Once I get the edges blackened, I’ll throw it on the grill to get it to the temperature for each diner. I left the shrimp up top so that they could get some heat before throwing them on the grill so I don’t overcook them.
I’m trying to cut back on my carbs because of the holiday surge… Therefore I’m going eggs, cheese and meat! I put a piece of Swiss on top of the burgers and then a slice of tomato and then covered that with a nice sautéed egg which I did in the skillet from the leftover oil/butter.
Reading about and looking at all of this outrageously delicious looking food made me thirsty so I decided to do some cooking of my own. There is 5 gallon of beer ready to be bottled and consumed. Tough part is waiting 3 -4 weeks after cooking for the fermentation to occur making the beer ready to bottle then another week for carbonation to set in so that the beer will be ready to drink. BEER IS GOOD FOOD!
I enjoyed the, I think it was, your raspberry stout a few years ago at the GS nationals. Looking forward to sampling your next batch my friend!
Tiramisu. I just made two of them for later this week, earlier today. They'll sit in the fridge for a couple days and absorb all the flavor. This stuff is like crack!
I thought it was a version of tiramisu based on the ladyfingers I was looking at there. Well done sir!
I used this helpful YouTube clip and all the ingredients are pictured below. The key is making it at least a couple days beforehand to give all the goodness time to meld together.
Started with this dry aged hunk of standing rib roast. It’s been sitting in the fridge covered in cheesecloth for over a week. Covered it in softened butter mixed with minced garlic and rosemary then sprinkled heavily with kosher salt and coarse ground pepper. Should be out of the oven in a couple more hours. Pics to follow.
