#grigliata mista

[nik93youtuber]

[copiousloverofcopia]

Prime Mover Ren, I have a desire for more short, one-shots of Terzo as a daddy. 💕

Ask and you shall receive Ghestie (even if it takes me forever to do it cause #primemover) lol

Anyways this little drabble was actually inspired by the Ministry BBQ art by @beepophobia and in honor of Father's Day!

So Happy Father's Day to all the Papas out there and HERE WE GO!

Terzo's Day

Also available HERE on AO3!

SFW below the cut!

The air was thick with sweet smell smoke and delicious shimmering meat. The sounds of laughter and small children playing, surrounded the Abbey grounds. As the afternoon sun shined brightly upon them, Terzo sat on one of the many picnic benches wearing a gray tank top to keep cool as he sucked back on a can of Peroni Nastro Azzurro—quenching his thirst. He was enjoying the day, his family close at hand and a happiness in his soul he could not find the words to describe.

"Fratello the grigliata mista di carne is gonna burn." he jabbed, watching his brother with Mr. Saltarian at the grill. Secondo was sensitive when it came to his cooking skills and Terzo’s playful commentary had definitely struck a nerve. Secondo starred up into his brows. Regaining composure before deciding to respond.  

"Cazzo, you keep your comments to yourself. I can handle the meat." he replied, balancing the cigarillo in his lip. Terzo shot back a wide-spread mischievous grin. Secondo, instantly regretting the way he phrased his words before Terzo blurted out his response. 

"Oh I bet!" Terzo laughed, dodging the ketchup bottle that caming flying across the table at him. Mr. Saltarian shaking his head at the juvenile antics of these supposed, “Heads of the Church”. A little bit of sibling rivalry and some good natured ribbing was par for the course at any Ministry barbeque. Today’s carnivore culinary exploration however was special. A celebration in honor of Father’s day and Terzo was determined to enjoy every minute of it.

The clergy, siblings, and ghouls all had gathered with their families in abundance. The Abbey grounds, almost faire like in its jubilance and brimming activity. It was on days like this when the full community of the Abbey came together in something other than prayers and rituals. Something other than their commits to Lucifer in which to allow themselves a moment of respite.  

Terzo was grateful, acknowledging that he had everything to celebrate. His beautiful Prime Mover Alessandra, was carrying their third child in her womb. Only days away from welcoming another yet Emeritus into his brood. Terzo, fully determined to populate the world with his unholy spawn. 

Two of which, Filomena and Dante, were gleefully running around with the ghoul kits as the grownups were preparing lunch. Terzo and his brothers had all huddled together at the grill. All of them bickering as to the right way to prepare the feast, a pastime that was one of the simplest pleasures.

It wasn’t that long ago that Terzo’s regard for Father’s day was barely a footnote to be mentioned. Every year the same unenthusiastic celebrations as he actively avoided fatherhood. While he and his brother’s were close, Nihil wasn’t exactly the type of father figure to be celebrated and so for all the years leading up to Alé, the day was nothing but monotonous and draining. Terzo, counting down the minutes until he no longer had to pretend to care about Nihil. 

Now this day was for him. He was now a father to be celebrated, a fact sometimes he still had trouble wrapping his head around. Terzo smiled as he watched those around him. Nihil was pouting that Secondo had shoved him off the grill, while Sister Imperator, in her new wide brimmed hat and back dress, consoled him. Secretly giving Secondo a thumbs up as they’d managed to evade Nihil’s poor cooking. 

Terzo caught sight of Copia, his best friend and their new reigning Papa. He was running around like a chicken with its head cut off as he dashed back and forth, grabbing all the things forgotten inside. Copia’s people-pleasing at an all time high during things like this. Terzo couldn't help but smile at him as he passed, buns in head and an anxious look on his face. 

Then Terzo set his sights on Primo. His eldest brother seemed at first to be content. Enjoying the outdoors even more so than normal—if that was physically possible. But underneath Terzo sensed something—a quiet sadness behind that old worn smile. 

