Recipe Thread

Caprese Salad

There's lots of ways to do this but I prefer easy.

I buy premade balsamic glaze, packaged fresh basil, sliced mozzarella. I'm putting pics of what I buy to make it easier.
One thing I don't buy is the tomatoes, fresh tomatoes are essential.

Ingredients:
4 fresh tomatoes
Fresh Basil
Fresh sliced Mozzarella
Extra Virgin Olive Oil
Salt and Pepper

Slice tomatoes.
Layer tomatoes, mozzarella and a leaf of basil on a plate.
Drizzle with balsamic glaze and olive oil, season with salt and pepper.
Done.

Here's the pics...

Exactamundo what rockjunquie said!

Going to give that salad a whirl! BTW, grocery stores do not sell tomatoes. They sell something that looks similar, but is inedible...

Thanks for the recipe, miket

Hi All

Enjoying the discussion about freshly grown tomatoes

Don’t have any hands on gardening expertise
& only minimal culinary cooking experience

although realize how fresh can be a particular thing
from reading about culinary tradition of Italy

Being that I do have good taste,,,mostly
& in my present situation
that can be difficult to attain

I can enthusiastically plug this product
really tasty



www.raos.com/product-category/frozen-entrees/


The sauce and spaghetti is excellent
for such a product
think they have an excellent source of tomatoes
and a blend technique

seems to be a fairly new product of the shelves

saw lady in the store stocking up her basket with it
I told her that the product is really good
She remarked-- it was the first time she was trying it
So I said: If you find its not as tasty as I think
You never saw me before
--That applies on RTH too--- ha
Other wise,
have a gneiss day

When fresh tomatoes are not readily available at home, I still get stupid occassionally and think I can buy them from the store.  NOPE!  They either get a bruise and start spoiling, or they just never ripen, like the last four on-the-vine tomatoes.  I need to remember why I'm not supposed to get them at the store - a waste of money.




Your son sounds like my husband, Al.  Not that he is skinny, but that he loves his tomato sandwiches, lol.  Now if he could just eat them without the mayo, and the bread...

I've been smoking some roasted/shredded chicken this afternoon to make some BBQ for
sandwiches. Been keeping the smoke up and the heat down on the Weber grill which is
being fueled with oak and hickory. Some of this homemade vinegar based sauce was mixed
into the chicken before it was smoked for an hour. The sauce also works good on pork. Now
all I need are some hamburger buns and some slaw for Carolina style BBQ chicken.

Sauce:
1 cup apple cider vinegar
1 cup water
1 tablespoon sugar
juice from one lemon
2 tablespoons yellow mustard
salt to taste
Texas Pete hot sauce to taste



>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
Edit: a day later and still barefoot in the kitchen - I boiled some peanuts

Just put 10 lbs of raw/green Georgia peanuts on the stove in a salty brine to boil. Every year
we boil up a batch and put in vacuum sealer bags and then into the freezer for later snacking.



Peanut boiling tip:

The secret to boiling these is to get the brine salty to your preference. Then you add the peanuts and boil, stirring on occasion.
Open up a peanut from time to time and check to see when the nut is cooked to your liking. When cooked, turn the burner off and
let the nuts soak in the brine. As the brine starts to cool it will begin to soak through and into the shell surrounding the nuts.
I always want a little brine inside the shell but not too much. When you have enough brine inside the shells, drain the peanuts.
They are ready to eat hot at this point or freeze in plastic bags.

Here's my BBQ Beer Can Chicken........

My daughter ask me to send here the in's & out's.........So, I threw it on here after sent to her.....Enjoy....!

Required Items...:

Temp Gauge
BBQ...I prefer Briquet
25oz beer can 1/2 full.....pick your choice of flavors, I use Tecate
Weber Garlic, Citrus & Basil spice...or your own blend
Sea Salt
Garlic Powder
Onion Powder
Ground Paprika
Freshly ground black Pepper seeds
Whole fresh Lemon
Fresh Garlic
Fresh Onion 
Butter
+ 5lb whole chicken
Sprinkled Sea Salt should only be added during basting if one desires more salt.....sometimes the spice salts are not enough...! 

