Fresh rosemary pork roast with vidalia onions and rose wine sauce, green beans with almandine crumbles, orzo with fresh orange and olives My second plate: Image Unavailable, Please Login
steamed crabs, corn on the cob, sliced beefsteak tomato with fresh basil and mozzarella, ice cold stella artois. enjoyed poolside under a ceiling fan
From last week-dry divers scallops with crispy pancetta, capers, lemon, butter and parsley. Image Unavailable, Please Login
Beer-marinated ribs (that were literally falling off the bone) in a spicy beer-BBQ sauce with monk-brewed beer and fresh monk-baked bread... Image Unavailable, Please Login Note: life at a Monastery isn't so bad! All the best, Andrew.
Yesterday I picked up 4, 2-inch thick bone in Ribeye's from a local purveyor (my new favorite place). They look beautiful. I've been dying for something like this to break in the grill for the first time this season! Pics to come.
Ribs tonight, to lazy to put them on the smoker, so it low indirect heat on the BBQ Image Unavailable, Please Login
I bought these 2" NY strips at my local abbatoir, they hand cut them for me off a huge carcass. They're going to be grilled tomorrow. Image Unavailable, Please Login
If I were the Monks, I would work on a different shape for my bread... it seems they are Freudian Loafs to me.... Sheesh! Mike
Had a nice bbq yesterday with friends. Had two kinds of grilled salmon, steamed clams, crawfish, and grilled corn on the cob. Add in a couple drinks, a nice fire on the deck and a great cigar to finish the night off and it was a great day!! Sent using tapatalk
Fried duck breast with ginger. Candied, spicy shrimp. Hot sour soup. Awesome fathers day meal with dad!
Went to Fazoli's with my parents tonight. Had some Chicken Parmigiana, had some at Olive Garden as well on my birthday. Fazoli's is pretty good for the price and portions.
Not sure what's the entree, but I'll make some kind of topping for the Parmigiano Reggiano crackers I made yesterday as an appetizer. Image Unavailable, Please Login
Hake depth viscacaïna (Basque region in Spain) in the oven with vegetables, onions, tomatoes, potatoes and carrots, olive oil and parsley. 360°F 45 minutes. With hot pepper sauce. Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login