Listening to the birds singing-- Peanut Chipotle BBQ baby back with cheddar sweet corn polenta and red cabbage mango slaw

--(:(:(:(:( this pic looks so fake
This is Bobby Flay's recipe!, His Mexican bbq sauce, I love it, and I don't think I want to buy bbq sauce from store any more.  The highlights are chipotle chilies puree, molasses and, and ,,,,,,,,,,,,,,,,,,,,,PEANUTBUTTER(old fashion,unsweetened)

The secret for BBQ:
1. Dry rub: my coffee rub -No.1 recommended Mexican Coffee Ancho  rub( I still prefer doing it overnight)
2. Drizzle red-wine vinegar before put it into the oven( this is the secrete to make it fall off from the bone)
3. 350F, sealed in the foil, 2.5hrs(at least 2 hrs)
4. pour the bbq sauce over , 400 F, another 10mins

Red cabbage mango slaw( no mayo version):
red cabbage
mango( along with the mango juice with you working on it)
red onion
apple cider vinegar,
Dijoin mustart
sugar
oliver oil

Among all the iron chefs, I think I like Bobby most :) He is so creative, steady and mature chef and his food always tastes the best, his dish is art for sure but he never lets it overwhelm the fact it is food, he never sacrifice the taste in order to go for the appearance.
(also , he is not fat but pretty fit : DDDD)

How many birds at most have you ever seen ?
Ok, you might see some birds migration
But....
How many birds at most have you ever heard them singing together?
How many birds at most sitting in a tree have you even seen ?
Well, this is the picture  I have seen frequently outside my window

they are just singing happily, flying orderly

Researrrrrrrrrch, Maple Apple-Cider Brined Pork Chop with White-Bean Parsnip Puree, Butter Browned Apple Pearl Onion

It has been almost half years, and I can really see my growing. At least, I get familiar with the basic good matching of different ingredients and use substitute when something is not available, I am able to know the doneness of steak by touching it, I am able to make some basic source, dressing and some classic way to cook… But there are still a lot that I do not know, a lot that I am not very skilled at. So it is a must to review and practice all kinds of basic cooking methods, try more new ingredients, I believe creativity comes from the solid  knowledge and basic skills. Of course, I am still a pastry idiot, I am keep postponing this part~~ . Anyway, keep this on, and I think by keep blogging it, I can take it more serious and  be more persistent.

In fact, I started to prepare for this meal 3 days ago, when the idea was come up with . It feel like a long time, after all was done, I made this graph and got the sense of achievement :^^

I referred to a paper found online, I was amazed by their dedication and seriousness and realize the importance of preciseness in cooking.

http://www.cooksillustrated.com/images/document/otherdoc/ND01_ISBriningbasics.pdf,

It somehow reminds me 'good eats', where Altonh has been  teaching us a lot. I start to imagine the theory classes in a culinary school, is there also going to be tons of reading assignments? Is there going to be a lot of chemical formulas, data that we are required to remember? Not sure it will be fun or pain.

Brine water: water, apple cider, maple syrup, cinnamon stick,ginger, sage

White bean parsnip puree: white bean, parsnip, garlic(alot) , lemon juice, oliver oil

The Butter Browned Apple and Peal onion is something I created based on my 'Apple Project':

Butter, Apple, pearl onion, maple syrup, apple cider vinegar, Dijon mustard(HIT)

Confession: A little bit mis-calculate the ratio of salt and water( *PRECISENESS*), and next time I will use completely apple cider instead of water.
BTW: I am still not comfortable with the new gear, I even start to miss my GX100. But I know this new friend will let me love it eventually!

Thanks to Giada's idea--Pesto fennel with proscuitto

I have been enjoying drawing outside so far, and it makes me never want to go back to the room doing boring objects.
It's kinda like running, once I started run outside and never run on treadmill.
I am imaging, one day I have a gas grill, I wouldn't want to cook in the kitchen for sure : D

(PS: Boston is soso lovely, I should feel cheerful and thankful. Is it because of Fall? The first time I visited Boston was a Fall, and I fell in love with it right away, then in the next 2nd fall, I traveled around most of Boston, even now the memory about how I walked each street is still vivid , and this Fall, I guided Freedom trail. I think I should make efforts for staying here, since I love it so. )

This salad was earlier this week when I was preparing for packing for school and thinking about the idea for dinnerbox, catched Giada's idea on TV and I had everything she mentioned, such a perfect improvisation.
It was simple enough, just assemble fennel, pesto and prosciutto.
Honestly , this combination is not very impressive, I still think fennel is better to go with sweet stuffs. But it is simple and healthy.
        -------------------------Congratulations---------------------

To Chef Xiaodandan, made perfect steak with tempting grill prints

Asparagus with Sweet Pea, Prosciutto, Tomato, Basil

They are just something I have by hand. Tomato is from bruschetta, which is not necessary, I added them for color :p

Pan fried prosciutto, add shallot, spring onion, after a while add sweat pea, afte a while asparagus(already boiled) Basil , Done! Asparagus has to be scrispy.

I like the sweet pea with prosciutto so much. Actually it is sK that let me know it. My first bite of prosciutto was from sK-made tomato-mozzarella-basil-prosciutto salad.

I think that was also my first try of sK' cooking.........