OK, they haven’t made a commercial barbecue sauce that is good as my home made. However, that is unfair. When I make my barbecue sauce I have made it to meet my tastes. If I want it sweeter or spicier, I just add more of some ingredients. I am just going to like my own better. Continue reading Sweet Baby Ray’s Barbecue Sauce Product Review
Sometimes simple is best. I have had green bean casseroles, stir fries and beans in sauce. Nothing quite measures up to grilled green beans. The beans sweeten a bit as they char and the flavour intensifies. I decided to add a bit of heat and Berbere Green beans were born. Continue reading Berbere Green Beans
Foodie Home Chef is a great food blogger who has kindly contributed to my blog on several occasions. Her food is creative and shows a great use of fresh ingredients which are treated with respect. Once again, she has kindly contributed this tasty recipe to my blog. Thanks!
I encourage you to go check out some more of her creative recipes at Foodie Home Chef. Continue reading Healthy Chicken Salad, Foodie Home Chef Guest Post
I had a nice chuck roast and some friends were coming over. I could have just smoked or braised the roast but there is something about a beef dip. That crusty roll soaked in au jus and dripping down your arm just screams comfort food. So, I decided to make my chuck roast into Beef Chuck Dip. Continue reading Beef Chuck Dip
She Who Must Be Obeyed loves salmon. I do too but I find it very expensive. Apparently I am wrong and we can afford it. I stand corrected. Continue reading Dilled Salmon Steaks
I grow my own garlic. This comes with some blessings and a problem. Of course, you get a great tasting garlic with a firmness and texture that is vastly superior to the rubbery garlic sold in supermarkets. You also get tasty garlic scapes, the long stems in the centre of the garlic plant that are delicious in stir fries and pesto. The problem is you get a lot of garlic scapes if you grow enough garlic for a year like I do. Continue reading Garlic Scape Vinegar
One of my favourite bloggers is Foodie Home Chef. She uses fresh ingredients and treats them with respect, my definition of a truly great cook. She has kindly given me permission to reproduce this http://foodiehomechef.com/recipe of hers from her blog. Take a look at her site at:
This salsa salad pairs up nicely with both Mexican & some Seafood dishes. It’s so healthy, amazingly easy to prepare & if you have more than 2 people to serve… just double, triple or quadruple the recipe & you can serve the whole gang!
1 mango, halved, seeded, peeled & cut into short strips
1/3 cup thinly sliced red onion
2″ length of cucumber, peeled, cut in half lengthwise & thinly sliced (about 1/3 cup)
1/4 cup loosely packed fresh cilantro, coarsely chopped
1 small jalapeño, seeded & finely chopped or 2 tsp La Victoria Green Salsa Jalapeña extra hot
2 tsp freshly squeezed lime juice
1/8 tsp kosher or sea salt
Fresh ground black pepper, 3 pepper mill turns
1. Prepped ingredients.
2. Add all the ingredients to a 1.5 quart bowl & toss gently till well combined. Cover & refrigerate 2 to 4 hours to allow ingredients to marry & attain maximum flavor. Serve.
It can be a challenge to find a whole packer brisket in this area. So, When I get one I have to think carefully to decide what to do with it. A brisket makes corned beef, pastrami, Montreal smoked meat and several other dishes. When I got this one, a basic smoked brisket called to me. So, I smoked a brisket and made burnt ends out of the point. Continue reading Basic Smoked Brisket & Burnt Ends