Beer Lime Grilled Chicken

21 11 2006

I adapted this from allrecipes.com.

  • Chicken (I used 8 pieces)
  • Beer (I used 2 cans)
  •  2 limes (I juiced them)
  • 1 1/2 tsp. of honey
  • 1/4 cup chopped cilantro

I threw it all together in a 9×13 pan and marinated it.  I grilled the chicken about 9 minutes on each side.  The chicken was juicy, but I thought it lacked any real flavor.  It was okay, but I don’t think I’m going to make this one again.  It might be worth it to try it again with less beer, more lime juice, and more honey.





Bratwurst

21 11 2006

This seems to be the best way to make Bratwurst.  I adapted a couple of different recipes and ideas for this one.

These are my ingredients:

  • Bratwurst (I used 5 Johnsonville bratwurst)
  • Beer (I used two cans)
  • Butter (I used about 2/3 of a stick)
  • Onions (I used about 1 1/2 cups, sliced)
  • Salt and Pepper (Just dashes of each)

I put all the ingredients into the crock-pot for about three hours.  It was simmering quite nicely.  I took them out of the pot and put them on the grill while I boiled all the juices for a few minutes to make sure there was no raw pork in there.  I put the grilled bratwurst back into the liquid until I was ready to eat.  Don’t poke the bratwurst or it will let all the juices out.

I used some nice bakery buns for the bratwurst and put the onions onto them.  This is very nice with some stone ground spicy mustard and a little ketchup.





Egg in the Basket

25 09 2006

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1 egg
1 piece of bread
butter (the real stuff, it comes in a stick)

Use a glass to cut the center out of the bread. Heat the pan and grease it with the butter. Put the bread into the pan and leave it there for about 30 seconds. Break the egg into the hole in the bread. Wait until the egg white cooks almost to the top of the egg in the bread. Flip it over. Do not flip this more than once. Wait another 30 seconds or so.

I tried greasing the bread and greasing the pan and I found that I liked it better when I greased the pan and not the bread. I use the bread that was cut out to mop up egg yolk. You can break the egg yolk after you crack the egg into the bread if you’re anti runny egg yolk.





BBQ Grilled Chicken

25 09 2006

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2 tbsp. Gulden’s mustard
2 tbsp. apple vinegar
1 bottle Zesty Italian salad dressing
1/2 c. onions, sliced
6 boneless, skinless chicken breasts
1/8 tsp. garlic powder
1/4 tsp. lemon pepper
2 tbsp. brown sugar
1/2 can warm beer (I just used a whole can of Heineken)
Combine above ingredients and marinate chicken in refrigerator for 5-7 hours. Bake at 300 degrees for 30 minutes, turning frequently and basting with marinade. Strain the marinade so the chunks don’t clog your baster. Toss the chicken on the grill, basting with the rest of the marinade. Cook until you get those sweet grill marks and the black goodness that is little bits of charred marinade.





i’m having fun

3 09 2006

AB stated today that I am not having fun based on the reading she has done from around the world. She’s been reading this blog. I’m having fun. Is GCC an amusement park, a roller coaster eliciting screams of joyous delight? No. It’s not. But I’m having fun. I’m just happy that this stage of my life is almost over.

Let’s quickly go over the things I dislike about college.

  1. Constantly moving my belongings between my parents’ house, GCC, and my summer residence.
  2. Cafeteria food. This isn’t Google, people.
  3. Professors.
  4. Dorm rooms.

These items (and the ones that didn’t immediately come to mind) do not mean I’m not enjoying college. It just means that this isn’t the bliss that females remember it to be. Based on my scientific study comprised of three females and three males, all of the females missed their university years much more than the males. I’m thinking about publishing a paper.

Anyhow, I’m having fun. And I made that French toast that AB sent me the recipe for and it was quite good. Remember, I modified the recipe. I also attached both versions to this post (AB Version and My Version).

Overnight French Toast





the Belgians might toast the French

21 08 2006

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I made French toast for breakfast this morning. I haven’t had French toast in quite some time. I was wondering how French toast got to be called French toast and the result of my investigation is that it’s called French toast for the same reason that French fries got their name: no one knows.

If you remember back when the USA invaded Iraq and there was a lot of anti-French sentiment, French toast and French fries were changed to “Freedom fries” and “Freedom toast”. I think the funniest part about it all was the French embassy’s response: they just said that the fries were really Belgian after-all. French fries really did originate in Belgium where they simply call them “fries” and eat them out of paper cones in pubs and on the street. None of the Belgians I have talked to know why they are called French fries when they really should be called Belgian fries. Maybe the French thought that having the “Belgian waffle” was enough…

It may also be noted in this culinary themed entry that French fries is a term almost exclusively used in North America. In much of the world, our fries are referred to as “chips” with our “chips” being referred to as “crisps”.
Interestingly enough, French fries are now back on the menu at the US House of Representatives, finally replacing the Freedom fries debacle that has soured things since 2003.

Anyhow, I made French toast for breakfast this morning. The other things I did today (brush hogging, lawn cutting, and room cleaning) weren’t nearly as interesting or inspiring.