bioesq
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Everything posted by bioesq
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I smoke mine on a 22 1/2" Weber, whole, breast side up, unstuffed and with no oil or butter on the skin (that will make it darken too quickly). There is no need to turn it, but you'll need to check it after a while and see if the skin is getting too dark-- if so, cover it with foil. I season mine, inside and out, with a combination of coarse ground black pepper and some Tony Chachere's. It usually takes about four-five hours in a covered Weber, but your bullet water smoker may take longer.I prefer hickory wood for flavor, but have gotten nice results with cherry, too.
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Some disagree, but I've found that tri-tip grilled over hardwood is enhanced by marinating it for 4-6 hours. I've also dry-rubbed it, but prefer a red wine-garlic-black pepper-olive oil marinade.
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The Lancaster Market in Germantown used to have them, and so did the Wagshal's in Spring Valley.
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No, it isn't-- there are still trees leading down towards the towpath. This is a wonderful evening to sit outside on the deck, and the chef does a really nice job with local rockfish if it's available.
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Most cooks use 2-8 red chilies when making the paste for Vindaloo. I don't know how much cayenne you added, or your guest's tolerance level, but using individual chilies might ensure a more controlled heat.
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Here is the cornbread receipe: 2 Cups cornmeal (stone ground) 1 tablespoon baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt 2 eggs 1/4 cup melted butter 1 and 1/4 cup milk mix dry ingredients. mix eggs, milk and melt butter mix together heat cast iron skillet with 1 tablespoon butter when hot, add batter bake at 425 for 20 -25 minutes ENJOY (I type faster than my hubby)
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She uses baking powder, Heather.
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She grew up on a farm in Harford County, and learned the basics from her family and the nice ladies at the 4-H club. She uses only stone-ground corn meal, which has wonderful taste and texture, and a very heavy, hot cast iron skillet that's pre-buttered. If you'd like, I'll gladly forward the recipe, although I believe that it's quite basic. Please note, too, that she won another blue ribbon for biscuits but, alas, I could not convince her to make both yesterday evening.
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Wood-grilled Coho salmon filets. Tomatoes and basil from the garden. Skillet cornbread (stone-ground cornmeal from Old Mill--and, if you will forgive a spouse's pride, my wife won a blue ribbon at the Maryland State Fair for her cornbread lo those many years ago.) Fresh peaches. 2005 Kim Crawford sauvignon blanc.
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I printed it and filed the page. It's terribly nice of Balducci's to offer its patrons a multiple 20% discount through September, or so it would appear.
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Here's a dry rub that you might enjoy: 1 tablespoon of onion powder 1 tablespoon of garlic powder 1 tablespoon of oregano 1 tablespoon of paprika 1 tablespoon of black pepper 1 teaspoon of cayenne pepper 1 teaspoon of brown sugar I would only use about one-half of the beer in the can, and you'll get the best flavor with a darker beer. Drink the rest with confidence.
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The old Inn at Glen Echo had almost no pretense and, because of that, its reach rarely exceeded its grasp. It probably had the most interesting, eclectic group of barflies in Montgomery County, and served as a neighborhood joint as well as a restaurant attempting to have wider appeal. The Irish Inn has better food, and is more upscale than its predecessor, but lacks the character that made the old Inn charming and inviting.
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Home Gardens - Tips, Tricks, Methods, and the Bounty
bioesq replied to ScotteeM's topic in Farms and Farmers' Markets
Our situations may differ. I grow them in pots on the second floor deck, and use Miracle Gro potting soil as a starter. Then, I add Espoma's "Triple Phosphate" every two weeks or so. Generally, the balance of nutrients should be either 5-10-10 or 10-10-10 nitrogen, phosphorous and potassium, and too much nitrogen will result in plants that are quite tall, but bear no fruit. -
Home Gardens - Tips, Tricks, Methods, and the Bounty
bioesq replied to ScotteeM's topic in Farms and Farmers' Markets
They need full sun, and you might want to buy a fertilizer richer in phosphate than Miracle Gro to ensure more blossoms. -
a Caravela, Tenleytown Metro - Saled Away.
bioesq replied to edenman's topic in Washington DC Restaurants and Dining
It's closed, and the space is now occupied by The Dancing Crab. -
It's grown almost exclusively in south Louisiana. I found some at the WF on River Road a few years ago.http://www.summersetreview.org/02fall/tomato.htm
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I use some chopped oregano and a scoop of lump crabmeat. It's hardly traditional, but it is a divine combination.
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You need to tenderize them, so a simple marinade of red wine vinegar, olive oil, sliced garlic and ground pepper should do nicely for a period of several hours. I don't know how thick they are, but grilling them over direct heat should yield excellent results.
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If ony Bezu might somehow outshine its predecessors, but I fear that this sentiment may be the triumph of hope over experience.
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We had duck scrapple for an app at Addie's about a month ago that was served with micro greens and cherries. My wife, who made pork scrapple on the farm as a kid, pronounced it "ethereal."
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If you have a covered grill, smoke it with hickory wood. The skin will be mahogany, and you can serve it hot or cold. This effort should consume a fairly serious amount of time, so you might want to consider having extra beer on hand to get you through the day.
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Although Weber suggests that you keep the grill cover on to avoid flare-ups and achieve uniform heat, the manual was basically written for briquette users, and they burn at a lower heat than real hardwood. My advice to you would be not to use the cover for anything except roasting/smoking. With the cover off, and cooking at very high heat, it's much easier to assess the degree of doneness-- basically, as the other gentleman said, five minutes on each side for a thick steak should give you a perfect medium rare.
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In addition to the other ingredients suggested, I add chopped, peeled tomato, red onion and some minced serrano. All in all, it's hard to screw up roasted corn.
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I believe that Weber stopped making the cast iron insert grates a few years ago, so you'll need to check for other sources, eBay perhaps, to find one. They are superior in every way, and especially good with hardwood charcoal. Good luck.
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"I'd file it a bit below Vignola's for usefulness." Well, Vignola's has closed its doors on the Rockville Pike, and I believe that the Italian Gourmet is about the only place left out there where you can pick up some pancetta.