Terzo placed his hand over Primo’s, catching his brother’s attention as he scooted up closer to the table, leaning over to speak. “You alright old man?” Terzo asked him. Primo at first said nothing, letting out a sigh as he continued to watch the activity around him. Taking a moment before his eyes met with Terzo’s across the table. 

“I will be…Fratellino…” Primo began, Terzo now concerned. The hint of melancholy in his voice and the painted smile seemed to be holding back something that Terzo had never recalled seeing with Primo before—pain.

“Si? What is wrong?” he asked him. Primo got quiet, clearing his throat and nodding as the siblings and ghouls passed by their table. Terzo knew that he was stepping into unfamiliar territory but he had to know. 

“Just promise me that you will never take what you have for granted.” Primo said quietly, his tone and demeanor betraying him. Allowing Terzo to see that there was more unsaid but that Primo couldn’t muster to speak. 

“Primo?” Terzo proceeded with caution. 

“Promise me that you will always honor Alessandra and love and cherish every child she bears you. That you won’t take for granted the blessings Satanas has given you—or you may end up an old bitter man like me.” Primo said with a smile. Terzo smiled back at him, it was evident then that while Primo had lived a long life, he had missed out on things—things for which he now had regrets. Terzo squeezed his hand tightly, struggling himself to maintain his composure as he spoke again.

“I promise fratello—I promise.” Just then little Mena came dashing up to the table. Her purple sundress, completely soaked and the curls of her dark hair dripping wet. 

“Dad!” she cried, “...Dante won’t stop squirting me with the water guns! I have asked him to stop but he won’t!” Terzo pivoted around on his bench, looking over to see his very guilty looking son staring back at him. Terzo allowed Menta to take his place as he stood. 

“Piccolo uomo, vieni qui dal tuo Papa.” he commanded Dante. His little boy was the spitting image of him, a mess of hair and a charming smile. He approached his father like a puppy with its tail tucked between its legs. His hands suspiciously hidden behind his back. 

“Yes Daddy?” Dante asked. His voice, sweet and his face adorned with the softest, round cheeks that Lucifer himself would be unable to resist pinching. Terzo dropped to his knees before him, bringing himself eye level with his son.

“Dante…sii serio piccolo. Have you been spraying your sister with the water again?” he asked him. Dante shook his head no, adamant that he hadn’t done anything wrong. It was then Terzo could see Alessandra coming up from behind them. Holding a pair of soft towels and a look of exhaustion spread across her beautiful face. 

Just as she reached them, Secondo called out that the food was done and the whole of the Abbey came running up from all around them. “Sorry I have been trying to keep up with them but it’s getting a bit hard.” she smiled standing before Terzo. He smiled back up at her, placing his hand on her belly and feeling their child kicking away inside her. 

“I can only imagine amore…but It seems we have a problem.” he said, sending her a wink.

“Oh, is that so?” Alé laughed. Mena stood up beside her father, still dripping as Terzo explained. 

“Si, apparently there is someone who looks exactly like Dante spraying Mena with a water gun.”

“Ah I see, what a weird coincidence. You see I seem to recall letting Dante and Phil’s nits get the water guns out from the green house.” Alé laughed again.

“Indeed.” Terzo replied, listening to Primo holding back his laughter from behind him. “Now Dante…are you sure that it wasn’t you?” 

“Yes.” Dante proclaimed. Alé raised an eyebrow at him, waiting for him to be honest with his dad as she knew the truth. And even more importantly she could see something Terzo could not. 

“You’re being too hard on the boy.” Primo commented, Terzo turning to face his brother before Dante spoke. 

“Daddy?” 

“Yes Dant—-” Terzo shouted as he was hit full force in the face with a cold stream of water. The likes of which was powered by the pair of water guns that Dante had hidden behind his back. Instantly Primo and Alessandra burst out in laughter. Watching as Terzo panicked a moment before opening his eyes and flipping back his dampened hair from his face. As his vision came into focus, he watched as his mischievous little boy ran off laughing with Mena trailing not far behind him.

