Tomato Water Martini

INGREDIENTS Tomato Water: Drink: Garnish: DIRECTIONS Tomato Water: Purée tomatoes and salt in a robot coupe. Wrap purée in a triple layer of cheesecloth and place in a chinois with a bowl underneath. Let sit overnight. Chill reserved liquid before using. Drink: Put gin and tomato water in a shaker with ice. Shake. Spritz glass with vermouth, pour in mixture, … Read more

Garlic Basil Mayo

I used this as a lobster tail dipping sauce, but it is perfect for this time of year. Ingredients: Directions: Add all ingredients except for olive oil to food processor.  Blend for about a minute and slowly add the olive oil. I just pour it in to the little spout on top and let it … Read more

Oscar’s Okra Salad

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

Fruit Salsa

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

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

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

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