I love barbeque sauce. I’ve had the thin, tangy slightly sweet and smoky Memphis style sauce, the “yellow gold” style sauce from the Midlands of Carolina, the sweet, thick sauce they love in Kansas City and the vinegary spicy sauce in New Orleans. I love them all. I love them with chicken, with beef, pork, you name it.
Here are a couple of go-to sauces that I use a bunch.
Spicy and Tangy
Whisk all of the ingredients in a medium sauce pan and bring to a simmer over medium low heat. Turn the heat down a bit and let it simmer for no less than 30 minutes. Adjust the salt/sugar to your taste. Once the sauce cools, you can put this in a mason jar and it will keep in the refrigerator for a good long time.
Smoky and Sweet
Same trick here as before. Whisk everything together and simmer it in a medium sauce pan. Simmer it for 30 minutes to 1 hour. Adjust if you like, then let the sauce cool.
Sorry for the long absence, but I have lots of great things to share with all of you. Here’s a quick pork tenderloin recipe that you can have on the table in next to no time. Tenderloin doesn’t have a ton of flavor on its own, so a quick soak in a marinade and then some homemade barbeque sauce will jazz things up.
Grilled Pork Tenderloin
NOTE: If you’re using charcoal, fire it up before you even start. You will probably want a full chimney full (hardwood charcoal, of course) and then you’ll add about another half chimney or so after you dump in the first.
First, rinse the tenderloin off and then pat it dry with paper towels. Get a sharp paring knife and trim off any excess fat and that shiny white stuff (called silverskin). On the thicker end of the tenderloin, make a cut down the length of the tenderloin just until the meat starts to taper. You don’t want to cut all the way through it, just about halfway. You should be able to open the tenderloin like a book and have a roughly even thickness across the pork.
Now, whisk all of the ingredients together and then pour into a gallon sized ziploc bag. Put the tenderloin into the bag and shake it around a bit.
While the meat is soaking, fire up your gas grill to full blast on both burners. We’re looking for a HOT grill to drop this on. If you’re using charcoal, put the coals down in an even pile on half of the grill. Either way, we want that grate as hot as we can get it.
Once the meat has soaked for a good 20 minutes or so, you can take it out of the marinade and drain it. Lay the tenderloin out flat on the hot side of the grill and let it get some good color on it for 4 or 5 minutes. Once you’re happy, flip it on the other side of the meat (still on the hot side of the grill). Let it go for another 4 or 5 minutes. Now turn off one of the burners of the gas grill and then move the meat to the “off” side (for charcoal, the side with no coals). Cover and let it go for another 15 minutes or so, depending on the size of the tenderloin. We’re looking for about a 155 degree internal temperature, then we’re going to take it off the heat and let it rest for about 5 or 6 minutes.
After the meat rests, slice it and serve with your sauce of choice. It’s great with barbeque sauce, chutney or whatever makes you happy.
Stay tuned and I will give you my barbeque sauce recipes next time.
Any Gershwin fans in the audience? No? That’s probably for the best. My wife of the perfect pitch would certainly agree, but I just can help singing that song as I work with this FANTASTIC summer recipe. (One of her favorites, I might add.)
I know that it’s officially not quite summer. Here in middle Tennessee, though, it’s hot and muggy and the produce is great. Take a look at how beautifully this turned out:
I know, I know, I’ve already disclaimed how bad a food photographer I am. It was TASTY though, I assure you.
Summer Squash Parmesan
1 cup flour
1 1/2 tsp kosher salt
½ tsp black pepper
2 large eggs
½ cup panko bread crumbs
½ cup parmesan cheese
2 medium yellow squash cut into ¼ inch thick slices
Combine flour, 1 tsp of the salt and the black pepper in a shallow dish. In a separate shallow dish, beat the eggs until combined. In yet a third shallow dish, combine bread crumbs, parmesan and remaining ½ tsp salt.
Dredge one of the squash slices in the flour. Dunk in the egg, and then roll in the bread crumb mixture until coated. Repeat until they’re done.
Heat a small amount of olive oil in a heavy bottomed skillet over medium heat until oil is shimmering. Put 3 or 4 slices into the pan at a time and sauté them slowly until a gorgeous brown crust forms. Then flip and repeat. Wipe out the pan between batches and continue until they’re all cooked.
You could serve this in a lot of ways. Paired with pasta and a quick marinara (or cream sauce if you like), it’s a great meatless meal, but it would be a great appetizer or side dish even. There you go. Go crazy with it.
