DrMike
Ballistician
- Nov 8, 2006
- 37,679
- 7,052
Well, since my wife took up roof jumping, I've been relegated to a new position as a house husband. It is a full-time job in addition to my normal pastoral duties. Fortunately for me, I have a few weeks holiday which began last week, so I'm trying to spoil my lady. My cooking adventures have concentrated on the Traeger. I'm not taking many pictures since I dumped photobucket. I'll likely land on another site soon enough. In the interim, we are discovering that among our favourite new foods are a variety of grilled veggies. I "traeger" corn either by peeling the husks and stripping the silk before laying the husks back on the corn and soaking in cold water for a few minutes and cooking on high for twenty minutes or so. However, we are discovering that we really like the texture when we husk the corn and rub the kernels with walnut oil and place the corn on the grill for about forty minutes at medium heat. It is a delectable repast when buttered and salted. Roasted potatoes are tossed with coarse salt and olive oil and place in a roasting pan. Baked potatoes are washed, coated with butter and placed on the grill until done. Break them open and add the fixings. I've made my famous traegered potato salad, which gained the approval of a variety of young men who happened by this past weekend. The smoky flavor seemed to be a genuine hit with the young men. Asparagus is fine grilled, but wrapping a few stalks with bacon and grilling elevates the meal in a hurry. Zucchini squash coated with walnut oil (or avocado oil) and grilled briefly makes a fine repast. The same holds for onion and peppers, lightly brushed with oil and salted before grilling. Delightful. We've enjoyed portabella mushrooms on several occasions. A favourite is portabella brushed with balsamic vinegar and filled with feta cheese. That could quickly become a household favourite.
No, I haven't foresworn meat. I'm just trying to please my lady. During the past few weeks, I've made St. Louis ribs, bacon-draped and apple infused pork loin, pork souvlaki, shrimp skewers, spatchcock chicken, burgers (including cheese stuffed bacon burgers) and, of course, steaks. Tonight, I made cornbread topped with grilled corn on the Traeger and a fine Shrimp Étouffée. We don't have crawdads up here, so I substituted shrimp. Mama was sure impressed. I told her I likely wouldn't do that for anyone else, but if it pleased her...
Now, to get my photos going again. Oh, as to housework, I've hired a granddaughter. I don't do windows.
No, I haven't foresworn meat. I'm just trying to please my lady. During the past few weeks, I've made St. Louis ribs, bacon-draped and apple infused pork loin, pork souvlaki, shrimp skewers, spatchcock chicken, burgers (including cheese stuffed bacon burgers) and, of course, steaks. Tonight, I made cornbread topped with grilled corn on the Traeger and a fine Shrimp Étouffée. We don't have crawdads up here, so I substituted shrimp. Mama was sure impressed. I told her I likely wouldn't do that for anyone else, but if it pleased her...
Now, to get my photos going again. Oh, as to housework, I've hired a granddaughter. I don't do windows.
Another aficionado! I'm dedicated to the veggies on the Traeger, Scotty. Been going wild with the meats. I have a nice coho fillet to cook this evening. Brushed lightly with olive oil, a little coarse salt and some fresh ground pepper--heaven!
