Sorry, but I can't think of a better name for it. This is something I make, if there's no dessert around the house, when I want something sweet.
1. First, I cut up about half of a banana, and put that into a bowl.
2. Second, I put about 3 spoon fulls of peanut butter (enough to cover the banana) over the banana.
3. Third, I put chocolate sauce and honey over the peanut butter.
4.Fourth (and final step), I put a couple spoon fulls of whip cream over the top of all that (enough to cover it all).
After all that, then you eat it. This isn't something I'd suggest eating very often. At best, maybe once every couple weeks. That's it, for now...
Another burger for ya. In the meat section you will find Romano and Gouda cheeses mixed into the meat itself. A healthy portion of cheese that is. The burger itself was flame broiled over charcoal which we finally got going after some vigorous fanning action. While the burger was on the grill I dashed on some Worcestershire sauce and salt and pepper.
That meat was topped with a crushed raspberry and blueberry mixture and lettuce.
On first burger (this one was the second) I mixed the berries right into the meat. This however made the meat too wet. I was afraid that when I placed it on the grill it would just drip through the grate. But with some careful flipping, I kept it in tact. The taste of the berries didn't really come through, and that is why I made the second one.
So it's been decided. As you can see on the right of your screen, the majority of you voted to make the month of September a Mexican Food theme.
Remember, this does not mean that every post has to fit the theme. It's simply to encourage the lot of us to all try our hands at some Mexican food.
Feel free to post as many recipes as you like.
Or, Boiga-splosion, as I prefer it. So you might have heard that a few of us got together and cooked some stuffed burgers. Well it's all a lie and, though I may have lost the civil case, you can't prove a word of it. But, if we had done it, this is how it would have happened. (above is an artists rendering of what one of these hypothetical burgers may have looked like.)
Mine would have been stuffed with smoked gouda, slapped with basil and garlic salt, pan-fried in olive oil for 4 minutes on both sides, splashed while still in the pan with white cooking wine and cooked an additional 2 minutes on each side. It might have been served on a toasted bun, topped with caramelized mushrooms, onions, and garlic, and finished with a fig and red onion tapenade and green leaf lettuce.
Don't ring the bell. Remember, this never actually happened.
This is From the Stuffed Burger night some of us had the other night. its made up with Romano, Gouda, and sharp cheddar stuffed into a meat patty. Topped with garlic mushrooms & onion, with two pieces of bacon and some more cheese for good measure.
We tried the whole barbecue thing again, opting this time to "go big, or go home", which I presumed only applied to everyone else, as we were doing it at my house. The idea was three different proteins for three different sauces. Now, I know what you're all saying - I can hear you all screaming in my head when I'm trying to go to sleep at night - "but Jeremy, there's only two meats pictured!"
Shut up.
We did a rack of ribs, but it was so good that the camera refused to take a picture of it unless it got to eat some. Suffice it to say, we like our cameras unstickified 'round these parts, so you'll just have to use your friggin imagination. Or maybe I'll draw a picture later.
Each of The BBQ Gentleman were to blame for one of the meats and sauces. Stew is sleeping with one eye open on a cot in Chino's D-block for his Dr. Pepper Can Chicken with Peach BBQ Sauce. Mike is still at large, and believed to have fled the country again to the heart of the Amazon Rainforest for his Pulled Pork with Spicy Apple BBQ Sauce. (The sauce can be seen here.) As for me? I'm still sitting pretty because there is no evidence, photographic or otherwise, of my Baby Back Ribs with Black Cherry BBQ sauce.
Method was pretty standard - rubbed the pork butt and ribs down with plain yellow mustard, applied a dry rub of brown sugar, garlic salt, onion salt, and black pepper. Threw it all into the smoker at a maintainable temperature of 200-225 f. Spritzed the meat with a "mop" of apple cider vinegar, red wine vinegar, and vegetable oil every 45 minutes to an hour. Cooked the butt to an internal temp of 180-190 (roughly an hour or so per pound), the ribs to an internal temp of 170-180. Pulled them out, let them rest, hit them with sauce, ate it like it was against federal law.
Stew can let you know more about the chicken, should he get internet privileges back from the warden.
This was a good night. We learned more. We improved some. I have another rack of baby back sitting around my house, and I am going to smoke it up the same way I did before, so you can all see a picture of them. Will that make you happy? No, no I didn't think so. Shame on you.
Ring the bell!
1/4 c. butter or margarine, melted
1/3 c. sugar
1 egg, beaten
2 1/3 c. flour
4 t. baking powder
1/2 t. salt
1 c. milk
1 t. vanilla extract
1 1/2 fresh or frozen blueberries( I find fresh work the best.)
Streusel-
1/2 c.sugar
1/3 c. flour
1/2 t. cinnamon
1/4 c. cold butter or margarine
In a mixing bowl, cream together butter and sugar. Add egg;mix well. Combine flour, baking powder and salt;add to the creamed mixture alternately with milk. stir in vanilla. Fold in blueberries. Fill 12 greased muffin cups two-thirds full. In a small bowl, combine sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over muffins. Bake at 375 degrees for 25-30 minutes or until browned.
