Dinner from Last Friday night

You may or may not know, that dinner the other night consisted of BBQ chicken, and grilled asparagus with a beet puree' that featured walnuts and sour cream. What I haven't mentioned anywhere, is that I also made another smoked mac-n-cheese, this one I made with tomatoes and green chilis.

Vegetable/Beef Soup

3Lbs. Stew Meat, seasoned w/ salt, pepper, garlic, and a other added spices to obtain a smokey mesquite flavor. Let meat sit in spice rub 20-30 minutes. Heat pan(preferably a cast iron dutch oven), over medium high heat, add 2 1/2Tbls. evoo, sear meat in batches. Add all meat back to pot, and 4cups water, and season with more of the same mesquite seasoning and turmeric. Bring to a boil, and simmer reducing liquid, and concentrating flavors, about 1 1/2hrs. Add back about 3 1/2 to 5cups more water, and vegetables, and simmer for about 25 minutes. Serve with or without.crackers. Telling you here to enjoy would be redundant.

From Banana Splits to shoe shine kits

5 Surprising Uses for Bananas Peels | Yummly

I can not stand I will not eat vegetable soup(text I sent my cousin and a friend)

I have never in my life liked the taste of vegetable soup. I for whatever reason really do not like the taste of mixed vegetables(peas, carrots, corn, green beans), as one component. Seperatly, I will devour them, with the exception of peas, which the only way I will eat them, is for the most part, pea salad. Add meat to the pot, and I will eat that, leaving behind the vegetables, and also the broth, which to me is slightly bitter(rewind July 28th, how a complete and total accident became one of the most flavorful dishes ever, and really cemented my foundation as a bonafied cook).
I have been planning this post since the night I made the soup, but my ping.fm account had been messed up, due to me resetting my phone. I was going to take a pic of a spoonful of soup, and tell you if you didn't like vegetable soup, then that bite would change your life forever. It did mine, hell I can hardly wait til the next time I'm set to make the dish... my new Fall lineup lmBao. The reason it was an accident, I was 100% going for beef stew, my wife pulled out the veggies, I pulled out a can of tomatoes, that's where it all got convaluted. The treatment of the meat before hand, really set this dish apart from all other varieties of this acclaimed pot of soup. I seasoned and seared off the meat, then braised for a bit, reducing the liquid, then adding more in, and added the vegetables.Once it all came together, and simmered for awhile, I tasted the broth. Believe you me, I knew from that one sip, I had a winner, it literally brought a tear to my eye, threw my tasting spoon to the sink, and thanked God for this skill set and this direction he is leading me in... these are the flavors I want to share with the world. The smokiness was on point.

I've always shown either the marinade or the Chicken frying or upon completion

Tonight it's the flouring stage that shines. I'm opting out of the egg wash this night.

Mentioned on my FB page @DaGrillWitDatFya

A 3 cheese smoked Mac n cheese w/ capocollo Ham, an what you see here homemade chorizo. What three cheeses you ask, Colby, Cheddar, and Provolone.

It's about to go down

Operation Potluck is underway. Notice the difference in the pics, operation Sauce is in process. So far in the pot is 1 bottle MGD, 1 container Frozen apple juice concentrate, and 3 Tbls. Mustard. It doesn't end there.

The Injection

Flavor melding in the fridge is the trio of roasted Garlic, red onion, and cherry tomatoes. This way I will inject into one pork shoulder for home use. Into the other for an up and coming potluck this Monday, same injection kicked up wit chipotle and adobo.
The one for home use I'm sharing wit a neighbor, Parents, from around the way, kids all friendly an shit.
I've made the purchase of my Farberware flavor injector set. Comes with larger needle for thicker sauce, previous model( of prolly 4 1/2yrs ago, broke and been witout since) didn't have this option.

If you haven't seen or heard by now.

Watch "Why You Should Spiral-Cut Your Wiener - CHOW Tip" on YouTube

Last Friday I grilled a whole roasted chicken

Tonight I do the same. Been marinating now 10+hrs, I'll more than likely  prep the fire around 5.

Project next... well, in due time.

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Post work out, eat these for quick recovery.

Recovery Foods | Healthy Eats – Food Network Healthy Living Blog

Abt to meet the fire

Of the grill, soaked a lil longer than expected

Chicken is prepped

And sitting in its overnight spice bath. Stripped down so more surface area is exposed.

Tonight I'm Prepping pesto

Got some pizza in the works for Monday, to gain a few New WOW!!! accolades. Mainly, one from a fairly picky eater, one I've mentioned previously, my dude, Travis Klaiber, bow hunter extraordinare, along with his people(they wont be present for taste test), over at http://www.AmazonRainChicken.com, I plan to one day bring on as my Fish Mongers, though I don't think he realizes the scope of my business idea yet, lmBao.
Anyway, the chickens thawed, soon prep(stripping out the breast), will begin, then I'll build the marinade.

I want to help add to this food bank

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From the wood I've had soaking since lastnight

To the flame I'm about to start.

