Capitol Hill Blue Forums Misc. Topics Food, Drink and Cooking Wonder what the poor folks are eatin' tonight?

'

If the beef is hormone-free and antibiotic-free, you may manage to rise above peasant status.

I "cooked" the ribs by going to Sticky Chicken and Ribs. Nut rub? Is that legal in Cali? Pro'lly as long as money doesn't exchange hands.

I'm pretty sure it's legal everywhere, and there's really nothing like a sweet Nut Rub on your ribs and shoulders.
It's great for a picnics and butts too!

Nut rub on the butt.

glad I got that out of the way

Tonight:

A thick pork chop, riced tater, garlic wilted spinach and roasted red sweet peppers*.

* simple as hell. slice red pepper, place skin side up under broiler, broil until skin blackens, put pepper pieces into a pastic ziplock bag, seal and cover with a tea towel.

After 20 mins the skin will peel easily off, a drizzle of olive oil and they're ready.

'
Sliced red or orange peppers, blue cheese and rice crackers make a nice snack.

By the way, Schlack, thanks for the heads-up on Little Gem lettuce.
In the Wonderland of New-Age foods where I live, I am sure it is available -- I just haven't noticed it.

My mom had a beautiful bean pot that she used to make the BBQ baked beans. She used a dutch oven for most of the other bean recipes that we ate. We always had black-eyed peas for New Years, growing up. She would make them, using the same recipe we use for butter beans, except we used slat pork and pork bits, instead of ham hocks. No smoky flavor. I like the 15 bean combo. Our grocery stores sell that in a bag for soup. It comes with a seasoning packet, but my family doesn't like it as much as our usual family recipe.

I've seen Little Gem lettuce at the organic market. I'll try some with the diced chicken filling. Thanks for the tip, schlack!

Tonight, for Father's Day, we are having Mr. Scoutgal's favorite meal. Pot Roast slow cooked all day in the crock pot. I seared the roast, and sprayed the crock pot with vegetable spray. Dropped in the roast, covered with pearl onions, carrots, celery stalks and red rose potatoes. Seasoned with kosher salt, paprika, two bay leaves, parsley, two cloves of garlic and pepper. For liquid, I add one cup dry red wine(I like a good burgundy), 4 cups beef stock or beef broth, and if needed, water to cover. Cook on low for at least 6 hours. I serve it with King's Hawaiian rolls and butter. Oh, I also make a gravy from the liquid with Wondra and a whisk. No lumps!

Now that would be a great summer lunch!

More trivia! In Hawaii “Hawaiian rolls" (or bread) has always been known as Portuguese sweet bread. Or Pao doce. It was originally brought to Hawaii by the Portuguese immigrants over 100 years ago and is very popular there, just like the Portuguese sausage. Or linguica.

But when it become popular on the mainland the name was changed to Hawaiian bread-- which has given me a little chuckle.

'
I always do pot roast in the oven -- I must try your crock-pot recipe, thanks!

I have never used burgundy for pot roast, but I like the idea. There is a cheap California "burgundy" which I use for cooking -- I won't advertise its name, but it has a supposed religious connection -- it is hideous as a beverage, but good for cooking.

For gravy, I heat butter in a deep, heavy skillet, add flour while stirring, let it get slightly brown, add the pot roast juices slowly, while stirring, and reduce the liquid on low heat.
Old fashioned, I know, but its easy, and it works!

I did not know that! I love learning stuff like that.