Monday, September 26, 2011

Dinner under the Dome

Whole roasted chicken, potatoes, and onions cooked with indirect
heat under the Weber grill dome.  Slow is the way to go.  
170 degrees in the thighs and 160 for the breast and taters
and onions tender and ready.  About an hour and a half.  Magic.

Once all of that stuff is off the grill, throw the zucchini
halves directly over the coals and watch for about 5
minutes, with a turn halfway through.  No mess in the
kitchen and minimum 3 days worth of dinners.  Probably
$10.00 of  product, but the flavor is priceless.

Sunday, September 25, 2011

Yes, Pleese!

Can you spot Sponge Bob?

Wednesday, September 21, 2011


Sliced baguette fried in olive oil, with Grana Padano
(a cousin of Parmigiano Reggiano), whole basil, and
of course field-grown Jersey plum tomatoes.  Sprinkled
with grey sea salt (sel gris) and cracked black pepper.
Obviously you don't have to eat it like this. It's just that,
well you know, I like to play with my food now and then.

Thinking of Charley in Ireland, I dug up this photo
of the sea stack at Downpatrick Head, County Mayo.
It was one of the most spectacular sights we came
upon during our visit.  I'm thinking my stack was a 
bit more tender to the bite.