Terzo turned back to face Primo, “Still have regrets?” he chuckled, the face paint running down his face. Primo nodded and smiled, Terzo was a lucky man and even though it wasn’t always easy he loved being a father to his children. He loved them more than life itself and that while it wasn’t always perfect it was his. And today was his day.

Notes: grigliata mista di carne -popular Italian barbecue dish of mixed grilled meats Piccolo uomo, vieni qui dal tuo papà- Little man, come here to your Papa. sii serio piccolo- be serious little one

[captainmartinisblog]

So Much For The Sun-Hat!

Thursday 20th February 2025 – Apia, Samoa (nearly!!)

Well, as you might have realised, Andrew won the bet last night. Captain ‘Stan’ was on the tannoy at 8am to tell us that the port of Apia was closed because of the weather! The ship was rocking and rolling all night and this was the scene this morning.

Honestly, what with pouring rain and swells of 10-12 feet, it was like winter North Atlantic outside, except is was 80 degrees!

Having written the novel ‘Treasure Island’ in 1883, the author Robert Louis Stevenson made 3 voyages through the South Seas from 1888.

Throughout his life, he suffered bronchial problems and in 1890 he bought a home and settled in Samoa, supposedly for his health.

Sadly, he died just 4 years later in 1894 from a brain haemorrhage, aged just 44. His grave is on Mount Vaea.

In 1889, and stationed in Apia, Samoa, the Royal Navy’s HMS Calliope was at the centre of one of the most famous episodes of seamanship of the 19th century when a tropical cyclone struck the area.

Sailing out into the hurricane, the Calliope was stranded at sea for two days and was the only ship to survive the storm. When she returned to port, all 12 ships in the harbour had either been wrecked or sunk.

Looking at the weather today, as Captain ‘Stan’ conducts crew safety drills and tries to find us a more sheltered sea, perhaps it was a good idea we didn’t dock in Apia after all!

In 1900, after years of skirmishes between the Americans, Germans and British (not to mention the locals!) the Germans took control of what became known as Western Samoa but upon the outbreak of war in 1914, New Zealand troops landed and took over. The islands were then governed under Trusteeship through the League of Nations and later, the United Nations. Western Samoa became independent in 1962 and is a member of the British Commonwealth.

Today, we were supposed to have been enjoying a colourful local bus sightseeing tour including the Falefa Falls…..aah, well (sighs).

And as if things weren’t bad enough, at 2pm, Captain ‘Stan’ gave us the bad news that we all feared – that the port of Pago Pago had just closed and will be closed tomorrow (it’s pronounced “pah-gaw pah-gaw” by the way, for all the difference that makes!) So it looks like it’s going to be another 3 days before we make landfall at Bora Bora – unless they find us somewhere else to go in the meantime…..

So with a following sea and all the outer decks closed, I spent the afternoon in the shelter of our balcony, reading, napping, listening to Josh Groban and generally enjoying the wonderful power of the sea – until it was time to eat again!

We wanted to return to Sette Mari, the Italian open-seating restaurant and were persuaded that the best time for a good table was 6.30 – a bit early for us but we’d had an unscheduled day at sea, so we agreed. The only drawback to this was/is that you have to queue to get in when the restaurant opens.

Personally, queueing for the restaurant reminds me of Butlins and the lowest of cruise lines but it seems such things are not beneath the likes of even Regent passengers! Waiting in the lobby, the pool deck doors kept opening, letting a gust of wind blow through and I couldn’t help thinking of the movie ‘Mary Poppins’ and the scene where all the nannies get blown away!

Nevertheless, service was attentive, personal and delightful. After all the usual anti-pasti, there were buffet starters; the roasted garlic was an indulgence, as were the baked mussels. I’m not so sure about the other thing; I thought it was Octopus but it transpired it was Veal & Tuna of all things! My error there!

I also had the Ribollita (Tuscan Black and White Bean Soup), followed by the Grigliata di Pesce Mista (Grilled Fish Fillet with Baby Squid & Shrimp in Breadcrumbs). The fish was Branzino (ie Sea Bass) and it was surprisingly filling but very good.

