Lately, there have been a number of ideas that the conventional order of steps in cooking can be reversed with good results. A good example of this is cooking meat through and then searing it (the reverse sear) which using sous-vide equipment is now my favorite way of cooking steak. I recently saw an Read More …
An easy way to make a smoked sausage is to start with a fresh sausage and simply smoke it. Kroger had a sale on mild Italian sausage, and I smoked 2 lbs. at 250 degrees in my MasterBuilt electric box smoker until they reached an internal temperature of 160 degrees, which took about 45 minutes. Read More …
This carne asada makes a great filling for flour tortillas. I need to make it more often. This version is adapted from an article in Serious Eats 3 whole dried ancho chilies, stems and seeds removed 3 whole dried guajillo chilies, stems and seeds removed 2 whole chipotle chilies adobo ¾ cup orange juice Read More …
This is how we made the pork chops for Carol’s birthday lunch, the third of her birthday celebrations. We had 6 large boneless pork chops from Costco, which were marinated in an adobo-inspired marinade overnight. The idea came from Serious Eats. The pork chops were very good. The next time we might sous-vide them Read More …
Treating shrimp with baking soda and salt before grilling them helps keep them juicy and helps them brown better. Just be careful about how much shrimp you have and adjust the salt quantity accordingly to avoid having it be too salty. Quantities below are for 1 lb. of shrimp and can be scaled up Read More …
This is the rub I used on the Mexican Soda Marinated Grilled Chicken in a separate post. It is adapted from Robb Walsh’s “The Tex-Mex Grill and Backyard Barbacoa Cookbook”. I used about a tablespoon per batch of chicken, which is less than Robb Walsh recommended. 2 Tbs. granulated garlic 1 Tbs. chili Read More …
This tasty grilled chicken is an adaptation from Robb Walsh’s excellent, “The Tex-Mex Grill and Backyard Barbacoa Cookbook”. It utilizes a popular border trick of marinating chicken in a brine based on Mexican sugar-sweetened soda. In the original recipe this was mandarin soda, there was a 1/2 cup of salt in the marinade, and the Read More …
I have liked barbeque pizza since the first time I had one with chicken at a California Pizza Kitchen restaurant. My son Benjamin likes to make it with leftover pulled pork. I had some leftover smoked ribs, and meat from them is what went into the pizza. In this case I made pizza for one. Read More …
This is how I fixed the centerpiece of our Christmas Eve dinner this year. It is the combination of a Japanese marinade and American hot smoking, and it turned out very well. 3 lb salmon filet cut into two pieces 3/4 cup miso 4-1/2 Tbs sake 4-1/2 Tbs mirin ½ cup sugar Mix together the Read More …
At the Chinese grocery, Carol decided to buy trout which we planned to cook with prosciutto in the Spanish style. I went to the library after work, and when I came home I found Carol in my office going through the cookbooks. She had just realized that instead of trout, she had two very nice Read More …