Hatch Pepper aoli and stuffed hatch peppers!! Oooh lala!

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 Delicious hamburger's with "Hatch chile spiked aoli", "Chorizo stuffed Hatch peppers" and Billy's favorite potato salad.....our Monday night dinner! Yummy? YES!!!!

Tink's Roasted vegetables!

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 Here's a RECIPE that doesn’t require a recipe! The dish’s name itself tells you the whole story.  But, there are always questions, such as: peel first, or not, or how hot should the grill be, and what do I dress the vegetables with?

Stuffed Pork Tenderloin on the rotisserie!

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Happy 100th Birthday Julia! . She was born on August 15, 1912, in Pasadena, California, and died August 4, 2004, just before her 92nd birthday, in Montecito, California. 

I was lucky enough to meet Julia and take a class from her. She was amazing, friendly and full of wit! I have most of her cookbooks but, this is my most prized. It is the first cookbook, first print, 1961. I bought it used, as I was 9 years old. It is not signed :-(

 

However, I was able to have her personalize a copy of "The Way To Cook", at a class I took from her in 1989. She will always be special to me.

 

 Now, out in time for what would have been the late chef’s 100th birthday on Aug. 15, today, Bob Spitz has written "Dearie: The Remarkable Life of Julia Child", a soup-to-nuts biography of her life. Spitz takes readers from her childhood in Pasadena, Calif., to her days at Smith College and from her work for America’s first intelligence agency during World War II to her introduction to serious cooking in France. While the book begins with her first television appearance, it backtracks to her youth, and readers don’t get to her enrollment in cooking classes at Paris’ Le Cordon Bleu until more than a third of the way into the book. Happy Birthday Julia!

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To me a house is not a home without good food. My Mom was a excellent cook, and I grew up with homemade organic meals everyday. I didn't know any different! We raised our beef, chicken, pigs, ducks, goats, milk cows, fruit's, berries and vegetables. My Dad and my brother's were/are hunters, so, add to the diet, deer, elk, moose, carabou, bear and all species of fish. My Mom pasteurized the milk and made us fresh whipped topping and fresh butter from the cream. My jobs were many on the farm, but one of my favorites was to gather the eggs from the chickens, without getting pecked!! Then, bring them into the farmhouse and candle, (to look for embryo development). My egg candler looked like this.

After, the candling, I would weigh them and put them into cartons according to size and weight. I loved my job!

Fond memories of growing up in the country on organic food. I didn't know anything else!! 

Today, I am offering you another main course to make on your rotisserie. In past blogs I have covered the craze over bacon. This combines bacon, Gorgonzola and pork. It is another easy recipe you can make on a week night.

Cornish game hens on the rotisserie!

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You know how much I love to use my Barbecue and my rotisserie unit. I am hoping I can convince you how easy it is and you will drag yours out, wipe off the cob webs and do this!! It is easy! Pair it with a nice Sauvignon Blanc or Chardonnay.

Skewer your 4th with this!!

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 Happy 4th of July! We're so grateful to live in this great Country and to celebrate the birth of our Nation. On this day we thank our servicemen and women who are fighting for our freedom and keeping our country safe. Many of us celebrate our Nation’s birth filled with family gatherings, picnics, barbecues, parades, and showing a great emphasis on the American tradition of Freedom. The most common symbol of Independence Day is the American flag, but other symbols include the Statue of Liberty on Ellis Island in New York harbor and Macy’s fireworks display viewed all over the United States. Most of us display the American flag outside our home or buildings. My family and friends will be with us for the annual celebration of our independence! I will see you again on Friday!

  July is upon us, the Summer is really heating up in most areas in our country. I’m sure you, like most people are preparing your menu for this July 4th for family and friend cookouts. That means grilling hamburgers, hot dogs, ribs, steaks, chicken, Mom's potato salad, corn on the cob and veggie's. Mmmmmmm Mmmmmm, I can't wait, my mouth is watering just writing this! Today I am offering a method of grilling kabobs. What about BOB? No, I said KABOB!!!! Okay, I've got your attention!!

I love kabobs, but, am frequently disappointed when when the meat is over cooked. Over the years I have had mixed success trying to come up with the perfect combination of flavors and fire. Too often my attempts ended with beef that's either chalky with black spots or practically incinerated with the red raw center. And the vegetables? These usually turn out torched on the outside and crunchy on the inside. I have been determined to nail a foolproof approach to putting some great flavor into the beef and achieving nicely browned, tender-firm vegetables at the same time. Here is what I have found to be the epitome of perfectly done kabobs!! Enjoy!