However, upon a visit to the dessert buffet, I couldn’t resist the Cannoli Siciliana; I had one the first time and they are scrumptious!

Retiring to deck 4 relatively early at 8pm, we were able to get seats in the Voyager Lounge for the first time.

The Philippine couple who do sets here during the evening are quite good and very popular, so until tonight, we’ve never got a seat. But tonight we were in-between sets, so it was a nice venue in which to close the evening with a coffee and a Cointreau (Frangelico for Andrew) before bed (or Casino, then bed fir Andrew!)

Tonight we cross the International Date Line and get to re-live the whole day all over again!

[memoriediangelina]

Tagliata di manzo con rucola e parmigiano

Like many people, we do a lot of grilling in the summertime. More often than not, especially when I’m grilling for a crowd, I opt for a grigliata mista or mixed grill, with its tempting spread of sausages, pork, lamb and chicken. But when I’m grilling for myself and my significant others, there’s nothing quite like a nice, juicy steak. As I’ve commented on before, the Italian have a minimalist…

[casatoracica]

Ma pure la tartare, il ragù di cinghiale, la grigliata mista e il mascarpone al cioccolato hanno contribuito #fakebody

[francescointoppa]

Grigliata mista

[agrisorboravaldivara]

#grigliata #mista #pescespada #gamberi #scampi https://www.instagram.com/p/ByAVXSZCpvE/?igshid=1oxqbjxhf43s8

[tarditardi]

  Capodanno '21 - Veglione a casa tua con i piatti de Il Cenacolo di Erba (CO) 

Il Ristorante Il Cenacolo, a Erba (Via Leonardo da Vinci 6, tel. 335252772 www.hotelleonardodavinci.com/restaurant-bar/) per Capodanno 2021 propone un servizio di asporto / take away perfetto per gustare piatti d'eccellenza a casa propria.

Il menu proposto è all'altezza dei più esigenti: è un viaggio culinario che parte dalla tradizione e mette insieme proposte di carne e di pesce per tutta la famiglia.  

Chi ama il pesce trova tanti antipasti diversi (polipo con patate, pomodorini confit e olive; gamberoni; catalana di scampi). Può poi proseguire con tajerini al nero di seppia con gamberi, porri, pomodorini oppure con quadretti al ripieno di branzino al lime di sugo di gamberetti e zucchine. Tra i secondi, ecco un trancio di spigola, grigliata oppure fritto misto.

Chi preferisce la carne può invece partire con il paté con confettura di cipolla di Tropea preparato dallo chef Conti de Il Cenacolo di Erba (CO) e poi passare alle fettuccine fresche al cinghiale. Come secondo ecco due grandi classici: ossobuco in gremolada con risotto alla milanese o crostoni di polenta oppure cazzuale con polenta.

Tutto il Menu asporto / Take Away Capodanno 2021 è disponibile qui sotto e a questo link: https://bit.ly/CenacoloCapodanno2021

POLIPO CON PATATE, POMODORINI CONFIT E OLIVE € 9. GAMBERONI IN SALSA COCKTAIL € 10. GAMBERONI CON PANATURA DI LIME E MAIONESE AMARA ALL'EVO € 10. COPPIA DI CAPESANTE GRATINATE € 12. CATALANA DI SCAMPI (3) € 22. SALMONE, SPADA E TONNO DA NOI MARINATO CON SALSA AL SESAMO € 15. PATÈ DI NOSTRA PRODUZIONE (150 GR) CON CONFETTURA DI CIPOLLE DI TROPEA € 15. BACCALÀ MANTECATO CON CROSTONI DI POLENTA € 12.

FETTUCCINE FRESCHE AL RAGU' DI CIGHIALE € 14. TAJERINI AL NERO DI SEPPIA CON GAMBERI, PORRI STUFATI POMODORINI E BASILICO € 15. QUADRETTI AL RIPIENO DI BRANZINO AL LIME CON SUGO DI GAMBERETTI E JULIENNE DI ZUCCHINE € 16. QUADROTTI AL RIPIENO DI MELANZANE E RICOTTA CON SUGO ALLA MEDITERRANEA € 15.

