Food

wow, thanksgiving is here already

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Here’s my turkey recipe, such as it is  Dry Brine 1 TBS/pound Kosher salt 1-2 leaves sage 1 bay leaves lemon zest Vegetable Stuffing 1 lemon 1 apple 1 medium onion 10 sprigs fresh thyme 1-2 cloves garlic 5 sprigs parsley 4 branches fresh rosemary 2 branches fresh sage 4 bay leaves ¼ cup vegetable oil Rub 1 stick softened butter 2 tablespoons worcestershire sauce 1 tablespoon paprika Stock 3 carrots, whole 3 stalks celery, whole 3-4 cloves garlic 2-3 cups red wine 1.Prepare … Read more

know your product

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Courtesy Mark Stanvick, here are links to two versions of the USDA specifications for cuts of beef. The first one dates from 1996, and has great pictures. The second one is newer (2010), lost all its pictures sadly but lists some trendy cuts (flat iron, hanger) that apparently cows just recently started growing. Anyways, a … Read more

Fruit Salsa

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Ingredients: 2 peaches 2 plums 1 small onion 3 tablespoons cilantro 1 clove garlic 2 serrano peppers 1 tablespoon lime juice 1 tablespoon olive oil salt white pepper Tabasco Directions: 1. Put lime juice in a cuisinart.  Add the seeded peppers and garlic, process until very fine.  Move to medium bowl. 2. Use cusinart to chop onion, … Read more

White BBQ Sauce

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Ingredients: 2 cups mayonaise 1 cup cider vinegar 3/4 cup lemon juice 1 tbs. cayenne 1 tbs. white pepper 2 tbs. brown sugar 1 tbs. black pepper 1 tsp. cumin 1 tbs. horseradish (optional) Directions: 1. Mix all together, pour over cooked chicken (or use as grill sauce). 2. Marinate chicken in salt, pepper, lemon … Read more

Texas Barbecue Sauce

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From “The Texas Cookbook”  Arthur and Bobbie Coleman, 1949 Ingredients: 1/2 cup melted butter 1/4 cup sugar 1/4 tsp. red pepper 1/2 tsp. mustard 1/2 pint Wesson oil 12 oz bottle catsup 1/2 bottle Lea and Perrin Sauce 2-3 garlic cloves, minced 1 large onion, grated 1 lemon lemon juice Tabasco Sauce to taste Directions: Brown the … Read more

Smoking the Controversy

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The latest Dizzy Pig newsletter contains this little bit of heresy: Using wet wood is the easiest way to over smoke your food. There is almost nothing good about the smell of wood that is trying to burn, but can’t. The smoke is brown and thick, it burns your eyes, and your meat only needs … Read more