brad225
Well-known member
- Thread Author
- #1
We have some friends coming over this weekend so what better thing to cook than, BBQ ribs (if you like that sort of thing, I will be having seared/grilled Chinook Salmon).
Yes, I'm one of those weird Pescetarians. No health obsession just didn't like the other meats from the time I was very young. People seem surprised that I can cook it as well as I do without ever tasting it.
Making my BBQ sauce and the house smells of tomato, garlic, onion, vinegar, cayenne pepper and a few other ingredients that make your nose twitch while cooking. In a good way.
Prior to starting the BBQ sauce the house happily smelled of a big pot of Cuban Black Beans that have been going since last night.
Next up is, tangy buttermilk dressing that will rest overnight for coleslaw.
The only thing left for tomorrow then is grilling corn for a salsa side dish and wild rice for the black beans.
Good thing with this type of meal is, most of it will hold in the warming drawer so I don't need to run around franticly getting everything to finish at once.
One of the problems though, with cooking in the morning is, its hard to convince my wife a glasses of red wine at 10 AM is a normal for the head chef in the kitchen.
Yes, I'm one of those weird Pescetarians. No health obsession just didn't like the other meats from the time I was very young. People seem surprised that I can cook it as well as I do without ever tasting it.
Making my BBQ sauce and the house smells of tomato, garlic, onion, vinegar, cayenne pepper and a few other ingredients that make your nose twitch while cooking. In a good way.
Prior to starting the BBQ sauce the house happily smelled of a big pot of Cuban Black Beans that have been going since last night.
Next up is, tangy buttermilk dressing that will rest overnight for coleslaw.
The only thing left for tomorrow then is grilling corn for a salsa side dish and wild rice for the black beans.
Good thing with this type of meal is, most of it will hold in the warming drawer so I don't need to run around franticly getting everything to finish at once.
One of the problems though, with cooking in the morning is, its hard to convince my wife a glasses of red wine at 10 AM is a normal for the head chef in the kitchen.
