Tender and flavorful pork with a nice crust – the result of a combination of using a sous-vide rig and a grill! For about a year, I have had a package of ribs from a heritage pig in my freezer. It is one of the last packages from a half pig which I received for Read More …
The advantage of cooking a steak in a sous-vide cooker and then finishing it on the grill is that you can get it completely evenly cooked to the degree of doneness you like, while still getting a good crust on the steak. This post is about a thick piece of sirloin which I prepared for Read More …
This is one of my son Ben’s favorite dishes and is a good example of Southern – Italian fusion cuisine. I had some leftover Pulled Pork from an earlier post and decided to make two trays for a dinner last night. One tray had sliced mushrooms, and one tray had pickled jalapenos and sliced onions. Read More …
Pulled pork is THE classic Southern barbeque. This batch of pulled pork was made from an 11.5 lb. fresh picnic ham and was served to general appreciation at an early 4th of July dinner party. I used some ideas from Jeff Phillips’ book Smoking Meat. Pork ¼ cup yellow mustard ½ cup spice rub Read More …
I was recently in Houston and spotted a bottle of peppermint oil at a supermarket, and decided to make a batch of peppermint patties, which I had not done for many years. It is essential that peppermint oil (which is very strong) be used rather than peppermint extract. The easiest place to find peppermint Read More …
This simple but extremely tasty recipe is an adaptation from a camping recipe in Wikibooks. Use whatever kind of grits you happen to have. I had a container of Quaker Quick 5 minute grits, which is why I used them in this recipe. Slower cooking artisanal grits would be even better. This makes 4 Read More …
This past Wednesday, the New York Times had an article on the fresh bread which is presented to diners at the Joe & Misses Doe restaurant in the East Village of Manhattan. The restaurant calls this bread lavash, although as is clear from the photograph, this is not like an Armenian lavash, which is Read More …
Rice pudding is a real comfort food dessert, and is easy, although a bit time-consuming to make. This is the way I usually make it, which is an adaptation from Cook’s Illustrated’s book, The Best Recipe. The rum gives a lot of flavor to the final pudding, but it can be omitted if you do Read More …
This simple apple crisp is good for camping since the ingredients are quite stable. It was popular for dessert on a canoeing trip to the Boundary Waters in northern Minnesota last September and I will be serving it to the adults at the Henry’s Farm campout this coming weekend. This recipe will serve 8. 5 Read More …
This is an adaptation of a recipe in Natalie Dupree’s New Southern Cooking. This was a hit at a couple of family dinner parties. A nice feature is that it can be easily made in advance and warmed for serving. 2 lbs. green beans, ends removed and cut into 2-3 inch pieces 1 Tbs, white Read More …