Chicken Prep....:

Mix together 1Tbl spoon each of all dry spices (minus sea salt), into a Zip lock baggie big enough to to handle a 5lb whole chicken.
Throw the chicken into the bag and and toss, squeeze, press all of the spices into the chicken skin.
Place the baggie (with chicken) into the frig for at least 6hrs.......over night better.......tossing the bag around every so often to mix and blend.
It's kind of a dry rub.....so make sure the chicken is not to wet when first placed into the baggie....!

Once that has been accomplished.........now time to prep baste.

Basting Prep....:

Squeeze whole lemon into a micro-wave container.....minus seeds. Some folks like to add a little finely shredded lemon peel too.
Crush at least 2 whole Garlic cloves into that same container.....I prefer 4 cloves.
Crush at least a cup of chopped Onions into that same container.
Add a whole stick of butter.....more or less to your preference....A whole stick will baste a 5lb bird at least 3 times.
Blend it altogether and place in the micro.....only need 1.5mins on high to melt it down.......just enough to become fluid.

Set aside until ready to baste.

Time to BBQ.....:

I won't go into the BBQ prep....that's all a personal pref......but the coals need to be white and lid covered temp must be at over 350* to start.

Once you've got the BBQ ready to go.......place the cold, 1/2 filled beer can on a stable rack or pan, shake the bird in bag around a little, place it over the beer can, making sure it's gonna ride ok.
Lightly baste the bird with the butter concoction and place into the BBQ.........close the BBQ lid and monitor the external temp..........the first Hour is critical...!

Stay on your toes and keep the BBQ over 300*..........checking bird temp every hour and basting at this time too.......it's like babysitting a vibe tumbler.....lol

If all goes as planned.....you won't be dis appointed....!



















It will feed 4 easily..........!





 

Ed........did u read the entire thing.....lol..........Tacate....!

I prefer a semi-darker lager........not any American light beer BS.......stouts are to thick and do not dissipate well......you don't have to use a type of beer, just the can size is important....put whatever liquid you prefer in the can.....it's all about keeping the meat moist & the bird up-right........succulent....with a crisp outer cover..!.......a temp gauge is a must......!

I've been beer can BBQing (for that matter BBQing) for years......even with little Weber's......Gas ranges work ok, but there will be no real BBQ flavor unless wood chips are added.....a PITA for gas.....and they tend to cook to fast because the burners only know one setting, the one you set....making your effort monitoring constantly adjusting......briquets rely on the air flow and briquet volume, something that is adjusted slowly during the process.......It's an art...! 

Remember......true "BBQ" is only accomplished under (lid) covered temps of 180* to 320*.....very time and heat sensitive......outdoor oven cooking if you will. Learned all of this when living at home with a Dad and his Polynesian friends ground pitting (pit BBQ), pigs, deer, elk and goats...and turning old frig's into smokers.........I even built my own pit at the last home I owned........we had plenty of old established fan palms and a few very large Bird of Paradise plants that I used....those "leaves" work great.......Banana does not grow well here.

Anyway.....watch all the YouTube out there.......personal experience is the best teacher.........just like rock polishing.......lol 


 

Making this one Randy! MIL used to make a delicious Pepper Jam every year, only thing missing was a little kick. Tried talking her into spicing it up a bit but neither her nor my FIL liked spicy foods so I lost. Something tells me your recipe will get me what I need   .

Might try this but leave off the olives or use other ingredients. Looks simple.

Just pour the egg on the tortilla.
Cook in a non-stick pan.
Do not smear with anything.

Ingredients:
1 egg
150 g cheese
1 flatbread (tortilla)

Filling:
Cherry tomatoes
20 g feta cheese
Olives
basil