What are you cooking for dinner this weekend?

[rwsaunders]

Grilled pork tenderloin and a slew of greens and other goodies from a trip to the Wednesday afternoon farmer's market.

[Too Tall]

Thought I'd take a pic before I forget at the finish.
Great beginnings with a gorgeous leg of lamb. Garlic slipped into various places and left to sit in the ice box for a couple days with aromatics.
It is on the BGE and I'll keep it as low as possible until fork tender.
I'm going for lamb tacos this eve. with good friends.
Open for suggestions wrt the taco fillings. I'm pretty traditional using cabbage, oil, cilantro, toasted cumin, lime and queso fresco.
I've got some jalapenos from the garden and a green chili salsa for toppers.

[rwsaunders]

^ TT...final pics will be awesome. Mrs. RW is salivating already.

[robin3mj]

Maybe a bastardized tzatziki sauce?

[Shinomaster]

Thought I'd take a pic before I forget at the finish.
Great beginnings with a gorgeous leg of lamb. Garlic slipped into various places and left to sit in the ice box for a couple days with aromatics.
It is on the BGE and I'll keep it as low as possible until fork tender.
I'm going for lamb tacos this eve. with good friends.
Open for suggestions wrt the taco fillings. I'm pretty traditional using cabbage, oil, cilantro, toasted cumin, lime and queso fresco.
I've got some jalapenos from the garden and a green chili salsa for toppers.

Maybe some sweet corn bits if you can find them? I had such amazing green sauces in Mexico City, it was mind-blowing.

[Too Tall]

Liking the corn idea. I have fresh, will roast it and do something.
It cooked very nice. I will slice it and crisp up the piecs on a flat top with extra cumin.
Pictures a-coming.

[Shinomaster]

FWIW something like this is so good I just drink it ( not kidding). Green sauce with avocado. OMG. Tastes best imho with garlic.

Rick Bayless | Avocado Tomatillo Salsa

Avocado Tomatillo Salsa Recipe - Allrecipes.com

Salsa Verde con Aguacate (Green Salsa with Avocado) Recipe | SAVEUR

[Too Tall]

Still prepping and mini-test run.
Ancient flat top.
Sliced lamb tossed with a little corn oil, salt and crisped up came out amazing.
Shino thanks for the inspiration. Boiled fresh corn, cut off the cob and tossed with a wee bit of corn oil, salt, honey and cumin.

[Too Tall]

Don't hate me. We got carried away with things and had at it, no pics :(.
Let me just say that lamb tortillas are a terrific combo.

[robin3mj]

my crazy cousins came in from NJ

I did 3 slabs of ribs, Carolina style on the Egg
wife made her famous hot salad- roasted pepper/onion/corn/broccolini over spinach with sweet potatoes
sister in law made strawberry/rhubarb crumble

Firestone/Bell's/Sierra/AB supplied the beverages

[Jeffrey Borisch]

my crazy cousins came in from NJ
wife made her famous hot salad- roasted pepper/onion/corn/broccolini over spinach with sweet potatoes

Details? THX

[mg2ride]

Should have ridden this glorours morning but made myself a treat to make up for it.



I picked up another 2 dozen soft-shell and now have new procedure upon defrost. I go ahead and remove the back shell and guts. I have found that I don't care for the guts unless I deep fry the crabs. Since I mostly only make them for myself, the deep fryer is too much hassle. Grill or pan fry it is.

[robin3mj]

Details? THX

Hot salad: (as made yesterday)
On a stovetop griddle, cook some onions, peppers, zucchini, broccoli, etc with EVOO and balsamic
Roast some chopped up sweet potatoes in the oven
Cook some corn on the cob on the grill

Toss it all with raw spinach while warm- the spinach will half wilt and have a nice consistency.

You can do this early in the day and serve at room temp whenever.

[Too Tall]

For watching Women's world cup crushing team win.
Trimmed organic chicken legs. Perfect crisp skin, fork tender. Simple is good.

[UnfilteredDregs]

Speaking of chicken... Tagine of Cornish Hens, Preserved Lemons, and Olives:





Over a couscous:

[BSUdude]

Speaking of chicken... Tagine of Cornish Hens, Preserved Lemons, and Olives:

Recipe??

[UnfilteredDregs]

FWIW something like this is so good I just drink it ( not kidding). Green sauce with avocado. OMG. Tastes best imho with garlic.

Rick Bayless | Avocado Tomatillo Salsa

Avocado Tomatillo Salsa Recipe - Allrecipes.com

Salsa Verde con Aguacate (Green Salsa with Avocado) Recipe | SAVEUR

I need to make a Chili Verde... it's been a while. Bayless is a trip.

[UnfilteredDregs]

Recipe??

Well...A clay tagine is a bonus, clay radiates differently, cooks differently...the dome is excellent for trapping and recirculating moisture but, in a pinch a good enameled cast iron Dutch oven ought do the trick...

