The Inaugural Grill

Nothing like an early rise at 4:45am to motivate and hit the golf course with friends for a 6am tee time. But when you are playing on the better public courses within 25 minutes of Manhattan, this is the only way to get through a round in about 4.5 hours and back in the city by noon. Split Rock has played great a couple times now, and while weekends are progressively more busy, the group is looking to his more.

After the round, Bennett and I decided it was a perfect afternoon for a cook-out... 80 degrees, NBA playoffs basketball and a little day 2 action of the NFL draft. Bennett picked up hot sausages, bone-in chicken breasts, drumsticks and fresh veggies. I got started on the grill, with the classic bbq/buffalo sauce spiced chicken, later added the sausage and veggies, and alas... we marked the season with the inaugural grill. Like riding a bicycle, I think the food was prepared perfectly even though this was the first fire in months.

The NFL Draft is here.

All I have to say is, I hope the Bills make wise decisions. I'll take 10 players with the heart and drive of this little guy (but so long as it's in a body that is at least 6'3 and 255).

Good Friday

Had an opportunity to do a little cooking for my fiancée this Good Friday. A veggie and fish dinner, started with a whole wheat pasta primi with homemade red sauce... scratch made with crushed Italian tomatoes, mixed with sauteed garlic, fresh basil and Italian parsley, crushed red pepper and dry oregano. I picked up a great piece of wild striped bass and seasoned with fresh ground pepper, kosher sea salt and a light dusting of cayenne pepper. Simply seared in the cast iron skilled and then finished cooking through in the oven. The best part of the meal was the eggplant tower (pictured below). Quarter to half inch slices, stacked with different veggie fillings in each layer and coated throughout with remaining red sauce. Melted fresh grated fat-free mozzarella and reggiano cheese held it together perfectly. Layer one was filled with julienned zucchini, layer two with thin sliced mushrooms, layer three with finely chopped orange peppers and topped with more cheeses and fresh basil and parsley.