1 C Chili Powder*
1 C Paprika Powder*
1 C Garlic Powder*
1 C Onion Powder
1/4 C Cayenne Pepper
1/4 C Ground Pepper
3 T Dry Mustard
3 T Kosher Salt
1/4 t sugar
Blend together and store in air tight container.
* Read the label and skip buying the ones that list salt OR, omit the 3 T of Kosher salt.
2 Lbs Spareribs
1 Granny Smith Rough Chop
1 Small Red Onion Rough Chop
1 Clove Garlic Minced
1 C Chicken Stock
1/2 C Port Wine
1/4 C Golden Raisins
3 T Dijon Mustard
3 T Canola Oil
Salt and Pepper to taste
In large dutch oven, parboil spareribs for 5 minutes. Remove from dutch oven and discard water. Gently saute onion, apples, and garlic over low heat. Deglaze with port wine off the heat. Return dutch oven to low heat, add spareribs, raisins, and dijon mustard. Braise for 1 hour or until tender. Remove ribs to baking pan. Using a stick blender, puree liquid to desired consistency and pour over ribs. Put ribs under broiler for 3 minutes to “set” the sauce.
For Christmas I got a new/old book I have been wanting. A year ago, I went to the library in search of an older edition of “The Joy of Cooking”. It could not be had said the nice librarian. She stated that they don’t have books that old. I pointed out that they had several editions of the Bible. I got the stink eye. For some reason, she and I are not Besties.
Moving forward, I got a 1962 edition of the book. I just LOVE it. It has great information in it (hence the reason I wanted an older edition).
By chance I was looking through the many fish recipes. It actually has a great hint on whale. Seems that the meat should be soaked over night in a baking soda and water solution. That is FANTASTIC information. Just in case.
Two things about that struck me. Why is whale listed under fish? Second is DAMN! I gotta read this book cover to cover and kick some freaking ass on a mystery basket. Yep.
Morals of the post? Nobody is ever too smart to use some old cook books as a resource for inspiration and information. An some Librarians are daft.
To save, I quickly add in an additional egg yolk that HAS to be room temp and pour the sauce through a sieve.
No egg yolk? 1 T tepid water, whisk like crazy and through a sieve
Third option is just start over and chalk it up to experience. It happens.
It really stuns me when customers claim the latest fad in food allergies. I really want to ask to see a note from their Doctor to verify it. The current one is gluten. I am sure there are some people that actually have an allergy to gluten. I suspect most really don’t. Case in point is the lady asked the waitress if there was flour in the mashed potatoes. Can’t say I have ever used flour in mashed potatoes. Anyway, lady ordered them with the cream gravy. Um yaaaaaaaaaaaa.
1 C Pitted Black Olives
1 C Pitted Green Olives
1/4 C Pitted Kalamata Olives
1/2 C Pimento
1/4 C Capers
1 Stalk Celery Rough Chop
1 Clove Garlic
1 Lemon Juiced
3 T Olive Oil
Salt and Pepper to taste
In food processor, pulse all ingredients to desired consistency and adjust seasonings. Refrigerate overnight for best flavor.
Enough for two Muffaletta Sandwiches.
Brine
In large stock pot:
1 gallon water
1/4 C Brown sugar
1/4 C Kosher Salt
1/4 C Krystal Hot Sauce
2 Cloves garlic peeled and cut in half
1 T Better Than Bullion or Knorr Brand Chicken Stock
1 jalapeno sliced in half
4 Sage STEMS (use the leaves later)
1 T onion powder
Bring to boil and allow to cool to room temp.
Add the turkey breast, cover with lid and into the fridge for 2 days
Remove breast and pat dry.
Rub:
2 T ea, garlic powder, onion powder, chili powder, paprika, cumino, dry mustard.
Apply rub to the turkey. Roast in a pan with the rack at 350 for 1 1/2 hrs or until internal temp reaches 160 degrees. Time will vary depending on size of the turkey breast.
Remove turkey to cutting board and allow to rest. Using the roasting pan over medium heat on the stove, add enough flour to the drippings to make a roux. Add the sage leaves, S/P to taste, and deglaze with either white wine or chicken stock. Bring sauce to boil and reduce to simmer. Remove sage leaves and serve.
Yes, it is the hospitality business but unless you are expecting a personal chef to cook for you, these are not acceptable requests:
I want the marinara sauce but leave out the onions
I am lactose intolerant, so leave the milk and cheese out of my slice of cheesecake
Here is a few hints
if a particular veg is not offered as a side, don’t ask for it.
if a particular fish is not listed on the menu, don’t ask for it.
If a particular cut of steak is not listed on the menu…
Same for beverages
If you had a special two weeks before and the new special is different, don’t gripe. They are SPECIALS.
A server is not a servant
Menus change from time to time. Deal with it. Even fast food joints change their menus
We try to give customers what they want be be serious
NOTE: unless otherwise indicated, all measurements are by weight (yep, buy a kitchen scale)
5 oz eggs
7.5 oz veg oil
17.5 oz sugar
1/2 t salt
11.25 oz bread flour
1 2/3 T cinnamon
1 t baking soda
1/2 t baking powder
20 oz grated carrots
Combine eggs, sugar and carrots set aside, sift dry and add oil, add 1/2 carrot mixture, mix well, add remaining carrot mixture and continue mixing until well combined.
Spray 10 inch spring form pan with veg oil.
Bake in convection oven @350 for 1 hour and 10 minutes or until cake springs back when touched. Allow to cool, remove from pan, wrap w/plastic and into the fridge over night before frosting
2 14.5 cans tomato sauce
2 14.5 cans whole tomatoes
1 small white onion, quartered
4 cloves garlic
1/4 C fresh basil leaves
3 T light brown sugar
3 T fresh rosemary
3 T fresh thyme
1 T crushed red pepper flakes
1 t salt
In food processor, blend basil, rosemary, thyme, and garlic until smooth.
In large pot over low heat, add the blended ingredients and stir for 2 minutes. Add remaining ingredients and simmer over low heat for at least 1 hour or when the whole tomatoes begin to break apart.
For a smoother sauce, substitute diced tomatoes for whole tomatoes
Chef En Fuego 