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
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
Paul’s Smoked Pork Ribs Ingredients: 2 to 3 racks of fresh pork spare ribs 1 cup yellow mustard Heavy duty grade aluminum foil Pork Rib Rub (I use Dizzy Dust) Apple Juice Apple Cider Vinegar Honey Directions: 1. Rinse ribs in cold water and pat dry. Use a table knife and a paper towel to … Read more
Chiffon Cake I love the LA Times food section: Heralded as “the first new cake in 100 years” when it was introduced, the chiffon cake — one of the darlings of midcentury cuisine — became famous for its wonderfully light and airy texture, seemingly weightless as angel food but with a moist tenderness almost like … Read more
Ingredients: Roux 1/2 cup vegetable oil 3/4 cup flour Gumbo 6 cups chicken stock 1/2 cup dry white wine clam juice (optional) Olive oil, as needed 2 pounds chicken thighs (I use bone-in, then skin and debone after I sauté them) 2 lb. Andouille sausage, cut crosswise into 1/2-inch-thick slices 1 lbs. fresh or frozen … Read more
Tonight we tried to go to dinner at Ken Oringer’s Coppa. We arrived at 6:00 (they open at 5:30) and were told we’d need to wait until 7:00. Fine. So we put our name on the list and went to grab a drink. When we came back at 6:50, they said they couldn’t possibly have … Read more