It turned out well. Ordered the wine online. Tedeschi Amarone. One of my favorite wines. The sauce was pretty fantastic even if I do say so myself. The rice and grain thing I got at Costco and its pretty good. I cant find it online but here is a pic. Image Unavailable, Please Login
Thanks for the pointers. Next time I see that on a menu I gotta go for it. I like what you did with the Mediterranean touches on your meal. Looks fantastic.
Rice and grain deal looks good. Doing a Costco run this afternoon. I'll look for it. Need a side dish for my chicken enchilada's made with turkey.
OK, with apologies to grandma, who raised me not to be nosey, what pray tell does anyone need with that much toilet paper? Don't be offended, I ask my wife the same question when she buys TP at Costco! 😀 T
Can only answer for myself. I buy TP, laundry soap, coffee and water at Costco because on most weekends I end up with 6 or more people at my house. When its warmer its almost double the people. Once the pool is up and running.
Did lamb as well - two racks of ribs on the BGE. Frenched the racks, trimmed the fat caps (but not too much!), and separated into individual chops. Then hit with lemon and olive oil, covered liberally with my homemade Mediterranean-influenced dry rub, and allowed to chill for a couple of hours. When it was time to rock and roll, a couple of minutes on the super hot (800°+) BGE was all it took to render the fat crispy with a touch of char and leave the centers a perfect medium-rare. I was proud of the result, but sadly, didn't think to take pics!
I do keep Cavender's on hand! Like you say, it's perfect for a quick spice-and-go. But in this case, I had all morning to prep and I prefer to go heavier on cumin/coriander/cayenne, with not so much emphasis on rosemary and dill. The result's not entirely Moroccan, but it leans a bit more in the direction in of North Africa/warm/spice than it does Europe/green/pine, if you know what I mean.
I like things Portuguese style. Its mostly paprika, garlic, etc. They do make a red pepper paste ingredient called Pimenta Moida that's in most things, along with some olive oil. Guess it is somewhat African based, with a little Spanish influence. Lamb, chicken and even short ribs are good this way.
I think I caught Jdubya's cold. Darn internet viruses! Anyway, making a batch of grandma's chicken soup to help stave off the crud. T Edit - a pic for your viewing pleasure. Fresh grated pecorino & Tabasco on top.
I'm going back in the next few days and may look to see if they still have it and grab another. It's easy to cook too, I did chicken broth 2 to 1 dry product then I added a little butter and some onion. It cooks in only 10 minutes. I actually bought some Cavender's recently. It's good stuff. Also found the horseradish you mentioned, it's tasty too. Well that sucks, I'm finally just about feeling back to normal speed a week later. It's been going around here like wildfire. Soup looks and sounds good. I bought stuff the other day to make the pot roast soup you posted awhile back. Probably make that tomorrow. Hope you feel better!! More tabasco will help burn it out!!
Thanks, Jdubbya. I was hoping the Tabasco would do just that. Burn the cold out of me! Good luck on the pot roast soup. It was like Chunky Beef Soup on steroids! T
No luck on the rice/grain. But its likely not in Canadian Costco. Picked up a fairly large prime rib. I'll cut it into steaks, have one tomorrow and freeze the rest. Colds are rough. I have a little one myself.
Yeah it's weird that I can't find it on their site or online anywhere else either. I'll see if there is more specific brand or something too. I just happened to see it and thought it looked interesting for something different.
Sure, but I never measure seasonings, spices, rubs, etc. I just eyeball it and somehow it comes out practically the same every time, even when I'm preparing different amounts. I always give it a taste-test just in case, but It's usually spot-on with the first try. For grilling lamb, I lightly coat with olive oil and lemon juice first, then my rub consists of: Sea salt Cumin Coriander Onion powder Garlic powder Black pepper Oregano Turmeric Cayenne Sesame seeds (lightly broken up with mortar and pestle) Dried rosemary (completely ground with mortar and pestle) Dried ginger Nutmeg (pre-ground stuff in the bottle) Cinnamon That’s more-or-less in descending order. I don't use much of the last five ingredients on that list. And yes, I know I should invest in a spice grinder. And grate my own nutmeg.
Its not unusual for some stuff being not in Canada. We have to have both English and French. So something's aren't sold here. Costco if you see a * symbol on the product price placard it means the item is going to be discontinued.
Don't think I've ever heard that about the *. I do know that they sometimes get stuff that is a one off deal or something as it'll be there once and never seen again.
Mexican carnitas, yes, Cuban pork, no. But your post has me looking up Cuban pork recipes and now I'm going to have to give it a try!
Lots of cumin, that's why I mentioned it. I make this one: 1 pound boneless pork shoulder Kosher salt and freshly ground black pepper 1 tablespoon ground cumin 1 tablespoon dried oregano 2 tablespoons extra-virgin olive oil 4 cloves garlic, peeled and gently smashed with the side of your knife 1/4 teaspoon dried red chili flakes 1 medium onion, sliced 1 cup fresh orange juice 1 lime, juiced 1 cup low-sodium chicken broth 2 bay leaves Begin by braising the pork shoulder. Tie the shoulder with kitchen twine. Season the pork with salt, pepper, cumin and oregano. Set the base of a pressure cooker over low-medium heat and add a 2 count of olive oil. Add garlic and chili flakes and as the oil heats up it will become fragrant and infuse the oil. Add the pork. Add onions around the pork and brown slightly before adding orange juice, lime juice, stock and bay leaves. Secure the lid of the pressure cooker and cook for 20 to 25 minutes depending on the size of your pressure cooker. The pork should be tender when done. When done allow to cool in juices before removing twine and slicing. Image Unavailable, Please Login Image Unavailable, Please Login
