freySite
the life and times of J T Frey
When bananas become overripe they're perfect for a breakfast muffin. I wanted a muffin with a bit more complex flavor: something that reminded me to a bowl of honey nut O-shaped cereal (you know the one) with banana on it.
This is a COVID-19 stuck-at-home recipe Alton Brown published up on Facebook in his usual humorous fashion. No changes made — or necessary. I might add some chocolate chips if I'm feeling adventurous...
The first time I went to Buffalo Wild Wings I chose the chicken tenders with a flight of sauces: my favorite among the three was their jerk sauce. Spicy, herbaceous, sticky — it was great. Years later I made-up a jerk spice blend that wasn't quite so strong on the scovilles. Fast forward a few more years and I had some passion fruit pulp on hand that I was having with yogurt. Put it all together, and you get my favorite recipe for jerk chicken.
Once upon a time, there was a virus that scared the world so much that we were told to stay home for two months and not go anywhere. Juliet and Abby took to helping with dinner from time to time, to the point of Juliet's deciding she would make dinner one night. As a side to go with her mushroom and sausage lasagna she made (with a little help) fried polenta — but only after she found out that polenta is Italian for "grits."
Circa the summer of 2002 I travelled from Newark, DE, to Newark, NJ, to see my first movie in a digital-projection theater. It was "Attack of the Clones" and an old college friend was my host. After the film he treated me to dinner at Outback Steakhouse, where I tried something new: Toowoomba Pasta. Fan-tas-tic. Cut to summer 2021 at the OBX Brewing Station where a special on that night's menu was a take on that long-departed down-under dish, and I knew I had to be able to make this dish when the mood should strike me. This is an adaptation of several copy-cat recipes I found online.
While these kebabs could be done under a broiler, authentic flavor absolutely comes from a fast, super-hot sear on all sides on the grill. The dipping sauce is optional, naturally, but is a perfect compliment to the flavors in the meat.