TRANCIO DI SPIGOLA ARROSTITO CON PATATE E CARCIOFI € 15. GRIGLIATA MISTA DI PESCE € 16. FRITTO MISTO DI PESCE CON VERDURE € 14. OSSOBUCO IN GREMOLADA CON RISOTTO ALLA MILANESE OPPURE CON CROSTONI DI POLENTA €22. CAZZUOLA CON POLENTA € 18.

Ristorante Il Cenacolo - Erba (CO) Via Leonardo da Vinci, 6 - 22036 Erba (CO) - Italy Tel. +39 335 252772 Email: info@hotelleonardodavinci.com

https://hotelleonardodavinci.com/restaurant-bar/ https://www.instagram.com/ristorante_ilcenacolo/ https://www.facebook.com/IlCenacoloErba

[ciaurudisicilia2021]

La grigliata di carne mista è un’intramontabile bomba di sapori, un’invitante varietà di carne da cuocere a seconda dei gusti: al sangue o ben cotta, non è solo un piatto succulento da preparare ma un momento di condivisione con amici e parenti all'aria aperta! La parola siciliana del giorno: Arrustuta (Grigliata) #grigliata #amici #scampagnata #carneallabrace #carnearrosto #arrustuta #arrustemu #mangiatadicarne #agrigento #palermo #trapani #enna #catania #messina #ragusa #siracusa #caltanissetta #ciaurudisicilia2021 #ciaurudisicilia #ciauru #lampedusa #marettimo #levanzo #lipari #linosa #lampione #isoladilampedusa #isoladilinosa #malta #isoladivulcano https://www.instagram.com/p/CLXB90RjcjB/?igshid=vth2iwh16is7

[nik93youtuber]

[lucamartino]

Grigliata Mista @ Vecchio Ulivo

Via Foodspotting

[sciatu]

PRANZO - N° 28 - FA FREDDO!!!

ANTIPASTO - Antipasto meditativo con frittata ai carciofi, frittata di patate, patate al prezzemolo, zucchine,zucca gialla in agrodolce, funghi trifolati, faggiolini, fagioli con cipolla, peperoni arrosto, bietole saltate in padella, olive al forno, olive schiacciate. Salsiccia alla crema di zucca gialla, prosciutto e salame dei Nebrodi, crostini di ricotta e di formaggio e pomodoro. Un rosso giovane Cabernet o Merlot potrebbe soddisfarvi.

PRIMI PIATTI - Pasta casalinga con pancetta e patate amalgamata da un pò di panna. Pasta casareccia con ragù di salsiccia, piselli e carote. Il tutto da accompagnarsi da un rosso intenso tipo Syrah.

SECONDI PIATTI - Grigliata mista con salsiccia, coste di maiale, filetto e nodini. Pollo in umido alla siciliana con con cipolle, pomodorini, olive e capperi. Gatèò o Gattò di patate alla Palermitana dove uno strato di ragù di salsiccia è imprigionato tra due strati di patate schiacciate e unite a formaggi ed amalgamati con uova. il tutto in crosta di mollica di pane e una permanenza in forno per indurirla. Polpette di patate bollite, schiacciate, unite con prezzemolo e pangrattato, amalgamate dall'uovo e saltate in palella con crosta di mollica di pane. Rosso da bere abusandone se no il Gateò o Gattò non scende.

DOLCI - Dolci al miele ripieni di marmellata di noci e fichi, biscotti al miele con mandorle da accompagnare con vino alle mandorle di Taormina.

Niente caffè perché poi si va a letto tra le coperte calde, tanto fuori fa freddo.

