One of the General’s favorite side dishes is a salad he received inspiration for when he visited our friend and BBQ legend Bob Lyon in the Pacific Northwest…. Smoked Salmon & Corn Salad 6 C Fresh or frozen corn kernels, cooked 1/2 Sweet red pepper, chopped 3 T green onions, minced 1 C cherry tomatoes, quartered 1 C NW style smoked salmon Dressing 3/4 C Olive oil 1/4 C Balsamic vinegar 2 Cloves garlic, minced 4 Shallots, minced 3 T Fresh parsley, minced 6 T Fresh basil, chopped Whisk the dressing ingredients together and let stand at least 1 hour to combine the flavors.
Just watch the plastic ones…and please don’t tell’em The General sent you!
Carnival of the Recipes is up and running at Practigal this week. It is absolutely amazing what a variety of things can be created using that versatile piece of kitchen equipment.
Today, is another hot one, and The General took advantage of the warm weather and suggested we do something we don’t do very often, so I took my bride to The Crab Shack on Tybee Island…their slogan is “Where the elite eat in their bare feet!”… Tables are made from a piece of plywood and holes are cut in the middle with a trash can poised underneath the hole to accept any trash from the table (except heavy shells…they get mad about that.)
The General bought some lamb chops this week and in deciding how to prep them I remembered that at a food show a while back the good folks from ICA (Ingredients Corporation of America – Memphis, TN) had given me some Greek seasoning…. Cut the woody part off the stalks and place them in a baking pan along with a medium coating of minced garlic, some sea or kosher salt and semi-generous amount of olive oil.
Cabernet Sauce I doubled the recipe, but here is the original: 1.5 C BBQ sauce 1 C Cabernet Sauvignon (of course, we had plenty available and I used TLW’s Barefoot Cab) Combine the two ingredients along with some Kosher salt and some freshly cracked black pepper in a medium saucepan…. The directions call for searing the ribs, but my fire was entirely too hot, and short ribs are pretty delicate and just couldn’t take the heat, so I cooked them for about an hour in the indirect zone.
TLW used to be the Queen of the Crocks years ago, but I have cured that…since she does not have to cook these days 🙂 Reading the latest National BBQ News this week, I came across an article on South Carolina and their love for BBQ hash…. “Finding that a stew called hash was what displaced Brunswick stew as the stew of choice in South Carolina, Stan, with the support of The Museum in Greenwood, SC, traveled the Palmetto state learning the story of the popularity and historical roots of this indigenous-to-South-Carolina-stew cooked in the black iron pots.
TLW thought it would be fun to create some cool BBQ things at our own cool store.
Using a unique format, the students take a two day class in which they prepare and serve a benefit catering for a local charity. Cooking everything on smokers, the class will cook several different BBQ meats, side dishes and dessert!
Our friend, Mike Mills of Memphis Championship BBQ in Las Vegas, was recently nominated for a 2006 James Beard Foundation Award, the nation’s top honors for culinary professionals…. “Peace, Love, & Barbecue : Recipes, Secrets, Tall Tales, and Outright Lies from the Legends of Barbecue” (Mike Mills, Amy Mills Tunnicliffe) Congratulations, Mike!