Food

Veteran’s Day Smoke-Out (And A Birthday)

(I originally was calling this event a “Throw Down”, but since I was the only one running the smoker, that title just didn’t fit. Kinda hard to “throw down” against yourself!)

Yes, I’m a bit late, but it was a very busy weekend. I seriously doubt I had more than 8 hours total sleep between Friday night and Sunday morning. Keep reading and you’ll understand.

The Sunday party was excellent. We had about 30 – 35 people show up. We had friends and family come in from an hour or more away, and folks from just down the street. Several kids for granddaughter-the-younger’s birthday.  Lots of food, craftbeer, whisky (and whiskey), and did I mention food??

I picked up a not quite 10-pound pork butt and a not quite 16-pound beef brisket from my local butcher on Wednesday. While I have smoked a brisket this size before, I have never smoked a butt ever! I was somewhat apprehensive but very eager to try.

I started the butt about noon on Saturday. The plan was to heavily smoke it (I used a combination of hickory, cherry and apple woods) until it reached about 140º F internal temperature. I had recently purchased a little device to help maintain the temperature in my big ol’ smoker and to keep a better eye on the meat temperature as well. And I had nothing but problems with this device.

It’s called a “CyberQ Cloud”, put out by The BBQ Gurus. I had already done a test run two weeks ago to make sure it was working as expected. One excellent feature is that it can connect to my home Wi-Fi setup and I can sit inside and watch a webpage that has all my temps, timers, and just about anything else being monitored. But for whatever reason, it just would not connect to my Wi-Fi even though it showed it as available in the list. Iimg_20181110_105555.jpg tried calling the support 800 number, but they’re not open on the weekends? Seriously? You have to figure that most people BBQ on the weekends (unlike my family – we’ll fire up a grill anytime!). Yet there was nobody to answer the phone. “Please leave a message and we’ll get back to you” is NOT good customer support. I even tried to contact them via their Twitter, and never got a response.  I could still use the unit, I just had to run in and out to check the monitor since it wouldn’t connect to the cloud.

We used “Cool Smoke Rub” all over the outside and injected it with a basic solution of apple juice, salt & sugar and other stuff.  The butt reached the target temp about 6PM. I let it sit a little longer while we ate dinner.

MVIMG_20181110_175152

After the smoker but before wrapping and into the oven.

Then I wrapped it in foil and placed it in a low (225º F) oven for overnight.  It didn’t need any more smoke since I had very heavy smoke going the entire time it was in the smoker.

So it was time to trim the brisket, inject with a beef broth solution and dry brine it. It would not get its “Big Bad Beef Rub” until tomorrow morning.

The plan was to get up at 3AM Sunday morning so I could get the brisket on the smoker by 4AM. Due to the problems I had with the CyberQ, I changed my alarm to 2AM to give me time to get it working again.  And since the universe hates me, I was up and out of bed at 1AM. What a life.

It took a factory reset to get the CyberQ reconnected. Thankfully there is ample documentation on the web for the device. It only took about 45 minutes to get it back up and connected. Whew!

So the brisket when on the smoker about an hour earlier than planned. No worries, it can be held in a faux cambro (basically an empty plastic beer cooler) for up to 5 hours without a problem.

MVIMG_20181111_030142

This what a brisket looks like at 0 dark 30!

The brisket probably weighed in around 14 1/2 pound or so after trimming. And since I didn’t separate the two muscles that make up a brisket, I knew this would take quite a bit of time. Following a very basic plan for brisket is simple.  Smoke (I used all mesquite for this brisket) until it hits the “stall”.  This usually occurs around 150º – 170º F.  Mine kicked in about 160º F.  I then wrapped it in butcher paper in a process known as the “Texas Crutch”.  Some use foil for this step, but I prefer to use the paper. I believe it leaves the “bark” (that wonderful outer crispy edge) much dryer and crunchy. It also will help cut down on the cooking time. Once the brisket is wrapped, you return it to the smoker (or an oven at 235º F or so) until it reaches an internal temp somewhere around 195º F or so. When you hit the mark at 195º then cut the point muscle off from the flat muscle. I then test the flat for tenderness by sliding my temp probe into various areas of the meat. If it slides in “like buttah” then you’re good to go, if not you can continue to cook until it reaches the 203º to 205º F range. But be careful, it’s very easy to overcook and dry it out!

