We have a nice palm tree in the front yard and just this week it started dropping coconuts on the ground around us. Kent and I decided we would use them to line the shrub area. We got them all set up so pretty when a neighbor was driving by and saw what we were doing he thought we were planting them to grow. (I didn't know you could grow them even though we have one growing just behind the big tree) Neighbor Rob offered to share with me the big "coconut secret" and explained how they needed to be placed just so on the ground and they would grow. After they sprout you can dig them up and move them. So if you are interested in a Palm Tree with coconuts these are just the first 25 we have started with. Check out the video and place a guess on how many you think we will end up with. 1 guess for how many fall and another guess on how many actually sprout. I think there should be a prize for each category winner.
Up date: October 30th. this video is not the original. the first one I shot had 25 coconuts this one actually has about 40. If I filmed it today there would be 78 coconuts.
Ingredients: 1 2.5-pound tri-tip steak Spice Rub 1/2 tablespoon garlic powder 2 tablespoons fennel seeds (I didn't use these as we don't usually like the flavor) 2 tablespoons coriander seeds 1 tablespoon cumin seeds 1/2 teaspoon ground chili powder 1 tablespoon fresh black pepper 1 tablespoon kosher salt
In a pan over very low heat combine all fresh spices and toast until fragrant. Remove from pan to cool. In a spice grinder combine all the ingredients for the rub. Mix until well blended. Place the roast on a cutting board and rub both sides of the meat with the spice mixture. Wrap in plastic and allow to sit at room temperature for 30 minutes, or overnight in the refrigerator. Preheat a grill to medium-high. Rub meat with EVOO. Place the roast on the center of the grill and cook 15 minutes on one side, then flip it and cook for another 10 minutes, to medium-rare. Remove from the grill and allow to rest covered with foil for 10 minutes before carving. serve chimichurri on the side.
Chimichurri Sauce 1 cup chopped Italian flat-leaf parsley 3 cloves garlic, whole 1 heaping teaspoon kosher salt 1/8 teaspoon freshly ground pepper 1/4 teaspoon chili pepper flakes 1 tablespoon fresh oregano leaves 2 shallots, whole 3/4 cup extra virgin olive oil (EVOO) 2 tablespoons red wine vinegar 2 tablespoons freshly squeezed lemon juice In a food processor, combine all ingredients until smooth. Allow to sit in the fridge.
Ingredients:3 to 3 1/2-pound chicken 2 lemons, quartered 2 tablespoons kosher salt 1 teaspoon coarsely ground black pepper 3 tablespoons fresh, chopped rosemary 2 tablespoons picked thyme Extra virgin olive oil Butcher's twine
Instructions:Preheat oven to 400 degrees F. Rinse and dry the chicken. Season cavity liberally with half the salt and pepper, reserving the remaining half to season the outside. Stuff the cavity with rosemary, thyme, and lemons, squeezing the lemons as you put them in. Truss the bird tightly to keep the breasts from drying out. Add salt and pepper over the surface. Heat a sauté pan with 1 tablespoon of olive oil, over low heat for 1 minute. Add the chicken, breast side up. Transfer to oven and for 18 minutes per pound. For a 3 1/2-pound chicken, one hour is perfect. Do not open oven or baste chicken during roasting. If the chicken is cooked properly, when pierced with a knife in the thigh, the juice will run clear, not pink. Remove from the pan and cover loosely with foil. Allow to rest for 10 minutes prior to serving.
Serve with Grilled Asaragus
Ingredients1/2 pound fresh baby asparagus, break at natural breaking point 2 teaspoons extra virgin olive oil A few twists freshly ground black pepper 1/8 teaspoon kosher salt 1/8 teaspoon lemon zest plus a few drops of freshly squeezed lemon juice