HungryChris

Grilled corned beef, Swiss and kimchi Reuben with pickled turnip roll-ups. HC

The corned beef sales and coupons have arrived! Last night, we took a practice run at it. HC

Lemon and garlic white bean hummus on wasa with marinated vegetables. HC

Last, but not least, pickled raw turnip with sliced roasted beets. HC

Spotted some beautiful Kirbys today and decided to pickle them whole. Then, I found some fresh looking, but skinny asparagus @ 99 cents pp. I like pickled asparagus, but I also like marinated asparagus, which are like the pickles, but include Italian dressing, at the expense of some of the white vinegar. The repurposed kimchi jars I use require me to trim the asparagus a bit short, so I added the still tender parts left on the stem to my never ending batch of marinated vegetables, along with some zucchini ribbons and sliced onions. HC

The supermarket I go to for scrapple, has both pork and beef. I am not a fan of the beef, at all. I chose some thinner slices because I wanted a crisp texture in the sandwich. SLT's sound like they may be worth a try. HC

Crisp fried pork scrapple, American cheese, a fried egg and pickled turnips. Raw pickled turnips have a profound flavor and crisp texture profile. The crisp part only lasts about 2 months and these, pushing the envelope, had been moved to the expedited use program, which explains their unlikely appearance here. Time to make some more. HC

Korean BBQ, rotisserie chicken. If I can find 2 Kirkwood Farms chickens at Aldi at about 4 1/2 lbs each, I will buy them. The reason being that this is just about the limit for the Webber grill rotisserie, that I have. Anything bigger than that, and they rip their skin on the base drip catcher. In my mind, this is a Webber design flaw, but, I digress. I trussed and marinated these birds for 4 hours before they went on the grill rotisserie, adjusted to exactly 400 F. I spin these for 2 1/2 hours, basting with the marinade every 20 minutes and they come out perfectly. Served these with some Silver Queen corn from last summer. I cook 2 at a time, one for us, and one for Deb's daughter and SIL, who seem to welcome them, even cold, the next day. HC

Shake and Bake country style pork spare ribs, Brussels sprouts and a pasta salad. HC

I want to thank @Anna N for reminding me of Wasa. At one time it was always in my house, but when I moved to where we now live, it simply was not around and I stopped looking. This morning, I was making the marinade for tonight's Korean BBQ chicken, and discovered that I had no sesame oil. I returned from a quick trip to remedy that problem with Wasa, as well. After tucking the trussed chickens into the marinade (and weeding and top dressing the asparagus bed), here is what I had for lunch: Wasa with a spread made from diced kimchi and cream cheese, topped with sliced marinated mushrooms, pickled onions and the last of an open growler of 8 Days A Week. This, I followed up with a second, topped with marinated sliced jalapeno. I would be hard pressed to say which one I liked more. HC

Spending a few days in New Orleans later this month, time to break out the Crystal hot sauce. HC

The Whitehouse isn't the only place with a Green Room. HC

My method is to grasp the bird by the neck, with the back towards me and simply run a chef's knife down each side of the back, all the way to the to tail. It only becomes difficult if you go off course. I have used shears, but I find my method to be the most expeditious. Of course, it helps to have done thousands of them in a restaurant setting. HC

Bruschetta on avocado toast with melted brie HC

Deb's grandson has an extremely limited list of foods he will eat. One of them is rotini and sauce that his "Mimi" makes. Last night, we had this legendary sauce with some thin spaghetti and garlic bread. Because we just finalized plans to return to the Chianti wine festival in Greve, in Chianti, Italy, this year, we decided to celebrate with a favorite Chianti we purchased at the last one we attended. HC

Greek salad, Buffalo wings, roasted garlic with a warm French baguette and soft butter. HC

Toasted French baguette, topped with mortadella, back under the broiler, then a layer of sautéed sweet peppers and a bit of garlic, topped with brie and broiled a bit longer. HC

I happen to love lamb! Deb does not. You can see my dilemma. I am bringing Deb in for a minor surgery tomorrow and asked her for her dinner request. She asked for steak. I spotted some lamb chops next to the steaks, and the gears started churning. Deb likes her steak medium well, and I have learned that if I fire up the whole gas grill on full blast until it gets to about 600 F, then shut off one burner and put her steak on that side, turning every six minutes, I can get nice grill marks on her steak, get it cooked to her liking, but maintain a pretty good juiciness. I put the lamb chops on the hot side, just long enough for grill marks and here we go. Here is Deb's steak after 18 minutes. It is a perfect medium well, but still juicy. Here are my lamb chops, after 3minutes on each side, and a final flip for cross hatch marks. Here is the meal, and I was pretty happy with it! This is the way a lamb chop should be!!!!! HC

Happy to see the chives coming up in the barrels I grow herbs in on the deck. I gave Rosemary and Oracle, the sage, a little time outside in the sun today. Rosemary does pretty well in the western exposure in the house, but Oracle just barely tolerates it. The leaves stay pretty tiny. HC

Thanks @Shelby. Not sure what happened there. It looked fine to me, but that's happened before, so I just started over. Hope it looks better now. HC

Baby back ribs were on sale at Aldi, and the forecast was for good and warmer weather, so I decided to smoke up some ribs. Here I am pulling the membrane off the bone side of the ribs. I tried a new rub (too much pepper, I think. Next time, I'll cut it in half) I put them on a rack on a sheet pan in the beer fridge overnight. Here is my mop liquid, a hard cider from a local cider mill, B. F. Clyde's. Note the catchy name. Made, what I think, is the mandatory Cole slaw. I tried the famous 3-2-1 method of smoking over a mixture of hickory and cherry. I think that is just too long on the heat as the meat just slid off the bone, but they were good otherwise. HC

I believe nduja is a salami from Calabria that is known for it's hot spiciness. Finocchiona is flavored with fennel and is not hot at all. I was so taken with it, that I took Italian lessons, so that I the next time we traveled to Italy, I could go to any deli and order it with confidence. The first time I pulled that off, was a truly empowering experience. HC

Thanks for the kind words @kayb. When we first visited Italy, I fell in love with Tuscan Salami, Finocchiona, especially the softer and almost spreadable version of Finocchiona called "Sbriciolona". I went into a deli in Rome and realized there was none to be had and pointed at the mortadella out of desperation. That was the first time I ever had it. I was pleasantly surprised. It took years before I found a source of good quality mortadella, but if I could find a good source of the salami, I would never look back. HC

Mortadella, baby Swiss, tomato and cabbage slaw on a roll. HC

Ham and eggs HC