Norm Matthews

Thank you for the compliment and suggestion. For anyone who does not get the link, here it is: http://normmatthews.blogspot.com/

We liked the marinated, skewered and grilled steak that we did a little while ago well enough I that we did it again. This time I left it in the Teriyaki sauce a little longer and cooked some onions and mushrooms in a little butter and olive oil and added in the meat when it was done on the grill. We also had rice, and corn cut off the cob and cooked with some salt, butter, cream and rice syrup.

I almost always post recipes on my blog. There is a link to it at the bottom of this post.

Charlie loves Philly Cheesesteak sandwiches so when I showed him a recipe for Philly Cheesesteak Meatloaf, he was all for trying it. The picture that came with the recipe looked like it was topped with cheese as well as having it in the middle but it didn't. All the cheese was in the center and I didn't want to take it apart by then so when it came out of the oven, I grated the rest on top and put it under the broiler for a few minutes.

I wasn't planning to cook today, just eat something left over but there wasn't anything. There was one steak, not enough for two and some shrimp in the freezer. They were quickly defrosted , skewered and so was the steak. Steak was marinated a few minutes in teriyaki and the shrimp in Japanese BBQ sauce. They were grilled and we had them with rice and kimchi. Charlie had his with Yum Yum sauce. I didn't even think to take a picture until this was all that was left.

Yesterdays trip to the farmers market led to this very pleasant summer meal; Corn, tomato salad, and fried okra. It all went so well with a grilled steak. We had some Missouri peaches last night.

Yesterday, I used the smoker to do a chicken, pork ribs and BBQ beans. We had them with vinaigrette coleslaw. There will be leftovers for a few days.

I went to the Korean grocery this morning and got some fresh kimchi, kimbap and marinated beef for bulgogi. All I had to do for supper was turn on the rice cooker and grill the bulgogi.

Garozzos Italian Restaurant is acclaimed to be possibly the best Italian restaurant in the area. Last week Charlie and I went there and each of us had a version of their famous Spiedini di Pollol . I had the one with crushed tomatoes and Charlie had the one with artichoke hearts and Alfredo sauce. We got there at 3:30, half an hour after they opened and were the only patron there at first. Someone must have been caught off guard in the kitchen because Charlie's, although delicious, the chicken was waaay over cooked. I said I wanted to try to make a version of theirs sometime soon. That turned out to be today. Yesterday Mary from Michigan, an online friend since long before Facebook, posted a recipe for a cake that looked scrumptious. So I made it today too. It has become both our new all time favorite cake. I spent more time in the kitchen today than I have in a long time. By the time I served the Speidini, I was too tired to think about a garnish.

I have made the recipe in that book for Kalbi and I imagine some others too. We have at least half a dozen Korean cookbooks. I also have the" Korean BBQ" book and have made around 5 or 6 recipe from it. Charlie's favorite is" Discovering Korean Cuisine- Recipes from the Best Korean Restaurants in Los Angles"© 2007, and he frequently calls his mom in Las Vegas to ask for her recipes.

I found the smallest whole brisket I've ever seen yesterday and cooked it today. It still took 8 hours though. We had BBQ beans and Viniagrette Coleslaw and cherry BBQ sauce with it. Charlie wants it chopped up, mixed with BBQ sauce and served on a bun with cheese and the coleslaw for a sandwich tomorrow.

Thank you for the link. I copied it.

I looked up a recipe for that. I want to try it. I expect I'll have to order on line some of the ingredients.

I grew up in a working class community in Kansas City called Strawberry Hill. It is on the high bluffs above the Kansas River. Cattycorner across the street from our apartment, there was a tavern that served food and welcomed children and women. ( Unlike most beer joints at that time in the area) Once in a while Dad would take us over there for shrimp. That shrimp tasted a lot like this French recipe which is cooked in a vegetable stock then left to cool in the stock, adding its flavor to the shrimp and turning the broth into consommé of shrimp. I decided to serve it with rice and some broth and corn on the cob.

I smoked pork loin ribs today.