Plated #beef #tenderloin with #grilled #asparagus and #grilled #crabcake #biggreenegg #bbq #basic #food #dinner #smoke #sweet #spring #supper #sriracha #sourcream #cookingoutside

Plated #beef #tenderloin with #grilled #asparagus and #grilled #crabcake #biggreenegg #bbq #basic #food #dinner #smoke #sweet #spring #supper #sriracha #sourcream #cookingoutside

#spring #asparagus on a very #hot #grill #food #foodie #veggies #bbq #bbqpictures #biggreenegg #montana #missoula

Grilling asparagus seasoned with @alpinetouch  #prairiefire & olive oil with a #truffle infusion #sunday #supper #spring #asparagus #april

Grilling asparagus seasoned with @alpinetouch #prairiefire & olive oil with a #truffle infusion #sunday #supper #spring #asparagus #april

Marinading some #spring #asparagus in @alpinetouch #allpurpose & #new #prairiefire #rub #grilled #bbq #biggreenegg #grilling #grillingfoodie #sunday #supper #alpinetouch #montana #missoula

Marinading some #spring #asparagus in @alpinetouch #allpurpose & #new #prairiefire #rub #grilled #bbq #biggreenegg #grilling #grillingfoodie #sunday #supper #alpinetouch #montana #missoula

Grilling off some asparagus wrapped in prosciutto #grill #grilled #asparagus #bbqfoodie #bbqpictures #bbq #sunday #supper #sundaygrill

Grilling off some asparagus wrapped in prosciutto #grill #grilled #asparagus #bbqfoodie #bbqpictures #bbq #sunday #supper #sundaygrill

Orecchiette, wild mushrooms and asparagus with dungeness crab.  Made a time zone away from where I purchased them (Pike St Market). 

Orecchiette, wild mushrooms and asparagus with dungeness crab.  Made a time zone away from where I purchased them (Pike St Market). 


Yesterday’s leftover ingredients make way for a tasty reprise
I had some aging boneless, skinless in the fridge that was approaching 4 days in captivity.  I am constantly on a quest to blow thru existing pantry items and to me, leftovers are a ticking time bomb.  If kept too long, leftovers escape my psyche altogether and end up in the bin.  A waste for all parties.  I cut the freakishly large chicken breasts into manageable portions for both cooking & dining considerations.  My bread crumb supply had dwindled down to thimblous proportions, so breading improvisation was in order.  In the back of my cabinet, I found a Shake & Bake style chicken coating from the big box store.  I added the coating to my existing bread crumbs, making what looked like an anemic but well-seasoned pile of sawdust.  It needed some Pantene to give it body and I achieved that with a bit of Panko.  As a dredging liquid, I used a combination of olive oil, Sriracha, and a local honey mustard that comes in a ball jar for 5 bucks at the windmill in Ravalli.  A dip, a dredge, and into the oven they went.  From my fridge, I pulled out some previously cooked bow-tie pasta, cherry tomatoes, half an onion, leftover grilled asparagus, and a few random artichoke hearts and olives.  I sautéed the onion in butter until translucent and then added minced garlic, followed by a liberal application of cracked black pepper.  The remaining veggies went into the skillet for a quick saute before it rained down bow-ties to collaborate with the others.  A chiffonade of fresh basil grown in my office and a pinch of kosher salt completed the side dish.    

Yesterday’s leftover ingredients make way for a tasty reprise

I had some aging boneless, skinless in the fridge that was approaching 4 days in captivity.  I am constantly on a quest to blow thru existing pantry items and to me, leftovers are a ticking time bomb.  If kept too long, leftovers escape my psyche altogether and end up in the bin.  A waste for all parties.  I cut the freakishly large chicken breasts into manageable portions for both cooking & dining considerations.  My bread crumb supply had dwindled down to thimblous proportions, so breading improvisation was in order.  In the back of my cabinet, I found a Shake & Bake style chicken coating from the big box store.  I added the coating to my existing bread crumbs, making what looked like an anemic but well-seasoned pile of sawdust.  It needed some Pantene to give it body and I achieved that with a bit of Panko.  As a dredging liquid, I used a combination of olive oil, Sriracha, and a local honey mustard that comes in a ball jar for 5 bucks at the windmill in Ravalli.  A dip, a dredge, and into the oven they went.  From my fridge, I pulled out some previously cooked bow-tie pasta, cherry tomatoes, half an onion, leftover grilled asparagus, and a few random artichoke hearts and olives.  I sautéed the onion in butter until translucent and then added minced garlic, followed by a liberal application of cracked black pepper.  The remaining veggies went into the skillet for a quick saute before it rained down bow-ties to collaborate with the others.  A chiffonade of fresh basil grown in my office and a pinch of kosher salt completed the side dish.    

Cedar Plank Salmon

It was fun to experiment with some different seasonings on the Salmon.  Both pieces had shallots & cracked black pepper, but one was covered with additionally with sambal and brown sugar.  An Alaskan fishing guide told me years ago after his rookie season that red pepper flakes and apricot jam worked really well and this is my homage to him.  The other piece was with thin slices of lemon, fresh dill, & butter.  They went on the Big Green Egg at about 400 and I impatiently experimented with raising and lowering the temp to encourage browning during the 20 min cook time.  Next time, I will probably go a lot hotter and faster.

The asparagus was put on late in the cook but came out with a wonderful mix of char broil, and Al-dente that I was not expecting.  I almost always coat my asparagus with a bit of basic Italian dressing before grilling and I think it goes well on almost all veggies prior to hitting the heat.  

It has been an ongoing goal of mine to emancipate my freezer from excess protein.  Unfortunately, it is easier said than done as frozen meat takes quite a bit of time to thaw.  In the freezer, I uncovered a local pork chop which was growing a beard like Santa around Halloween.  There was a bargain bin steak from new years which was in similar shape so they got called up from the farm league to the pro’s.  I have been experimenting with brining pork and used a salt, sugar, water, fennel, star anise, allspice, fresh grated ginger, hot chili pepper mix.  I highly  recommend experimenting with a brine for your pork.  It brings such various nuances to the meat and is really fun to taste.  On the side was a comforting mac & cheese shell dish and some prosciutto wrapped asparagus.  All simple and fun comfort food, which transformed quite well from freezer to finished.