When I separate the point, they become the wonderful concoction known as “burnt ends”. What I like to do, and Wifey® requires that I do this any time I’m doing brisket,

IMG_20181111_135412

Chunking the point

is to chunk the point up and throw in the pan that has been set in the smoker to catch all the drippings along with some warmed Au Jus and then covered and set in a warm oven to braise for a time. There are no “set times” for any of this. Every piece of meat and every smoker are different. Throw in other variables like weather (I had to pull the brisket off the smoker early due to a sudden rainstorm and finish it in the oven), and you can’t go by time. The temperature and tenderness of the meat is what makes it done.

These little flavor bombs are damn tasty. And look how juicy those are.

On Sunday, the CyberQ redeemed itself. It worked as expected, and I enjoyed sitting in the garage with my music playing and watching my cook being recorded on the web.

The butt shredded up very nicely! I had also made a vinegar sauce for the butt. As much as Wifey® loves her brisket, I love pulled pork even more. My grandmother taught me that if any meat is seasoned and cooked properly it won’t need sauce.  Seeing as she had, as a widow, at the height of the great depression, a successful BBQ restaurant, I’ll believe her. But I do like a vinegar sauce with my pulled pork. MVIMG_20181111_172713

And I’m very happy to say that several folks said the magic words – “Best I’ve ever had!” and “It didn’t need any sauce”.  I take that as the highest compliment to be had. Thank you all!

I guess it was a good cook in any event. With all that meat, there was damn near nothing left. I was really hoping to have a pulled pork sandwich from lunch Monday, as I think I had one burnt end, one slice of brisket, and maybe two tastes of the pork.  I did graze on all the other side dishes that friends brought, and some we made, but I didn’t get much of the meat.

 

This is all that was left.. (And I brought it for lunch today!)

MVIMG_20181112_080139

A little bit of pork, and one lonely brisket slice!

And my beautiful granddaughter-the-younger had a good birthday with her friends as well. I do believe her uncle’s (son-the-elder) gift was the hit of the party! A Harry Potter Lego set.

I have no idea what time it was when I fell asleep. I remember most everybody leaving, especially those that had to drive an hour or more. All I remember was sitting down with a nice craftbeer and nodding off. It was a very long day. It started at 1AM, and didn’t end until that evening. I’m way too old to be up that long. Wifey® and I were smart enough to take Monday off. We knew that we’d be in no shape to do anything. I slept most of the day away.

Here are some links to the recipes and instructions I’ve been using.

Amazing Ribs. Meathead Goldwyn’s website. I have used many of the FREE recipes several times, and for this cook I used both his Big Bad Beef Rub Recipe and the Lexington Dip North Carolina Hill Country BBQ Sauce Recipe.  He has a great book too.  Meathead: The Science of Great Barbecue and Grilling available everywhere.

Smoking Meat. Jeff Phillips website. This was the first website I found several years ago. I have used many of the resources available here. For this cook I based my pork butt on this guide.

Cool Smoke.  BBQ Champion Tuffy Stone’s website. The website doesn’t have much in the way of free recipes, but his book; Cool Smoke: The Art of Great Barbecue has a crazy amount of good stuff. 

CyberQ Cloud. The BBQ Gurus have a whole line of BBQ stuff. From full on smokers, to tongs and other accessories.

I hope this little post was something enjoyable for you to read. Hopefully, the food porn didn’t make you drool too much!

And thanks again, to everyone that came over. I enjoyed myself, and I think ya’ll did too! (And a special thanks to those that helped put away the food, the grills and other parts and pieces after I had crashed for the night!)

Peace,
B

Twitter  Instagram  FaceBook

P.S. Who’s up for Turkey Day???

