Archive for the 'feedbag' Category

What’s for St. Paddy’s Dinner?

Irish Dinner

Irish Dinner, That’s what. Late last evening, The Better Half started a flat cut of corned beef in the crockpot. Damn if that didn’t smell good all night.

This morning, she added potatoes and carrots to the pot and later in the morning, she added the cabbage. This afternoon, she served it all up along with an Irish Cocktail which we used to toast our sumptuous Irish dinner. The cocktail was from a recipe she found on-line somewhere and was a mix of Irish Whiskey, Bailey’s Irish Cream and Creme de Menthe liqueur.

As we mentioned on the other blog, we wish you all a happy St. Patrick’s Day!

Classic GMC Truck Parked Downtown

GMC Front Truck View GMC Rear Truck View

The Better Half and I once again broke our weekend stay-at-home policy today and went out among ‘em in the old downtown Wickenburg district. We had business over that way getting the dogs groomed and while we were waiting, we visited some of the touristy gift shops and attractions. We also had lunch at The Cowboy Cookin’ restaurant where we split a chicken fried steak between us. Yum!

This Classic 1950 or so GMC Truck was parked on Tegner Street across from Town Hall and in front of Ben’s Saddlery. It is a very nice, clean and well maintained/restored truck inside and out. Clickable images.

TBH and I browsed the shops in the area and I bought a new Larry Mahon straw hat to replace my old aging and falling apart cowboy hat that I use around the yard and when walking the dogs. The old one, literally, was coming apart at the seams. It is now in the recycle bin.

There were tourists and snowbirds milling about down there today. TBH overheard a couple of snowbird gents lamenting as to how they might have to stay here in Wickenburg for another couple of months until the glaciers melt in Saskachatoon, or wherever they hail from. Ironically, we locals find the high temps in the 50’s to be too cold for our liking, while some of the snowbirds were wearing shorts and t-shirts today.

What’s for Dinner? New Year’s Eve Version

Grilled Pork Loin Filet

On this last day of 2017, The Better Half and I collaborated on this wonderful, healthy and delicious dinner. She prepared the sugar snap peas and baby bok choy on the side, as well as the marinade for the entrée which was reduced later to be used as the sauce drizzled over the food. My part was to prepare the pork on the grill using a timer/temperature probe to ensure the meat was cooked to perfection. And, as you can see in the clickable image above, it indeed was.

We had decent weather today with the high temperature here about 65° and partly sunny. Three years ago, on this day, we had snow! So, we’re thankful for the climate we got today.

We hope your holidays are going as well as ours.

happy-2018.png

Friday the 13th Chow

Cowboy Lasagna and Sides

Don’t mind the paper plate under this delicious array of good stuff. The Better Half put away one of our previous weekend cuisine specialties, leftover “Cowboy Lasagna” in the freezer a few weeks ago and she revived it today, served up with a nice salad and a slice of garlic bread. I poured shots of limoncello to complete the sumptuous dining experience.

There was nothing spooky or unlucky about this Friday the 13th. We simply had a peaceful Friday where the weather cooperated with our “second spring” by having clear, sunny skies with the waning crescent moon this morning setting in the west before noon. The temperatures were in the 70s this morning and rising to just over 90 this afternoon. It’s a good time of the year in upper Sonoran Arizona.

What’s for Dinner?

Clickable Image

We started the smoker on Friday night with a seven-pound pork butt roast and cooked it overnight with mesquite smoke in the chamber. On Saturday, we added more smoke and liquids to keep the roast moist. Prior to Dinner time, we took the roast into the kitchen and started shredding it with a pair of “bear claws.” After removing the bone and excess fat, the roast rendered over five pounds of good, lean smoked pork.

The Better Half was prepared with homemade BBQ sauce, some high quality sandwich buns and her Angel-hair Gorgonzola Cole Slaw. Yes it was quite good.

Our smoker has a nice remote control which allows us to monitor and adjust the smoker (which sits outside near the garage) from the office where our computers and a TV are located. Regardless of the remote access, we still have to add wood chips and liquids to the smoker by physically being there.

The (clickable) image above shows the smoker, the finished pork roast, the dinner plate and the remote.

July Fourth Festivities

What’s for Dinner?

Despite the 109° patio temperature this afternoon, we ventured outdoors to grill up some beef tenderloin steaks and roasted/grilled corn on the cob. The Better Half prepared “crashed” potatoes (microwave baked Yukon taters smashed with butter, sour cream and shredded cheese) to go with the meal.

We are about five miles away from the park where fireworks are scheduled to be launched at around 9PM, but we can see some of the higher rockets from the courtyard out front. This will be under a waxing Gibbous moon and the summer triangle with the Milky Way beyond. The night sky is usually spectacular to see out here, fireworks or not.

HAPPY INDEPENDENCE DAY!

 

Smokin’ Sunday

Electric SmokerWhen the summer weather here gets above 110° as it has for the last ten days or so, The Better Half would rather not prepare food in the oven and heat up the kitchen. Alternates for oven cooking, in our case, include Crock Pot, Steamer (out in the patio), Electric Smoker and the BBQ Grill, none of which result in heating the kitchen up.

The latter item above, the BBQ grill, is also somewhat undesirable in this weather since one has to tend to it while being out in the heat, although we have been known to “tough it out.”

(Clickable) Image: Our Masterbuilt Electric Smoker

Yesterday, we opted for the crock pot with TBH preparing a tasty Tex-Mex Casserole dish. Today (starting last night, actually), we employed the electric smoker. Late last night, I put a pork loin into the smoker and cooked it on low with smoke overnight. This morning, I put a 2 pound beef brisket in the smoker and cooked it along with the pork with smoke all day at 250°.

This is actually the first time I have used the smoker for preparation of two different meals simultaneously. Today, we enjoyed smoked brisket with baked beans and potato salad. During the coming week, we will be having pulled pork sandwiches using shredded smoked pork loin.

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