A 3#-4.5# chicken...smaller birds are better...I used cornish hens here just because...Next time I'm going to stick with my trusty Bell & Evans chickens, cornish hens are cute but not as tasty.

A rub was involved, an approximation of a Moroccan Spice Melange...



"La Kama Spice Mixture":

2 Tsp ground Ginger
2 Tsp ground Turmeric
2 Tsp fresh ground White Pepper
1 Tsp Cubeb pepper or Black Pepper
1 Tsp ground Cinnamon

Combine 1 & 1/2 Tsp of that^^^^

With:

1 Tsp fresh ground Coriander
1 Tsp fresh ground Cumin
1 Tsp Sweet Paprika (True blue Spanish...)

That'll give you an approximation of Mustapha Haddouch's "Melange #2"- Some dude in Morocco, you may be able to source the actual somehow.

Obviously adjust quantities as needed but you can grok the ratios off this...

So, take your bird, or birds, salt & pepper them and rub them down with the rub.

Truss your bird.

All this while you were slowly heating your tagine over a flame...I have a flameproof tagine so I don't worry about cracking the bugger.

Next, dump some Ghee in the tagine...get it good and sizzling hot.

Brown your birds, about 5 minutes a side. Should take about 20 minutes total.

While browning the bird:

Thinly slice up a nice bed of red and sweet onion or shallots and...I like to mix the onions up.

Pull and reserve the bird. toss all the sliced onion in there and season a bit. Put the lid on and let the onions steam for about 10 minutes.

When you pull the lid off they'll have browned! Tagines...They're magic!

Toss in the required amount of rinsed, pulp removed, and chopped up, preserved lemon. Saute until they brown a bit.

Place the bird on top of the bed of onion and preserved lemon. Put the lid on and let it work its magic on a low heat until finished. Time as per the size of your bird. You can peek, just be quick about it.

When finished pull the bird and dump in enough of your carefully chosen, pitted & chopped, green-ripe, midway, or red olives...

Reduce a bit, you can add stock if need be but, shouldn't really be an issue. Plenty of moisture from the onions and bird typically...

When ready, place the bird back in the tagine, douse it liberally with the sauce, and garnish with Parsley & Cilantro.

Serve over a couscous...

[Too Tall]

Awesome recipe. Thanks. I use a cast iron (bottom) ceramic top Tangine.

[UnfilteredDregs]

Well...A clay tagine is a bonus, clay radiates differently, cooks differently...the dome is excellent for trapping and recirculating moisture but, in a pinch a good enameled cast iron Dutch oven ought do the trick...

A 3#-4.5# chicken...smaller birds are better...I used cornish hens here just because...Next time I'm going to stick with my trusty Bell & Evans chickens, cornish hens are cute but not as tasty.

A rub was involved, an approximation of a Moroccan Spice Melange...



"La Kama Spice Mixture":

2 Tsp ground Ginger
2 Tsp ground Turmeric
2 Tsp fresh ground White Pepper
1 Tsp Cubeb pepper or Black Pepper
1 Tsp ground Cinnamon

Combine 1 & 1/2 Tsp of that^^^^

With:

1 Tsp fresh ground Coriander
1 Tsp fresh ground Cumin
1 Tsp Sweet Paprika (True blue Spanish...)

That'll give you an approximation of Mustapha Haddouch's "Melange #2"- Some dude in Morocco, you may be able to source the actual somehow.

Obviously adjust quantities as needed but you can grok the ratios off this...

So, take your bird, or birds, salt & pepper them and rub them down with the rub.

Truss your bird.

All this while you were slowly heating your tagine over a flame...I have a flameproof tagine so I don't worry about cracking the bugger.

Next, dump some Ghee in the tagine...get it good and sizzling hot.

Brown your birds, about 5 minutes a side. Should take about 20 minutes total.

While browning the bird:

Thinly slice up a nice bed of red and sweet onion or shallots and...I like to mix the onions up.

Pull and reserve the bird. toss all the sliced onion in there and season a bit. Put the lid on and let the onions steam for about 10 minutes.

When you pull the lid off they'll have browned! Tagines...They're magic!

Toss in the required amount of rinsed, pulp removed, and chopped up, preserved lemon. Saute until they brown a bit.

Place the bird on top of the bed of onion and preserved lemon. Put the lid on and let it work its magic on a low heat until finished. Time as per the size of your bird. You can peek, just be quick about it.

When finished pull the bird and dump in enough of your carefully chosen, pitted & chopped, green-ripe, midway, or red olives...

Reduce a bit, you can add stock if need be but, shouldn't really be an issue. Plenty of moisture from the onions and bird typically...

When ready, place the bird back in the tagine, douse it liberally with the sauce, and garnish with Parsley & Cilantro.

Serve over a couscous...

I forgot...a good pinch of freshly ground nutmeg in the rub as well!