This sounds weird, but it is the most pleasant, smoked fruit ice cream I’ve had. Once I was making a smoked peach ice cream and realized I didn’t have peaches; show-stopper, right? Well, I had some watermelon on hand and (gasp) don’t really like watermelon all that much – this is a sharp divide between my family and me. Make the ice cream custard base, I now use this recipe b/c it works well and it’s very readable.
First, I’m an amateur. But, I’m avid, regular, and profficient. I smoke meat because I like to eat the meats I smoke. I smoke meat often, because I like to do that often. I’ve tried a wide variety of smokers and smoking techniques. I have not, though intend to do so in the future, tried an actual hanging smoke house. I’ve used manual feed side boxes, Green Eggs, gas grills with cast-iron chip boxes, and electric smokers.
I got a copy of “The Sriracha Cookbook: 50 “Rooster Sauce” Recipes that Pack a Punch” last week. First recipe today was just awesome. The egg filling was a little loose, I think I’ll back down the lime juice in the next batch of Sriracha Mayo. Still. Pop! Thumbs up. I have some habanero stuffed olives (which make excellent spicy martini… below). I think I’ll half some of them and use that as garnish.
Many people say that their favorite cookbook is Joy of Cooking. I love that cookbook, it is excellent. However, when it comes to just getting the job done, I find the ultimate reference manual to be The Original Fannie Farmer 1896 Cookbook: The Boston Cooking SchoolJust thought I'd share.
Okay, it's not quite Goulash, but I'll call it what I want. If you want it red, add some paprika. I made this the other night and it worked well for me. Glaze: 1/2 cup of rice wine vinegar 2 tbsp of honey 1/3 tbsp of lemon juice Bring to boil and reduce to coat the back of a spoon. Goulash 1 red onion chopped large 6 cloves are garlic shredded or pressed 3 jalepenos sliced (seeds in) 2 thai chilis sliced (seeds in) 3 table spoons of vegetable oil Sweat the the above until onions loose their sharpness (not yet translucent).
Success with Tilapia! I like Tilapia. Frankly, it's probably one of my favorite white fish. However, there a only a few recipies that I like to do at home that are reliable. This past Friday night, I was tired and impatient and wanted to try something more risky and it was perfect. Here we go.. adapt as necessary: Take three filet of Tilapia of good size (total of about 1lbs).
There is something truly American about sitting around a grill, drinking beer for 6 hours while a hug pork butt or shoulder slowly falls apart over low heat. Here’s my recipe… as simple as it is. Get a big (6-8 lbs) pork shoulder. Get a can of Szeged Rib Rub. Coat the shoulder with 3tbs or so of extra virgin olive oil. Rub 1⁄3 to 2⁄3 of the can of rib rub into the meat.