Yup, still grilling in Vermont! For DW's birthday:

Grilled shrimp cocktail - grilled the skewered shrimp earlier, with a light
sprinkle of sea salt and a drizzle of lemon juice, chilled, served with
homemade cocktail sauce.

Inch thick strip steaks - fresh ground black pepper, kosher salt, extra
virgin olive oil - medium rare/medium with a slight char (damn the
carcinogens!) and homemade steak sauce on the side.

Baked potatoes - coated with veg. oil and a heavy sprinkle of kosher salt,
on the grill - on the plate - butter and fresh ground pepper (and sour
cream, for me!)

Grilled asparagus - a light brush of melted butter and a light sprinkle of
sea salt. (damn the stinky pee, too! {reference to a previous post})

Boston Cream Pie.

Either my arms got shorter or the chair is a bit farther away from the desk
tonight!

Oh pshaw, on Thu 19 Oct 2006 09:06:58p, Green Mtn. Griller meant to say...

> Yup, still grilling in Vermont! For DW's birthday:
>
> Grilled shrimp cocktail - grilled the skewered shrimp earlier, with a
> light sprinkle of sea salt and a drizzle of lemon juice, chilled, served
> with homemade cocktail sauce.
>
> Inch thick strip steaks - fresh ground black pepper, kosher salt, extra
> virgin olive oil - medium rare/medium with a slight char (damn the
> carcinogens!) and homemade steak sauce on the side.
>
> Baked potatoes - coated with veg. oil and a heavy sprinkle of kosher
> salt, on the grill - on the plate - butter and fresh ground pepper (and
> sour cream, for me!)
>
> Grilled asparagus - a light brush of melted butter and a light sprinkle
> of sea salt. (damn the stinky pee, too! {reference to a previous post})
>
> Boston Cream Pie.
>
> Either my arms got shorter or the chair is a bit farther away from the
> desk tonight!

Lovely meal! All favorite things of mine. Did you make the Boston Cream
Pie? Recipe?

--
Wayne Boatwright
__________________________________________________

Double your drive space - delete Windows!

Green Mtn. Griller wrote:

I had to read your handle like three times before I realized that you
aren't the Green River Killer lol

On Fri, 20 Oct 2006 04:06:58 GMT, "Green Mtn. Griller"
> wrote:

>Yup, still grilling in Vermont! For DW's birthday:
>
>Grilled shrimp cocktail - grilled the skewered shrimp earlier, with a light
>sprinkle of sea salt and a drizzle of lemon juice, chilled, served with
>homemade cocktail sauce.
>
>Inch thick strip steaks - fresh ground black pepper, kosher salt, extra
>virgin olive oil - medium rare/medium with a slight char (damn the
>carcinogens!) and homemade steak sauce on the side.
>
>Baked potatoes - coated with veg. oil and a heavy sprinkle of kosher salt,
>on the grill - on the plate - butter and fresh ground pepper (and sour
>cream, for me!)
>
>Grilled asparagus - a light brush of melted butter and a light sprinkle of
>sea salt. (damn the stinky pee, too! {reference to a previous post})
>
>Boston Cream Pie.
>
>Either my arms got shorter or the chair is a bit farther away from the desk
>tonight!

That sounds wonderful! Have you ever given any thought to polygamy?
My birthday is in July.

Damsel in dis Dress wrote on 20 Oct 2006 in rec.food.cooking

> That sounds wonderful! Have you ever given any thought to polygamy?
> My birthday is in July.
>
>

Happy Birthday!!!Damsel!

On Fri, 20 Oct 2006 19:36:17 GMT, Mr Libido Incognito >
wrote:

>Damsel in dis Dress wrote on 20 Oct 2006 in rec.food.cooking
>
>> That sounds wonderful! Have you ever given any thought to polygamy?
>> My birthday is in July.
>
>Happy Birthday!!!Damsel!

Golly, gee .... thanks! LOL!