Strawberries are ridiculously cheap around here now, so I bought a whole bunch of them over the weekend. This was one of the ways we dreamed up to use them all.
The photo’s not the greatest, but you get the idea. I used Jacques Pepin’s (one of my cooking superheroes) Biscuit Roule recipe (see below) for the sponge cake part, and then threw some cream cheese, fresh berries, sugar and lemon juice in a food processor to make the filling. I threw on some halved fresh strawberries and dotted it with vanilla whipped cream et voila.
Honestly, the cake is the hardest part, and it’s not really that tough. It will look like you put far more effort into it that it actually takes.
Rolled Cake (Biscuit Roule)
Set oven to 350 degrees. Combine eggs, egg yolk, sugar and vanilla in the bowl of a stand mixer or another stainless steel bowl. Set the mixer on high and beat egg mixture for 5 to 6 minutes. It should almost triple in volume and become pale yellow. Sift the flour into the egg mixture and fold together, being careful not to deflate the eggs. Fold in the melted butter.
Take a sheet pan and line it with parchment paper. Grease paper with butter, then dust flour over the butter. Shake off excess flour. Spread the batter evenly over the parchment paper, trying to maintain a rectangular shape. Bake for 8-10 minutes.
When the edges are barely brown, remove from oven and let sit for 5 minutes. Remove the parchment paper to a cooling rack and let cool to lukewarm. Then put another piece of parchment paper on the top of the cake and flip over. Carefully peel the parchment paper from the bottom of the cake. Then roll the cake up like a jelly roll between the two pieces of paper. Wrap the whole thing up in plastic wrap until you’re ready to fill it.
If I wasn’t such a slacker, I would put up some pictures of this…the words make it sound harder than it is.
It’s freaking freezing outside. Literally. It’s like fifteen degrees outside. That’s not at all normal for my usually temperate state. The schools were closed before the first snowflake even hit the ground, which is funny to me.
Anyway, I’m ready for spring. I know winter barely started, but I have been thinking about all the great things to eat in the spring and summer time. When I saw this quick and simple salad full of summer-y things, I had to try it out. Like those Vikings (or whoever they were) lighting candles and sticking them on trees to bring back the sun, this was my hurry up summer offering.
Pasta Caprese Salad
Put on your water to boil for the pasta. (Remember to salt the water after it comes to a boil) Chop your mozzarella into bite sized pieces and then put them in a single layer on a plate and put it in the freezer for about 10 minutes.
In a large bowl, whisk together olive oil, shallots, garlic, about 1/2 teaspoon salt, 1/4 teaspoon of red pepper and about a tablespoon of lemon juice. Then, chop the tomatoes into bite sized pieces, and add to dressing. Let the tomatoes marinate while the pasta finishes cooking.
When the pasta is cooked, drain and add to the tomato/dressing mixture. Add the basil and chilled mozzarella pieces and toss until combined. Taste it and adjust seasonings as needed. Serve warm.
I absolutely LOVE Thanksgiving. Preparing this meal is something I look forward to all year long. Don’t get me wrong, I like Christmas, but I particularly like this time of year to re-focus on all of the things we have to be thankful for. For me the list has always been long and I am excited to share this time with my family and friends.
For some reason this year several people who will be making this spread for the first time have come to ask my advice, so I know that many will be stressing out over this meal. To help out, I am going to post my menu for this year and give you the recipes. This will be a monster of a post, but hopefully it will give you some inspiration for your own meal.
I always have to start here. This is a must have for me, one of those things that define this meal to me. I use Yukon Gold potatoes, peeled and large diced which I boil until easily pierced with a fork. Drain the potatoes and then take heavy cream and steam it (or heat it in the microwave). Melt some unsalted butter (and I do mean butter, none of this fake crap – it’s Thanksgiving for cryin’ out loud) and then mash the potatoes a bit. Pour in some hot cream and some butter, while whisking the mixture. Add cream and butter until it gets to the consistency you like, then add salt and pepper. You really can’t mess this one up.
Gravy is one of those things that seems to strike fear into the hearts of many cooks. Everyone has experienced the lumpy, floury, greasy failures that I think cause this fear. Gravy doesn’t have to be hard, though. You are going to get a fantastic flavor boost for free from the turkey drippings, so all you have to do is to get a good consistency to work with. For me, a nice blond roux is the perfect start. I usually sauté some onions in a decent amount of butter because I like the flavor that they bring to the party. Then add about 1/2 cup of flour (sifting the flour into the pan helps reduce lumps) and cook it for 2 or 3 minutes. Then add some hot chicken stock and whisk until it gets to a thick consistency. When your turkey is done, strain out the drippings into a large glass measuring cup and allow the fat to separate out. Skim off all of the fat and then whisk the remainder into the gravy. Add salt and pepper to taste.
Sweet Potato Casserole
No marshmallows in this one, sorry. It’s full of butter and sugar, so quit your whining. This one is best started the day before. Bake 3 or 4 large sweet potatoes until they’re completely soft. Let them cool. Peel them and then put the insides into a large bowl. Beat in about a cup of sugar, 1/2 tsp salt, 2 eggs, 3 tablespoons melted butter, 1/2 cup milk and a tsp of vanilla. In a separate bowl, combine 3 tablespoons butter, a cup of brown sugar, 1/3 cup flour. Once it’s all mixed up put this mixture on top of the sweet potatoes and then bake at 350 for 30 minutes or so.
Green Beans Almondine
I vacillate between this one and the green bean casserole (with homemade mushroom cream sauce and fried onions, of course). My problem is that oven time is at a premium on Thanksgiving day as I only have a single oven, which is a sad thing indeed. So I go with this simple skillet preparation instead. I take a couple of pounds of fresh green beans with the ends trimmed and cut them in half for easier sautéing. I boil them in salted water for a couple of minutes, then drain the hot water and dump the beans into an ice water bath to stop the cooking and prevent them from turning an ugly gray. I then heat a heavy skillet over medium heat and drop a few tablespoons of butter into it. Once the butter melts, add a minced shallot (or onion or garlic even) and cook for a minute or so. Add the beans and toss to heat and coat. Add sliced almonds and cook for another few minutes, then add salt and pepper to taste.
Caramelized Corn and Mint
Every year, I do an experimental recipe. Some times it works out, sometimes not. My only requirement is that I’ve never tried to cook it before. This year I was reading a food blog which I had never cooked anything from – The Wednesday Chef – and she really sold this recipe, so there you have it.
This is one is from Cook’s Illustrated. I am not the greatest baker, so I pretty much follow this one as written.
Whisk water, yeast, and honey in bowl of stand mixer until well combined, making sure no honey sticks to bottom of bowl. Add flours and mix on low speed with dough hook until cohesive dough is formed, about 3 minutes. Cover bowl with plastic wrap and let sit at room temperature 30 minutes.
Remove plastic wrap and evenly sprinkle salt over dough. Knead on low speed (speed 2 on KitchenAid) 5 minutes. (If dough creeps up attachment, stop mixer and scrape down using well-floured hands or greased spatula.) Increase speed to medium and continue to knead until dough is smooth and slightly tacky, about 1 minute. If dough is very sticky, add 1 to 2 tablespoons flour and continue mixing 1 minute. Lightly spray 2-quart bowl with nonstick cooking spray; transfer dough to bowl and cover with plastic wrap. Let dough rise in warm, draft-free place until doubled in size, about 1 hour.
Fold dough over itself; rotate bowl quarter turn and fold again. Rotate bowl again and fold once more. Cover with plastic wrap and let rise 30 minutes. Repeat folding, replace plastic wrap, and let dough rise until doubled in volume, about 30 minutes. Spray two 9-inch round cake pans with nonstick cooking spray and set aside.
Transfer dough to floured work surface, sprinkle top with more flour. Using bench scraper, cut dough in half and gently stretch each half into 16-inch cylinders. Divide each cylinder into quarters, then each quarter into 2 pieces (you should have 16 pieces total), and dust top of each piece with more flour. With floured hands, gently pick up each piece and roll in palms to coat with flour, shaking off excess, and place in prepared cake pan. Arrange 8 dough pieces in each cake pan, placing one piece in middle and others around it, with long side of each piece running from center of pan to edge and making sure cut-side faces up. Loosely cover cake pans with plastic wrap and let rolls rise until doubled in size, about 30 minutes (dough is ready when it springs back slowly when pressed lightly with finger). Thirty minutes before baking, adjust rack to middle position and heat oven to 500 degrees.
Remove plastic wrap from cake pans, spray rolls lightly with water, and place in oven. Bake 10 minutes until tops of rolls are brown; remove from oven. Reduce oven temperature to 400 degrees; using kitchen towels or oven mitts, invert rolls from both cake pans onto rimmed baking sheet. When rolls are cool enough to handle, turn right-side up, pull apart, and space evenly on baking sheet. Continue to bake until rolls develop deep golden brown crust and sound hollow when tapped on bottom, 10 to 15 minutes; rotating baking sheet halfway through baking time. Transfer rolls to wire rack and cool to room temperature, about 1 hour.
