Cukes and tube steak... Did I just type that?

Farmer's market cukes and cherry tomatoes drove the salad. Just a fantastic fresh and crunchy texture was balanced with some grilled chicken apple sausages served with Alexis' (Jess' Moms) homemade and grown pickles/garlic/peppers, and the aforementioned-heisted horseradish moostard . Summer seems to simplify my palette and as it does not make great blog fodder it satisfies the belly in spades.

crunch and smoke

Farm fresh green beans blanched and cooled, perfect cherry tomatoes, garlic, lemon juice and feta, do make Jack a happy boy. Going against my usual overwrought style I let the flavor of the veg sing. Its no wonder this is a friend's recipe. The sandwich on the other hand was vintage Felix: Grilled herbed chix, St. Honore baguette, balsamic mayo, jack cheese, heirloom tomato and baby greens. So good you'll slap your Grandma.

Summer distilled

You survey the contents of the red and white checked tablecloth, you bounce the shitty creamy coleslaw, the botulism laden yellowed potato salad, the overcooked and over looked burger patty, and the horribly greasy bowl 'o' tater chips and you find yourself with all the best parts of a typical summer BBQ... Chicken, corn bread, and the ubiquitous watermelon. Life is too short to follow the formality of useless sides, my vote is eat watcha like and make no apologies for it. The drumsticks were rubbed with Ben's poultry seasoning and cooked super slow so every ounce of skin and fat was rendered into a wafer thin crunchy sheet of flavour. The corn muffin recipe was passed along from my best pal Jiffy. The watermelon was deftly cut by none other than the amazing JW. Don't kid yourself simpler IS better if done well. P.S. Lo siento for the quality of the photography, my phone is not the weapon of choice.

Acres and acres of Hawg!

Saturday morning, nine in the AM and I'm elbow deep in hog, yes you heard it right. My companies annual picnic is Sunday and I have volunteered my time in order to glean whatever deep Alabama BBQ knowledge I can from one Ben Kahn whilst preparing pulled pork for 200+ people. Ben is a Southern gentlemen and the only Jewish BBQ king in existence. The pork butt is trimmed and rubbed down with some highly secretive concoction, then onto a low heat-smoke laden grill. After approximately 9 hours, a nasty grease fire, some stubbies of Sessions, lots of sweating, and a damaged ankle (don't ask), we found ourselves nervous for the results, tired, and not really wanting to hand shred over 60 lbs. of the most unctuous, hot and rich pork I have ever laid my eyes on. But we endeavored still, bent over a table sweat constantly threatening to roll off our noses and into the porcine bounty. We finished around 7 PM with five hotel pans of the best pulled pork in the city. The proof came the following day after another long day of putting on a traditional BBQ picnic for 200 of our employees and their families; the compliments flew fast and furious from all cultures and palettes.

After a weekend of Meat...

The need for some vegetables was of high priority. I fell back on an old fave, the grilled vegetable platter. Portabellas, Red Pepper, Scallions, Asparagi, Yellow and Green squash from the garden, Red Potatoes, and Garlic tossed in EVOO, Balsamic, S&P, and one giant handful of fresh herbs (basil, oregano, thyme). Grilled hot and fast, served over some wild mushroom pilaf. Beautiful, simple, and legitimately healthy. I've included a picture of the front of our meat freezer just for balance.

Grilled Cheese Grill

Jess was away with the girls, which usually brings about such guilty pleasures as fried chicken, Gatorade, and MMA viewing. Tonight was a touch different, I went and saw The Hangover (side shakingly funny) and dined at the Grilled Cheese Grill! Hah take that! I ordered the Hot Brie (tomatoes, brie, red peppers, spicy mustard atop sourdough) but was mistakenly and luckily given the Babs (Bacon, Blue Cheese, Apples and Swiss perfectly toasted of Rye)... Fuuuuuuuuuck, I'll take 'guilty pleasures for a thousand Alex'! It's just an old Airstream trailer in a vacant lot with a decommissioned school bus painted ala Hog Farm for seating. See sometimes stoners DO have a good concept. Wish you were there?

Clean simple and highly eatable

Jesus loves his little Arugula, all the little Arugulas of the world. So it's Arugula, Granna Padanna, Pine nuts, and a bit of red leaf tossed in the lightest mixture of EVOO, lemon juice, S&P, and fresh Tarragon. Topped with a red wine vinegar marinated chicken breast. Just eat it, be happy, and shut up already!

The attack of Dr. Surf and Mr. Turfenstein

I've been on a utilization kick of late e.g. patrolling the pantry and deep recesses of the fridge and freezer for inspiration. And from the aforementioned loins of said locations sprung a cold smoked salmon and Orzo salad with Feta, Greek olives, Asparagus, capers, red pepper, fresh Oregano and Thyme dressed in a mustard, lemon juice, and black pepper vinaigrette. A simple beef, pepper, and onion kabob marinated in Balsamic, EVOO and Worcestershire. Grilled hard and fast. Fine fine summer fare.

Ned Ludd vs. St, John's McMenamins

Two nights without cooking brought two radically different culinary experiences. Wednesday was the thoughtful and eclectic menu of Ned Ludd, as you follow the link you'll see that the hook comes in the form of a completely wood fired menu. Wonderful surroundings replete with a giant stack of wood center stage fueling the fire in a brick open faced wood burning oven. Funky, tasty, simple and well done with the only exception being a truly unimaginative version of a smore for dessert. You'll find the menu HERE. In stark contrast came Thursday night, Jess and I hot and tired and completely uninterested in standing over a range, caved in to not finding a real dining experience and shuffled over to the local McMenamins Theater and Pub in our little burg of St. Johns. You'll find the menu HERE. They have mastered the art of "just good enough". Always a cool interior as long as you block out the knowledge that there are over 60 of these 'unique' concepts all across Oregon. Long story short: a mediocre burger, tater tots and a bland beer. Jess and I ended the evening as we ALWAYS do, by stealing the bottle of FANTASTIC house made mustard, (their one saving

grace).