First made on May 6, 2017, to have with fried catfish. Very flavorful and more zing (not hot) than store bought.
Tom
Good breading. Seemed a lot like what the real fried fish restaurants serve. Should try this again. … Continue reading
May 6, 2017 – T-Bones steaks (large, 3/4″ thick) reverse seared on the Weber with SnS with Jack Daniels Barrel wood chips and fresh corn on the cob turned out good but note medium-rare like Mary likes.
Saved this from Southern Living for the sauce with its EVO, spices, and herbs but changed some things to like we usually make it. First made on May 7, 2017, minus the items struck out. It was good with the potential … Continue reading
From Chef JJ: Lay paper to form a diamond bottom point toward you. Brisket in the center, horizontally corner to corner. Fold bottom point over meat to cover. Fold in side points to center. Roll the package away from you … Continue reading
FOR THE REMOULADE: 1/2 cup mayonnaise 1 tablespoon prepared horseradish 1 tablespoon Sriracha 1 tablespoon capers 1 tablespoon apple cider vinegar 1 tablespoon lemon juice 2 teaspoons dijon mustard 1 shallot, coarsely chopped From http://hostthetoast.com/crab-cakes/ where he says “The recipe for … Continue reading
Ingredients 1 28-ounce can whole tomatoes, drained 1 small onion roughly chopped 1 clove garlic roughly chopped 1/2 cup cilantro mostly leaves, discard thick stems, but thin stems are ok 1-2 chipotle peppers from can 2 tablespoons lime juice 1/2 teaspoon … Continue reading
SWEET POTATO CORNBREAD Early Alabamians’ diet mostly consisted of the many dishes that can be made from dried corn. The addition of sweet potatoes makes this cornbread unique and exceptionally moist. The cornbread is already fairly sweet, but the addition … Continue reading
Extracts from AmazingRibs here. At the rear of the chuck, where it connects to the rib primal there are about two steaks called chuck eyes that are practically the same as the vaunted ribeye, only a lot cheaper. Loin (Short … Continue reading
(From Chef Resources) Beef Short Ribs can be cut from three different sections of beef. The most common short rib cut is the Back Rib (NAMP 124) which comes from the thick side of the prime rib. A second source, … Continue reading