What's for Dinner?

Mark The Homer said:
BTW, has anybody noticed the bi-colored corn? My wife calls is butter & sugar corn because it's made up of random white and yellow kernals. She used to get it up in CT, but it's been making an appearance in Maryland farmer's markets the past couple years. I get it at on Sat mornings at the farmer's market in Kensington. Comes from PA. It's great!
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I'll have to keep my eye out for this at my local Farmers Market!!
 
Sounds good Bob! Get it while you can :( And I love the bi-colored corn too. Just woke up from an epic road trip with Om last night, so I don't know whether I will muster to strength to cook tonight or not. Standby :)
 
Get it while I can is right. My father-in-law has connections on the coast and the 12lbs we boiled today came right off the boat. No telling if we will be able to do that again next year or not. :(
 
Mid-meal preparation....but cooking shallot steak (marinade comprised of soy sauce, garlic, soy sauce, balsamic vinegar, garlic, salt and pepper, and a generous supply of chopped shallots) and grilled artichokes (never done that before).

We'll see how this turns out :)
 
Alright...so...

I have butterflied a turkey breast, rolled it around some homemade herb stuffing and then completely wrapped that in bacon and tied the whole thing up with butchers twine. I am going put that on the grill for an hour or so and see how it goes with some grilled asparagus and pinot noir.
 
That sounds like a thing of beauty Neo :cheers:
 
On the grill now, Boone. I will post pics if I keep people off it long enough to get some. :)

Smells divine though.
 
Getting ready to send my darling 17 year old daughter off for 6 weeks of Governor's School tomorrow with summer simplicity - bleu cheese burgers and fries. Taste is bittersweet.
 
Neo...that looks great. What kind of Pinot Noir did you have? Lately I've been on a Malbec kick.
 
It was Queen of Hearts Pinot Noir, riggins. It is a favorite of some of our good friends who were guests for the evening and brought it along.
 
Back to basics Friday... Barbecued chicken (seasoned with fresh ground pepper and my favorite spice mix, Goya Adobo seasoning), grilled, then covered in Sweet Baby Ray's spicy barbecue sauce for the last few minutes.... also did some grilled choriso sausage, and corn on the cob. Don't worry, I grill SAFE staying hydrated with some New Belgium 'Skinny Dip'.

It's good to be me. Not as good as being Om, because, I can't deny it, he's dead sexy. But still. Not half bad.
 
Last night I fixed blackened mahi mahi, pesto pasta, fresh veggies and Michelob AmberBock to wash it down. My wife had a white merlot with her meal.

Right now have a london broil getting happy in a red wine marinade. Should be ready for the grill by time get home for supper.
 
Probably not going to try it this week, but next week for sure. Got a recipe for steak, spinach, feta and blueberry salad. Sounds extremely intriguing, if not delicious. I will report back with pics and a review (and the recipe for those that want it).
 
The red wine marinated london broil turned out perfect. Grilled some squash from the garden. Sipped on tequila sunrises while doing the grillin.
 
So bear with me...

While watching the World Cup with my brother and family at a local Mexican restaurant, and drinking gigantic draft Dos Equis (I rarely drink beer, but when I do....), I observed something interesting.

3 young hispanic girls, probably mid-20's, ordered mango margheritas. When they arrived, they asked for some mystery condiment, which the waiter found behind the bar and handed to them. They sprinkled the reddish powder on top of their margheritas and dove into them. We couldn't stand it and finally broke down and asked them what it was they were sprinkling on their drinks. It was a mexican spice mix called 'Znax'. We poured a small bit onto our palms and tasted it. Wow. Zing of red pepper, intertwined with lime. Very nice. Immediately, my mind starting humming.

So when I got home, I internetted Znax and ordered a couple of shakers. Tonight, I took some ahi tuna, dabbed it with a bit of olive oil, and literally coated the tuna on both sides with the Znax.

[media]http://www.bgobsession.com/jhj/yummy 002.JPG[/media]

Let me tell you - talk about good. Just enough heat to make you notice, but without real pain. Even my pepper-averse wife liked it. Citrus went perfect with the fish. I'm thinking the same treatment on scallops would be heavenly.

Trying to think of other uses for this stuff. My son Daniel just turned to me and said 'that stuff would be good on mandarin oranges!'. I bet it would. I'm thinking of trying some mandarin orange cooked down with some sugar syrup, sprinkled with Znax, over vanilla ice cream.

Oh hell yes :)

If you're intrigued, you can buy this stuff at http://www.mexgrocer.com
I'm thinking it might also be an absolutely killer Bloody Mary addition.
 
My wife suffers from acid reflux, thus doesn't like real spicy. Would you still recommend Zanx? Maybe just get some for the boys and I. When fix something will make sure not to add to hers.

I love things with a hint of lime, so this is right up my alley. Thanks for the tip.
 
Hard to say - but I would not describe it as 'hot', just has some 'warmth'. Keep in mind, I literally coated the outsides of the fish, so you could easily just go lightly on hers and I'll bet she'd like it.
 
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