Tonight it was pizza on the grill. Broccoli Rabe, Proscuitto and Goat Cheese. A little fresh grated parm and mozzarella too. Too hot out to do pizza in the oven.

Broccoli Rabe, prosciutto and goat cheese

Yesterday I also cooked some of the flank on the comal for a late night snack.
Then this morning I'm braising the rest in a mystery sauce I had in a jar along with the marinade mixed in.
The sauce is made from hydrated chilies lime a few raisins and lord only knows what.
It is sweet yet flavorful and spicy.
Need to get some black beans going.
Also need to clean the stove top.

The beginnings of a salsa toasting on the comal.
Tomato.
Jalapeño.
Habanero.
Garlic.
Onion.

This is why I almost never buy salsa.
Added oil lime juice toasted cumin salt and black pepper.
Then put in the blender.
Heat is perfect.

What meal would be complete without my version of Mexican rice.
Toasted rice.
Cumin.
Crushed garlic.
Onion powder.
Tomato bullion powder.
Smoked paprika.
Chipotle powder.
Turmeric.
Peppers on top for looks gently steaming after burner turned off.

After the flank steak was braised to fall apart fork tender it was allowed to cool off.
A fire was built and it was put over the flame for a good scorching.
Then a taco was born.

Can you even taste it through the heat from the peppers, lol?

Sue_CT wrote: ↑Sun Jul 24, 2022 6:41 pm Can you even taste it through the heat from the peppers, lol?

You would be surprised they aren't that hot.
The bigger red ones are pepperoncini.

Today, eight sand trout, a.k.a. White trout on the gulf coast east of Texas. I caught these yesterday. I left them whole except removed the heads, guts, gills and scales. Plan on scoring them, maybe putting a little mustard and garlic on them, a dusting of flour and then pan frying until the skin gets crispy, 4-5 minutes per side. Might even make a Peruvian mayonnaise based huactatay sauce serve with the fish. Cynoscion arenarius don’t freeze well, but are delicious fresh.

What sand trout look like san scales, heads, and the innards. I could have left the heads on, but it is enough for my city wife to see the tail. My old neighbor was from Biloxi, MS and sand trout, called white trout there, were a favorite among Mississippi coastal anglers. Not a trout, more in the croaker realm and a close relative of spotted sea trout of the Gulf of Mexico and east coast, weakfish on the east coast and Corvina of the pacific coast.

Cooked fresh, not from frozen, sand trout are even better than the larger spotted seatrout and those are very good. Sand trout are schooling fish so if you found one, you found a bunch. No size or numbers limit, totally sustainable now that shrimping bycatch has been greatly reduced. But, no point in retaining more than whatever is needed for dinner as sand trout turn into mush after being frozen.

I have a bonafide sand trout fishing hole and intend to exploit it.
https://www.seagrantfish.lsu.edu/biolog ... atrout.htm

Cooked the sand trout. Pulverized fresh garlic, cumin seed, peppercorns, salt and lime juice in the mortar and pestle then rubbed that into the fish, dusted it with flour, and fried in the electric skillet. Yummy.

Today is a great celebration day for me.
Many sleepless nights of worry about a job I'm on.
Decided to stop and buy a steak in celebration.
First off I'm frying up some pablano strips and next another onion.
Next will be a USDA choice steak that could be called prime.
It has a blob of fat in the middle but I'll take care of that post haste.

Here is the choice ribeye I purchased.
And what I did with the blob of fat to cook it to perfection.
Also did a baked potato with a compound butter made with.
Butter.
Cilantro.
Garlic powder.
Salt.
Black pepper.
Fried onions and Poblanos on the side.
The steak was cooked only with kosher salt in the comal the onions and peppers were cooked in.
Black pepper added after cooking.

Smoked beef sausage, boudin, and some garden peppers stuffed with cream cheese and cheddar.

A couple of mostly red poblanos, 6-4 L turning red Anaheims, and orangy hot banana peppers. Peppers turned out really good. Mostly Mild, I seeded and took out the placentas, good, sweet pepper flavors with a whiff of heat.

I’ll cook them this way again.

Tri tip and fries..
Made a crushed garlic horse radish and mayonnaise dip.

My solar powered copper pepper dryer. These sun heated peppers have such a great fragrance, wow!

I used to wait and pick them all at once then dry all at once, but I think picking them each as they ripen and drying them piece meal works better.

Poblano, cayenne, pepperoncini, corbaci, Shishito, Aji Cristal all represented.

I tasted a bit of the most dry poblano, OMG, what flavor! Sweet, like a raisin, and fruity and a little heat at the end. Yum.

karstopography wrote: ↑Fri Jul 29, 2022 6:49 pm I tasted a bit of the most dry poblano, OMG, what flavor! Sweet, like a raisin, and fruity and a little heat at the end. Yum.

I buy them like that and have them as snacks like beef jerky.

Tri tip.
Fresh off the grill.

Tonight I made one of my favorite meals, chicken shish kabobs on the grill. The marinade is oil, honey, lite soy sauce, fresh garlic and Montreal Steak Seasoning. I left out the horseradish because I was out of it. I put an ear of my fresh corn on the grill too. DH likes his steamed and I must admit that it is more moist that way. The grilled corn did look prettier though.

Tomatoes and peppers are from my garden.


20220729_172351 (2) by Brownrexx, on Flickr