Zatarain’s Copy Cat. Add 2-3 lemons, quartered, to the water. This is enough for 5 lbs shrimp or a dozen blue crabs. Ingredients – Makes 1 cup 8 Bay leaves2 tbsp Allspice, whole1 tsp Cloves, whole3 tbsp Coriander seeds2 tbsp Dill … Continue reading
Tag Archives: ToTry
From PepperScale.com where there are many other chile recipes and advice. There’s a real depth to the flavor of an ancho coffee rub. Espresso provides a rich, earthy, and deliciously bitter base. And the ancho powder doubles down on the earthiness, with undertones of … Continue reading
This cook was extracted from SMF here. Broke out the large cast iron pan [the cook] got for Christmas and set up the grill rack on our outdoor fire pit and got some oak wood going. While the fire was … Continue reading
From a comment to a post by Chef JJ The KnifeShield glove from Forschner offers an outstanding level of cut resistance while maintaining the tactile feel necessary for performing food prep tasks such as slicing, boning, filleting, and more (note: … Continue reading
Author: Becca at Amuse Your Bouche Ingredients: 2 bananas 100 g rolled oats (~ 1 cup) 250 ml milk (~ 1 cup) 1 tbsp peanut butter 1/4 tsp ground cinnamon Instructions – Thoroughly mash the bananas. Add the remaining ingredients, and mix … Continue reading
From http://www.chewoutloud.com/2015/11/02/sweet-potato-cornbread/ INGREDIENTS 1 large sweet potato (yielding 1.5 cups mashed; roasting instructions below) 1 cup whole grain cornmeal ½ cup dry creamy wheat (i.e., Cream of Wheat) 1 cup all purpose flour ½ cup granulated sugar 1 TB baking powder … Continue reading
https://www.youtube.com/watch?v=GuWvjqsfric&feature=em-subs_digest … Continue reading
Fried Cornbread 1 1/2 cups self-rising cornmeal 2/3 cups buttermilk or can use regular milk, too 1 egg 1/2 teaspoon salt 2/3 cup oil (I use canola oil) for cooking Mix meal, milk, egg, and salt together. Drop by spoonful … Continue reading
Recipe below was inspired by http://www.fermentationrecipes.com/fermented-giardiniera-recipe/2146 1/2 head Cauliflower cut/broken into smaller florets 2 medium Carrots 1/2 white Onion 1/2 Jalapeño 1 Bell Peppers, colors of your choosing 8 cloves garlic 1 Tablespoon sea salt 1 Quart water In his post … Continue reading
Extracts from http://www.smokingmeatforums.com/t/266473/why-doesnt-my-pulled-pork-taste-like-the-pros-restaurants#post_1737397 Chef JJ – There are any number of things the Q Joints are doing before and after the meat is pulled. Brines and Injections before smoking and/or Adding a good dusting of Rub, a thin Vinegar based finishing sauce, … Continue reading