Beloved and I are leaving at noon today, heading to Wisconsin for his family reunion. We’re looking forward to it, especially the drive, since we love to road trip and the weather is knock-your-eyes out gorgeous today. However, I can’t be sure if I’ll have time or internet access while we’re gone, so I may not post again or get around to reading blogs until our return Sunday night. Also, today is the last day of the month; my NaBloPoMo obligation is over and the thought of a break is rather welcome.
But we’ll see.
We’ll be stopping in Chicago overnight, and I made reservations at Roy Yamaguchi’s restaurant for dinner. Why Roy’s? Well, we love the place, for one. For another, it won’t require us to A) dress as if we’re attending Princess Diana’s wedding and 2) take a second mortgage out on the house. Seriously – Google “fine dining in Chicago”; the prices you’ll see will make your eyes hemorrhage. You know me – I love good food and am willing to pay for it, but $200? Per person? At those kinds of prices, I’ll worship it from afar, thank you very much.
Anyhoo. Another easy recipe today, especially if you like to grill/smoke/barbecue (or, in Beloved’s case, all three). The instructions for this require simple, indirect heat on your grill, but we put them in the smoker with the brisket this weekend and they were just fine. In fact, we’ve had to restrain ourselves from eating them all so we’d have some road trip snack food for today (Chicago is a six hour drive from our house).
Have a lovely day, y’all.
1 pound natural (raw) almonds
1 1/2 tablespoons of your favorite hot sauce
2 teaspoons of your favorite barbecue rub
Set up the grill for indirect grilling.
Toss together all the ingredients until the nuts are well coated with the hot sauce and rub, then pour into a disposable aluminum pan (at least 9″ square) in an even layer. Cover and smoke until the nuts are crisp, about 3 hours.
Cool completely. Store in an airtight container if you have any leftover to store.