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last week’s grilling

Thursday, May 20th, 2010

building the fire

Before our current spate of wet, blustery weather descended upon us, we had some really nice days. We made the most of them by grilling.

shrimp skewers

mint julep

couscous

One day we did shrimp. Jon did them his favorite way, grilled with a bit of sugar and tossed with warm lemon-garlic butter over the coals. We had some leftover asparagus from the previous day’s cooking class, so I warmed it up and stirred it into instant couscous, which made a perfect bed for the shrimp in its buttery sauce. Mint juleps accompanied this dinner. It felt like summer.

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lamb riblets

Friday, May 8th, 2009

grilling lamb riblets

We consider ourselves very lucky to finally have a local grocery store that actually carries lamb. Usually, each new store that opens up includes lamb in their meat case, just to make themselves look interesting, but as soon as the novelty wears off they drop it, except for the occasional leg at Easter. Boo. We did once get some lamb from a farm near my parents’ place, but it was closer to mutton and very badly butchered, to the point that the cuts were unrecognizable and hard to deal with.

But to our delight, Haggen (our favorite grocery store, apart from the co-op) has actually continued to have lamb in their case – we can always get leg and ground lamb, can often get loin chops, and every once in a while there is a package of riblets – what’s left after the breast meat is cut away. They’re dirt cheap, so we snatch them up and stuff them in the freezer until we have enough for a meal.

dinner

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lessons learned

Friday, July 11th, 2008

starting the grill

Usually on the Fourth of July, we have company: neighbors who come and watch the show with us from our deck, so we can all keep an eye on our houses and make sure nothing burns down. This year it was just the two of us, which was fine…except that we decided to experiment with dinner instead of making something tried-and-true. Don’t get me wrong, we had some good food – but we did learn a few things, both positive and negative. Dinner was slow-barbecued beef back ribs, red coleslaw with orange and buttermilk, cornbread, and ice cream to follow. Sounds good, no?

cabbage

1. I like red cabbage coleslaw, but I do not like coleslaw made with orange juice and buttermilk. Why did I think I would? At least I didn’t put in the hazelnuts the recipe called for.

2. I have an oral allergy to raw hazelnuts. I think. It’s hard to think logically when your mouth is itching (I had tried one to see if it went with the coleslaw – it didn’t).

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glazed gingery ribs

Wednesday, March 5th, 2008

star anise, ginger, scallions, chile flakes

I have no idea where this recipe came from. I think it was a library book, maybe something general like “Asian Cooking” by somebody-or-other. I don’t think the original recipe called for star anise or chile pepper – I think J thought that up himself. But, you know, we just have no record of it. The recipe is written in our little home recipe binder and has been there for years, and every time we make it we’re impressed anew with how easy and delicious it is.

It’s a great dish to make for company because it’s so hands-off: you combine the ingredients with water and let it simmer, then boil off the liquid. Stir occasionally and cook some rice and veg to go with it. That’s it! The only downside is being able to start it early enough, since it takes a long time to boil down – not really a weeknight meal unless someone in your house gets off work well before 5.

cutting pork ribs

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Kansas City barbecue

Tuesday, November 27th, 2007

Jack Stack barbeque

The west coast has barbecue. Really, it does exist! I can’t claim to be a qualified BBQ connoisseur, but there are at least two good places to get real barbecued ribs and brisket within fifty miles of our house: one is the Skagit River Brewery, which does its own barbecue out back of the restaurant - I walk through the wonderful woodsmoke scent of it every morning. They do a very untraditional peach-jalapeño sauce that somehow works fantastically, and I’ve probably ordered their brisket sandwich at least two dozen times. Then there’s the Depot Smokehouse in Everett, which has got to be the best kept secret in Western Washington – it’s always mostly empty when we go and the food is just fantastic. Try the chili. And the pulled pork. Heck, try everything, you’ll like it.

Otherwise, I admit, the pickings are pretty slim. We were going to try a place in Burlington called Double Barrel BBQ, but it burned down the week we were going to go there. Most of the Seattle joints don’t get real good reviews – I liked that the OK Corral had collards on the menu but I didn’t care for the big jug of Kool-Aid that was the only beverage available. So you can see why we like visiting Kansas City! Click to continue »

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