It’s Gone Too Far (A.K.A. Jumping The Shark)

For those that are Twitter or Facebook buds (no? – why not? links below), you know of my “love” of anything pumpkin spiced.  For those new to the game, this expresses my “love” perfectly.

ps_ass

Anything pumpkin flavored sucks. Yes, this includes the pie…

So yesterday Wifey® and I were doing the weekly shopping, and lo and behold what do we see in the cereal aisle? Pumpkin Spice everywhere!

Seems that life has jumped the pumpkin spice shark…  So sad.  I’ll just leave you with this tidbit.

Pumpkin-Spice-tacos

Pumpkin Spice no! Tequila yes!

 

Peace,
B

Twitter  FaceBook

7 Day B&W Photo Challenge – Day 7

outside of campbell restaurant 3

I was challenged by Kirsten over at Once Upon A Spine to do the “7 Day Black and White Photo Challenge”, and I’m always up for a challenge. The rules are simple: Seven days. Seven black and white photos of your life. No people. No explanation. Challenge someone new each day.

Since I never tend to follow directions I’m going to comment on my selections for this challenge. First, the “no people” requirement made it very difficult for me. As you can tell, all the photos I’ve used are old photos that I’ve scanned in to add to various genealogy projects. I have some wonderful old photographs of family members dating back to the early 1900’s. But I couldn’t use them for this challenge. What a shame. Maybe I’ll use some for another post.

Day one is a picture taken by my father of the beach at Matheson Hammock in Miami, Florida. My family (and Wifey’s®) grew up on this beach. My dad was a pretty good amateur photographer. He had some of his work of Hurricane Donna damage (1960) picked by the Associated Press and United Press International.

Day two is the “Campbell House – Milesburg, PA”. Yes, there are people in it, but they’re not the focus of the shot, and it’s not really a B&W – more of a sepia, but I used it anyway. The 1930 census lists my paternal grandmother as a “boarding house owner”. I think this is that house, but I am not sure. And I have no idea who the people sitting on the porch are.

Day three is a winter shot of my mother’s house in Gaston, SC, where she moved after my father passed. It may not be a true black and white, but I always thought it was a striking photo, so I used it. Plus it’s one of my favorites that I actually took!

Day four is, according to the note on the back, a picture of Shep. Shep was my dad’s dog way before my siblings and I were around. The location is unknown.

Day five shows my brother’s, Chevy Nova. I’m not sure of the year, but the house I grew up in is in the background so it had to be after 1960.

Day 6 has a very interesting note on the back; “This is where the cookies come from – Friend’s Union State College, PA.” My paternal grandmother, “Nanny”, told me many times that she was the first cook hired by Penn State University. I have a letter from the Civil Engineering Camp of the Penn State Univ. accepting Josephine as Head Cook for the school camp demonstration project, dated 9/20/1956. The demonstration project ran from 9/30 through 10/12 of the same year. Along with many pictures of her in the kitchen of this building cooking up a storm.

And finally, Day 7. Just to show how good a cook Nanny was, this is a picture of her BBQ restaurant. All I know is that it was somewhere in Pennsylvania. And you see that I come by my love of all things grilled naturally.

This is a picture of the inside of her restaurant:

inside of campbell restaurant mirrored

I love the “Open Kitchen”. Same way I run mine.

Today I’ll nominate: Little Fears

I want to thank Kiersten again for tagging me in this project. And a big hearty Welcome! to all my new followers. Hope I can continue to earn your support.

Peace,
B

Twitter FaceBook

A Father’s Day Contemplation

So yesterday was Father’s Day. I hope all the fathers reading this had a wonderful day. I know I did. I spent the majority of the weekend smoking fish, ribs, and chicken. It was so hot (95° F according to the weather app on my phone) and time-consuming, my feet and ankles are so swollen I could barely get my shoes on this morning.

But it was worth it. And this is not what I came here to talk about today.

While I was checking on the smokers, I saw a pizza delivery guy go by. I was going to tweet a sarcastic remark about “who would order pizza on father’s day”? But then I thought about and grew troubled by that thought. Since son-the-younger did pizza delivery for many years, I’ve come to realize that for some folks pizza is the “world’s best food”. I don’t agree with that, especially not your average delivery pizza, but it’s not my call. If someone enjoys pizza that much, then go for it.