[gustisapori]

                                     IL RISTORANTE CHE CERCAVO

Mi trovavo a Messina in vacanza e sono andato a mangiare in un ristorante, non senza essermi precedentemente documentato, dove si mangia della ottima carne di qualità. Il motivo della qualità della carne servita, viene dal titolare che oltre a gestire questo ristorante, gestisce principalmente una delle storiche (fam. Lombardo dal 1800) macellerie della città. Specialità sono vari tipi di carne cotti e crudi (tartare). L’ingresso anonimo e un po’ troppo semplice è in via XXVII luglio,79 (tel.090.774495), dall’ingresso si salgono le scale o si usa l’ascensore per raggiungere le due sale al primo e secondo piano. Dato che era luglio e la serata era piacevole, ho deciso di cenare con la famiglia nella veranda esterna aperta, ma coperta. L’ambiente appare subito curato, pulito e ordinato, con personale gentile, sorridente e disponibile, vestito in una uniforme del locale. Il menù comprende sia dei gustosissimi primi, che dei secondi a base di carne di vario tipo e cucinata in vari modi (in particolare alla brace), immancabile una superba tartare e disponibili anche delle ottime pizze gourmet. Impossibile, in una volta sola, degustare tutto il menù di carne, quindi abbiamo deciso di ordinare un primo, un antipasto e due secondi di carne. Posso assicurare che l’antipasto era una incredibile varietà di gusti e sapori ed era a base di: tartarina di fassona con mela verde, tabasco e lime/saccottino di pepato fresco con miele e agrumi/frittatina di pasta con fiori di zucca e scamorza affumicata/ la ciliegina di scottona in crosta di sesamo su tartare di cipolla rossa caramellata/ montanarina fritta con stracciatella e crudo, olio all’arancia e pinoli e la parmigiana. Di primo abbiamo voluto degustare le fettuccine al ragù di maialino nero dei nebrodi. Poi una grigliata mista con tagliata di scottona, costoletta di maialino nero dei nebrodi, costolette di agnello (da impazzire) con contorno di patate al forno veramente squisite. Poi un tagliere lunghissimo con spiedini di bracioline alla messinese, di vari gusti: al pistacchio, spiedino della nonna, spiedino delicato, ai grani antichi etc., etc..

Inutile dire che non siamo riusciti nemmeno ad arrivare al dessert, era impossibile. Non sono riuscito a trovare un difetto nella cottura, bontà, gusto e sapore delle portate degustate. Non so se tornerò nella bella e storica Messina, ma se dovesse accadere, state certi che il 1983Number One, sarà uno dei miei primi obbiettivi.

Ott.2022         Valter Stabile

[fabriziocambiasi]

Grigliata mista; Hamburger di scottona, salsiccia di maiale,bistecchina di manzo alette di pollo. By Fabrizio 😋 (presso Torino (To) Piemonte) https://www.instagram.com/p/CiKoQL9oK85/?igshid=NGJjMDIxMWI=

[decksandtreks]

Tonight's dinner, as prepared and presented by the @azamaravoyages Pursuit culinary team from Discoveries Restaurant: Norwegian Smoked Salmon with avocado cream, fennel salad, pickled cucumber, and dill dressing; Mediterranean Antipasto with salami, olives, prosciutto, Spanish omelet, grilled vegetables, and mâché lettuce; Grigliata Mista with shrimp, scallops, calamari, halibut, and Mediterranean herbs on Portuguese potatoes (this was sooo delicious!!!); Sauvignon Blanc, Errázuriz, Late Harvest dessert wine; Apple Charlotte with cristaline and vanilla ice cream (no sugar added); and caffe latte. (at North Sea) https://www.instagram.com/p/CfcTD5Jq2d-/?igshid=NGJjMDIxMWI=

[animaliacustici]

Animali Acustici live! @ Circolo Campello, sabato 9 luglio 2022, ore 21:00!Circolo Campello via Campello, Quarna Sopra (VB)IL SABATO DEL CAMPELLO ore 20:00 Grigliata mista Euro 15,00 a persona (bevande escluse) Prenotazione obbligatoria entro GIOVEDI' 07/07 tel.3534273392