Top Five Fridays - Octbober 20, 2006
"Have some more chicken,
have some more pie
It doesn't matter if it's boiled or fried"
Top Five Fridays - Octbober 20, 2006:
Top five meals to serve when having a cook out.
5) Garlic tinged squirrel skewers, with lightly charred veggies.
Squirrel is widely considered a delicacy in the outback of Australia, but is very common in the southeast region of the United States. This is a particular favorite of the pre-game ritual known as 'tailgating.' From Birmingham to Lexington fans can be found, even in the harshest weather, savoring the flavor of their squirrel skewers. Please be sure to remove all pellets from the squirrel before cooking. Guests tend to be less than happy when having to spit out those little balls of lead. It's somewhat enjoyable with watermelon seeds, but not so much with B.B. gun ammunition.
4) Roasted pigeon, with sauteed mushrooms.
This almost completely hinges how your mushrooms are prepared. If you use a minimal amount of olive oil, and just a sprinkle of paprika they should turn out fine. Most other ways will end up in catastrophe. A caprice of mother nature indeed. You may also come off as somewhat uncouth if you utilize a tall boy of Colt 45, and all purpose seasoning that you picked up at Billy Bob's Truck Stop & Emporium just this side of Tucson. Your call.
3) Smoked wiener dog bratwurst, with grilled onions.
Wiener dog is best served in heavy, healthy portions. Savor the flavor by adding heaping helpings of onions on top. Onions are best prepared by buttering prior to placing them on the grill. When ready they can be peeled, chopped, or diced. Maybe do all three variations to better prepare for your guest's wants. Relish is also an option, but leave that up to your guests. But please, whatever you do, do not spurt ketchup on the brats. This is a definite no-no, and most true connoisseurs will take great offense.
2) Lemon possum, with a light chardonnay.
C'mon fella, don't make the bachelor mistake of serving a sauvignon blanc when cooking lemon-tinged possum. A light chardonnay gives the possum a more consistent, full bodied taste. Here's a tip, try different mixes of fresh road kill with your light and dark wines. See which combinations work the best, and be prepared to impress the ladies with your culinary expertise.
1) Hawaiian-style kitty, with mango slices.
This dish just screams "delectable!" There's nothing like the zest of fresh cat combined with the juiciness of mangos. Nothing. You'd be hard pressed to find a better meal in any of your finer restaurants. Be forewarned, kitty cat meat is a lean, tough meat. The lightest touch is all that's needed. Even to an expert charcoal champion it's a fine art to try and master. Be prepared for the worst the first few attempts, and have plenty of extra cats around just in case.
Until next time:
"Grilling, broiling, barbecuing - whatever you want to call it - is an art, not just a matter of building a pyre and throwing on a piece of meat as a sacrifice to the gods of the stomach." - James Beard
have some more pie
It doesn't matter if it's boiled or fried"
Top Five Fridays - Octbober 20, 2006:
Top five meals to serve when having a cook out.
5) Garlic tinged squirrel skewers, with lightly charred veggies.
Squirrel is widely considered a delicacy in the outback of Australia, but is very common in the southeast region of the United States. This is a particular favorite of the pre-game ritual known as 'tailgating.' From Birmingham to Lexington fans can be found, even in the harshest weather, savoring the flavor of their squirrel skewers. Please be sure to remove all pellets from the squirrel before cooking. Guests tend to be less than happy when having to spit out those little balls of lead. It's somewhat enjoyable with watermelon seeds, but not so much with B.B. gun ammunition.
4) Roasted pigeon, with sauteed mushrooms.
This almost completely hinges how your mushrooms are prepared. If you use a minimal amount of olive oil, and just a sprinkle of paprika they should turn out fine. Most other ways will end up in catastrophe. A caprice of mother nature indeed. You may also come off as somewhat uncouth if you utilize a tall boy of Colt 45, and all purpose seasoning that you picked up at Billy Bob's Truck Stop & Emporium just this side of Tucson. Your call.
3) Smoked wiener dog bratwurst, with grilled onions.
Wiener dog is best served in heavy, healthy portions. Savor the flavor by adding heaping helpings of onions on top. Onions are best prepared by buttering prior to placing them on the grill. When ready they can be peeled, chopped, or diced. Maybe do all three variations to better prepare for your guest's wants. Relish is also an option, but leave that up to your guests. But please, whatever you do, do not spurt ketchup on the brats. This is a definite no-no, and most true connoisseurs will take great offense.
2) Lemon possum, with a light chardonnay.
C'mon fella, don't make the bachelor mistake of serving a sauvignon blanc when cooking lemon-tinged possum. A light chardonnay gives the possum a more consistent, full bodied taste. Here's a tip, try different mixes of fresh road kill with your light and dark wines. See which combinations work the best, and be prepared to impress the ladies with your culinary expertise.
1) Hawaiian-style kitty, with mango slices.
This dish just screams "delectable!" There's nothing like the zest of fresh cat combined with the juiciness of mangos. Nothing. You'd be hard pressed to find a better meal in any of your finer restaurants. Be forewarned, kitty cat meat is a lean, tough meat. The lightest touch is all that's needed. Even to an expert charcoal champion it's a fine art to try and master. Be prepared for the worst the first few attempts, and have plenty of extra cats around just in case.
Until next time:
"Grilling, broiling, barbecuing - whatever you want to call it - is an art, not just a matter of building a pyre and throwing on a piece of meat as a sacrifice to the gods of the stomach." - James Beard
posted by The Big Man | 10/20/2006 11:47:00 PM
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