But then my thoughts went a bit deeper. What if father’s day doesn’t have the same connotation for that person as it does for me? Maybe the pizza was going to a single mother or a family that has lost a child, or a father? What then? I looked at all the food I had going on the smokers. What if they couldn’t afford anything more than a pizza? I wanted to follow the delivery guy and see if I could invite them over to eat with us.

And then it went deeper. What about those families that are torn apart by the draconian policy currently in force by our sham president and his evil Keebler elf? I cannot imagine the thoughts going through the minds of families seeking asylum in our country just to have their children forcibly taken from them. Seeking asylum is a human right. If you are running from a terrible situation in your home country, you don’t exactly have the time, nor the resources, to apply for entrance to a safer country. Asylum seekers are not entering this country illegally, they are running for their lives. If America will not accept them as they are, then we need to change our leadership. I’m pretty sure that it’s always been our policy to accept immigrants, especially those seeking asylum.

21207_edited

But, unfortunately, this behavior by our administration doesn’t surprise me. This country is built on the bones of slaughtered indigenous people, the bones of families taken from their home country and forced to work as slaves, the bones of any and all marginalized people, women especially. We need to change this. We need to be better.

Sorry for such a morose post, it’s not like me. But it’s Monday, I’m a bit hungover, and my feet hurt.  So there!

Peace,
B

Twitter FaceBook

Scoring Points With The Babes On Spring Break

Which babes did you think I was talking about?

I mean really, get your mind out of the gutter (you’re blocking my view).

Took my granddaughters to Chuck E Cheese today. Scored some major papa points.

Peace,

B

So This Is Christmas…

So, is this Christmas? Maybe for the folks that insist on saying “Merry Christmas” and throw a fit if you respond with any other reply other than “Merry Christmas”.  As with most Christian holidays, Christmas is just another pagan holiday that was renamed and re-purposed (i.e. stolen) in an attempt to convert more of the local “peasant” type of folks to Christianity. Easter and All Saint’s Day are two other examples.

But Christmas isn’t the only religious celebration that happens around this time of year.

happy_holidays

Picture source: Unvirtuous Abby on Facebook, but I’m sure others have posted it as well, so I have no idea who originally created it

And despite what my credit card statements say, “Christmas” (and yes that’s the term I use for this holiday) doesn’t start for me until I randomly hear John Lennon’s “So This Is Christmas (War Is Over)” played in a random store while, usually, standing around waiting on Wifey® to find “just the right color”, or something like that for someone in the family. My brother and I are the kind that will walk into a store and buys the first thing we see that suits us. Fini! Done! Let’s go have a beer! None of this going into every store in the mall only to go back and buy the thing you saw in the first store.

Plus now with online shopping, other than some clothes, that’s my preferred method of shopping. The holidays bring on enough anxiety as it is.  The stores are usually so crowded I can’t stand it.  The boys, Wifey®, and I went to the mall last night and thankfully it was damn near empty.

Christmas shopping brings on its own kind of  “performance anxiety”. When are enough presents just right?  Not worried about the boys (they’re adults now), but the little girls always make it difficult. They want everything they see on TV, especially if it’s electronic. I don’t want to get them too many things, not only does it promote over-consumption, I don’t want them thinking that I’ll buy them any and everything (even though I probably will – that’s what PaPa’s do). But at the same time, too few gifts under the tree leaves them open for ridicule from classmates and such.  It’s a fine line. Much like my credit line.

1203171715.jpg

We support the artificial tree industry by buying a new tree every two years on average. We only buy pre-lit trees (because I’m lazy) and they seem to burn out quickly. Can’t use real trees as the “fresh pine scent” aggravates my COPD (Pine-Sol does it too).

The girls wanted an “Elf On A Shelf”.  They named her Ginger (I wanted to spell it Gynger – so it sounded more like a stripper name). We know it’s a female elf because it has earrings, which of course means nothing anymore. Plenty of very “manly men” have pierced ears, but the box was labeled “female”, so that settled it. But I would still like to get away from labels.  That’s Gynger, I mean Ginger sitting on the hearth watching the girls put up the Christmas tree.

