It's been grilling season for a spell already; nevertheless, there is this.
Backyard venison - rare to medium rare.
Spargel from the kitchen garden, anointed with EVO - grilled.
Baked tater with butter, sour cream and chopped chives from the kitchen garden.
Cracked pepper and sea salt over all.
Pretty good chow if you can get it…..
Contrary to my fears a week ago I guess not.
While hardly like the harvests of yore things have picked-up a bit.
There is this...
And venison steaks on the grill tonight to accompany grilled spargel anointed in EVO and freshly-cracked black pepper and sea salt. Maybe a big baked tater too.
When I was growing-up carry-out pizza from a real pizza parlor was a treat. A very rare treat. As a matter of fact I have an acquaintance that once told me he never had pizza until he was in high school or college or some such thing.
Since we got our brick oven, pizza around here has been raised to an art-form. For the spring semester I'm teaching another round of pizza-making classes.
Admittedly, I have become a pizza snob.
In the 1960s there was a time that this culinary hideousness found its way under our roof.
Just like those ancient times before kettle grills there was burnt and ash-covered chicken. Frequently raw in the center. For pizza it was a particularly bad stretch.
Lake, cousins, food, adult beverages, yuks.
Another annual Rib Fest has come and gone; and thinking about it I hate to admit that I've sorta lost track of how many there have been.
No dogs this year, but there was plenty of terrific food (including ribs) and wake-boarding, jet-skiing, swimming, cruising, adult beverages, hot-tubbing, family stories, yuks and family.
As a consequence of the the family's growing numbers three years-ago we ditched the supper club Friday fish fry and I assumed responsibility for the experience to be held at home.
Saturday featured more aquatic events, fishing from the pier, hanging out on the patio, More food and the pièce de résistance: food on a stick, ribs, sides and desserts.
Yesterday we hosted friends and family so there was this...
Couple of racks of St. Louis ribs prepared Memphis-style.
Used the Cook’s Country/ATK recipe for homemade rub and sauce.
While the ribs rested in the oven I threw a cut-up fryer on for good measure.
Nevertheless, the astronomical first day of spring here in the northern hemisphere is tomorrow; with the arrival of the spring equinox.
That said, we've scored some spectacularly warm days lately that are mindful of summer weather. Just the other day I popped-open the windows on the west side of the house so I could watch the news with a glass of Merlot and listen to the finches feeding just the other side of the screen.
There has also been several porch beer days in the 70F sunshine.
We try to eat venison at least once a week. Why, you ask? Unless it's been made into delicious fresh or smoked sausage it's exceedingly healthy. It is free-range and all-organic. It is local. It is also plentiful. And it is renewable. Just recently I was looking out the kitchen window to the east before sunset and I stopped counting at twenty of the number of whitetails congregating in my neighbor's hay field.
Anyway, one of our favorite meals is grilled venison(rare to medium rare) with a side salad and baked tater with all the fixn's. Good eats!
The dog found a fresh coyote kill in the woods recently and scored some nibbles and a bone. Raw but palatable because of the cold temps.
Good eats.
If you're a dog.....
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*By the way, it's a Leap Year this year. My pop was a Leap Year baby. If he was alive today he'd be the ripe old age of 25. Happy Birthday, dad!
One of the most famous German Sausages or Bratwurst is the Thuringian Rostbratwurst, which is brought to you in this German Street Food in Berlin Episode. According to the Purity Law, this Bratwurst may only be processed with high-quality meat. This meat comes with spices that vary greatly depending on the region within Thuringia. In addition to the classic Thuringian Bratwurst, there are also Currywurst, the delicious Merguez sausages made from Beef and small Thuringian Sausages in a fresh bun.
Up to 15 different types of Mustard are offered, which are made by the Weber Senf Manufaktur from Austria using traditional craftsmanship and the best ingredients. Both the Sauerkraut, the Potato Salad, the Thyme Grilled Potatoes and the Ketchup as well as the Curry Sauce are made in-house.
The Tannenwalder Sausage Roastery Team, serve everything in Berlin from their mobile snack bar.
Every Thursday, 12pm to 7pm, Organic Market at Kollwitzplatz, Prenzlauer Berg, Berlin
Every Saturday, 9 a.m. to 5 p.m., Weekly Market at Kollwitzplatz, Prenzlauer Berg, Berlin
If memory serves, it's possible we visited the farmers market there in Berlin last March. May by not. I'd have to find the photos from that day to see if there is any evidence of this set-up....
We don't eat beef very often and when we do it's generally 1/3 pound ground chuck burgers from our local butcher (very yummy). Nevertheless, sometime in the past several weeks I picked-up a package of steaks from said butcher and when it appeared we weren't going to eat them Immediately I put them in the kitchen freezer. Strategically I knew they would remain in my grilling mindset because if I put them in one of the basement chest freezers they might disappear for years.
Anyway, in short order I thawed them, seasoned them and grilled them. A reverse sear to be exact to a perfect medium rare.
Served them-up with a side salad and a big chunk of baked yam.
This evening we're having a couple of The Team from the former Day Job over to review our stuff and I'm going to grill-up some venison loin along with a big salad and homemade french bread.
You are what you eat.
It is said from time-to-time that American ingenuity is a bottomless pit of possibilities.
Lacking a deck this is pure genius......
With the price of beef soaring there is this
Vegan Tomahawk Steak
Follow this blog for additional recipes
Jill put me up to this.
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