Surf and Turf

Everything was done on the Freen Egg. And what a way to start a Memorial Day weekend. Sirloin grilled to 125 then rested. It came up to 140 after coming off so was medium rare. CSA asparagus on the grill pan. The shrimp -- check out the before and after pix -- was marinated in lemon juice, olive oil, chili sauce, S&P then grilled on skewers. Excellent. Instead of garlic bread, I butttered a baguette and sprinkled with Old Bay and grilled. Came out well

Stir Fry

I'm really getting this stir fry sauce down. Basic recipe: 1/2 C water (or stock) then equal parts dark soy sauce, Chinese rice wine and fish sauce to make a full cup. Mix in 1 T corn starch. Here served with bok choy, chickpeas, grape tomatoes over rice. Yeah, the chickpeas were a bit random.

Paprika Chicken

Made a paste of standard BBQ rub, olive oil, lemon juice and crushed garlic:



I then rubbed this all over (and beneath the skin) of a whole chicken. Roasted at 325. Took out when the thermometer read 160. Then rested. Here served with boiled potatoes with sour cream and garlic powder and sugar snap peas. The peas had a great dipping sauce of black vinegar and soy sauce.

AKA leftovers. Pork tenderloin sliced thin topped with aioli and last night's asparagus pesto. Served with a lemondrop: vodka, lemoncello, dash of syrup and bitters.

Yum. Roasted tenderloin. Pesto was boiled asparagus (fresh from the CSA), cilantro, walnuts, paremesan, olive oil. Also boiled red potatoes with sour cream and dill. Tip on the tenderloin: remove from heat at 160 degrees and let rest.

Location:Tenderloin with asparagus/mint pesto