEPENDING ON HOW YA LOOK AT IT.  EITHER WAY YOU VIEW, IT WAS MY DAY OFF.  I STARTED OFF MY MORNING TODAY LIKE MOST OTHER, A NICE CUP OF COFFEE FOLLOWED BY A VISIT TO MY GYM.  YES I AM THE OWNER AND PROPRIETOR OF MY VERY OWN WORKOUT FACILITY.  WOW.  AFTER ABOUT AN HOUR DOWN THERE THE SUN WAS STARTING TO COME UP SO I WENT OUTSIDE AND COMPLETED SOME SMALL BUT NEEDED YARD TASK.  WOW.  BRILLIANT.  WHAT FUN.  SO THEN IT’S TIME TO WAKE THE LOVELY WIFE AND GET OUR DAY STARTED.  WE HIT THE CITY MARKET, AN ANTIQUE MALL, AND TWO VINTAGE FLEA MARKETS.  WE ARE BOTH BIG INTO RECYCLING, REPURPOSING AND A LOT OF OTHER RE’S.  WE SCORED A FEW REALLY COOL FINDS ON THIS TRIP SO THAT WAS JUST ABOUT ALL THE REASON I NEED TO MAKE A CELEBRATORY LIBATION.  I CAME ACROSS THIS BEAUTY IN MEXICO.  THERE WERE MANY VARIATIONS OF THIS BAD BOY BUT THIS IS THE ONE I ENJOY MOST.  DEPENDING ON WHO YOU ASK THIS MAY BE CALLED A “CHAVELA”, A “CHABELA”, OR AN “OJO ROJOS”.  NOW I SHOULD TELL YOU THAT “OJO ROJOS” TRANSLATES TO “RED EYES” IN ESPANOL, SO I’M SURE YOU CAN FIGURE OUT HOW THIS COCKTAIL CAME ABOUT. OJO ROJOS

WHAT YOU NEED IS : SOME ICE CUBES, A FROZEN BEER GLASS, A GOOD BEER (NOTE MY WEAPON IN THE PICTURE – – IT’S A GREAT ONE), SOME CLAMATO JUICE OR SPICY V-8 OR TOMATO JUICE, SOME CHOLULA HOT SAUCE OR THAT OF YOUR CHOICE, SOME WORCESTERSHIRE, AND THE JUICE FROM 1 FRESH LIME.  THIS IS PRETTY MUCH A SOUTH OF THE BORDER VERSION OF A BLOODY MARY, REPLACING THE VODKA WITH BEER.  KEEP THE RATIO OF BEER TO JUICE ABOUT 3 TO 1.  START BY PUTTING SOME TOMATO/CLAMATO JUICE IN YOUR GLASS OVER THE ICE CUBES.  ADD A FEW DROPS OF THE WORCESTERSHIRE, THE HOT SAUCE, THE LIME JUICE AND THE BEER.  STIR IT UP AND ENJOY.

I Like My Coffee Hot So I Brew It Cold ? ? ?

OK SO WHO DOESN’T LIKE A GOOD CUP OF HOT COFFEE ?  JUST LIKE I THOUGHT – NO ONE RAISED THEIR HAND.  GOOD.  NOW THAT WE HAVE ESTABLISHED THAT LET’S MOVE ON TO THE IMPORTANT STUFF.  I PREFER MY COFFEE HOT, UNLESS I AM IN NEW ORLEANS AND IT IS A HUNDRED FRICKIN DEGREES AND AS HUMID AS A WET SOCK IN A CLOTHES DRYER AND I AM STANDING IN LINE AT CAFE DU MONDE – THEN I LIKE ONE OF THEIR “FROZEN CAFE AU LAITS” !

THROUGH A LITTLE TRIAL AND TRIBULATION I HAVE FOUND A PARADOXICAL METHOD TO GET THAT PERFECT CUP OF COFFEE.  I’M NOT SAYING I INVENTED IT, OR I CLAIM IT, THIS IS JUST MY VERSION OF HOW THE BIG  BOYS OF COFFEE DO IT.  YOU WILL END UP WITH A SMOOTH, NON ACID BEARING, CUP OF CONCENTRATED GOODNESS.

TWO PIECES OF ADVICE BEFORE ATTEMPTING THIS AT HOME : THIS PROCESS TAKES A MINIMUM OF 12 HOURS SO PLAN AHEAD, AND BEWARE – – – – IT’S ADDICTING – “COFFEE CRACK” !

WHAT YOU NEED IS COFFEE, WATER, A 32 OUNCE FRENCH PRESS, AND A FINE COFFEE FILTER.  HERE WE GO :

PUT 1 AND 3/4 CUPS OF COARSE OR FINE GROUND COFFEE IN YOUR FRENCH PRESS.  THE FINER THE GRIND THE MORE FLAVOR YOU WILL EXTRACT.  ADD 3 AND 1/2 CUPS COLD WATER AND STIR THOROUGHLY.coldcoffee1

COVER YOUR FRENCH PRESS PITCHER WITH PLASTIC WRAP OR PUT THE PLUNGER ON BUT DONT PRESS AND LET IT STEEP FOR A MINIMUM OF 12 AND UP TO 20 HOURS.

coldcoffee2 AT THIS POINT YOU WANT TO PRESS THE COFFEE.  THE NEXT THING YOU WANT TO DO IS TO STRAIN IT AGAIN THROUGH A FINE MESH STRAINER LINED WITH A COFFEE FILTER.  DO THIS A LITTLE AT A TIME UNTIL YOU HAVE A NICE, SMOOTH, STRONG COFFEE CONCENTRATE.  TRANSFER THIS STRAINED COFFEE ELIXIR INTO A SEALABLE GLASS CONTAINER AND STORE IN YOUR REFRIGERATOR UNTIL READY TO USE (IT’S IS SAFE AND GOOD FOR ABOUT 5 DAYS TOPS).  YOU SHOULD END UP WITH ABOUT 2 CUPS OF EXTRACT.  YOU CAN USE THIS FOR ICED, FROZEN, OR EVEN HOT COFFEE DRINKS.  EVEN MIX IT WITH YOUR FAVORITE LIQUOR IF YOU ARE BRAVE ENOUGH.  I LIKE MINE MIXED AT A RATIO OR 1 PART COFFEE TO 1 AND 1/2 PARTS WATER OR MILK – BUT I LIKE MINE STRONG – FOR MOST OF YOU OUT THERE 1 PART COFFEE EXTRACT TO 2 PARTS WATER OR MILK WILL DO YA JUST RIGHT.

coldcoffee3OH YEAH- ONE MORE TIP – TRUST ME ON THIS ONE – ADD A PINCH, A SMALL PINCH, OF KOSHER SALT TO YOUR COFFEE CONCOCTION BEFORE YA DRINK IT – SOUNDS WEIRD, I KNOW BUT YOU’LL THANK ME FOR IT LATER!  BUENO !