The other day, I came across this question, about good marinades for grilling, on one of my favorite blogs, Ramshackle Glam. While I had nothing original to chime in regarding marinades, I did suggest author Jordan try my favorite kabob option: grilled mango. She did (and even told everyone!), and loved it as predicted. In the meantime, I began fantasizing about my own impending grill purchase, said mango, and the almighty initial question: best meat marinades for grilling?.
We bought a new grill on Saturday.
The boys picked it up, set it up, and left me a surprise inside:
Iced, ayy?
You assholes.
Anyway.
We bought a new grill on Saturday.
The boys picked it up, set it up, and left me a surprise inside:
Iced, ayy?
You assholes.
Anyway.
Recently found myself in New Orleans for work. Saw the interiors of a lot of meeting rooms, but also a few many bars and restaurants. This included one dive bar, where locals were having a crawfish boil in the street, and dumping said crawfish into a big boat for friends and strangers alike to try. I couldn't resist. This, along with an authentic fried oyster Po Boy, made my week (and the drinking in the street, live music everywhere, bars open till absolutely whenever aspect damn near destroyed it).
Some things you should probably know about me:
1. I could eat pasta, with only butter and salt, probably every day.
2. I was the tomboyiest-tomboy for the first ten or so years of my life.
3. I am a product of the Porsche Sport Driving School in Alabama.
...Wait,
what?
That's right. Just butter and salt.
Oh. The Porsche thing?
Well, it was a special event for clients of my company, and it went so well the first time--at the Performance Driving two day class--that it resulted in us returning for the Masters course, which was even more intensive and hands on than its predecessor. I went over 120 MPH on a racetrack, and I loved every second of it.
Finally back with a "recipe" (we use this term pretty fast and loose around here, as I am certainly no chef) and it is for something I had never prepared before! While I've had pork belly a few times at restaurants (most recently, confit'd in a taco at Five Horses Tavern in Davis Sq), I had never come across it at the grocery and, consequently, had never attempted to cook it myself.
Until, of course, I made a trip to my recently discovered obsession, the Chinatown grocery, the other day and there was a big ol' slab of pork belly, just waiting for me to take home (for under $3. Okay).
After work on Monday, I was going to try to braise said pork belly as many recipes called to online, but I quickly realized that would make for a 10PM (or later) dinner, which is sometimes fine, but I was starving. Instead, I decided to take my man out for dinner, and plan on slow-cooking the pork belly all day on Tuesday. I looked for some recipes online--and then just decided to wing it.
The end result was this absolutely delicious melt-in-your-mouth hunk of meat that paired perfectly with pan-fried noodles. Next time you find yourself with a big piece of pork belly, here's what to do:
Until, of course, I made a trip to my recently discovered obsession, the Chinatown grocery, the other day and there was a big ol' slab of pork belly, just waiting for me to take home (for under $3. Okay).
After work on Monday, I was going to try to braise said pork belly as many recipes called to online, but I quickly realized that would make for a 10PM (or later) dinner, which is sometimes fine, but I was starving. Instead, I decided to take my man out for dinner, and plan on slow-cooking the pork belly all day on Tuesday. I looked for some recipes online--and then just decided to wing it.
The end result was this absolutely delicious melt-in-your-mouth hunk of meat that paired perfectly with pan-fried noodles. Next time you find yourself with a big piece of pork belly, here's what to do:
