Paul
Great show tonight. I was the really tall guy who came by that Michael said would have given me $50 to shut table 22 up.
Anyway, so my girlfriend and I are leaving after the show and table 22 is at the limo. The most obnoxious guy looks right at me and my girlfriend Deb and drops his pants and moons Deb and then smiles.
Well, I put the car in park , got out and charged around the car towards him. I'm 6'7 and a couple of salami sandwiches short of 400 pounds Well to say this guy almost died is an understatement. His eyes bulged out of his skull and I suspect he got real sober real quick.
I started yelling at him about how angry I was and he started apologizing to me profusely. I told him that it wasnt me he had to apologize to, but my girlfriend.
Meanwhile Deb has been with me 4 years and has never seen me like this. She rolls down the window and he apologized about ten times to her. She said okay.
He started to apologize to me again and I told him that I was done listening to him and to get into the limo and shit the f*** up He climbs over like three people and gets into the limo. Meanwhile the limo driver is stunned by the whole scene, but is afraid to say a word.
I get back into the car and Deb says I have never seen you like this. I told her that what got me upset was that he mooned you, junk and all. She started to laugh. She tells me that she was looking over the snowbank to see when we could pull out and never saw the guy mooning her. She couldn't figure out for the life of her why he was apologizing, but decided to play along.
So here I am, defending the honor of my lady, and she never saw any of it. All in Giggles parking lot.
Deb says she doesn't think they will be vacationing in Saugus again in the near future!
Thought you would enjoy the story. Deb and I say thanks again for making us laugh We both needed it this week
PS Tell Michael he owes me $50
Saturday, February 12, 2011
Friday, February 11, 2011
Jamaican Jerk Pork
You will need the following ingredients to prepare enough jerk pork for 6 people:-
Jerk Pork
Ingredients
3 lb. of boneless pork loin cut into triangle pieces
6 sliced scotch bonnet peppers (jalapenos may be used if scotch bonnet peppers are unavailable)
2 Tbsp. thyme
2 Tbsp. ground allspice
1 Bulb of garlic, finely chopped
3 Medium onions, finely chopped
2 Tbsp. sugar
2 Tbsp. salt
2 Tsp. ground black pepper
1/2 cup olive oil
1/2 cup soy sauce
Juice of one lime
1 cup orange juice
1 cup white vinegar
1 to 2 Tsp of the following (to taste)
-ground cinnamon
-nutmeg
-ginger
Preparation
Chopping the onion, garlic and peppers Chop the onions, garlic and peppers. These do not need to be chopped too fine as they will be liquidised by the blender.
Blend all of the ingredients (excluding the pork) in a blender to make the jerk sauce.
Cut the pork up in to smaller pieces and use a fork to poke some holes in the pork pieces.
Coat the pork in the jerk marinade.
Rub the sauce in to the meat, saving some for basting and dipping later.
Leave the pork in the fridge to marinade overnight.
Grill the meat slowly until cooked, turning regularly. Baste with some of the remaining marinade whilst cooking. For best results, cook over a charcoal barbeque (ideally over a rack of pimento wood).
Jerk Pork
Ingredients
3 lb. of boneless pork loin cut into triangle pieces
6 sliced scotch bonnet peppers (jalapenos may be used if scotch bonnet peppers are unavailable)
2 Tbsp. thyme
2 Tbsp. ground allspice
1 Bulb of garlic, finely chopped
3 Medium onions, finely chopped
2 Tbsp. sugar
2 Tbsp. salt
2 Tsp. ground black pepper
1/2 cup olive oil
1/2 cup soy sauce
Juice of one lime
1 cup orange juice
1 cup white vinegar
1 to 2 Tsp of the following (to taste)
-ground cinnamon
-nutmeg
-ginger
Preparation
Chopping the onion, garlic and peppers Chop the onions, garlic and peppers. These do not need to be chopped too fine as they will be liquidised by the blender.
Blend all of the ingredients (excluding the pork) in a blender to make the jerk sauce.
Cut the pork up in to smaller pieces and use a fork to poke some holes in the pork pieces.
Coat the pork in the jerk marinade.
Rub the sauce in to the meat, saving some for basting and dipping later.
Leave the pork in the fridge to marinade overnight.
Grill the meat slowly until cooked, turning regularly. Baste with some of the remaining marinade whilst cooking. For best results, cook over a charcoal barbeque (ideally over a rack of pimento wood).
Sunday, January 16, 2011
Southwest Pork Carnitas
4 lb pork shoulder
4 diced jalapenos
4 cloves garlic minced
1 sweet onion sliced thin
2 cups chicken stock
Dry Rub
1/4 cup chili powder
1 tsp dried oregano
1/4 cup cumin
1 tsp garlic powder
1 tsp paprika
i/2 tsp cayenne pepper
1 tsp salt
Pico de Gallo
6 tomatoes chopped
1 onion finely chopped
2 jalepenos seeded and chopped
juice of 3 limes
1 tbsp salt
1/4 tsp black pepper
Combine and refrigerate at least 4 hours.
Wash shoulder and pat dry. Cover with sea salt and pepper Combine dry rub ingredients and sprinkly liberally on all open areas.
Slice onions thin and put in bottom of crock pot. Add roast and chicken stock ( 1/2 container) add garlic and jalapenos. Cover and cook on high for 2 hours and low for 10 hours.
On a flat griddle, spray with non stick spray and heat flour tortillas. Serve with pico de gallo, sour cream, and cheese.
4 diced jalapenos
4 cloves garlic minced
1 sweet onion sliced thin
2 cups chicken stock
Dry Rub
1/4 cup chili powder
1 tsp dried oregano
1/4 cup cumin
1 tsp garlic powder
1 tsp paprika
i/2 tsp cayenne pepper
1 tsp salt
Pico de Gallo
6 tomatoes chopped
1 onion finely chopped
2 jalepenos seeded and chopped
juice of 3 limes
1 tbsp salt
1/4 tsp black pepper
Combine and refrigerate at least 4 hours.
Wash shoulder and pat dry. Cover with sea salt and pepper Combine dry rub ingredients and sprinkly liberally on all open areas.
Slice onions thin and put in bottom of crock pot. Add roast and chicken stock ( 1/2 container) add garlic and jalapenos. Cover and cook on high for 2 hours and low for 10 hours.
On a flat griddle, spray with non stick spray and heat flour tortillas. Serve with pico de gallo, sour cream, and cheese.
Southwest Coleslaw
10 ounce bag shredded angel hair coleslaw mix
1 onion diced
1 red bell pepper diced
i jalapeno seeded and diced
1/4 c vegetable oil
2 tbsp cider vinegar
1 tbsp white sugar
1 tsp cayenne pepper
1/4 cup chili powder
1 teaspoon lime peel-grated
1/2 cup light mayonnaise
1/2 cup light sour cream
2 tablespoon honey
Add onion and bell pepper to slaw mix . Mix remaining ingredients in a bowl and pour over mixture. Toss to combine and refrigerate 2 hours.
1 onion diced
1 red bell pepper diced
i jalapeno seeded and diced
1/4 c vegetable oil
2 tbsp cider vinegar
1 tbsp white sugar
1 tsp cayenne pepper
1/4 cup chili powder
1 teaspoon lime peel-grated
1/2 cup light mayonnaise
1/2 cup light sour cream
2 tablespoon honey
Add onion and bell pepper to slaw mix . Mix remaining ingredients in a bowl and pour over mixture. Toss to combine and refrigerate 2 hours.
Thursday, January 13, 2011
Dave's Southwestern Chili
Ingredients
* 2 large onions, chopped
* 1 green and 1 red bell peppers, cored, seeded and chopped
* 2 tablespoons minced (3 large cloves) garlic
* 3 tablespoons vegetable oil
* 1/4 cup chili powder, or to taste
* 3 seeded jalapenos, diced
* 1 tablespoon ground cumin
* 1 tablespoon dried oregano
* 2 tablespoons tomato paste (recommend getting tube)
* 3 pounds boneless sirloin
* 1/2 cup flour
* 1 (28-ounce) can whole tomatoes, including liquid
* 1 to 1 1/2 cups beef broth
* 4 tablespoons cider vinegar
* 1-ounce unsweetened chocolate, chopped
* 1 (19-ounce) can black beans, rinsed and drained
* Rice, as an accompaniment
* Toppings: Tortilla chips; sour cream; grated cheddar; chopped red onions; chopped jalapenos; diced avocado; minced cilantro; etc.
Directions
In a dutch oven cook the onions, peppers and garlic in the oil over moderate heat, stirring occasionally, for 5 minutes. Add the chili powder, cumin and oregano and cook, stirring, for 3 minutes. Add the tomato paste and cook, stirring, for 2 minutes more.
Season the sirloin with kosher salt and pepper. Combine the flour, sea salt and pepper and the coat he sirloin liberally. Add to the dutch oven combine with vegetables and remove half. Brown beef and then add 6oz beer to braise the meat. heat until it forms a paste. Remove the mixture and repeat with other half.
Add the tomatoes, 1 cup of the broth, the vinegar and chocolate and bring the mixture to a boil. Remove whole tomatoes and pass through a strainer back into the chili.