We figure since we only have the girls on the weekends, Ginger must be an apprentice elf. Since she only has 2 – 3 days to watch the girls, she gets bored sitting around the house.  But that will be the subject of another post, later in the season….  Keep watching this space!

So even though I still haven’t heard “So This Is Christmas” yet (I have at least two more shopping days planned – so get your requests in early), there is still a chance to hear it.  And even though my dear ol’ brother doesn’t like the song, he says the “war is over” should have been left out, but I disagree. He was never in the military (declared medically unfit for service during the Vietnam era).  As a vet, I heartily agree with the sentiment.

So here is the original video of the song.  As since I’m just posting the link, I don’t get to hear it. So if I haven’t randomly heard it by the 20th or so, I’ll come back here and listen to it.  Then, maybe Christmas will begin for me.

Please enjoy the video!

Peace,
B

EDIT:  My brother texted me (why he didn’t leave a comment is anybody’s guess), and corrected me. He does like the song, it’s just the “Merry Christmas” part doesn’t mix with the “war is over” part. He agrees with me that we wish all wars would end. 

How We Spent Our Thanksgiving Week – The End!

This is the last of the Thanksgiving week series. Links to the rest of the series;
Day 1, Day 2, Day 3, Day 4, Day 5

So our trip to Maggie Valley has come to an end, and it’s time to head home to Daytona Beach. We will miss our time in the mountains and the amazing sights we saw.

Here are a few of the pictures I didn’t post on the other days in no particular order.

DSC00391

Just to prove that I’m not the only terrible photographer in the family, Wifey managed to get this shot of me on Chimney Rock with my face in the shadow of a tree.

DSC00356

Some random waterfall we passed on the road. We just stopped, rolled down the window took a picture and drove off. Because that’s what tourists do!

DSC00355

The tasting menu at Sierra Nevada Brewery. 

DSC00350

I’ll bet Louis XVI wished he had a chandelier of Sierra Nevada bottles like this one. 

DSC00346

See? I told you Wifey kept taking pictures of my butt.

DSC00392

Wifey waited for over 15 minutes for this guy to get off of Pulpit Rock. She finally gave up and just took the picture anyway.  Thanks, random guy!

We, or at least I was, somewhat spoiled by the light traffic we experienced during this vacation.  Even on our trips over to Asheville traffic was not bad at all. Of course, it is the off-season for Maggie Valley, but Asheville is a large enough city to have traffic year round.  Such was not the case on the trip home. Our basic route was I26 east to I95 south. Sounds simple enough.

In my Army years, we did two tours at Fort Bragg just outside of Fayetteville, NC, for a total of 6 years or so. During this time we made many trips up and down I95, to Miami and back, at all times of the year and over just about every holiday you can think of. We have never had the traffic problems we had on this trip.  From the I26/I95 interchange to the Georgia line (about 86 miles) took us over three hours.  I have never been so frustrated in traffic in my life. Regular readers of this blog know how much I hate traffic (you can catch my thoughts on the “Elon Musk Are You Listening?” post).  The only thing that kept me sane was Wifey® finding the RV Trader website and reading me the various RVs she found.  We want to find us an RV in the next two years so we can travel more.

I’d like to give some love to a couple of places we stopped at while were in Maggie Valley and Waynesville.

First, The Buttered Biscuit.  We ate breakfast there three times. Nothing spectacular, just good food, served with a smile from very friendly folks.  Ask for Oliva if you happen to stop in. Not sure if they’re in Maggie Valley or Waynesville, as they’re at the intersection of US19 and US276. Basically on the border of each town.  (And like most restaurants in the valley, they’re closed on Tuesday. The oddest thing to me.)

One of our favorite little shops is Seven Silver Seas. Located right on US19 in Maggie Valley.  They have lots of handmade, free trade gift items from around the world at very fair prices. But be warned, it is a very “fragrant” shop. I don’t know if they have incense burning or just a heavy-duty perfume spray, but it gave Wifey® a migraine the first day we stopped in.  The second stop was a quick in and out to avoid the fragrance problem.

