Saturday, April 21, 2012

Barbeque Ribs

This recipe comes from my brother Pat.  He made these for my 50th birthday celebration and they were fabulous.  Messy to make but fabulous to eat.

Mix 1/2 sugar and 1/2 Lawrys
Rub both sides.
Let chill for 2 hours
Mix coke, bbq and water
Set ribs, shingled in a pan.
Submerged. cover. cook @250 degree for 4 - 5 hours.

My brother sent me this recipe by text.  I'll have to watch him the next time he makes them for me and add a little more detail.

Sunday, February 19, 2012

Home-Made Bread Crumbs

I make these and keep a bag in the freezer, perfect for whenever a recipe calls for bread crumbs, you have your own, homemade.  I love when I can make bread crumbs from stale bread and not have to throw it away unused. ;)

Cut a good loaf of stale bread into cubes and grind it into crumbs in a blender or a food processor.  (A blender is better; it gives you a more uniform texture).  If your bread is not stale enough to crumb, you can dry the cubes out in a 200 degree oven for about 15 minutes before grinding.
 Spread the crumbs onto a baking sheet and toast in a 350 degree oven for about 20 minutes until they are crisp and golden.  Drizzle with olive oil (about a quarter cup for every 2 cups of crumbs), season with salt and allow to cool completely before putting into containers.
 These will keep in the freezer almost indefinitely.  Just whirl them in the microwave for a few seconds to take the chill off.

Right from the oven.

Sunday, January 15, 2012

How to Make Better Scrambled Eggs

I had never done this before today.  Delicious! how-to-make-better-scrambled-eggs by Ruth Riechl

Below is the information:

I learned how to make this kind of scrambled eggs from The Alice B. Toklas Cook Book, and Alice learned to make them from the painter, Francis Picabia, who understood that scrambled eggs should not be fluffy curds, but a dense, almost custardy concoction that you eat with great joy and concentration. To achieve that, Mr. Picabia had five rules:
  1. Cook them in a saucepan, not a frying pan.
  2. Cook them over very low heat.
  3. Stir them constantly; he used a fork, but I prefer a heatproof rubber spatula.
  4. Keep adding butter as you cook them. Mr. Picabia preferred 2 tablespoons of butter per egg - which comes out to a stick of butter for every 4 eggs that you’re cooking.  “More,” he counseled, “if you can bring yourself to it.” I don’t mind counseling the opposite; it’s really the slow cooking that makes these eggs, not the butter.
  5. Don’t rush; Mr. Picabia says to take half an hour to prepare the eggs. That, I’ll admit, also seems slightly excessive to me. I think you can turn the heat up slightly and do it in about 15 minutes.
Below is the recipe verbatim from The Alice B. Toklas Cook Book. Feel free to adjust it as I have, but as long as you keep the heat low and your hand moving until they’re creamy but nearly set, you’ll end up with the most luscious eggs of your life

Eggs Francis Picabia
Break 8 eggs into a bowl and mix them well with a fork, adding salt but no pepper. Pour them into a saucepan - yes a saucepan, not a frying pan. Put the saucepan over a very, very low flame, and keep turning them with a fork while very slowly adding in very small quantities ½ lb. butter - not a speck less, more if you can bring yourself to it. It should take ½ hour to prepare this dish. The eggs of course are not scrambled, but with the butter, no substitute admitted, produce a suave consistency that only gourmets will appreciate.