Simmer the chili, covered, for 1 hour. Add the kidney beans and simmer, covered, for 15 minutes more. Ladle into bowls and serve with rice and desired toppings.
* 2 large onions, chopped
* 1 green and 1 red bell peppers, cored, seeded and chopped
* 2 tablespoons minced (3 large cloves) garlic
* 3 tablespoons vegetable oil
* 1/4 cup chili powder, or to taste
* 3 seeded jalapenos, diced
* 1 tablespoon ground cumin
* 1 tablespoon dried oregano
* 2 tablespoons tomato paste (recommend getting tube)
* 3 pounds boneless sirloin
* 1/2 cup flour
* 1 (28-ounce) can whole tomatoes, including liquid
* 1 to 1 1/2 cups beef broth
* 4 tablespoons cider vinegar
* 1-ounce unsweetened chocolate, chopped
* 1 (19-ounce) can black beans, rinsed and drained
* Rice, as an accompaniment
* Toppings: Tortilla chips; sour cream; grated cheddar; chopped red onions; chopped jalapenos; diced avocado; minced cilantro; etc.
Directions
In a dutch oven cook the onions, peppers and garlic in the oil over moderate heat, stirring occasionally, for 5 minutes. Add the chili powder, cumin and oregano and cook, stirring, for 3 minutes. Add the tomato paste and cook, stirring, for 2 minutes more.
Season the sirloin with kosher salt and pepper. Combine the flour, sea salt and pepper and the coat he sirloin liberally. Add to the dutch oven combine with vegetables and remove half. Brown beef and then add 6oz beer to braise the meat. heat until it forms a paste. Remove the mixture and repeat with other half.
Add the tomatoes, 1 cup of the broth, the vinegar and chocolate and bring the mixture to a boil. Remove whole tomatoes and pass through a strainer back into the chili.
Simmer the chili, covered, for 1 hour. Add the kidney beans and simmer, covered, for 15 minutes more. Ladle into bowls and serve with rice and desired toppings.
Monday, January 3, 2011
Goals 2011
1.) Through watching and writing down everything I eat, lose 4 pounds a month
2.) Exercise two to three times a week
3.) Complete a long bike ride this summer / fall
4.) Go to four music events
5.) Start or join a band as a regular drummer
6.) Start a bi monthly food / jam session / party at my house
7.) Find and grow a business opportunity that will provide for now and the future.
2.) Exercise two to three times a week
3.) Complete a long bike ride this summer / fall
4.) Go to four music events
5.) Start or join a band as a regular drummer
6.) Start a bi monthly food / jam session / party at my house
7.) Find and grow a business opportunity that will provide for now and the future.
Sunday, January 2, 2011
Crock Pot Pot Roast
4 lb. chuck roast
2 cups beef broth
1 c. flourr
Fresh Oregano Leaves
6 cloves garlic
1 large onion, sliced
2 tbsp. olive oil
2 bay leaf
dash of salt and pepper
10 small Red potatoes quartered
4 carrots quartered
Wash chuck roast. Mix together salt, pepper, oregano and flour
Dredge entire roast in mixture, making sure to sprinkle flour in all cracks
Place floured roast into oiled skillet on high heat and brown lightly on top, bottom and sides ) 2 - 3 minutes each side)
Season with sea salt and fresh black pepper
While browning roast, add sliced onions to skillet.
Transfer roast and onions to greased crock-pot. Toss in whole garlic cloves and bay leaf.
Pour in beef broth over roast and add salt and pepper.
Cover and cook on low for 7 - 8 hours
Remove roast, add carrots and potatoes pn bottom and cook for 2 more hours.
Let roast stand under foil for 20 minutes and serve.
2 cups beef broth
1 c. flourr
Fresh Oregano Leaves
6 cloves garlic
1 large onion, sliced
2 tbsp. olive oil
2 bay leaf
dash of salt and pepper
10 small Red potatoes quartered
4 carrots quartered
Wash chuck roast. Mix together salt, pepper, oregano and flour
Dredge entire roast in mixture, making sure to sprinkle flour in all cracks
Place floured roast into oiled skillet on high heat and brown lightly on top, bottom and sides ) 2 - 3 minutes each side)
Season with sea salt and fresh black pepper
While browning roast, add sliced onions to skillet.
Transfer roast and onions to greased crock-pot. Toss in whole garlic cloves and bay leaf.
Pour in beef broth over roast and add salt and pepper.
Cover and cook on low for 7 - 8 hours
Remove roast, add carrots and potatoes pn bottom and cook for 2 more hours.
Let roast stand under foil for 20 minutes and serve.