What's cookin' this weekend???


 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
This weekend: pear and brie quesadillas, guajillo-blueberry crema; evoo-poached albacore tuna salad; seared halibut, toasted orzo-pine nut 'pilaf', sautéed cucumber, shallot-jícama relish; coffee-cocoa-rubbed tri-tip, sides tbd. </div></BLOCKQUOTE>

That's it! You stole my weekend menu didn't you? Well now I'm just gonna have to cook plain old chili
 
MMM,spareribs.
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Keepin' it simple this weekend:
Pork Steaks.

But I'm not making them the that way many St louis area backyard cooks do.
Which is to blast them on the grill, then plop into a warm vat of Maull's bbq sauce for a hour or more.
I do mine more like ribs, rubbed, low & slow, smoked w/cherry, then brushed with Blues Hog sauce.
 
Bob, what cut do you use for pork steaks? Loin?
This is a non-smoke weekend for me. I think it's Malay chicken curry (Ayam Limau Purut) and fish soup with tamarind and rice noodle (Penang Laksa) for me.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Gary H. NJ:
Bob, what cut do you use for pork steaks? Loin?
This is a non-smoke weekend for me. I think it's Malay chicken curry (Ayam Limau Purut) and fish soup with tamarind and rice noodle (Penang Laksa) for me. </div></BLOCKQUOTE>

Can you post the recipe for the curry? I've been experimenting with that lately with good results.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Can you post the recipe for the curry? </div></BLOCKQUOTE>
Sure. Look for it tonight here when I'm home and have the cookbook. In the meantime, go buy lemongrass, galangal and coconut milk.
 
I had a chicken thawing for tonight, but my wife brought home a fresh one yesterday. So, change of plans for the weekend. Brined pork chops and sweet potatoes tonight, more chicken tomorrow. I can't get enough of grilled chicken.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I can't get enough of grilled chicken. </div></BLOCKQUOTE>
I agree. that's one thing the WSM can't improve on. Grilled chicken just tastes like summer.
 
Salmon today and babybacks tomorrow. I was planning to do pp, but the butcher didn't have any butts, so I had to settle for ribs. I'm going to try foiling them for the first time, following the 3-2-1 method.

-Mark.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Gary H. NJ:
Bob, what cut do you use for pork steaks? Loin?
</div></BLOCKQUOTE>
Gary,
Pork steaks are just sliced pork butts.
They can be found at all grocery stores in the St Louis area.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Marc:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">, sautéed cucumber, </div></BLOCKQUOTE>
Just tried this for the first time last week. Amazing. Had no idea of the cucumber's potential. </div></BLOCKQUOTE>

I much prefer it cooked as to the raw like in a salad.
 
Wing-fest for a gathering we're going to in a few hours. I've got some Orange Marmalade Sriracha wings ready to go on now. When those are done, I'm doing a batch of Dizzy Pig wings.
 
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