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
28.19...
> Oh pshaw, on Thu 19 Oct 2006 09:06:58p, Green Mtn. Griller meant to say...
>
>> Yup, still grilling in Vermont! For DW's birthday:
>>
>> Grilled shrimp cocktail - grilled the skewered shrimp earlier, with a
>> light sprinkle of sea salt and a drizzle of lemon juice, chilled, served
>> with homemade cocktail sauce.
>>
>> Inch thick strip steaks - fresh ground black pepper, kosher salt, extra
>> virgin olive oil - medium rare/medium with a slight char (damn the
>> carcinogens!) and homemade steak sauce on the side.
>>
>> Baked potatoes - coated with veg. oil and a heavy sprinkle of kosher
>> salt, on the grill - on the plate - butter and fresh ground pepper (and
>> sour cream, for me!)
>>
>> Grilled asparagus - a light brush of melted butter and a light sprinkle
>> of sea salt. (damn the stinky pee, too! {reference to a previous post})
>>
>> Boston Cream Pie.
>>
>> Either my arms got shorter or the chair is a bit farther away from the
>> desk tonight!
>
> Lovely meal! All favorite things of mine. Did you make the Boston Cream
> Pie? Recipe?
>
> --
> Wayne Boatwright
> __________________________________________________
>
> Double your drive space - delete Windows!
>

Thanks!


* Exported from MasterCook *

Boston Cream Pie

NOTES : Make the filling in advance so it is ready when the cake is cooled.
Remove from refrigerator an hour before using.

Recipe makes a lot of chocolate glaze so you can lay it on as thick as you
like!

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CAKE

1 cup sifted cake flour
2 tablespoons sifted cake flour
2/3 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/4 cup oil
2 egg yolks
1 teaspoon vanilla extract
2 egg whites
1/4 teaspoon cream of tartar

FILLING

2 cups milk
1 teaspoon vanilla extract
6 egg yolks
2/3 cup sugar
1/4 cup cornstarch
1 tablespoon unsalted butter

GLAZE

8 ounces semi-sweet chocolate, chopped
1 cup heavy cream -- bring to a boil

Preheat oven to 350 degrees.

In a medium mixing bowl combine flour, sugar, baking powder, and salt. Make
a well in the center. Add milk, oil, egg yolks, and vanilla. Beat with an
electric mixer on medium speed until combined. Beat an additional 3 minutes
on high speed and set aside.

Grease a 9" cake pan. In a large mixing bowl, beat egg whites and cream of
tartar on medium to high speed until soft peaks form. Pour the egg yolk
mixture over the egg white mixture and fold in. Gently pour the batter into
pan. Bake for 25 to 30 minutes or until the top springs back when lightly
touched. Invert the pan onto a wire rack. Cool completely.

In a medium, heavy-bottomed saucepan, heat the milk over medium heat, until
bubbles appear around the edges. Remove from heat. In a bowl, whisk the egg
yolks and sugar until light and fluffy. Add the cornstarch and whisk until
no lumps remain. Whisk in 1/4 cup of the hot milk mixture until well
blended. Whisk in the remaining hot milk mixture.

Pour the mixture back into the saucepan. Cook over medium-high heat,
whisking constantly, until thickened and slowly boiling. Remove from the
heat and stir in the butter and vanilla. Let cool slightly. Cover with
plastic wrap, pressing the plastic against the surface to prevent a skin
from forming. Chill at least 2 hours or until ready to use. (The filling can
be made a day in advance. Remove from refrigerator an hour before using.)

To make the glaze: In a medium bowl, pour the boiling cream over the
chocolate and stir until melted. Cool slightly before pouring.

Remove the cake from the pan. Cut the cake in half horizontally and spread
bottom half with the filling. Replace top half. Place cake on wire rack
over a lined sheet pan to catch dripping glaze. Pour glaze over top. Store
in refrigerator.

"Michael "Dog3" Lonergan" > wrote in message
6.121...
> "Green Mtn. Griller" >
> news:CXXZg.7395$AR6.260@trndny02:
>
>> Yup, still grilling in Vermont! For DW's birthday:
>
> All that wonderful food and I didn't get an invitation ;(
>
> Michael <- feels snubbed
>
> --
> "I come from a family where gravy is considered a beverage."
> - Erma Bombeck
>
>

Sent your invitation out! Must have gotten lost in the mail! ;-)

"Damsel in dis Dress" > wrote in message
...
> On Fri, 20 Oct 2006 04:06:58 GMT, "Green Mtn. Griller"
> > wrote:
>
>>Yup, still grilling in Vermont! For DW's birthday:
>>
>>Grilled shrimp cocktail - grilled the skewered shrimp earlier, with a
>>light
>>sprinkle of sea salt and a drizzle of lemon juice, chilled, served with
>>homemade cocktail sauce.
>>
>>Inch thick strip steaks - fresh ground black pepper, kosher salt, extra
>>virgin olive oil - medium rare/medium with a slight char (damn the
>>carcinogens!) and homemade steak sauce on the side.
>>
>>Baked potatoes - coated with veg. oil and a heavy sprinkle of kosher salt,
>>on the grill - on the plate - butter and fresh ground pepper (and sour
>>cream, for me!)
>>
>>Grilled asparagus - a light brush of melted butter and a light sprinkle of
>>sea salt. (damn the stinky pee, too! {reference to a previous post})
>>
>>Boston Cream Pie.
>>
>>Either my arms got shorter or the chair is a bit farther away from the
>>desk
>>tonight!
>
> That sounds wonderful! Have you ever given any thought to polygamy?
> My birthday is in July.

