What are you cooking for dinner this weekend?

[rwsaunders]

I told a white lie...I stashed a little après grilling sangria for the chef.

[Too Tall]

Ooooooh, pls. give me your rwsaunders approved Sangria recipe. I've got a very picky Costa Rican who asks for it all the time. Make me look good ;)

[rwsaunders]

Ooooooh, pls. give me your rwsaunders approved Sangria recipe. I've got a very picky Costa Rican who asks for it all the time. Make me look good ;)

Alright TT...from the recipe bunker of Mr. RW. As an FYI, one of my daughter's guests this weekend just spent a year in Cordoba Spain...she gave the concoction two thumbs up. Mrs. RW also suggests that you lighten the sugar to suit you taste.

[Tamu8104]

Family coming over later today so put some Texas style spare ribs down. They are currently working and need to start prepping some summer corn to grill.

First two stages

[Jonathan]

I'm always trying to make something that is Gluten Free for my wife and something the kids will eat. This came off facebook, somebody had "liked" it. The damn picture looked too good to be true. Baked Meatballs (I added sausage too) and mozzarella. The kids fell over themselves. It would have made a pretty good lunch sub reheated. I'll make more next time. Simple and a hit.

[Tamu8104]

Stage 3 and final pic of the ribs. Total success...

[mg2ride]

My latest Seafood Hookup!

Fresh off the boat, 24 count, Carolina Shrimp. Picked up 15 lbs and $5.50 per.

Half assed blackened this first batch and served with brussels sprouts. Served the leftover shrimp over mashed potatoes the next day for a Yankee version of shrimp and grits. It was great.

[Too Tall]

Drool

[nrs5000]

Happy birthday to me.

image-1359498136.jpg

[UnfilteredDregs]

Kitchen Sink Roast Quack Curry:

[rwsaunders]

After a week on the road and some super seafood, Mrs. RW asked for some grilled meat...pork that is, the other grilled meat. Charcoal grilled with some mesquite chips on the fire, seasoned with salt and pepper and a simple glaze of honey and butter.

[Noteddy]

After a week on the road and some super seafood, Mrs. RW asked for some grilled meat...pork that is, the other grilled meat. Charcoal grilled with some mesquite chips on the fire, seasoned with salt and pepper and a simple glaze of honey and butter.

Tough to beat a great tenderloin. Solid work, there.

[mnoble485]

After a week on the road and some super seafood, Mrs. RW asked for some grilled meat...pork that is, the other grilled meat. Charcoal grilled with some mesquite chips on the fire, seasoned with salt and pepper and a simple glaze of honey and butter.

looks so simple, looks so so so good!

Mike

[rwsaunders]

^ Nick and Mike...it really doesn't get any simpler and even our middle kid who's a picky eater "leaves no pork behind"...ie no leftovers. I'll dig up the glaze recipe. The key is to place the tenderloin only on the coals when you're ready to glaze. It's easy to dry out if you don't heed this warning.

[UnfilteredDregs]

Amêijoas à Bulhão Pato

[Too Tall]

UFD - Well that's just perfect, good timing too. We rent a beach house late summer every year and go on a 24X7 seafood diet ;) Cherrystones are outta sight and razor clams by the bucket.

If I may be so bold here is a very basic method for: Amêijoas à Bulhão Pato but the dish is really very universal.

Directions:
In a heavy pot or big saute' pan warm olive oil, garlic, red pepper, bread crumbs gently. Raise the heat, add clams (wait for steam) wine (wait for steam) cover until the clams open.

Transfer all to plates, garnish with parsley and cilantro.

This and oyster bisque have got to be one of the easiest and most wonderful things you can serve with good bread and wine. Go with me on this...it's my fantasy ;)

[jdp211]

Cedar planked a couple of salmon filets last night. Dry rubbed with chili powder, cayenne, paprika, brown sugar, nutmeg, garlic powder, onion powder, oregano, and basil. Medium-low for ~15 minutes
Untitled by jacob Perlmutter, on Flickr

[Too Tall]

All this seafood is amazing.

Rockfish VS Black Sea Bass let's see who wins.

Simple prep, slice the skin and stuff herbs with a drizzle of neutral oil and generous salt. Goes on the grill medium heat 10 mins. per side. Predictably I'll forget to take "after" shots ;)

[UnfilteredDregs]

UFD - Well that's just perfect, good timing too. We rent a beach house late summer every year and go on a 24X7 seafood diet ;) Cherrystones are outta sight and razor clams by the bucket.

If I may be so bold here is a very basic method for: Amêijoas à Bulhão Pato but the dish is really very universal.

Directions:
In a heavy pot or big saute' pan warm olive oil, garlic, red pepper, bread crumbs gently. Raise the heat, add clams (wait for steam) wine (wait for steam) cover until the clams open.

Transfer all to plates, garnish with parsley and cilantro.

This and oyster bisque have got to be one of the easiest and most wonderful things you can serve with good bread and wine. Go with me on this...it's my fantasy ;)

Fresh ground White Peppercorn... Magical.

Shellfish is Ambrosia...I love all sorts, oysters, many varieties...nevertheless, nothing like a superbly fresh Little Neck, raw of course.

Speaking of raw...I'd been meaning to somehow do a deconstructed New England Chowder, cold, with vichyssoise & raw shucked Little Necks...

[Too Tall]

Deconstruction. Cool.

Your idea made me think about little necks, air dried ham, yucca or maybe very thin ribbons of celeriac for the starchy component, EVO, Lemon....and white pepper ;)

Needs something like a dry white wine and done.