Paul I started out trying to recreate the sourdough scones from SQIRL after a recent trip to LA, but ended up adapting this far simpler recipe from Nigella Lawson. I add 2 tablespoons of sourdough starter plus half a cup of currants and some lemon zest, then brush the tops with buttermilk, but that’s all that … Read more
DESCRIPTION These are instructions for cooking pork ribs on my Big Green Egg. I use lump charcoal, wood chunks, and a plate setter. The updates are all “leave it alone” lessons learned from reading and watching Aaron Franklin. INGREDIENTS 2 racks of fresh pork spare ribs (figure 3 servings per rack) 8 tablespoons yellow mustard (about 2 … Read more
INGREDIENTS Graham Cracker Crust for 2 cheesecakes (from box) Filling (for two cheesecakes) 2 1/2 lbs. packaged cream cheese softened 3/4 cup light brown sugar 1 cup white sugar 3 tablespoons flour 3/4 teaspoons allspice 3/4 teaspoons ginger 3/4 teaspoons cinnamon 1 lb. canned pumpkin (1 15 oz can is fine) 2 egg yolks 5 eggs 1 teaspoon vanilla extract 1/4 cup heavy cream DIRECTIONS Grease two … Read more
Servings: 4 Source: Paul Harsha (adapted from “Cooking with Entergy”) INGREDIENTS 1 stick butter 1 cup celery chopped 1 cup bell pepper chopped 1 cup yellow onion chopped 1/2 cup green onion chopped 1/4 cup parsley chopped 1 clove garlic minced 1 teaspoon flour 1 teaspoon salt 1 teaspoon paprika 1/4 teaspoon black pepper or to taste 1/4 teaspoon cayenne or to taste 14.5oz can diced tomatoes 1 pound crawfish … Read more
My 3rd attempt to recreate Noir Bar’s amazing carrot hummus. Getting closer… Carrot Hummus Prep Time: 10 minutes Cook Time: 5 minutes Total Time: 15 minutes Difficulty: Easy Servings: 4 Source: Paul Harsha (from Ivy Larson) INGREDIENTS 3 large carrots (cut into bite-sized pieces) 1/4 cup tahini 1/4 cup lemon juice 3 cloves garlic 1/4 teaspoon turmeric pinch cumin pinch smoked paprika sea salt & white pepper (to taste) sumac (optional) … Read more
Every summer we try a few new herbs in the container garden. This summer’s picks were chervil and red sorrel. The chervil was delicious, but dried up when it got hot. The sorrel is still going strong. Sorrel Pesto Difficulty: Easy Servings: about 1 cup Source: Two Small Farms INGREDIENTS 2 cups coarsely chopped fresh sorrel ribs removed 1/3 cup packed fresh … Read more
Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Difficulty: Easy Servings: 2 INGREDIENTS For Eggplant: 1 Japanese Eggplant Shichimi Togarashi 4 tablespoons Peanut Oil Sesame Oil For Dressing: 4 tablespoons Rice Wine Vinegar 2 tablespoons Mirin 1 tablespoon ponzu or soy 1 teaspoon Red Miso 1/2 teaspoon Sesame Oil DIRECTIONS Eggplant:Slice eggplant into 1/4 inch roundsLightly coat a sheet pan with oilPlace eggplant on sheet, drizzle … Read more
Prep Time: 35 min Cook Time: 25 min Difficulty: Easy Servings: About 8 pints Source: tasteofhome.com INGREDIENTS 4 quarts long red, green or yellow peppers (Hungarian, Banana, etc.) 1-1/2 cups canning salt 4 quarts plus 2 cups water, divided 10 cups white vinegar 1/4 cup sugar 2 garlic cloves, peeled DESCRIPTION Making your own pickled peppers is so easy and you will never have to buy store-bought peppers ever … Read more
After taking Serious Eat’s advice on making sauerkraut and buying an Easy Fermenter kit, I’ve started pickling this year’s crop of Hungarian Wax Peppers. Here’s the basic recipe. Lacto-Fermented Peppers Prep Time: 30 minutes Total Time: 5-10 days Difficulty: Easy Servings: 1 quart Source: culturesforhealth.com INGREDIENTS Sweet peppers Sea salt Filtered water Seasoning of choice: cumin or cayenne, peeled garlic, sliced onion; cilantro … Read more
Servings: 4 to 6 Source: Oscar Levy INGREDIENTS 1/2 pound Okra (small, whole) 1 Vidalia onion 1 tablespoon red wine vinegar 3/4 tablespoon olive oil 1 splash lemon juice 1 dash tabasco 1 tablespoon white wine vinegar DIRECTIONS Pierce okra (leave whole). Boil with white wine vinegar until bright green. Blanch. Chop onion finely. Marinate okra, onion, vinegar & oil (refrigerate overnight). Season with lemon … Read more