Thanks! I've thought about it, but I'd have to run it past DW first! ;-)
You'd have to pay for the plane ticket, though! Happy belated b'day! Or
Happy Birthday in advance!

Green Mtn. Griller wrote:
> Yup, still grilling in Vermont! For DW's birthday:
>
> Grilled shrimp cocktail - grilled the skewered shrimp earlier, with a light
> sprinkle of sea salt and a drizzle of lemon juice, chilled, served with
> homemade cocktail sauce.
>
> Inch thick strip steaks - fresh ground black pepper, kosher salt, extra
> virgin olive oil - medium rare/medium with a slight char (damn the
> carcinogens!) and homemade steak sauce on the side.
>
> Baked potatoes - coated with veg. oil and a heavy sprinkle of kosher salt,
> on the grill - on the plate - butter and fresh ground pepper (and sour
> cream, for me!)
>
> Grilled asparagus - a light brush of melted butter and a light sprinkle of
> sea salt. (damn the stinky pee, too! {reference to a previous post})
>
> Boston Cream Pie.
>
> Either my arms got shorter or the chair is a bit farther away from the desk
> tonight!
>


What do you do for homemade steak sauce? We don't usually have any in
the house, but every now and again, it sounds good to me when we're
having a steak.

"zipporah" > wrote in message
link.net...
> Green Mtn. Griller wrote:
>> Yup, still grilling in Vermont! For DW's birthday:
>>
>> Grilled shrimp cocktail - grilled the skewered shrimp earlier, with a
>> light sprinkle of sea salt and a drizzle of lemon juice, chilled, served
>> with homemade cocktail sauce.
>>
>> Inch thick strip steaks - fresh ground black pepper, kosher salt, extra
>> virgin olive oil - medium rare/medium with a slight char (damn the
>> carcinogens!) and homemade steak sauce on the side.
>>
>> Baked potatoes - coated with veg. oil and a heavy sprinkle of kosher
>> salt, on the grill - on the plate - butter and fresh ground pepper (and
>> sour cream, for me!)
>>
>> Grilled asparagus - a light brush of melted butter and a light sprinkle
>> of sea salt. (damn the stinky pee, too! {reference to a previous post})
>>
>> Boston Cream Pie.
>>
>> Either my arms got shorter or the chair is a bit farther away from the
>> desk tonight!
>>
>
>
> What do you do for homemade steak sauce? We don't usually have any in the
> house, but every now and again, it sounds good to me when we're having a
> steak.


* Exported from MasterCook *

Steak Sauce

NOTES : Add a drop or 2 of Tabasco Hot Sauce if you'd like a bit more heat!

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup ketchup
1/4 cup water
1 rounded tablespoon light brown sugar
2 teaspoons Worcestershire sauce
2 teaspoons red wine vinegar
1/2 teaspoon granulated garlic
1/2 teaspoon granulated onion
1/2 teaspoon dry mustard
1/4 teaspoon Frank's Hot Sauce

Whisk all together in small saucepan. Bring to a boil over high heat.
Lower to a simmer for 10 - 15 minutes. Stir occasionally. Store in
refrigerator.

Oh pshaw, on Fri 20 Oct 2006 06:05:42p, Green Mtn. Griller meant to say...

