Picture of the Day – April 30, 2012
Last night I did an experiment while grilling some shrimp. If you read yesterday’s blog then you know that I made Key Lime Grilled Shrimp. It was delicious by the way. I left the shells on half the shrimp and took all but the tails off the other half. I massaged the key lime marinade, which was really more like key lime mayonnaise, all over the shrimp and under the shell. I let it set for over an hour before putting them on the grill. Now shrimp cooks fast, even these jumbo shrimps; I grilled them for three minutes on each side.
So which was better? Flavor wise, hands down,shell on; but get me wrong, they both tasted great! So it really depends on what you want. Do you want the ease of just picking up the shrimp and eating it? Or, are you okay with getting your fingers messy and peeling the shrimp? Either way I’m sure you’ll enjoy your shrimp and you really should try the Key Lime Grilled Shrimp recipe.
Picture of the Day – April 29, 2012
A few weeks ago @Lili_H, on Twitter, was looking for recipe suggestions for key limes, other than pies. So I did a Google search, found mostly pies and almost gave up until I found this recipe form Coastal Living: Key Lime Grilled Shrimp. The recipe actually has three components: the Key Lime Grilled Shrimp, Key Lime Beurre Blanc and Pecan-Spiked Rice. I decided that if I ever bought a bag of key limes, I would make this recipe. Well, today I bought a bag of key limes.
Now ordinarily I almost always never can find a recipe that I’ve looked at online, well thanks to Pinterest I found my recipe no problem because I pinned it to one of my boards. The pecan rice recipe can stand on its own and it provided a nice balance to that zing the key limes bring to the dish. I’m going to make this again and this time I’ll takes pictures and write notes.
Check out the recipe at http://www.myrecipes.com/recipe/key-lime-grilled-shrimp-10000001831934/
Picture of the Day – April 28, 2012
I used a fisheye lens on my iPhone to get these shots as I fired up my mud oven…
Sure I should have known better, especially since my finger tips were beginning to burn.
Then again, it you read my previous post then you know how hot it gets, so what was I thinking?
At least I managed to get the screen shot before it shut down.
Picture of the Day – April 27, 2012
838 degrees fahrenheit! Now that’s hot, but it’s not hot enough. Whenever I want to fire up my mud oven I’ll crank it up past a 1000 degrees. It takes about three hours for the oven to get nice and saturated with heat. Once the coals are brushed aside, the floor of the oven will be about 750 and once it drops down to 650 I’ll start tossing in pizzas. At this temperature I can crank out a thin crust pizza in 90 seconds; I kid you not. Once you start eating pizza from a wood fired oven, you’ll never want to go back.
Picture of the Day – April 26, 2012
After after having porchetta from the roli roti truck, I had to make my own. I have a habit of over doing it and this was no exception, there’s about 16 pounds of pork here.
Instead of a pork loin, I picked up a pork shoulder, deboned it and slathered it with orange marmalade. I made the marmalade with oranges from a little orange tree in my backyard. The marmalade was actually rather bitter, but it mellowed after roasting for about about six hours. Yeah, it took a while cook.
What do you wrap around five pounds of pork? Let me think, how about 11 pounds of pork belly! I really don’t remember all what I used for the dry rub, but I’m sure it was the usual suspects, salt, pepper, oregano, parsley and garlic. Are you still marveling over that slab of belly? Me too. Hey, wouldn’t that make for some awesome bacon?
Picture of the Day – April 25, 2012
Is that the money shot to what? That Porchetta is just gorgeous! What’s Porchetta? Well, it’s pork belly wrapped around a pork loin…that’s pork on pork! How cool is that? Just look at it, need I say more?
Where is this? Well a while back we went to San Francisco early in the morning for the Farmer’s Market at the Ferry Building. It was a beautiful day by the bay.
This was our first time here and you can just imagine my wonder as I saw a mobile food truck that had a dozen or so rotisseries in action action!