I have posted reviews on almost every place we stopped, ate or otherwise visited on Trip Advisor, look for “BeachDaze58” for my reviews.

And since this is the end of this series, and I haven’t played a single video yet, I thought this one would be fitting.

Enjoy! And please leave me a comment. Maybe a suggestion of another place to visit.

Peace,
B

How We Spent Our Thanksgiving Week – Day 4

This is part four of the Thanksgiving series. You can find the first three here:
Day 1, Day 2, Day 3

The reference map for you;

wncmapcm

Day four is Thanksgiving day. So it’s a laid-back, no rush day for us.  We made a simple breakfast in the cabin since we didn’t want to make anyone work for us, even if they were open anyway. Then settled in to watch some of the usual parades. We watched some of the Asheville parade, which reminded us of our local parades, and some of the big Macy’s parade.

We did have one trip planned for today.  Wifey® found a small waterfall we had missed on our trip south on US276 on day 1.  We had to stop at Moore Cove since Moore is Wifey’s® maiden name. It’s not a very big waterfall, so the trek up to the top was easy.

DSC00381

Not named for Wifey’s family (as far as we know)

 

DSC00375 - Copy

A smaller waterfall, but still very pretty

On the way down, we took a couple of side paths to see how the stream, or river, whatever the falls flow into traverse the area. Took Wifey’s® picture at a big rock on the way down.

DSC00377

It takes years of practice to get your subject to stand just right so her face is in the shadow of a tree. I suck as a photographer.

The river that flows from the falls must join with another water source, as it is, to me at least, at “river” size now. It’s not very deep, which most of these fast flowing bodies of water aren’t, and it moves quite fast.  This picture is under the bridge at the bottom of the falls area.  We were quite intrigued with the lawn jockey.  Who put it there and why, and where are the missing body parts?

DSC00379

Mysterious lawn jockey, or at least what’s left of him

 

DSC00380

US276 bridge, you can just see the lawn jockey under the bridge.

As that was all we had planned for the day, we went home to have, as Arlo Gutherie said; “A Thanksgiving dinner that couldn’t be beat.” (See Arlo’s “Alice’s Restaurant”).  We started off with some shrimp sautéed in white wine and garlic, with a little chipotle thrown in as well.  We had purchased the shrimp at a local grocery store several days before.  The sign said “Fresh Carolina Shrimp”.  We wondered where the shrimp were harvested, were they wild caught in the ocean and trucked in or farm raised? Unfortunately, the girl at the counter had no clue. But it didn’t matter we bought them anyway.

DSC00382

Fresh Carolina Shrimp?

Unlike last years Thanksgiving (a cruise with only a few pieces of overcooked sliced turkey on the buffet), this year we made our own feast. We had a small turkey breast that we roasted, sweet potatoes, asparagus with mushrooms, garlic, onions, and bacon, and cheddar garlic biscuits. We also had our leftover chocolate bourbon pecan pie and banana pudding from Haywoods Smokehouse we didn’t eat from the night before for dessert.  But as usual, we forgot about dessert when we were done. (More on this with day 5).

DSC00384

Thanksgiving feast for two

There was nothing left to do on this day. So after we cleaned up the kitchen, we just hung out at the cabin.

1123171738_HDR

Looking west off the deck towards the sunset.

So that’s all for day four.  A little bit of rest for us, because tomorrow we’re climbing Chimney Rock!

Stay tuned for day 5!  And please leave a comment. Let me know if you’re enjoying the series, or if want more information about any of the places we went.

Peace,
B

Paleo Shrimp, Avocado & Cilantro Salad

One of the best aspects of living in Florida (as opposed to Floriduh where the idiots roam), is the abundance of fresh seafood. We get Gulf Shrimp daily, Atlantic reef fish like Snapper and Grouper almost on every street corner.  Daytona doesn’t have quite the fresh variety that we had growing up in Miami, but the pickings are still good.