Last boil

Then on to plating and most importantly, Eating

Next phase

Shredding beef and cooking sausage

Beef Searing for Tinga/homemade chorizo

My three days after Cinco de Mayo

Just noticed this pic hadn't been uploaded

The cheese doesn't do the 1st pic of the pizza justice, and I'm uploading so that I can pin to Pinterst, my true motivation for uploading.

Fried Photo Op

Packed full of flavor.

Things Change

Back in January, after a 20 year hiatus(did a few college stints), I once again returned to the college way of life... books, professors, studying and all. But, just as quick as I started, once again it is over, mainly due to the fact I can not receive my G.I. Bill, which meant about $749(re-enlisted, prior service kicker bonus) a month gone. With bill piling up around the house I had no choice but to quit. Plus, I am too close to my goal of opening the doors of my cooking/catering company, that school just became not that important to me. Soon, I should have in my possession my business license, legal to make sales damn near when and wherever I can. Look for me to take this venture dotcom around this same time also. Oh, this pic is of the beginning of my menu which is near completion.

Fresher Photos

First the oil is filtered, from the fry daddy, posted to my Facebook page earlier, tonight's meal is all about equipment, so filtered oil is dumped into my Lodge Cast-iron Dutch oven... OH, THINGS ABOUT TO HEAT UP IN HERE!!! Maybe I should crank the AC. Also the chicken is in the marinade.

Rally for the cause.

Alright I'm heating up my hotdog sauce and walking it to foodfair buying hotdogs and buns prolly cheese dropping off and telling them enjoy there lunches

If we were allowed phones at work

This very well could have been the shot from the other night. Most importantly, She likes it.

Fresh batch

Pizza for Stephanie and me. Midnight snacking.

I have broadened my customer base

In a weekend, I have obtained a small group of people to attest to the flavors I exude throughout my menu... and often as I've touted, my wife, Stephanie's, potato salad(she will pass on with that secret... she ain comin off that bitch for nothin). Two items I presented, to a new group of tasters of my hotdog sauce, and also, up until this past Saturday, April 14th, 2012, the elusive pizza that some just stared at in amazement, and even fewer had ever tasted. Two goals, both accomplished... I get this menu done and passed out, so we can get this up an rollin', it'll be third goal completed.
Tonight first day of class for the week, let's see what I can get set up, paid for upfront and prepped and dispersed beginning next week... hopefully with a few visually aesthetic pics, I can conjure up some funds. Who wants to get in on the craze(not in question form).

Loaded Baked Potato

The one item I did forget was ham on this one, but it's still loaded down with flavor ft. for the 1st time, OH!! On my word this is packed with punch, the roasted red pepper pesto, I shouldn't hafta mention from this past weekends pizza debut, to those who hadn't seen, the list is very small, but more than enough to help me spread the word, well dough.

Only cause I'm nice

And I couldn't resist the temptation

Last pic til after the taste test.

Sometime Sunday afternoon.. 2 doubles back to back starting later today. HOLLA!!

In the lab

Skinned, de-stemmed, and about to be deseeded.

Pizza Preppin!!

It's Abt to go DWN!!

9 Minutes in

3hr. process. End result, Tastebud-tickling, brain awakening tastesation.

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I am on the come up

Over the course of the past two days while at work, I have made a couple of sales. I have not the product yet, but it will be purchased, prepped, and brought in by next weekend, for the crew that bought in. It's a small step forward, but a step in the right direction. This step also has me reworking my grant proposal... what essentially was going to be at least a cool quarter mil, is now going to be broken down to, I would say less than $30,000, give or take a few thousand. Actually getting ready to go research items for start up, such as a couple of prep tables, which the last time I priced them, ran about $128... soon my front yard will house a small kitchen, the smells wafting from this kitchen should draw in large crowds. I already know the people whom I am surrounded by at work, are ready and willing to help spread the message. The small local following is getting ready to expand, evident by the sales that were recently made. To all the people out there, who've always thought I was taking shit, I will soon help you eat your words, lmBao.

I said at the beginning, it was to be a long drawn out process, I am ready to move forward and use any given profit to decrease any forsaken debts.

Cousins been dying to try my pizza

His fiancée ate it some 3 years ago... he been on me to get some done. Sittin' on 4 16" pizzas right now, here in the next couple of days I should acquire the ingredients to build said pizzas, I wont see him til next weekend at work... this weekend I will try to make more sales and then I should be in business. Wish me luck.

Taste of Bourbon

Woodford Reserve Home

Eaten for 15+ Years... now it's demomized.

Get the facts about lean beef trim | Get the facts about lean beef trim

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UK vs Kansas

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Come and see me in the streets

Received today in the mail, my intuit credit card reader. Getting my sales page set up. Food is about to made and packaged, for you to stop by and purchase if you live in tri-state, or see me out in the concession trailer(once that happens), or allow 4-6 weeks delivery if you buy from website(also upon completion).

Picky eater be gone.

