What's cooking?

That is a fine looking burger - grilled over charcoal I trust?  Another few months and it will be charcoal grilling season here, I'm excited now seeing that burger.  We do grill over the winter but using, ahem, gas.  my wife usually runs that grill but when the weather is right, i get out the charcoal grill and the smoker.  Man grill with fire.  Can you see my knuckles dragging?
mark

What? Was I raised by wolves? It has been incredible weather here lately- have already been tasked with menu and grilling for next weekend in fact.

Not that I mind a bit!

Thats what I thought. I hope to see the results of next weekends efforts.

It's going to be 90F today. With weather like this how can you resist not picking up a couple of steaks? Ribeye for me, Strip for my wife. I sweated some diced shallots, garlic in butter. Added sliced mushrooms and sauteed, finished with a pinot noir reduction.

Threw the steaks on the barbie, topped mine with some gorgonzola then added the mushrooms to finish. Chased it down with a local Oatmeal Stout for a great Sunday afternoon!

Kevin, that looks amazing. However, can we change that stout for a nice glass of Petit Syrah?

Kevin, that looks amazing. However, can we change that stout for a nice glass of Petit Syrah?

Great call Freddy and of course- full service establishment. I did have to test the Pinot to make sure it was suitable too

Kevin, that looks amazing. However, can we change that stout for a nice glass of Petit Syrah?

Great call Freddy  and of course- full service establishment. I did have to test the Pinot to make sure it was suitable too

Ah, a man after my own heart.

Looks good Kevin!

It's getting warm here also. It'd in the 30s (F) today, so winter is loosening it's grip. Time where I can do some grilling and BBQ also.

Sorry, no pix.

Somewhere I'd seen a new way to make veal parmigiana and it stayed with me. We haven't made any for quite some time and it was time the other day.

OK, so we don't buy veal cutlets for it. Turkey breast cutlets are much less expensive and no one will ever know the difference except if they are over cooked.

Bread the cutlets. Dredge in flour, knock off the excess and dredge in beaten egg, then coat in breadcrumbs. Really mash the B'crumbs onto it.

Fry in hot oil over medium heat until crisp and golden, both sides. That should result in a fully cooked cutlet. Have your broiler on.

Put provolone or Mozzarella cheese on top of the crisp cutlets and broil to melt the cheese. When they are sufficiently melted and bubbly top with hot marinara of your choice and enjoy.

The resulting dish is still crisp and just as flavorful as the type done in a large pan and smothered in sauce. I'll never make that latter type again. Oh, and it's much quicker and easier.

Sure you can add hard cheese and maybe a basil leaf under the melty cheese and garnish as desired.

Kevin, that looks really nice. 90 degrees? It was snowing here earlier this evening. I generally aim to take my snow tires off at Easter knowing that we're not done with the snow yet but the stuff won't stay more than a week or so from here on out. 90 degrees in March. Sweet.

I reckon I'll have some spaghetti. This is my favorite.

Ah, pasta!