"What's cooking for dinner - July 2017"

Bugster2 wrote:Our fridge is on its' last legs. It is about 14 years old. Everything plastic is either cracked or broken off. Trouble is that we need a counter depth fridge and they cost a fortune. I have my eye on an LG French door with other doors and drawers.

Katie has dined in many fine restaurants. Being a former Playboy bunny (she worked in the clubs, no nude pics) and an airline stewardess, she has eaten everywhere. She was telling us a story about eating at The Palm restaurant. She ordered a 7 pound lobster and ate the whole thing herself. I am sick just thinking about it. That must have cost a fortune.

bethk wrote:I knew it was going to rain today so I planned on an oven meal instead of trying to 'dodge the raindrops' and try to grill something.  Robin had given us some of their 'freezer pork' when we were there and I thought a nice ham steak on top of a pot of scalloped potatoes sounded good.

I don't know if the ham was old or if I just didn't care for the smoking process that was used but we all decided to have a supper of scalloped potatoes and silver queen sweet corn (cut off the cob by request of 'the boy').  So.....WHITE supper.  And it was just fine.  I guess we just became vegetarians for the night!  LOL

I'm pretty fussy about how things like pork are processed.  If they don't use the right wood to smoke the hams with I just don't like it.  I'm probably just spoiled with a lifetime of supermarket processed pork.....not that it's anything to be happy about.

bethk wrote:Jimmy, your fried meatballs always look SOOOOOooooo inviting!  Like I just want to sit at the table and nibble away at them!

And yer killin' me with the pics of donuts  ~  ~  I am so tempted to go pick some up.....'for Jake'.....LOL

Only problem is, every time I eat good yeasty donuts I get a terrible ache.  I guess that's my body's way of proving to me I shouldn't eat them.  ((same thing happens with fresh, home baked bread))

NormM wrote:Debbie, this is the recipe I used except I used an apricot spread instead of peach. I cooked them away from the coals for 20 minutes per side.  After I put the glaze on the chicken, I moved them directly over the coalsand turned them every 30 seconds or so until the glaze was caramelized.

Caramelized Chicken Drumsticks With Peach Molasses Glaze KC Star Nov 2016
Chris Lilly of Big Bob Gibson’s Bar-B-Q of Decatur Ala.  BBQ Hall of Fame

This is a grill recipe, not BBQ. 6 servings

Dry Rub
1 1/4 tsp. paprika
2 tsp. garlic salt
4 tsp. black pepper

Chicken
10-12 chicken drumsticks
Yellow mustard

Glaze
1 C. peach preserves
1 Tbsp dijon mustard
1 Tbsp soy sauce
4 Tsp. Molasses

Mix dry rub. Paint chicken with light coat of mustard. Season drumsticks with dry rub (about 1 tsp per drumstick).

Build fire on one side of grill @ 350º.  Place chicken on void side of grill, cover and cook 40 minutes until internal temp. of 175-180º

While cooking, combine glaze in blender until smooth and transfer to small bowl.  Dip drumsticks in glaze, replace on cool side of grill, cover for 8 minutes or until glaze is caramelizes.