grandteuton.blogspot.com
Grand Teuton: 2014-07-13
http://grandteuton.blogspot.com/2014_07_13_archive.html
This is my blog. It's not yours, it's mine. So there. Friday, July 18, 2014. Carnage du Jour - 17 July 2014. Boneless breasts and thighs. What to do with them to make them delicious on the grill? Salt and pepper all around. A glaze made of spicy sweet mustard, maple syrup, Colman's dry mustard, and a bit of hot sauce. Smear that glaze on and grill, smearing more as they pieces turn. Highly recommended - please enjoy responsibly. Subscribe to: Posts (Atom). Shop the Grand Teuton Press! Without Hot Air blog.
grandteuton.blogspot.com
Grand Teuton: 2015-03-08
http://grandteuton.blogspot.com/2015_03_08_archive.html
This is my blog. It's not yours, it's mine. So there. Tuesday, March 10, 2015. Carnage du Jour - 09 March 2015. Pork tenderloin. Yes, pork tenderloin again. I've probably said this before, but this is one of the most versatile cuts in your meat arsenal. You can roast them whole of course, or you can slice them into medallions for a very quick dinner. That latter option is what we chose this time. With a side of mac and cheese and some (formerly) frozen peas, this was a meal to savour. Without Hot Air blog.
grandteuton.blogspot.com
Grand Teuton: 2015-02-08
http://grandteuton.blogspot.com/2015_02_08_archive.html
This is my blog. It's not yours, it's mine. So there. Thursday, February 12, 2015. Beverage du Jour - 12 February 2015. What could be more Canadian than this? Imagine, if you will, a Soda Stream machine, and freshly carbonated litre bottle of cold water, and a bottle of delicious pure maple syrup. What happened next can only be described as delicious. Yes, maple pop. Tasty good and quite Great White Northern. Subscribe to: Posts (Atom). Shop the Grand Teuton Press! View my complete profile.
grandteuton.blogspot.com
Grand Teuton: Carnage du Jour - 23 July 2015
http://grandteuton.blogspot.com/2015/07/carnage-du-jour-23-july-2015.html
This is my blog. It's not yours, it's mine. So there. Friday, July 24, 2015. Carnage du Jour - 23 July 2015. Yes, that's correct, BEEF tenderloin this time, not pork. While it's not as versatile - beef just has more inherent flavour, I think - it's still a very nice cut of meat. So, how did we do this one? First off, it was rubbed with a bit of dry mustard, salt, pepper, and Hungarian paprika. Once we hit 140F (60C), it was pulled off to rest. Delicious and highly recommended. Shop the Grand Teuton Press!
grandteuton.blogspot.com
Grand Teuton: 2015-04-05
http://grandteuton.blogspot.com/2015_04_05_archive.html
This is my blog. It's not yours, it's mine. So there. Saturday, April 11, 2015. I don't even remember if it was Radio Two yet, but weekday afternoons nearly always found me listening to Disc Drive on CBC where Jurgen Gothe managed to move us all from the classical world to jazz and pop with a great mixture of banter and information. Subscribe to: Posts (Atom). Shop the Grand Teuton Press! View my complete profile. Support this Blog via Amazon. Join Amazon Prime - Watch Over 40,000 Movies.
grandteuton.blogspot.com
Grand Teuton: 2015-07-19
http://grandteuton.blogspot.com/2015_07_19_archive.html
This is my blog. It's not yours, it's mine. So there. Friday, July 24, 2015. Carnage du Jour - 23 July 2015. Yes, that's correct, BEEF tenderloin this time, not pork. While it's not as versatile - beef just has more inherent flavour, I think - it's still a very nice cut of meat. So, how did we do this one? First off, it was rubbed with a bit of dry mustard, salt, pepper, and Hungarian paprika. Once we hit 140F (60C), it was pulled off to rest. Delicious and highly recommended. Subscribe to: Posts (Atom).
grandteuton.blogspot.com
Grand Teuton: 2015-06-21
http://grandteuton.blogspot.com/2015_06_21_archive.html
This is my blog. It's not yours, it's mine. So there. Monday, June 22, 2015. Cornage du Jour - 21 June 2015. I know, my normal usage would be for this to be a Vegage du Jour, but this corn was good enough for its own coinage. Corn on the cob on the grill. Sure, it's trendy, it's hip, it's all those things I normally avoid. Still, it's also delicious, so I had to ignore my normal behaviour and do it anyway. It being Father's Day, my flavour consultant, Christian, was in the house. Soak, the corn went on t...
grandteuton.blogspot.com
Grand Teuton: 2014-07-20
http://grandteuton.blogspot.com/2014_07_20_archive.html
This is my blog. It's not yours, it's mine. So there. Friday, July 25, 2014. Carnage du Jour - 24 July 2014. This time I don't have to share credit with my normal flavour consultant. Christian was over for dinner, and there were steaks in the fridge, so it only made sense to fire up the Weber and cook them. As sides we had a mess of kale (fresh from the garden! With bacon, shallots, and a few peppers, and then a nice pot of yellow rice with some caramelized onions.Both sides were excellent.
grandteuton.blogspot.com
Grand Teuton: Carnage du Jour - 01 May 2015
http://grandteuton.blogspot.com/2015/05/carnage-du-jour-01-may-2015.html
This is my blog. It's not yours, it's mine. So there. Wednesday, May 06, 2015. Carnage du Jour - 01 May 2015. I hear you ask. Again," I reply. Yes, that most versatile of cuts, the pork tenderloin was waiting to be transformed, and transformed it was. Over a cheery bed of whitened charcoal, they took little time to reach perfection - cooked through, but with just that hint of pink remaining to let us know there was juice still left in the meat. Subscribe to: Post Comments (Atom). View my complete profile.
grandteuton.blogspot.com
Grand Teuton: Cornage du Jour - 21 June 2015
http://grandteuton.blogspot.com/2015/06/cornage-du-jour-21-june-2015.html
This is my blog. It's not yours, it's mine. So there. Monday, June 22, 2015. Cornage du Jour - 21 June 2015. I know, my normal usage would be for this to be a Vegage du Jour, but this corn was good enough for its own coinage. Corn on the cob on the grill. Sure, it's trendy, it's hip, it's all those things I normally avoid. Still, it's also delicious, so I had to ignore my normal behaviour and do it anyway. It being Father's Day, my flavour consultant, Christian, was in the house. Soak, the corn went on t...