Orange Cranberry Sauce
This is another one to make the day before. First, use a microplane or zester and get all of the zest off of one orange. Then finish peeling off the pith and chop the orange into pieces (remove any seeds). Take a couple of packages of fresh cranberries, put them in a sauce pan and add 1/2 cup of sugar, the chopped orange and a cinnamon stick. Simmer all of this together until the cranberries start bursting and the sauce thickens. Then mix in the zest and add a little freshly grated nutmeg. Let cool and put it in the refrigerator, overnight if possible.
I have nothing against ham. Or beef. Or pork. I am truly an equal opportunity glutton. For Thanksgiving for me, though, it has to be turkey. Look at this bad boy from a few years ago:
Turkey is pretty simple really. I soak mine in brine for a couple of days before hand. I get a cooler, put the defrosted bird in it. I try to guess how much water it will take to completely cover the bird (usually 4-6 gallons) and then I dissolve 1 cup of kosher salt per gallon of water, a couple of cups of brown sugar, a palm full of whole allspice, 4 or 5 dried bay leaves, 2 or 3 palms full of whole black peppercorns in a gallon or so of water. I pour this mixture along with the rest of the cold water over the bird, and then add a bag of ice. Let it sit in the brine for 24-48 hours and then take it out and rinse it off.
Then take the bird and put it on a roasting rack inside a deep pan. Let it sit in the refrigerator overnight. On Thanksgiving morning, melt a couple of tablespoons of butter and brush the bird all over with it. Then sprinkle on kosher salt and pepper. Take some chopped onion, celery and carrot and some fresh thyme and put some inside the cavity of the turkey and the rest in the bottom of the roasting pan. Also, add about a cup of water to the bottom of the pan. Roast the turkey, breast side down at 400 degrees for an hour or so. Then flip the bird with one wing up, baste it and roast for about 15 or 20 minutes. Then flip the bird to the other wing baste it and roast for 15 minutes. Then flip the breast side up baste it again, and roast until the breast gets to 160 degrees or so (start checking after 30 minutes or so). Take the bird out and let it rest for 10 minutes or so, then it’s ready to carve.
Pumpkin Mousse Parfait
I really like Ina Garten. She is very classy and yet down to earth. This recipe is from one of her cookbooks and I don’t really change anything about it. It’s fantastic!
My wife is actually the pie maker in our house. She does a spectacular job and this is her recipe for a most excellent apple pie.
Add apples and toss to combine. Transfer apples to dutch oven (do not wash bowl) and cook, covered, over medium heat, stirring frequently, until apples are tender when poked with fork but still hold their shape, 15 to 20 minutes. (Apples and juices should gently simmer during cooking). Transfer apples and juices to rimmed baking sheet and cool to room temperature, about 30 minutes. While apples cool, adjust oven rack to lowest position, place empty rimmed baking sheet on rack, and heat oven to 425 degrees.
Remove 1 disk of dough from refrigerator and roll out between 2 large sheets of parchment paper or plastic wrap to 12 inch circle, about 1/8 inch thick. (If dough becomes soft and/or sticky, return to refrigerator until firm.) Remove parchment from one side of dough with one hand while pressing into plate bottom with other hand. Leave dough that overhangs plate in place; refrigerate until dough is firm, about 30 minutes.
Meanwhile, roll second disk of dough between 2 large sheets of parchment paper or plastic wrap to 12 inch circle, about 1/8 inch thick. Refrigerate, leaving dough between parchment sheets, until firm, about 30 minutes.
Set large colander over now-empty bowl; transfer cooled apples to colander. Shake colander to drain off as much juice as possible (cooked apples should measure about 8 cups); discard juice. Transfer apples to dough lined pie plate; sprinkle with lemon juice.
Remove parchment from one side of remaining dough and flip dough onto apples; peel off second piece of parchment. Pinch edges of top and bottom dough rounds firmly together. Cut four 2 inch slits in top of dough. Brush surface with beaten egg white and sprinkle evenly with remaining teaspoon sugar.
Set pie on preheated baking sheet; bake until crust is dark golden brown, 45 to 55 minutes. Transfer pie to wire rack and cool at least 1 ½ hours. Cut into wedges and serve.
