Cajun stir fry shrimp w/basmati rice and vegies. However, before dinner I snuclk a piece of freshly made banana bread.
I don't know. But I had a nightmare a couple weeks ago that thousands of savage ants came to my bed and climbed into my penis hole and spread throughout my body. I woke up sweating like crazy. True story.
I'm going to attempt some BBQ chicken, and grilling suggestions would be appreciated. I don't think I've done a lot of chicken on the grill before.
Boneless chicken breasts? Or bone-in chicken (like drumsticks, thigh, breasts, etc.)? I always recommend cooking on a lower heat with chicken. Chicken can really dry out, and that just sucks. Or you end up with charred outsides, under-cooked insides. So cook on a lower heat, and pick a piece that you can use as your tester (i.e. to cut into and check how the inside is cooking). Pick your BBQ sauce, leave the chicken sitting in the sauce all day (maybe add some extra ingredients, I like to add herbs like Rosemary and Thyme; maybe add a little extra vinegar, as the acidity helps tenderize the meat and helps the other flavors penetrate into the chicken). The sauce and seasoning isn't the important part, though, whatever you choose - you just let it sit all day in the sauce. With chicken, it's about cooking the chicken properly and not over-doing it, so the chicken does end up dry.
Tonight? A ragu I made with ground pork, beef & veal and minced vegetables & wine and a mystery ingredient, simmered for many hours to blend. With a salad from my garden, probably some greens on the side, whole wheat pasta. Might whip up a mojito later on if I feel like it. For grilling chicken, make a 2 level fire. Light your coals until flames die and covered with ash (NOT the kind with lighter fluid!!!! Taste of lighter fluid ruins food! Get a starter chimney, any hardware or outdoor store, not expensive) and spread all the coals over half the grill. Put on lid for 5 minutes, then use a grill brush to scrape dry. Dip wad of paper towels in oil and oil grate. Cook the chicken on the side without the coals, lid shut, vents over the coals. When nearly done, but on hot side to crisp skin. Best to marinate or use dry rub, then put on the barbecue sauce just before the final cooking (on the hot side). Otherwise the sugar in the barbecue sauce can burn.
Eh, silly me. Read it wrong. Was thinking you were having wine with dinner. But clearly, I should have read that you were cooking with wine.