> Thanks!
>
>
> * Exported from MasterCook *
>
> Boston Cream Pie
>
> NOTES : Make the filling in advance so it is ready when the cake is
> cooled. Remove from refrigerator an hour before using.
>
> Recipe makes a lot of chocolate glaze so you can lay it on as thick as
> you like!
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> CAKE
>
> 1 cup sifted cake flour
> 2 tablespoons sifted cake flour
> 2/3 cup sugar
> 1 1/2 teaspoons baking powder
> 1/4 teaspoon salt
> 1/2 cup milk
> 1/4 cup oil
> 2 egg yolks
> 1 teaspoon vanilla extract
> 2 egg whites
> 1/4 teaspoon cream of tartar
>
> FILLING
>
> 2 cups milk
> 1 teaspoon vanilla extract
> 6 egg yolks
> 2/3 cup sugar
> 1/4 cup cornstarch
> 1 tablespoon unsalted butter
>
> GLAZE
>
> 8 ounces semi-sweet chocolate, chopped
> 1 cup heavy cream -- bring to a boil
>
> Preheat oven to 350 degrees.
>
> In a medium mixing bowl combine flour, sugar, baking powder, and salt.
> Make a well in the center. Add milk, oil, egg yolks, and vanilla. Beat
> with an electric mixer on medium speed until combined. Beat an
> additional 3 minutes on high speed and set aside.
>
> Grease a 9" cake pan. In a large mixing bowl, beat egg whites and cream
> of tartar on medium to high speed until soft peaks form. Pour the egg
> yolk mixture over the egg white mixture and fold in. Gently pour the
> batter into pan. Bake for 25 to 30 minutes or until the top springs back
> when lightly touched. Invert the pan onto a wire rack. Cool completely.
>
> In a medium, heavy-bottomed saucepan, heat the milk over medium heat,
> until bubbles appear around the edges. Remove from heat. In a bowl,
> whisk the egg yolks and sugar until light and fluffy. Add the cornstarch
> and whisk until no lumps remain. Whisk in 1/4 cup of the hot milk
> mixture until well blended. Whisk in the remaining hot milk mixture.
>
> Pour the mixture back into the saucepan. Cook over medium-high heat,
> whisking constantly, until thickened and slowly boiling. Remove from the
> heat and stir in the butter and vanilla. Let cool slightly. Cover with
> plastic wrap, pressing the plastic against the surface to prevent a skin
> from forming. Chill at least 2 hours or until ready to use. (The filling
> can be made a day in advance. Remove from refrigerator an hour before
> using.)
>
> To make the glaze: In a medium bowl, pour the boiling cream over the
> chocolate and stir until melted. Cool slightly before pouring.
>
> Remove the cake from the pan. Cut the cake in half horizontally and
> spread bottom half with the filling. Replace top half. Place cake on
> wire rack over a lined sheet pan to catch dripping glaze. Pour glaze
> over top. Store in refrigerator.


Ooh, thank you for posting that! It looks delicious, and clearly a deluxe
version! This will be the next dessert I make.

--
Wayne Boatwright
__________________________________________________

Double your drive space - delete Windows!

<snipped>
> Ooh, thank you for posting that! It looks delicious, and clearly a deluxe
> version! This will be the next dessert I make.
>
> --
> Wayne Boatwright
> __________________________________________________
>
> Double your drive space - delete Windows!
>

You're welcome! Hope you enjoy it! Please let me know how it comes out!
:-)

On Sat, 21 Oct 2006 01:13:29 GMT, "Green Mtn. Griller"
> wrote:

>"Damsel in dis Dress" > wrote in message
.. .
>>
>> That sounds wonderful! Have you ever given any thought to polygamy?
>> My birthday is in July.
>
>Thanks! I've thought about it, but I'd have to run it past DW first! ;-)
>You'd have to pay for the plane ticket, though! Happy belated b'day! Or
>Happy Birthday in advance!

Yeah, I'd have to run it by Crash first, two. I guess I'll only have
to dream about your birthday dinners. <G> Thanks for the birthday
wishes.

Oh pshaw, on Fri 20 Oct 2006 09:16:52p, Green Mtn. Griller meant to say...

>
> <snipped>
>> Ooh, thank you for posting that! It looks delicious, and clearly a
deluxe
>> version! This will be the next dessert I make.
>>
>> --
>> Wayne Boatwright
>> __________________________________________________
>>
>> Double your drive space - delete Windows!
>>
>
> You're welcome! Hope you enjoy it! Please let me know how it comes out!
>:-)

I shall do that. Thanks, again!



--
Wayne Boatwright
__________________________________________________

We are upping our standards... so up yours.

<snipped>
> * Exported from MasterCook *
>
> Steak Sauce
>
> NOTES : Add a drop or 2 of Tabasco Hot Sauce if you'd like a bit more heat!
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1/2 cup ketchup
> 1/4 cup water
> 1 rounded tablespoon light brown sugar
> 2 teaspoons Worcestershire sauce
> 2 teaspoons red wine vinegar
> 1/2 teaspoon granulated garlic
> 1/2 teaspoon granulated onion
> 1/2 teaspoon dry mustard
> 1/4 teaspoon Frank's Hot Sauce
>
> Whisk all together in small saucepan. Bring to a boil over high heat.
> Lower to a simmer for 10 - 15 minutes. Stir occasionally. Store in
> refrigerator.
>


Thanks! I'll have to give this a try next time we're having some
steaks. It even looks like a flavor combo my husband will like!