Seeking to foster a renewed interest in home culinary arts among experienced home cooks.
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Dig out your old best cookbook(s), go to the index and you will find, for sure, an entry for apricot-glazed pork, or ham or something. I haven’t done it in years. Thought of it though and so bought a jar of apricot jam to give it new try. I thawed out a vacuum-sealed piece of …
My sister described eternity as a couple with a leftover Easter ham. I like sandwich spreads and often prepare chicken, egg or tuna to pile on good bread with lettuce. Not so much with ham spread. But I got an urging, bought a quarter ham, only to discover that I could not find a recipe …
It’s been awhile since I posted–no excuse. Beef steak has fat on it. Waygu beef steak has fat in it, described as “genetic marbling of fat inside the cow’s muscle tissue. The cows are a special breed and hand raised from birth to slaughter. Kobe Beef is a brand name and there are others. Thought …
This a classic Dutch oven pot roast done in the Vermicular Musui-Kamado multi cooker. Here’s how:Heavily season the roast with salt, pepper and herbes de Provence. Turn on the Vermicular to MED and wait for the ‘grill’ light to come on. (Temperature of the dry pot at ‘grill’ is about 550F!) Add some EVOO. Brown …
This is a family recipe, much modified. It originally called for finishing the ribs on the grill while brushing them with sauce. That doesn’t work since the ribs are falling-off-the-bone-tender when done and can’t be moved from pan to grill without making a wretched mess of it all. Forget the grill. These are braised ribs! …
in Only 15.5 Hours Labor Day called for another outing with the Weber Bullet–this time in Williamsburg, Virginia. Again, I went with my local Organic Butcher for a 12.5 lb. brisket–so fresh it was not vacuum packed (price: $8.00/lb.). After trimming off some fat, we bagged and drenched it with Scott’s Barbecue Sauce for about …
Remember, the tagine is essentially a Dutch oven for two. Here we have a bison chuck roast with a ‘veggie dump’ from the fridge. Potatoes, carrots, onions, peppers and a couple old mushrooms. Over high heat and in a cast iron tagine base, sauté the veggies in EVOO to brown them a little, remove the veggies …
David Chang, chef/author of the best selling cookbook, Momofuku (see below), likes kimchi, and so too his readers. Well . . ., the Koreans have been serving it most meals since the 16th century. Kimchi is combination of cabbage, other veggies and bold seasonings pickled in vinegar and then fermented to produce a pungent spicy …
The operational sequence for wok stir frying is as follows: 1) Preheat the wok dry to very hot. 2) Add some oil and swirl it about (carefully). 3) Add and roast the dry aromatics: spices, herbs and the like. 4) Push the aromatics up the side of the wok, add the protein(s) and stir fry …
This dish has been a home staple forever. We have always served it over toasted Thomason Muffin halves and with canned (never fresh) asparagus (not sure how the asparagus tradition started but the combination works). Two things must be done to get this dish out of the ordinary: 1. A 4.5 oz jar of Armour’s …