Turkey is as Turkey Does

Alright alright! Enough with the turkey already! But alas there was still a hunk of that lean protein challenging me from the fridge to find a completely unique application for a two day old chunk of meat. Soooo it got diced, seasoned with NM red chile powder, cumin, S&P, and a hunk of diced garlic. Into the pan with EVOO to crisp up the edges and create that on the fly al pastor richness. Then on to the homemade tortillas (dig the crazy orange hue) spiked liberally with black pepper and more NM red chile loving. Asked the Jess to create simply put, the best recipe for guac ever... No seriously ever... started the whole show off with the turkey, topped generously with guac, queso fresco, and finished with fresh cilantro. Really really fine, No! like F'reels Bro fine!

Utilization is key

So I found myself with a whole grilled turkey breast left over from last night, so atop a salad it went. Arugula, frisee, candied walnuts, pear, and Gorgonzola crumbles, tossed with a dijon balsamic. Rich, meaty, fake-healthy, ultimately delicious.

The other other other white meat

Tonight brought a fire grilled boneless skinless turkey breast that was marinated in thyme, sage, lemon, salt and pepper. Kept the grill on low but not before putting a good char on the thing. Made a quick pan sauce with juice of one lemon , a knob of butter, a handful of parsley, and a pinch of garlic, and a good amount of capers. Green salad from our garden held up the healthy end.

More Beans Sheriff Taggert?

This past weekend was spent camping on Mt. Hood the menu follows: Grass fed beef burgers (from Jessica's folks cows) served with super sharp white cheddar, and Alexis' (Jessica's Mom) garlic pickles, mustard, ketchup, onion bun. Baked beans rounded out the meal. Next mornings breakfast brought habanero spiked beer brats from Edelweiss butcher and scrambled eggs! Ahhh camping when you allow yourself to eat as you like.

Flank is my Friend

Flank vacu-sealed and marinated for two days in wine, way too much garlic, S&P, EVOO, Worcestershire, Balsamic. Cranked the grill as hot as I could get it (somewhere around 550) 3 minutes to aside then let it rest for 10 min. I usually serve it sliced over some lightly lemon dressed arugula with a dry blue cheese crumbled on top, this go round it went atop some baby spinach with pine nuts red onion and feta. Wicked good! plus leftovers.

Dinner @ Noah and Emma's

Super good simple summer meal. Citrus (lemon and lime juice) marinated chicken breast grilled over charcoal, Farfalle tossed with Ricotta, Parmesan, EVOO, S+P, halved artichokes steamed then grilled served with hummus (Bomb), green salad ala Pizzicato. Capped with a viewing of Slumdog Millionaire on the 8 ft. screen. Very nice.

Summer picnic

The credit for this one goes to Ben Kahn, Took drumsticks tossed em in canola and then Ben's rub, which he refuses to divulge any ingredient except one, which I wont post out of respect. Vacu-sealed then froze for a week or so. A one day thaw and then on the grill with a full hickory smoke box over indirect heat. Seemed to get an almost fried crispiness to the skin whilst retaining considerable moisture, I believe keeping the back burner on high in order to keep the smoke rolling while the front burner completely off is the key. Finished with a light slather of Stubb's spicy (my store bought of choice). Served with baked beans reduced slowly with a bit of catsup, and a fresh fruit salad composed of: kiwi, mango, strawberry, bartlett pear, banana, salt, pepper, lime juice, and honey. Retarded good. Jess and I have had some variation of this meal weekly for at least a month.

Poor Man's Marsala

Sauteed shallot, garlic and crimini mushrooms until lightly caramelized. Pounded out a boneless chop into four paillards. Seasoned well with S&P dredged in flour, crisped up in EVOO. Reduced Marsala in veg mixture, added two knobs of butter and fresh sage, thyme and oregano, added pork back in and coated with pan juice. Served with a basic green salad utilizing the first fruits of our garden. Thought it was a bit sweet and lacking in a good caramelization flavor. Probably gets a 7 of 10