This was easiest rump roast recipe I did today…
1) Brown the rump roast in a pan on all sides –salt, pepper, Adobo seasoning (optional)
2) Place in crock pot with a bottom layer of sliced onions.
3) Pour a bottle of Lawry’s steak sauce marinade over it. (I bet it’ll be good with other steak sauces too)
4) Cook 4 hours on high and 3 hours on low …probably would be ready in less time.
Super tender and tasty!
Jon made this amazing Chicken Log for Jody’s birthday. I’ve never seen anything like it. He cooked chicken thighs, pounded the meat down and then rolled it up with chanterelle mushrooms and broccoli rabe. Wrapped the whole log up with the chicken skin. It’s all cooked, but threw it on the grill to crisp it up. Awesome.
Rusty brought his rat for more good pranks.
Thanks to Charles’ idea for stuffing pork chops with apples and thanks to Sam Murakami for The Expendables on Blu Ray, it was a good Crusty night dinner. Seared the pork chops and then slit them open to stuff them with jalapeño peppers, garlic and peppers and threw them in the oven to bake. Not bad. The apples gave it a bit of tartness, but it wasn’t overpowering.
What happened over Labor Day Weekend… Rusty’s been obsessed with the Bacon Turtle Burger that’s been circulating the fishing and hunting forums. People were thinking it was his when he reposted the images on his Facebook. It was being reposted over and over again, no one seemed to know who the Turtle Burger originally belonged to. I suppose that’s probably what happened with my BK Pizza Burger photos. After doing some research, I think the first person to blog it was INTERWEBS RANDOMNESS AND OTHER INSPIRING TALES. But even they claim the recipe and photos belong to someone else (MRD, the Marquis de Meat). Maybe we can just agree that the Turtle Burger really belongs to each and everyone one of us that dreams in our hearts and our stomachs.
Rusty opted to go for Turkey Bacon and Turkey Burger and no cheese. Sure, it doesn’t sound as awesome and greasy as the pork and bacon route, but he is kind of a redneck. He also likes his meats well done. It took lot longer to cook than the original recipe. More like 2 hours, rather than 30mins at 400 degrees. I don’t know if it’s our sucky oven or if turkey bacon just takes much longer to crisp up. I was surprised at how little grease was in the pan. The Turtle Burger was a little dry and overcooked for my tastes, but that’s Turkey Burger. Plus I can’t expect much when bacon, burger and hot dogs have different cooking times. It was pretty good in the end when I added bbq and hot sauce.
Russ and I were stuffed after splitting just one. He took the other Turtle Burger to Golden Star Corner bodega and had them put it on display. It weighed in at 1lb on the meat scale.
This video says it all. Watch it in 720p High Def if you can handle it.
So many hot dog buns leftover after the backyard grill out, so Rusty and I layered them with cheese, Boca chicken, cilantro and threw them into the broiler. They tasted plain until we added the Dumb Ass hot sauce, which I’m starting to like more and more.
There was also some leftover aioli sauce that Alistair made. Not much left, but it went a long way for the next couple of days. Bonnie helped me make a potato salad with the sauce and mayo and other spices we could find. It was great after we added lemon.
A couple weeks ago, Rusty was heating up some leftovers and it smelled real good. I looked in the pot and it look like a mess. Turned out to be Chicken with taco seasoning mixed with mashed potatoes. When we were trying to decide what to eat the other day, I really wanted that. So he made some and we put it on hard taco shells –a smear of the taco chicken meat, then a layer of mashed potatoes, and topped off with more taco chicken meat. I thought it was pretty good. Then we tried it without the mashed potatoes and it was a lot better.
The leftovers, we just dumped the rest of the chicken and potatoes in a pan. The next day we added more chicken and a can of corn. Put it on a slice of wheat bread, throw on some hot sauce. It was so redneck and really good.
Todd’s been learning how to make his grandmother’s potato blintzes and I get to eat them the next day. She scoffed at him over the phone because he partially used potato flakes. I still thought they were really good. But apparently, his grandma’s blintzes are much better. Keep at it, Todd …because I’ll still eat the trials and tribulations.
Todd: “…watching her cook was like watching an assembly line worker at a factory. yeah, she’s russian…from an area near the border of mongolia (which is why she looks kinda asian). i know she learned how to make them from her grandmother back in russia. they’re a popular item at our family dinners/holiday meals. umm, when cooking the blintzes, she flips them with her fingers.”
A glimpse at the real deal …All I can think about is if she still gets TV on that small old analog set on the counter. The FCC, making all old kitchen televisions obsolete.
Amazing weather up here in NY finally. At the moment, we’re grilling up these little packets of vegetables my friends Ryan and Meghan showed me years ago. Just foil packets of mushrooms, peppers, onions, etc with salt, pepper, olive oil, balsamic vinegar and olive oil. Close them up and throw them on the grill alongside your meats. So easy for some steamed delicious veg.
