Most of us hard liners think that if something is healthy it won’t taste good. However, there is a company in New Hampshire called Healthy Solutions Spice Blends that has a large variety of rubs and spices that don’t contain sugar or salt. We have tried many of them and this is one case of healthy and good being compatible. Check them out…especially if you are on a restricted diet or just eat healthy!
We went to Sam’s to pick up our Valentine Dinner after getting off to a late start. We were in search of prime rib and lobster (TLW’s favorite surf & turf.) Evidently we were not alone in our search, since all the prime rib had sold out and the fresh Maine lobsters from Wal-Mart next door had been bought up well before our arrival.
We settled for lobster tails from Chile and a ribeye that we already had in our fridge. At TLW’s request I made my famous mushrooms. This is something easy to put in your repertoire.
For two people:
1/2 stick butter, salted
2 C sliced mushrooms
2 T Lea and Perrins Worchestershire sauce
Saute over medium heat until mushrooms begin to brown. Cut heat back to low and let them continue to cook until the rest of your dinner is ready.
This is a wonderful recipe to fix when asked to “bring a dish” …everyone will love it.
Enjoyed our put-together dinner along with a nice bottle of Chianti Riserva from Familia Cara 2003…also purchased at Sam’s!xxxooo
Last week TLW found on The BBQ Forum a very easy recipe for chicken wings:
1 C ketchup
1/4 C dijon mustard
1/4 C hot sauce (we like Chalula)
1/4 C soy sauce
1 T brown sugar
The General combined all the ingredients and let the wings marinate overnight. I made a mistake because I should have made up an extra batch of the sauce for basting, but I used our BBQ sauce for a finishing coat. I cooked them over indirect heat to an internal temperature of 170* The end result was that they were mighty tasty but lacked the crispiness of wings that are fried. I thought that perhaps next time I might throw them in hot oil in the black iron skillet or (easier)…putting them over direct heat to finish them.
I then had to remind myself that everything one cooks does not always come out perfectly the first time. I will definitely try again!
Ohhhh…The General is getting excited. Coming soon to a store near you-the Char-Broil TEC Series Grills. You might remember that last year TLW and I went to NYC to preview this new iteration of grills. Simply amazing! This is the same infrared technology that steak houses have used for years…high intense heat that sears the outside of your meat without drying out the inside.
Well, in anticipation of the unveiling, Char-Broil has rolled out a website devoted to the TEC series. There are virtual tours with cool movies and lots of information for us to drool over!
Luckily TG followed his own advice by writing down this very good marinade, so I wouldn’t forget about it. It is very simple, but very effective.
1 C olive oil
1/2 C soy sauce
1/2 C vinegar
1 T garlic salt
Mix all ingredients together in ziploc bag. Add pork chops. Marinate overnight in the fridge. TLW and I loved the flavor but we both were not happy with the texture of the chops. That happens sometime.
Once you have done food competitions, it is hard to wean yourself away . Such is the case with 2007 Taste of Savannah. So The General decides to go up against some of the big hotels and restaurants here in Savannah…along with an unlikely cooking partner, The Old Savannah City Mission. Why? might you ask?
It all started back in November when TLW and I volunteered to help the Mission smoke some turkeys for their Day of Great Thanksgiving. We were so impressed by the work of the Mission and its year-long residential program called the “Urban Training Institute” that we started volunteering there to help with some other projects. Along the way we found some students who particularly liked working with food. We are now “Volunteer Faculty Members-Culinary Arts Specialists” for the Mission.
Getting back to the Taste of Savannah. We had two entries which we decided to enter in the Appetizer category. The first was a beef brisket ‘biscuit’ topped with a deep fried onion ring (Ore-Ida Onion Ringers) and a light squirt of sauce. We used the Onion Ringers because they had a consistent small size that worked best on the small roll we were using. In fact we counted @ 30+ ringers per package. We cut the sandwich in half and secured each piece with cool picks we purchased on line from Pick On Us.
The second entry was a pulled pork sandwich topped with a peppery vinegar cole slaw. We cut that small roll in half as well and used different picks to differentiate the choices.
The cole slaw dressing we used is from Mike Mill’s book Peace, Love and Barbecue on p. 14.
2 C apple cider vinegar
2 C sugar
1 1/2 T canola oil
1/2 C chopped onion
1/4 C green bell pepper
3/4 t celery seed
1/2 t kosher salt, finely ground
1/2 t ground black pepper
1/4 t chopped garlic
We quadrupled the recipe to provide enough slaw for the 1000+ people in attendance. Both of our entries were well received and word spread fast especially about our brisket. Before we knew it we could hardly make sandwiches fast enough…but never once did we give out…although it got close many times!
Now I wish I could tell you that we won the whole thing, or at least the Appetizer category. That not being the case, we really went into it feeling that we won before we ever made the first sandwich. We had a marvelous time working with the students from the Urban Training Institute and they really enjoyed themselves as well. We also had an opportunity to introduce many Savannahians to our barbecue, and as a result we have already booked several parties for this spring. In that regard, everyone came out a winner!