After butterflying and grilling the hen
the other night,
I still had the neck and giblets left over.
So I'm doing a quick giblet gravy
for the boys.
Next, I added in some sliced mushrooms.
Rosie's Tip #241:
Never salt the mushrooms when you're sauteeing them.
If you salt first, then the salt brings out the water
in the shrooms and they'll end up steaming
and not browning.
Always wait until the mushrooms are cooked
before adding any salt.
Next, I deglazed the pan
with a little sherry.
And this is what I cook around.
Here's Giada just a little too close
to Dixie's comfort zone,
but Dixie is tolerant.
I thought this was a nice family shot of all the puppies,
except for the vacuum cleaner in the background,
but that's par for the course here,
since the vacuum cleaner is never put away
and is used to suck up dog hairs
about 6-10 times a day.
Yes, you read that correctly.
And Little Buster from next door
always drops by in the evening for a treat.
And Junior is checking out his business.
Here are all the dogs
paying attention as best they can.
Giada, as you'll see,
is extremely vocal.
Here are Giada and Beau.
Giada's still trying to talk
and Beau is looking at me
like I'm an idiot.
(I guess that's not too much of a stretch.)
Immona have her saying "Mama"
by the end of the summer.
Now where was I?
I was cooking something I think.
What to do with a leftover can of chicken stock?
Pour it over the leftover rice
for extra moisture and extra flavor.
... and added it to my hot iron skillet
with extra light olive oil and butter.
And I got a little flare up there.
You know how I love my pyrotechnics.
and spooned it over the cobia.
Ta daaaaaa.
Here's dinner.
And yes, it is weird and a bit eclectic.
We have the seared cobia
with the citrusy marinade flavor;
we have buttered corn on the cob;
we have celery and carrots and asparagus;
and we have rice.
Half of the rice has the marinade over it.
The other half has ...
giblet gravy.
Hey, I had to cook the giblets that night,
so don't squawk about it.
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