No, No No. I was JUST KIDDING, HONEY! Remember you said they were awesome. My son and I were debating about what to make for dessert and so I started listing all the things we had in the pantry to work with. We had coconut, white and bittersweet chocolate, and coconut milk. He won’t eat coconut, but he thought it was a good idea to make truffles. I should listen to that kid more often.
Macadamia Coconut Truffles
Break up the white chocolate into small pieces and put into a medium sized microwave safe bowl. Zap it for 30 seconds at a time, stirring until melted. Add coconut, sugar, and coconut milk, stir until combined, Put coconut mixture into the freezer for around 30 minutes.
Break up the chocolate and melt in the microwave, once again for 30 seconds at a time. Once it’s completely melted, let cool for 5 minutes or so (who has time to temper the chocolate?). Take the coconut mixture out of the freezer and use a small ice cream scoop or melon baller to form the insides of the truffles. Drop them one by one into the melted chocolate and roll them around until completely covered on all sides. Put the truffles onto a cookie sheet lined with parchment paper. If you’re going to use the macadamia nuts, sprinkle them over the tops.
Let truffles cool for at least 30 minutes (try your best) and the chocolate hardens and turns shiny. Enjoy them!!
This is like a lamer version of those sit com clip shows. You know, the ones where they string together a bunch of old episodes so they don’t have to actually write/shoot a new episode. This is lamer because I’m not even using my own clips.
**(Obviously, Simpsons episodes would be exempt from my comments)
Anyway, good food is good food, no matter who’s recipe it is. Everyone who’s read this blog (all three of you) knows that I like to take recipes and change them around and make them more agreeable to my family. Sometimes, though I come across such good ones that I can’t bring myself to mess with them.
One of the MANY food blogs that I read is Prudence Pennywise. Before anyone says anything, YES, I think she lives in Utah, and NO I didn’t know that when I started reading it. She posts some very interesting recipes, though, one of which is the Summer Thyme Corn Chowder that is the subject of this post. It was OUTSTANDING. My wife hates almost all soup (I know, I love her anyway though), and she really liked it also.
Another food blogger that I like a lot is Smitten Kitchen. Her recipes are great, she has an entertaining writing style and I am terminally jealous of her photography skills. She posted a recipe for Cheese Straws back in June that was delicious and paired up very nicely with the soup.
Check them out, try them and as always, let me know what you think!
A few weeks ago I made egg rolls and I ended up with a bunch of extra wonton wrappers. I decided to cut them into strips and fry them plain just to see what would happen. They turned out great. After just a couple of minutes, they were golden brown and crispy. We drizzled honey on some of them and my wife tossed some others in cinnamon and sugar and they were a hit with everyone.
The cinnamon and sugar one was the one that got us thinking about pairing up with apples and ice cream. Let me know what you think of this one!
Caramel Apple Sundae
For the apples:
Heat a heavy deep skillet or dutch oven over medium high heat. Melt the butter, then add the apples and cook for a few minutes, stirring occasionally. Then add the rest of the ingredients and stir until mixed well. Reduce heat to medium low, cover and simmer for 10-15 minutes more, until the apples are fork tender. Mix the cornstarch and water in a small bowl, then add to the apple mixture, stirring until it’s thick and smooth.
For the wontons, just take ordinary wonton wrappers and cut them into interesting shapes (go nuts) and fry them for 30 seconds or so on each side in hot oil. Drain on paper towels.
For the caramel sauce:
This is really easy to do, but BE CAREFUL. The sugar will get “boiling lava” hot, and can be very dangerous if you come into contact with it. (That’s a quote from my wife.) As a matter of fact, go read David Lebovitz’s How to Make the Perfect Caramel before you start. Go on, no cheating. We’ll be here when you get back.
Get your heaviest skillet or pan out and make sure that it is very clean. Then put the sugar in an even layer over the bottom and set it over high heat. Get a wooden spoon out and when about 25% of the sugar has melted, gently start mixing the solid sugar bits together. When the caramel starts smoking (it will, don’t panic) you want to wait just a minute or so past that, then add the cream slowly while stirring constantly. Be careful as you add it because it will bubble up (remember that it’s lava) and if it hardens up in places, just keep stirring. Take it off the heat when it gets to a nice even consistency. If it’s too thick you can add another 1/4 cup of cream.
To bring it all together, get a nice scoop of good vanilla ice cream, surround it with the apples, then drizzle the caramel sauce over a couple of the wontons and garnish with them. Everyone will love it, trust me.