Persimmon with Burrata

Persimmon with Burrata

2 ripe Fuyu persimmons (wide, tomato/pumpkin shaped)
3 tablespoons Roughly Chopped Toasted Hazelnuts or walnuts
2 tablespoons pomegranate seeds
extra-virgin olive oil for drizzling
balsamic vinegar or pomegranate molasses, for drizzling, optional
Maldon sea salt or other flaky sea salt, for garnish
1 piece fresh burrata cheese

Thinly slice persimmon and distribute on a plate. Serve with burrata (or sliced fresh mozzarella), and nuts, pomegranite seeds sprinkled on top, lightly drizzle with olive oil.


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Smoked Chicken

1 ~4lp spatchcocked chicken
dry rub

2 hours before grilling, rinse and dust the chicken with salt, let sit uncovered in fridge.

When ready to start, rub on the dry rub of choice - we used a rosemary/thyme/HdP/sage/pepper/smoked salt rub for a classic roast-chicken flavor.

Prepare the grill for 2-zone cooking, raising the ambient temperature to ~325-350°F

Add smoking chips; Place chicken off-heat, with the dark meat towards the fire, and roast until the breast reaches 135°F

Your rating: None Average: 4 (1 vote)

Menu for the week of Oct 1

Sun: BBQ, Cole slaw
Mon: Steak
Tue: Pork chops w/cheesy grits
Wed: Grilled cheese with tomato soup: ,
Thu: Pasta
Fri: Salad

Huevos Rancheros

Huevos Rancheros

A tasty and relatively easy recipe with a great classic red sauce. The original recipe linked below uses canned chipotles, but this has been adapted to use more dried chiles, as the heat from the canned chipotles overpowers the eggs.


  • 4-6 whole dried ancho chiles or dried chipotles
  • 1/4 cup canola oil, divided
  • 1 small yellow onion, thinly sliced
  • 4 medium cloves garlic, thinly sliced
  • 1/2 teaspoon dried oregano
  • 1 (14-ounce) can crushed tomatoes, preferably fire-roasted (such as Muir Glen)
  • 1/4 cup minced fresh cilantro leaves and fine stems, plus more for serving
Your rating: None Average: 4 (1 vote)

Menu for the week of Sep 25

Huevos Rancheros

Sat: District Taco
Sun: [make leche, beans, hot sauce]
Mon: Ceviche (leche)
Tue: Corn/tomato/pepper/avocado salad with frijoles
Wed: Taco salad
Thu: Huevos Rancheros (, with frijoles
Fri: Leftover corn/tomato/avocado salad (A to Garmish)

Menu for the week of Sept 17

Menu for the week of Sept 10

Sat: Office BBQ (bring tomato salad)
Sun: Tacos!!
Mon: steak + corn, bread, veg for grainbowls
Wed: Salad w/leftover Mex Gazpacho + tortilla
Thu: [Jon out] Fried eggplant w/ quick tomato sauce or go out
Fri: Pizza leftovers

Menu for the week of Sept 3

Menu for the week of Sept 3
Sat: Out?
Sun: Grilling? + corn
Mon: BBQ !!
Tue: Mexican Gazpacho
Wed: Salad
Thu: BBQ Leftovers w/cole slaw, corn
Fri:Leftover gazpacho

Menu for the week of August 28th

Smoked Salmon

Sun: gazpacho lunch; (grill/brats + corn) grilll extra corn and squash/zucc+ smoke salmon; make bread (sauce?)
Mon: with a la
Tue: Stone fruit salad + seared bread
Wed: BLTs
Thu: Salmon salad or lox/bagels
Fri: Go Out

Menu for the week of Aug 20 - Mediterranean tomatoes

Tomato Tart

Sat: Office BBQ
Sun: + prep tart
Mon: Fish something +
Thu: Gazpacho and leftover tart

And the Cabin Weekend plan:

Fri Dinner: Grilled fish with grilled sides and salad
Sat Breakfast: Bagels with lox and cream cheese
Sat Lunch: Packed sandwiches (tuna salad, etc.) that are easy to eat on a hike
Sat Dinner: Steak with grilled sides, salad, baguette

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