Much to my wife’s chagrin, I don’t cook burgers very often. Usually it is once a year, generally around July 4. But occasionally I cook them on request. Like tonight.
Not much to say about a burger on the grill. Might have something to do with writers’ block brought on by all the blood leaving my head to deal with what I put in my stomach.
Yeah, that was my plate, and I ate all of that. Not real proud, but real full. Now pardon me while I go keep a date with the couch…
Bienvenidos a Sin Excusas Barbacoa en Cinco de Mayo. Where the only Spanish we speak is food and names and whatever we can coax out of Google Translate. But we do know Mexican food, which seemed like the thing to do today, if for no other reason than to avoid a blog post entitled “Cinco de Thai-o”.
It’s also a place where we didn’t have any chicken for pollo asado, but we did have game hens in the freezer. Borrowing liberally from recipes freely available on the Internet (hat tip to The Pioneer Woman), I marinated up a couple of game hens.
The recipe is essentially the one at the link above with a bit more fruit, a dash of cumin, and a shot of tequila. Along with a pot of beans, the hens cooked up on the BS Keg for about an hour, followed by horrible photography skills resulting in unrecognizable pictures of grilled hens. But I was able to get a reasonable one in the house.
The asado was served with fresh pico de gallo, guacamole, jicama slaw, and the aforementioned beans. Not shown was the chili-flavored flour tortilla used to turn most of the ingredients below into one heck of a tasty soft taco.
I swear the blurry photos in this post weren’t the result of shots of tequila in the cook. Although I may go celebrate the completion of this post with one…