The Mrs is hosting her Ladies' Book Club tonight, so I'm cooking dinner for
them and going out to see a guy movie (probably "Man on Fire") before the
ladies arrive.

Two slabs of spares, a big package of wings, and some nice locally made
turkey sausage. I'll use a rub on the spares, and just for fun, I'll
finally try out Danny Gaulden's glaze just before I take them out. In order
to make room for everything in the K7, I'll probably roll the ribs up.
Don't know why, but my ribs always come out better when I cook them on their
side (in a rack or roll) than flat and turned once. Go figure.

I pureed a couple of cans of chipotle chiles in adobe, and I have the wings
marinating in that. In hindsight, I wish I had mixed in some more tomatos
and herbs; I think the wings are going to be too hot for the ladies (but
fine for me and the gang in the office next week).

For appetizers, I grilled some bells this morning and I'm marinating them in
sherry vinegar. The sides are a nice vinegar based cole slaw (from a KC
restaurant, in the BBQ issue of Saveur) and some spuds cut like big fries
but cooked in the pit with salt, pepper, and garlic.

I understand the guests are bringing more appetizers, veggies, and dessert.

Gotta go clean up the mail etc. on my side of the kitchen table.

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Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"

Louis Cohen wrote:
> The Mrs is hosting her Ladies' Book Club tonight, so I'm cooking
> dinner for them and going out to see a guy movie (probably "Man on
> Fire") before the ladies arrive.

As always, thank you for sharing, your meals usually get my imagination in
gear.
Another saver, ty.

Did you notice "The Life of Brian" is playing on the big screen at Camera 3
?


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Louis Cohen wrote:

> <snip>
> For appetizers, I grilled some bells this morning and I'm marinating them in
> sherry vinegar. <snip>

Please send some of these immediately.

It's actually really, really easy.

Roast some bell peppers (mixed colors works best, I think). Use a gas
burner, BBQ grill, the broiler, whatever - I have a friend who just pops
them into a hot oven.

When they are charred on all sides, pop into a paper bag or covered bowl so
that the steam helps work the skin off.

After 15-30 minutes, peel the skin off, remove stems and seeds, and place
the roasted, peeled pepper sections in a bowl. Dress with some salt and
sherry vinegar. Cover, put in the 'fridge. Just like the stuff in jars,
but tastes better because of the sherry vinegar. Serve as antipasto on
crackers or crostini or pieces of baguette. Or, use in a sandwich in place
of, say, tomato slices.

Or just snack on it. 0 points, I think. And, if you have any bell peppers
that have been in the 'fridge just a little too long, char them and no one
will know the difference.

--
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Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


"Douglas Barber" > wrote in message
...
>
>
> Louis Cohen wrote:
>
> > <snip>
> > For appetizers, I grilled some bells this morning and I'm marinating
them in
> > sherry vinegar. <snip>
>
> Please send some of these immediately.
>