We also have a plethora of Avocados. I have to admit that as a child I detested Avocados. I referred to guacamole as “baby poop”. Funny story; the first time I had dinner with my now wife’s family her mom asked if wanted any “pear”.  Being a fan of the Bartlett Pear, I said sure. She handed me a rather large slice of Avocado. That’s not a pear I said. Sue it is, she replied, it’s an alligator pear! I had never heard of an alligator pear and handed it back since I knew it was just an Avocado by a different name. When I told her I didn’t care for Avocados she came back with her usual reply; Have you ever tried them? Mom’s rule was that you had to try something before you said you didn’t like it.  I assured I had tried it before, so she left me alone.

Which brings me to a wonderful recipe my Twitter friend Shane Organ  (@iamshaneorgan) posted just the other day. A very interesting Paleo Shrimp & Avocado salad.  I have come to tolerate Avocados recently mainly for the health benefits.

Here is the original recipe:

Shrimp Salad with Avocado and Cilantro
Ingredients
Cilantro Dressing/Marinade
• 3 tbs fresh Lime Juice
• 2 tbs Extra Virgin Olive Oil
• 1/2 – 3/4 cup fresh cilantro chopped ( I like a bit more cilantro)
• 1/8 tsp fresh cracked Pepper
• pinch salt to taste
Salad
• 1 lb cooked chilled shrimp deveined/ tail removed
• 2 ripe avocados
• 2 cups baby spinach
• 2 cups chopped lettuce of your choice
Servings: servings
Instructions
Cilantro Dressing/Marinade
1. Combine all ingredients in a bowl and mix.
Salad
1. Drain any excess water off shrimp if using thawed shrimp.
2. Pour cilantro dressing over shrimp. Stir to coat. Cover and refrigerate for at least 1 hour (2 or 3 is better).
3. Wash and dry lettuce (use a Salad Spinner or just let it sit in a strainer). Divide among plates.
4. Cut avocado into bite-size wedges (about 1/2 inch cubes work well too). Sprinkle over lettuce.
5. Add marinated shrimp to the top.
6. Top with marinated shrimp and leftover dressing. Enjoy!

As usual, we changed it up a bit. Instead of using bland, rubbery, pre-cooked shrimp (Shane is in Canada after all. I would imagine it’s hard to get fresh shrimp.) I took about a pound of freshly cleaned and peeled shrimp with about 1/2 TBSP (I don’t measure anything, it’s all eyeballed) of Badia Chile & Lime seasoning, 1 TBSP of Lemon Pepper and 2 tsp of Seasoned Salt. Seasoned up the shrimp and let sit for about 5 minutes, then sautéed them over medium heat in about 1 TBSP of Ghee.  Then mixed the dressing/marinade as above with the shrimp and threw it all in the fridge to cool down.  Then off to the gym we went.

When we came home we assembled the salad as described and chowed down.  Even had enough left over so that Wifey® and I have lunch for today. And let me tell you, it’s an awesome dish!  Thanks Shane.

Peace,
B

(Shane can found on Twitter as noted above and his website: http://www.shaneorgannutrition.com/)

News You Can Use… No Not Really

Found this interesting headline yesterday; ‘Truck With 20 Tons Of Nutella And Chocolate Vanishes; Police Hunt For Semi’s Sweets”.  I thought it very clever, so I had to read the article. This link is from NPR, I also saw that AP picked it up, but I’ve misplaced that link. My favorite quote from the article;

“Anyone offered large quantities [of chocolate] via unconventional channels should report it to the police immediately.”

I can imagine some shady character standing on a dimly lit street corner saying to passerby’s; “Psst.. Buddy wanna buy a kilo or two of Nutella? It’s fresh, never been stepped on. You know you do.  Come on give it a try, the first one’s free!”

But then maybe growing up in Miami in the 60’s and 70’s has warped my perceptions a bit.


I’ve been looking for some more light-hearted news, but with all that’s been going on as of late, they’re hard to come by.  So I’ll leave you with this video, hopefully it will bring a smile to your face.

Peace,
B