Barbecue! That word conjures up summer and swimming and fresh fruit and veggies and meat cooking on the grill.
And…the age old argument about barbecue sauce. Should it be sweet or tart? Homemade or store bought? Meat marinated in the sauce or used after the meat is cooked? We are here to say, “Yes!” to all of the above.
Clafoutis definition: Baked French dessert of fruit, traditionally black cherries, arranged in a buttered dish, and covered with a thick flan-like batter. The Clafoutis is dusted with powdered sugar, served warm and sometimes served with cream.
Gesundheit: used to wish good health, especially to one who has just sneezed.
I have made Clafoutis before, but with peaches or berries, which I guess isn’t really, technically, a clafoutis. I also read somewhere that traditional Clafoutis are made with the pits still in the cherries. When I discovered that we had no cherry pitter in the house and I couldn’t find one in a couple of stores I looked in, I felt like leaving the pits in.
A family that we know very well visited the East Coast this last month. They took lots of pictures of their trip which we enjoyed seeing on Facebook. They did make a stop in Maine and began showing photos of lobster rolls. I couldn’t get my mind off lobster rolls (especially after seeing so many pictures), so I thought we should make them with our own spin.
Marinated grilled skirt steak salad with cilantro-lime dressing
As I look back at the past month and wonder where it went, I see that Yes!Chef! and I have been pretty busy with life type stuff and he hasn’t had a lot of time to cook up a bunch of things for the blog.
We Call Him Yes!Chef! 