I got happily drenched. Rolling thunder came and burst upon me just as I got these and the mesquite chips in.
The happy cow sirloin kebabs aren’t really that burnt — I marinated them in my NMexi-mocha quasi-recipe* for about 16 hours (same as the other 2 in their respective ensconcements) so they are on the dark side…
Corn got a butter-EVOO whip with a bit of salt, NM red flakes, smoked paprika. Red potatoes, b.sprouts, and onions got garlic, ^parsley, sage, rosemary and thyme… as well as oregano, marjoram, smoked paprika, and black pepper.
* NMexi-mocha mole quasi-recipe
I tried to measure. I really did. Lemme see, a cupped palmful to the line junctures is about a teaspoon…
~2 cups coffee. I used our fav, “Tantalizing Taos” from NM Piñon Roasters.
Tbsp. NM red chile powder
1.5 tsp. salt
tsp. garlic granules
tsp. ea. roasted and ground cumin and coriander
tsp. black pepper
splash of Worcestershire
splash of pomegranate juice (100%)
splash of liquid hickory smoke
splash of Summum vodka picante (happened to be on hand and fit 😉 )
(ed. added a couple of ingredients I had forgotten 😮 Also, good with Bloody Mary.)
Shot with my cell, as my Sony has decided today that it wants to shoot at night and only wants to take 1/8 – 1/4 second exposures. I think it knows the Hunt is on…