I didn’t know what to order so I bought a pound of porchetta, roasted potatoes and a porchetta sandwich. It was all good and I would have to say that the porchetta sandwich was the best sandwich I had in a long time.
According to their website, they only do porcehtta at the Ferry Building so check them out at www.roliroti.com
Picture of the Day – April 24, 2012
Picture of the Day – April 23, 2012
To go along with the roasted jalapeños yesterday, I grilled up a steak. Who doesn’t love a grilled steak? Let me share with you a few tips to a delicious tasting, gorgeous looking steak. I usually prep my steaks about a hour ahead of time. Take it out of the package and dab it dry with some paper towels. Sprinkle some salt and pepper on both sides and set on top of a cookie cooling rack…yup, a cooling rack. I want the air to circulate around the steak to give it a nice dry layer, get to room temperature and allow the salt and pepper to create a layer of seasoning. Why do you want the steaks to be dry? You want your steaks dry so they’ll get grill marks, if the steak is wet then it’ll just steam on the grill and not get those marks. While the steaks are drying, get working on the grill, you want your grill to be clean and hot! Before you put your steaks on, you’ll want to coat the grill with a little cooking oil. Now that the steaks are dry, the grill is clean, hot and oiled it’s time to toss them on. I prefer my steaks cooked no more than medium rear which means a one inch thick steak will only spend about 8 – 10 minutes on my grill. I see a lot go people shuffling their steaks around the grill and all I can say is Stop It! Put your steak on the grill and let it sit for two minutes and then rotate it 90 degrees, on the same side, and let sit for two more minutes, this will give it those beautiful grill marks. Now let’s say the steak doesn’t want to move after two minutes, give it 30 seconds more and it should release allowing you to rotate it. Do not rip it off the grill; if you’re having too much trouble then your grill might not have been hot enough. Remember the key is to get the grill hot, clean and oiled. Where was I? Oh yes, now it’s time flip it over and repeat. Two minutes and then rotate, cook two more minutes and the hit up the steak with some more salt and pepper and if you have a fancy olive oil, give it a quick brush, but watch out for the flare up. Give it a try, be patient and you’ll have beautiful looking steaks.
Picture of the Day – April 22, 2012
Ever since the Taco Festival last weekend I’ve had a craving for roasted jalapeños and tonight I satisfied that craving. But I didn’t just roast jalapeños alone, I went ahead and tossed in some fingerling potatoes. It’s real easy to do: I sliced up three red jalapeños and four green jalapeños, you can do how ever many you want. I also kept the seeds but if you don’t want too much kick then you might want to remove them. Be careful not to touch your face after slicing the peppers, it could burn a little. I used a one pound bag of fingerlings and cut them in half, long ways. I tossed the jalapeños and potatoes together with some olive oil, how much oil? Just enough to give it a glistening coating. Then I seasoned with salt and pepper. Oh, I should have mention that you’ll want to preheat your oven to 450. I placed a sheet of parchment paper on a cookie sheet and spread it all out in a single layer. I use parchment paper because it makes cleaning up easier. After about 15 minutes I gave everything a stir and roasted for another 15 minutes after which they were done. While the jalapeños and potatoes were roasting, I grilled up a couple steaks. I’d also been craving steaks…
Picture of the Day – April 21, 2012
This is the first picture taken with my new camera and I must say, I like it. All my previously posted pictures were taken with my iPhone and I was happy with those shots, but now it’s time for me to step it up. So today I went to SactoMoFo 4, a food truck gathering in Sacramento, and I visited the nom nom truck. Yes, the same folks I talked about yesterday. As much as I raved about the pork Banh mi, I’m posting a picture of their grilled pork taco. It took a better picture and it tasted really good too. Although I’m not the biggest fan of corn tortillas (I prefer flour) so I scooped out the insides and enjoyed it that way. I reccomend the taco, but you still have to get a Banh mi. Oh, almost forgot, I also tried their Lemongrass Chicken taco and it was also really good, so you should try one of those too.