This book already came with a lot of credibility because for the last three years I have religiously cooked out of her other book “Fish and Shellfish Grilled and Smoked.”… With BBQ season in full swing, you can’t go wrong with any recipes in these books on your cookbook shelf!
Having committed to trying any recipe 3 times before tweaking it, we found the recipe to be lacking in spice…black pepper, perhaps some red pepper flakes or maybe some hot sauce…. 2 T olive oil 1 carrot, diced 1 medium onion, diced 3 C chicken broth 3 C beef broth 3-4 C potatoes, diced 3-4 C tomatoes, diced 2 t Old Bay seasoning (or other seafood seasoning) 1 Lb crabmeat Parsley for garnish Saute’ the carrot and onion in the oil in a stock pot.
In cooking large cuts of meat, you always need to be careful about grease flare ups…so the drip pan catches the juices/fat and prevents flare ups…as long as you remember to empty the drip pan several times during the cooking process…. Periodically, spray your meat with a mixture of 1 C apple cider vinegar and 2 cups apple juice and enough Worcestershire sauce to make the mixture dark.
Spinach Maria Ingredients: 41/2 C Milk 1/2 Yellow Onion (medium) 1 t Ground Mustard 1 t Granulated Garlic 1 3/4 t Crushed Red Pepper 1/8 Lb and 1 T Butter (melted) 3/8 C Flour 8 oz Cheddar Cheese 4 oz Monterey Jack Cheese 8 oz Velveeta Cheese (5) 10 oz Boxes Frozen Chopped Spinach 1 1/2 C Grated Monterey Jack Cheese (for topping) Procedure Heat milk and spices in a 4 quart sauce pan on medium heat to just below a boil (190*)…. Continue to mix until all the cheese is completely melted and blended into the sauce (be careful not to burn the sauce while the cheese is melting).
I was going through some of my cookbooks the other day, and found a book called “The Grand Barbecue – A Celebration of the Places, Personalities, and Techniques of Kansas City Barbecue.”… The book went on to mention that there are actually BBQ guides to take you from restaurant to restaurant to sample the different BBQ cuisine.
Cooked three slabs of ribs on the Weber for a friend yesterday. Thought I’d make your mouth water.
No ‘super deluxe Model 2000 shiny stainless steel gas grill’ has ever won a competition, nor will it make you a better cook…contrary to American marketing…. Even if you have one of these, you need a “closet Weber” to practice on. There is nothing wrong with a gas grill other than that The General has never experienced such intense heat.
My version of fajita consists of three sliced bell peppers of assorted colors, one medium sliced onion, minced garlic, your favorite blackened seasoning, and olive oil…. Place the marinated ingredients and the beef in a skillet and cook on medium heat until the peppers get soft and the onion becomes translucent.
Carnival is up at Dubious Wonder. Lots of good recipes for you to try!
This recipe should come with the warning: Do not attempt at the home kitchen…unless you have extremely sharp knives…. Sprinkle with seasoned salt and brush with a light touch of BBQ sauce …and dig in. The General guarantees that you will not have any leftovers…they are really good and sorta healthy!