well the weather broke were are in the 60s now.
3 heads of romanian let. cut about an 1" off the top. rinse well and drain. pour evo down and over it. then chopped garlic, red onion, crisp crumbled bacon, sea salt and cbp
just pour it all down in side let it cling every where.
with tongs over the hot mesquite coals sear it untill it wilts.
bring it in chopp it up and into salad bowls. then pour a little reserved evo,onion garlic seasalt,cbp and crispy bacon over it and enjoy. either sauted or raw. your choice.
been brining barn byrds since yesterday. they will hit the coals also with smoke box filled with walnut wood.
fingerlin taters sauted in pecan oil with onions, bell peppers, poblanos, and some goya sazon spices con culantro.
am going to have to make a martini r 872379782337490 of them to catch up on the ones I have not had. since they had huge green queen olives stuffed with garlic at the store.
a bum appitite to ye all. dancin hotdawg thingie
3 heads of romanian let. cut about an 1" off the top. rinse well and drain. pour evo down and over it. then chopped garlic, red onion, crisp crumbled bacon, sea salt and cbp
just pour it all down in side let it cling every where.
with tongs over the hot mesquite coals sear it untill it wilts.
bring it in chopp it up and into salad bowls. then pour a little reserved evo,onion garlic seasalt,cbp and crispy bacon over it and enjoy. either sauted or raw. your choice.
been brining barn byrds since yesterday. they will hit the coals also with smoke box filled with walnut wood.
fingerlin taters sauted in pecan oil with onions, bell peppers, poblanos, and some goya sazon spices con culantro.
am going to have to make a martini r 872379782337490 of them to catch up on the ones I have not had. since they had huge green queen olives stuffed with garlic at the store.
a bum appitite to ye all. dancin hotdawg thingie
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