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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-20-2011, 09:06 PM   #1
SirPorkaLot
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Default Farmer's Market Meal

I have been in a meat rut lately (NTTAWWT) and wanted something a little different so I went to the local Farmer's Market, to see what I could see.

There wasn't a huge selection, but the vendors that were there had some beautiful product.

As I walked, I picked up.

Gouda cheese curds (because I love cheese curds)
Large Portabella Mushrooms
Green bell peppers
Garlic
Long leaf Parsley
Freshly baked crusty bread (farmers loaf)
Dozen X-Lrg white eggs

All at a whim, with no meal plan in place other than I wanted to grill the Portabella's.



I removed the stem and scraped the gills from underneath, then rinsed them good.

I chopped up the garlic, bell pepper and added some olive oil to mix to a paste.

I then turned the mushrooms cap down, and spread the paste across the underside, then i added the fresh parsley (coarsely chopped)

On top of this I added the fresh curds (yes they were fresh..squeaky and all) to the top.



It is then that I realized...

NO MEAT???!!!

I was fortunate in that I had some left over market bacon from my pig candy snack I had made earlier.

I sprinkled the bacon with just the ghost pepper salt this time (didn't want it sweet, just a salty kick) and tossed it on the grill while my mushrooms marinated in the olive oil mixture.


After I started the bacon in the indirect side, I threw the mushrooms on direct heat side.
After about 20 more minutes the bacon was ready to top the shrooms.






I took the farmers bread and tossed on the grill for 15 min, then the whole affair was ready to go to the table.


Served the bread with a little dipping sauce consisting of EVOO and spices on the side.








I'm not sure what to call it, so I will stick with My Farmer's Market Meal.
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Unread 11-20-2011, 09:58 PM   #2
martyleach
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Lookin' good there temp Californian! I just love those Portabellos and am always looking for a reason to cook 'em.
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Unread 11-20-2011, 10:01 PM   #3
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If that comes from not having a plan, I would never make another plan if I were you.

Looks really good.
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Unread 11-20-2011, 10:13 PM   #4
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that really does look mighty good.
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Unread 11-20-2011, 10:15 PM   #5
Ron_L
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That really does look good!
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Unread 11-20-2011, 11:27 PM   #6
gtr
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Ain't nuthin wrong with that - looks fantastic! I always forget about portobellos, and when I remember to make them, I'm always glad I did.
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Unread 11-20-2011, 11:58 PM   #7
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Nice!
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Unread 11-21-2011, 12:09 AM   #8
landarc
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Good gawds man, a month in California and you are a vegetarian!
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Unread 11-21-2011, 12:35 AM   #9
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Quote:
Originally Posted by landarc View Post
Good gawds man, a month in California and you are a vegetarian!
I know! I really would've been farked if I had forgot the bacon.
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Unread 11-21-2011, 12:55 AM   #10
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It just goes to show, that soaked in olive oil, covered with cheese and bacon and tossed on the grill, veggies are edible.
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Unread 11-21-2011, 01:36 AM   #11
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Cheese and bacon, already the makings of a great meal!
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Unread 11-21-2011, 07:33 AM   #12
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"X" marks the spot. Great job.
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Unread 11-21-2011, 08:59 PM   #13
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That's as pretty as any meal posted. Nicely played.
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Unread 11-21-2011, 09:30 PM   #14
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John
You will have to be completely re-trained when ya get home after being here for a whole year.....

But it does look purty good.....
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Unread 11-21-2011, 10:05 PM   #15
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Got to love fresh cheese curds. Looks delicious.
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