Blackeye Pea Hummus

The General is away…so TLW has been able to ‘play’ (with her good friend Sandra from Atlanta)!… Blackeye Pea Hummus 4 sprigs fresh cilantro 4 sprigs fresh parsley 3/4 C diced onion 1/2 C roasted red pepper 1 t celery salt 1/2 t cumin 1/4 C tahini 1 T fresh lemon juice 2 T white balsamic vinegar 2 T Dijon mustard 1 t soy sauce 3 C cooked, drained blackeye peas (follow package directions) salt and pepper to taste Place cilantro, parsley and onion in food processor.

Successful Saturday

Here we were coming back from NYC Friday afternoon and we had a party Saturday night for 200 people and on top of that I wanted to compete in a local cook off at the local Bass Pro Shops that required no set up the day before…. There was another formula that I was also hesitant about…that we both cook and decide at the end what product to turn in. That is not a good thing to do at crunch time when you have egos involved.

Char-Broil's TEC Grills

The luncheon started with two chefs (one the executive chef of the Bryant Park Grill, and the other an import from Atlanta) demonstrating Char-Broil’s new TEC series, that is a patented glass top infrared cooking system…far more advanced than traditional ceramic infrared burners…. But for simplification, this is the same technology that steakhouses like Ruth’s Chris use in their restaurant operation….but far more affordable for the home chef (well under $1000)!


Here is his recipe for salmon: Bob uses alder wood to grill fish, but if you can’t find it he recommends substituting apple wood chips. 4 C alder wood chips 1 T finely shredded lime peel 2 T grated fresh ginger root 1/2 t salt 1/4 t white pepper 2 pounds fresh salmon fillet or salmon steaks cut 1″ thick Nonstick spray coating 2 T butter, melted (can substitute margarine) 2 t lime juice Soak chips for 1 hour in water; drain.

Dijon Mayonnaise

Turning to the “holy grail” I found a Dijon Mayonnaise recipe that TLW made up, since she follows directions better than I do!… Dijon Mayonnaise 1 cup mayonnaise (Hellman’s or Duke’s) 2 T dijon mustard 2 cloves garlic, minced 1 t fresh lemon juice Mix all ingredients together.