Whizbang Dustyboots
Gnometown Hero
The problem with smoking brisket is it keeps falling out of the rolling papers.
Cookin again
- Thread starter Dannyalcatraz
- Start date
R_J_K75
Legend
Isn't that called the Texas Crutch?
Recently went to Cava for the second time. The first time was years ago, shortly after they bought out Zoë’s. We weren’t impressed then, but decided to give them one more chance.
All in all, the pita wraps my Mom & I had were tasty and did NOT skimp on ingredients, so that was a solid win. But the surprise was the eggplant dip we got to go with our pita chips.
While I’m not exactly a fan of eggplant, I do enjoy it prepared certain ways. Cava’s was a surprise. If you’ve never had it, it’s a lot like a chunky salsa, but using eggplant instead of tomatoes.
Ingredients, copy pasted:
ROASTED EGGPLANT,
SUNFLOWER & OLIVE OIL
PARSLEY
GARLIC
ONION
LEMON JUICE
SALT
CITRIC ACID
All in all, the pita wraps my Mom & I had were tasty and did NOT skimp on ingredients, so that was a solid win. But the surprise was the eggplant dip we got to go with our pita chips.
While I’m not exactly a fan of eggplant, I do enjoy it prepared certain ways. Cava’s was a surprise. If you’ve never had it, it’s a lot like a chunky salsa, but using eggplant instead of tomatoes.
Ingredients, copy pasted:
ROASTED EGGPLANT,
SUNFLOWER & OLIVE OIL
PARSLEY
GARLIC
ONION
LEMON JUICE
SALT
CITRIC ACID
Cava is kinda big around here (started in DC, IIRC) and their dips are available in local specialty stores. Eggplant is an anathema ingredient for me, but the other dips I've had from them (and in their restaurants) have been tasty.
Eggplant is the veggie that defines the line between those I like and those I don’t.
I was inspired to try something I suggested in a post about one of my old standards:
Memorial Day Dinner: Pork Chops, Potatoes & Onions
Like the pork chop recipe, the sausage was cooked on a bed of potatoes and onions. Before being placed on the oiled cooking sheets, they were tossed in melted butter and seasoned with Morton’s Season All, Kinder’s Garlic & Herb, and parsley. I also added some grated smoked pepper goat cheese.
Three kinds of sausages were used:
1. Kiolbassa Roasted Garlic
2. Holmes Pecan Smoked
3. homemade all-beef Louisiana hot sausage
VERDICT: everybody at the table had seconds, even the person who said they preferred my original pork chop version. So this is a winner, and will enter the rotation.
Memorial Day Dinner: Pork Chops, Potatoes & Onions
Like the pork chop recipe, the sausage was cooked on a bed of potatoes and onions. Before being placed on the oiled cooking sheets, they were tossed in melted butter and seasoned with Morton’s Season All, Kinder’s Garlic & Herb, and parsley. I also added some grated smoked pepper goat cheese.
Three kinds of sausages were used:
1. Kiolbassa Roasted Garlic
2. Holmes Pecan Smoked
3. homemade all-beef Louisiana hot sausage
VERDICT: everybody at the table had seconds, even the person who said they preferred my original pork chop version. So this is a winner, and will enter the rotation.
R_J_K75
Legend
Weber makes good stuff. I had a Vermont Castings propane grill. Thing was awsome but they went out of business. It was 4 burners with nice porcelain coated cast iron grates. I bought a 22" Weber Kettle grill so I stopped using my propane grill and I eventually gave it away.
Mixed day in the kitchen today.
Breakfast was tortillas leftover from a meal at a local Tex-Mex place, warmed in my toaster oven, then smeared with butter & Brie. I graced each with a few slices of prosciutto, then put onion sprouts in one (bottom) and radish sprouts (top) in the other, then rolled them up. TASTY!
Dinner was a comedy. Mom wanted breakfast, so I cooked breakfast…ineptly.
I left my bacon in the oven a tad too long, so it was cooked a bit more than we prefer. I was aiming for sunny-side up eggs, but overcooked mine and almost did likewise with Mom’s. And my cheesy grits were not quite up to my usual standards either.
I intended to use the bacon drippings to oven-roast some mushrooms (lion’s mane and chestnut), but spilled half of it as I was pouring it from the sheet pan to the tart pan.
That said, after adding a little butter to make up the difference of the lost grease, some salt, black pepper, chives, parsley, paprika and some Season All, the ‘shrooms turned out GREAT.
Breakfast was tortillas leftover from a meal at a local Tex-Mex place, warmed in my toaster oven, then smeared with butter & Brie. I graced each with a few slices of prosciutto, then put onion sprouts in one (bottom) and radish sprouts (top) in the other, then rolled them up. TASTY!
Dinner was a comedy. Mom wanted breakfast, so I cooked breakfast…ineptly.
I left my bacon in the oven a tad too long, so it was cooked a bit more than we prefer. I was aiming for sunny-side up eggs, but overcooked mine and almost did likewise with Mom’s. And my cheesy grits were not quite up to my usual standards either.
I intended to use the bacon drippings to oven-roast some mushrooms (lion’s mane and chestnut), but spilled half of it as I was pouring it from the sheet pan to the tart pan.
That said, after adding a little butter to make up the difference of the lost grease, some salt, black pepper, chives, parsley, paprika and some Season All, the ‘shrooms turned out GREAT.
