USVI-On-Line

Oh yeah! Great stuff! Liamsaunt the seafood looks wonderful, but I was really drooling over the margarita

Rick, that's one hunk o' beef! Looked great!

I kept it simple tonight. This is in honor of the Wisconsin folks. Fresh brats from a local meat market poached in Black Toad porter and then grilled. I also grilled some sweet onion "lolipops" - thick slices of sweet onion on a skewer and brushed with EVOO and seasoned with salt and pepper.



We also found some fresh sweet corn from a local farm market. It's early in the season but it was pretty good.

You all are killing me with this food porn and I think it s/b banished from the board!! NOT!!!

It was late by the time we ate last night and I was so hungry I forgot to take pictures but we threw a pork roast that was stuffed with garlic cloves and brushed with CBGR and EVOO on the rotisserie and seasoned up some thick potato wedges with evoo and CBGR and put them on the grill too.
It was yummy!

Here is some of yesterday's dinner:

Wild alaka copper river salmon, grilled on a cedar plank with maple glaze:

<a href="http://www.flickr.com/photos/28539958@N00/755976567/" title="Photo Sharing"><img src="http://farm2.static.flickr.com/1377/755 ... f6c875.jpg" width="500" height="375" alt="054"></a>

for the salmon haters, seared scallops with pineapple-ginger butter:

<a href="http://www.flickr.com/photos/28539958@N00/756830282/" title="Photo Sharing"><img src="http://farm2.static.flickr.com/1420/756 ... 3ddc5b.jpg" width="500" height="375" alt="052"></a>

RickG - your hunk-o-beef both scares and delights me! Sure looks good. We got takeout from our local (and surprisingly good) bbq place last night so I have smoked meat on the brain.

It all looks so good!

Liamsaunt,
How about the salmon and scallops recipes?

Maybe Ron_L and/or some of you other Wisconsinites can tell me if this sounds right:

We stayed with friends in Seattle over the 4th of July holiday. The first night we were there the husband cooked what he called "true Wisconsin style" brats.

He simmered the brats and a quartered onion in beer for about a half hour, then grilled the brats then returned them to the beer and onions before serving.

To serve he split open a bun, coated the middle with cream cheese, then added slivers of onion, a brat, equal squirts of mustard relish and ketchup relish, sliced peppercini, then dribbled yellow mustard across the top.

I will say this - authentic or not, it sure was good. Sorry that I didn't think to take pics - I had several adult beverages in me by the time we ate...

Liamsaunt, you make the glossiest food!! Definitely great presentation.

I was thinking about one of the best meals I've had in a while: La Tapa Braised Short Ribs on Mushroom Paella. This beats all but the high end restaurants around here. Frankly, I paid top dollar at Restaurant Eve in Alexandria recently for a meal that was not this good.



Cheers, RickG

waterguy.....RUM BARBECUE SAUCE OH MY!!!!!!. that is perfect. we have a half gallon of dark rum leftover from our last trip. think i will try that on some nice t-bone steaks. yum. thanks. great idea

augie wrote:Maybe Ron_L and/or some of you other Wisconsinites can tell me if this sounds right:

We stayed with friends in Seattle over the 4th of July holiday. The first night we were there the husband cooked what he called "true Wisconsin style" brats.

He simmered the brats and a quartered onion in beer for about a half hour, then grilled the brats then returned them to the beer and onions before serving.

To serve he split open a bun, coated the middle with cream cheese, then added slivers of onion, a brat, equal squirts of mustard relish and ketchup relish, sliced peppercini, then dribbled yellow mustard across the top.

I will say this - authentic or not, it sure was good. Sorry that I didn't think to take pics - I had several adult beverages in me by the time we ate...

The cooking method is good, but cream cheese? I've never heard of that before. i simmer my brats in beer, but only until they are cooked, maybe 10 minutes, then I grill. I don't return them to a beer bath because I like a crispy skin, but I know lots of folks who do. Also, I don't think most places in Wisconsin serve relish on a brat. Usually just mustard, onions and some times sour kraut, and some folks use ketchup.

BUT... The whole assembly sounds good!

OK... This is a sneak preview for you guys and gals... This is top secret until Saturday afternoon.

I did a practice cook tonight for the dessert category at a BBQ competition this weekend and this is the result...



Grilled Bananas Foster with Home Made Vanilla Bean Ice Cream

What so you think?

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Ron, You are evil! I want some of that!!!!! Somehow I don't think it would be quite the same by the time it got down here though!!!!!

Ron L, that looks awesome!

Ron - are you absolutely SURE you can't jon us on Saturday???!!!! We would love any leftovers!


Also - for brats, As I wwas growing up we would visit family in Sheboygan, WI (home to the brat eating contest and lots of authentic german cooking). My uncle would cook the brats as Augie said - in beer and onions, then transfer them to the grill. Once crispy and fully cooked, he would place them back in the beer and onion mixture - along with hot dogs and hamburgers. We would eat them with sour kraut, onions,ketchup and mustard - never the cream cheese.

Yummy!

Tracy