10 ‘Food Rules’ That Could Change Your Picky Eater Into a Foodie | The Stir

Definition of Commitment:

in a bacon and egg breakfast, the chicken is involved, and the pig is committed.

Out walking the dog, Oh, the Possibilities

Part of "Operation: CLEAN-UP"... If, by chance you can't see it, the white object on the horizon, is a train. And the pic from the front side of the trees(homeside), showing the possibilities for expansion, and growth.

I share my story with everyone at every waking moment

On the fact they may have pertinent information that could lead me down the path I need to go. Today just under an hour ago this happened. I believe I have mentioned before that I would like to start a community garden and what looks like atleast 45 acres is about to open up for me. With some cleanup this could be a lucrative deal. Just last week, I told a group of people I had no idea where to start,(I know where I want to be, just not the steps to get there), my luck is changing, I feel this in my very being. These pics are just across the road from my home. It's the area behind the trees that I am concerned about, tho this side of the trees would be nice to obtain also.

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VIDEO. http://ping.fm/aLWw5

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Trying to obtain land for Gardening

Does anyone know the first steps, I need to take in acquiring a plot(one that is nice sized, just across the road from my home), for a community garden.

Just went to check on the worms old habitat.

It needs a little more work than I had originally planned for, but I did know it would cost me a few dollars. Nothing major, just a wire, mesh tarp lining the bottom, glued to each corner with wooden rods, easily reglueable if the worms eat the glue in place. Two rubber feet have snapped from being under pressure, and has left two gaping holes, plus the whole thing needs a wash, it's been outside under the back porch in the elements, since I dumped my first batch of worms in my garden bed, just after moving to our home. I will update with the pic later, then again when remodeled.

With Bananas already Pureed

Got some lettuce(Romain, worms eat just as Gourmet as I do... sans meat) goin' in, waiting in the refrigerator is some radishes, and other various items. And plus, I have some coffee grounds and egg shells(again).

But first, I'm gonna try something(wrote this, now back to work)... UPDATE: what had happened was, I went diggin' for some worms(a lot), along with some castings, and placed them in a bowl. Then, I made a nice sized well on the opposite side to the last feeding, and instead of just dumping the meal in, I spread it evenly over the not so perfectly flat surface, and placed the bowl load back into the bin. I did this, in all honesty to get worms feeding from the top and the bottom, meeting in the middle, and, come next feed, I may have to refurbish my first bin. This shit(no pun intended), is multiplying at an alarming rate, quicker than I could have imagined, it's all good though, I may have to outsource to my father in law, if he'll allow me the opportunity, to make a predetermined set of sales via his website http://www.bigdaddieorganics.com, unless, I can hold off until the Change I spoke of in my last post, happens, and I get sales set up here. We'll see as time goes by... BBS.

Change is Comin'

Inside the next four and a half months(I will be due some vacation pay), I am planning the purchase of a few items to start selling. My cousin, Jeremy, forced me into this option, lol, by making me open up my mind. People will soon be driving by, going to little league games and practices, the everyday trips to Leo's, the community liquor store just down the road, the laundry, hell, I plan to divert their attention on their way to Giovannis'.
    
Last summer, just a few short months residing in our newly purchased(well, acquired) home, I did a lot of cooking on the back porch. I, never hindered by the weather, will use my grill in the dead of winter, so, my grill gets a lot of use. The porch, is mainly for family meals, when I recieve said extra funds, I pull my grill to the front yard, and invite all passers-by, the opppurtunity to stop. Jay Downs, your free pulled pork sandwich is top priority, just bring more people and some extra cash.

Tonights Dinner, Salmon Croquettes

And the tomato-peach BBQ sauce from the chicken the other night is my ketchup.

Modified the sauce a little

I didn't just go with peach, I added in some tomato and green chilis.

Apparently Deron Williams, didn't believe the hype. Check out the Nets @ Knicks on Yahoo! Sportacular
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I never really liked fried eggs, as a child growing up, I was the scrambled kind of kid. I've always attested my love of food to the mature state of my tastebuds. On the side of the sandwhich that housed the egg, I slathered on a thin coat of mayo and some hot sauce, the other side featured a poppy seed dressing. If I could describe the first bite in one word, it would have to be supersensationalOOOHWHEEEEfantastic.

Just went through the worms, suprisingly, they do a need meal.

The youngest child decided he would rather have a couple of scrambeled eggs for dinner. And since I've seen the technique used before, tonight I top my burger with a Fried Egg. You best to believe there's about to be a pic of this one.

Now all is seasoned soon the sizzle, for now I'm off to the underground.

And whats about to become, DADDYS' BURGER... Don't worry haven't touched the worms yet.

Everybody elses burgers sans spices, and before the heat.

New worms introduced I wonder

What the food situation looks like. It's  been a few days since I last fed, the batch I already had. About to go and dig at dirt, and check for meal previously placed, all at the same time looking for a major concentration of worms. Off to snap pics, and gather further info, to be dictated at a later time.

Newly Aqcuired

and freshly added

Haha

Lol