MAIN -- Grilled Sardines

You ever had sardines? Like, ones that weren't in a can before you had 'em? They're easy, really good, not at all "fishy" or whatever people say they are, and high in omega 3s (or so our moms tell us). 

Here we have them with a pangratta, or crispy breadcrumbs. 


There's only three things to do for this dinner:

• MAKE THE BREADCRUMBS: heat up olive oil in a skillet, then throw in some sliced garlic. Add crumbs and toast. At the end, throw in a little chopped parsley and salt & pepper. Set aside.
• PREP AND GRILL FISH: Gut the fish like your dad showed you, then scale them. Leave the heads on for showmanship. Rub down with olive oil, then throw on a screaming hot grill for a few minutes per side. Finish with more olive oil, sea salt, and lots of lemon. 
• BEER: Open and drink and eat the above. We spoon the breadcrumbs over the fish and dive in.  

Breakfast Salad

Yep, that's all. Greens dressed with lemon and olive oil, a tomato put under the broiler until blistered, and some basted eggs. A clean start to the day.

MAIN -- Grilled Octopus with White Beans

We've been trying to do cheaper cuts of fish and try different stuff to keep the summer dining exciting. With such long days, we've been filling the afterwork time trying things we've never tried before. 

We had octopus the first time at a fancy LA italian place, on a night we were feeling adventurous. It was grilled and had tones of lemon on it, all over a white bean base. Here, we recreate:

First, par cook the octopus. We had a 5 lb one. You're going to boil it to make it tender. either do it in water, or even better add in some celery, carrots, etc to make more of a broth to cook it in. You'll get way better flavor. Do that for maybe an hour and a half at a gentle boil (not hot water, not rolling bubbles). 

Let it cool, then peep the purple skin off it. It'll come right off. 

Above is the final product. For the beans, just soften a few shallots with olive oil in a pan, then add beans, a glassful of white wine, and let that liquid wine cook off. Then, season with salt, pepper, and lemon. 

Do the final bits on the grill. Brush the following with olive oil and put on a really hot grill: bread, halved-tomatoes, and and the octopus. Get some good char marks, remove the legs from the body, and serve as seen above. 

Homemade Pasta - Our Easiest and Favorite So Far

Nicki, rollin' and makin' da pasta. 

We've been trying different pasta recipes. Different flours (all purpose, 00, etc), different mixtures of eggs (yolks vs whole eggs), different blends of all the aforementioned. Here, the best one we've found:

It's 250 grams of all purpose flour + 3 eggs + a tiny bit of salt 

That's it. That's all. Work it together with a fork, then with your hands until it's all incorporated and chunk-less. Cover, let sit in the fridge for 30 minutes, then roll it out into sheets. 

Main - Smoke Ribs for Dad's Day

Print

• 2 racks of pork ribs
• 1 cup of Steve’s BBQ rub
• ½ cup beer or apple juice
• 1½ cups BBQ sauce

Instructions

1. Peel the membrane off the back of each rack of ribs. Generously rub the BBQ spice rub all over the ribs.
2. These are directions to smoke the ribs in a smoker.Set the smoker to 225F and use your wood of choice . Place the ribs in the smoker and smoke for 3 hours if they are spareribs and 2 hours if they are back ribs.
3. After the ribs have been in the smoker for 3 hours, take them out and wrap each rack with aluminum foil. Pour a ¼ cup of beer or apple juice with each rack of ribs. Fold over the foil and pinch all the edges to ensure that it is sealed well to allow steaming.
4. If your smoker can function as an oven (like Bradley smokers) place the ribs wrapped in foil back in the smoker for another 2 hours. It is also possible to use an oven for this stage. Have it set for 225F and bake them for 2 hours.
5. After these 2 hours, remove the ribs carefully from the foil. Generously coat the ribs in your favourite BBQ sauce. Put them back in the smoker set for 225F for 1 final hour. It is also possible to use the oven for this stage.

Main - Shish Kabob with dirty bread

 

 

3 lbs boneless leg of lamb

1/2 cup olive oil

2 tablespoons fresh lemon juice

3 large garlic, peeled and crushed

1 teaspoon dry white wine

1 small bay leaf

1 bunch of parsley, chopped fine

1/8 teaspoon salt

1/8 teaspoon dried oregano

1/8 teaspoon dried rosemary leaves

1/8 teaspoon ground black pepper

2 large onions, sliced thin

Marinate for two days. while grilling on skewers, soak up juices with french bread.

 

Main - Shish Kabob with dirty bread

 

 

3 lbs boneless leg of lamb

1/2 cup olive oil

2 tablespoons fresh lemon juice

3 large garlic, peeled and crushed

1 teaspoon dry white wine

1 small bay leaf

1 bunch of parsley, chopped fine

1/8 teaspoon salt

1/8 teaspoon dried oregano

1/8 teaspoon dried rosemary leaves

1/8 teaspoon ground black pepper

2 large onions, sliced thin

Marinate for two days. while grilling on skewers, soak up juices with french bread.