Ingredients: 1 bottle Rosé or White Zin, 750 mil 1/4 cup orange or peach flavored liqueur (Grand Marnier or Mathilde) 1/4 cup cachaça 1/4 cup sugar 1/4 cup orange juice 1/4 cup lemon juice 1/4 cup lime juice 1 orange, sliced 1/2 lemon, sliced 1 peach, pitted, sliced 12 white grapes 1/2 cup lime flavored … Read more
It almost seems like a dream…
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
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
Great trip. Still not convinced that cold cuts are breakfast.
The whole “Boston has no traffic laws” thing is a JOKE. Crossing three lanes of traffic in a rental car while talking on a cell phone is just as frowned on here as it is in other cities. Nor do you get bonus points for not using your turn signals. Enjoy your visit!
If not, consider it done.