That all sounded and appeared scrumptious!
What's for Dinner?
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That all sounded and appeared scrumptious!
Wonderful grilling weather here, unlike Jim's dubious situation. Off the grill, I made tabouleh (cous cous) with lemon juice, shallots macerated in lemon juice, tomatoes, parsley, ho-made preserved lemons, and EVOO. May have been my best tabouleh yet, as I did not overdo the lemon juice for a change. Also made blanched then grilled ribs of Swiss chard, served with a garlic/oil sauce with parmigiano-reggiano, served with raita from Mrs. S_G; grilled green beans with sweet onions and marjoram; and the star of the show was grilled sablefish (aka black cod). This was outstanding. This fish does NOT want to be underdone, but rather cooked to something like medium (were it beef). After some salt, pepper, and oil, I seared it hard on the grill, with an internal temp of about 130-135 when I took it off, climbing to 140 later. I smothered this with a garlic/butter/lemon/basil sauce. It was delectable.
Boatboy24
No longer a newbie, but still clueless.
Outstanding, Paul. Glad to know I'm not the only one that goes too far with the lemon juice on tabouleh. 
I am pleased that you liked it. The recipe works just as well with pork tenderloin. (I have had friends think it was veal.) The preparation involves slicing the tenderloin into 1" medallions and pounding them to about 1/2." The only difference in the ingredients is the addition of capers to the pan during deglazing.
Outstanding, Paul. Glad to know I'm not the only one that goes too far with the lemon juice on tabouleh.
I used to use 1/2 water and 1/2 lemon juice when reconstituting. This time, I used a bit more than 3/4 water, and a bit less than 1/4 lemon. I thought it needed a touch more lemon than that, but then I decided to add the preserved lemon instead.
Boatboy24
No longer a newbie, but still clueless.
Mis en place...
Time to stock up, Costco.
Boatboy24
No longer a newbie, but still clueless.
I got 6 bags yesterday. May go back for more tomorrow.
I snagged the Lowes deal a couple days ago. Just the regular Kingsford stuff. (2) 20lb bags for $16.88.
Made tabouli a couple weeks ago. Made enough to feed a small army. 2 cups of lemon (concentrate) were used. Seemed perfect! 
Outstanding, Paul. Glad to know I'm not the only one that goes too far with the lemon juice on tabouleh.
What's for lunch...crab cakes! A neighbor of mine who I make pizzas for (just delivered two an hour ago) showed up with 8 oz of lump blue crab from Chrisfield Maryland. His daughter brought him an early b-day present and he shared some with us. Followed the first recipe I found on the web and they turned out delicious. Made up a crab cake sandwich for lunch. Yum!
https://sallysbakingaddiction.com/maryland-crab-cakes/
https://sallysbakingaddiction.com/maryland-crab-cakes/
Dry rub ribs on the grill and Foile a Deux Pinot Noir. Scrumptious!
Follow me for more recipes, cheese wiz & slimjims low and slow!
Boatboy24
No longer a newbie, but still clueless.
Very healthy, going with a tortilla instead of a big old bun.
Rolling smoke here since 6AM. Enjoying the last couple days of Summer before Winter arrives on Tuesday morning. We have snow and a low of 32 forecast..........
Looks like you just cooked enough meat to make it THROUGH the winter. Nice!
More Goodies from Mortimer Farms near Prescott. Fresh corn, Yellow heirloom tomatoes, Red Onion and cucumber salad. Beef Filet and baked potato. Snacked on a Yellow watermelon before dinner, never had one or even seen one before yesterday, really sweet with vanilla or honey flavors.
Boatboy24
No longer a newbie, but still clueless.
Brisket and butt! Can't go wrong!
Found some t-bone porterhouse on sale at $5.99/lb so decided to grill a couple pounds just for me and my other daughter, with some asparagus and corn.
This came out great, do I qualify now for your medium rare club? Lol
This came out great, do I qualify now for your medium rare club? Lol
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