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Dinner Tonight: Bubble and Squeak
Though I think I would be the only one eating this dish, it looks (and sounds) awesome! Will definately have to try it!
Dinner Tonight: Pan De Elote (Mexican Pan Cornbread)
A good recipe. If wanting to add a little extra somethin-somethin', pour half the batter in the pan, add a layer of cooked/crumbled chorizo and/or shredded cheese (pepperjack is one of my favorites), pour remaining batter over the top and bake as recommended.
My personal favorite is to replace the baking dish with a cast iron skillet (10' to 12'). Place skillet in the oven to pre-heat with your oven, when batter is ready, add 1 tablespoon of butter to the hot skillet then pour batter into the hot skillet and bake as directed. This will give the cornbread a nice crust while keeping the rest of the dish moist and delicious.
Carpe 'Que,
Jim Rhino
Burger Book Giveaway: 'Hamburger America'
got burger?
is on my mind
course ground chuck is extra fine!
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Recent Comments | Response to Comments
Grilling: Barbecue Chicken
Hey jfitz...wish you could just tell us how you feel. ;)
As a competition barbeque guy, I'm glad to see this post...good info and comments (except for the boiling suggestion...blasphemy!). Though I am going to do my part to make sure my catering clients don't see this post...don't want them to know the 'secret' to excellent barbeque chicken, and how easy it really is to make. :)
Carpe 'Que,
Jim Rhino
Dinner Tonight: Bubble and Squeak
Though I think I would be the only one eating this dish, it looks (and sounds) awesome! Will definately have to try it!
Dinner Tonight: Pan De Elote (Mexican Pan Cornbread)
A good recipe. If wanting to add a little extra somethin-somethin', pour half the batter in the pan, add a layer of cooked/crumbled chorizo and/or shredded cheese (pepperjack is one of my favorites), pour remaining batter over the top and bake as recommended.
My personal favorite is to replace the baking dish with a cast iron skillet (10' to 12'). Place skillet in the oven to pre-heat with your oven, when batter is ready, add 1 tablespoon of butter to the hot skillet then pour batter into the hot skillet and bake as directed. This will give the cornbread a nice crust while keeping the rest of the dish moist and delicious.
Carpe 'Que,
Jim Rhino
Burger Book Giveaway: 'Hamburger America'
got burger?
is on my mind
course ground chuck is extra fine!
Cook the Book: Cowgirl Cuisine
One of my most favorite memories was a recurring one where we would meet for an occassional 'midnight snack'.
Mind you, this was before microwaves were as commonplace as refrigerators, we would periodically get up in the dark of night for a good old fashioned BLT. We worked in the kitchen as though we were spys...quietly getting the old, heavy, skillet out of the pantry...tearing lettuce under gently running water hoping the pipes wouldn't clank...and slicing up some fresh tomatoes while keeping an eye on the toaster to catch it before it 'popped' so it wouldn't wake up anyone else in the house.
This was my first Mother's Day without her. She is certainly missed, but the magnificent memories will remain forever.
Oil and Vinegar Coleslaw
Though a sweeter than my personal taste, here is a recipe we have successfully used many times in our vending adventures...
Bandit BBQ Slaw
3lbs shredded cabbage
1 large onion chopped-we use green onion (about a cup)
2 green peppers chopped-we use mixed color peppers (to total about 2 cups)
Stir 2 cups of sugar into the above ingredients, let stand while you bring to a boil:
1 cup canola oil
1 tsp dry mustard
1 cup vinegar
1 tsp celery seed
1 tsp salt
Pour over cabbage mixture while boiling. Let sit over night. Serves 8-10, stays crisp indefinitely.
For extra color you can add some shaved carrots and purple cabbage (sometimes the shredded cabbage you buy has these already in them), I've made it with and without.
Imo's Pizza in St. Louis
While the post is very well written, I have to agree with the majority of the posters so far...IMO's is NOT for me. The cheese is completely unimpressive and just plain n.a.s.t.y. I have tried on several occassions to like the pie, but it just isn't in me.
Carpe 'Que,
Jim Rhino
Grilling: Barbecue Chicken
This is my first attempt at BBQ and thanks for the heads up ....it came out perfect.
here's a link to the finish product...
http://www.flickr.com/photos/36137078@N08/3642566276/sizes/l/
Grilling: Barbecue Chicken
@johnhutch
that is correct. how do you guys think bbq places do it? barbecue = slow and a long time. basically you will never be patient enough to overcook it. it'll get nice and sticky-crispy, you just gotta be patient. man we cooked a cabrito for 14 hours once.
Grilling: Barbecue Chicken
Thanks! And "Amen, brother" to the indirect cooking technique. Also, the "close-to-the-fire-but-not-on-it technique" after the sauce!
To the previous: (joannabar?) I have the same Weber gas grill. It's wonderful. When you cook with the indirect method, heat all of the burners for 20 mins (600 degrees). Then turn off the back burners and cook your chicken on that surface. You have to "reach over" the heated surface, but wear a mitt. It's worth it! Also, replace the flimsy grates that came with your grill, and buy the staineless steel replacements (about $60 at True Value). You won't be sorry.
Grilling: Barbecue Chicken
Please tell me how to get good grilled chicken on a gas grill. I have a 4 burner (horizontal burners) Weber. I think I get the idea of 2 zone heating, certainly for non-gas grills, but I'd like to know how you can achieve the same good results with my grill. The answer is NOT to buy a "real grill" ;-)
I can't manage it. I admit to being a wuss when it comes to fire.
Grilling: Barbecue Chicken
Yikes on the boiling! I understand your theory, but as others have explained here, it is a HUGE error in judgment. My suggestion to you, if you must pre-cook your ribs or anything else:
Remove the membrane from the ribs.
Coat liberally with your favorite rub.
Wrap in plastic wrap and foil overnight and refrigerate.
Remove from wrap and wrap again in heavy foil.
Cook in oven about 3 hours at 250.
Fire up your grill--I use an electric starter, but chimneys are just as easy--and "finish" the ribs on the grill. Any sauce is your choice, but follow the directions here and put it on at the very end of the grilling process (last 5-10 minutes if you are grilling over the gray coals or wood) and then serve.
I don't like this method, but if it is raining or if you just don't have the time to sit out with the food while it cooks low and slow in a smoker, and you are willing to give-up the great taste of low-slow cooking, this is MUCH better than boiling!
Please don't boil ribs. Boiling is for eggs and pasta.
Imo's Pizza in St. Louis
Imo's is ok if you really need a St. Louis style pizza fix, but the best is Joe Bacardi's in Eureka, Mo. It's the best there is.
Dinner Tonight: Bubble and Squeak
Everytime we drive down to Siesta Key, FL for part of the summer vacation, we always have to go to this Breakfast and lunch place that is owned by a British couple. Cafe Continental on Ocean Blvd.
They have been making their own version of Bubble & Squeak forever it seems. They make it with potatoes and peas, no cabbage. I asked them one time why no cabbage and they said that their customers never liked the cabbage flavor so they changed it to peas and it has been on their menu ever since. It is a wonderful variation and I love to have it with eggs and bangers every time I go there. Mmm...
This recipe looks good and I will try it soon. I have half a head of cabbage sitting in my refrigerator. Thanks for the inspiration.
Dinner Tonight: Bubble and Squeak
Or you could add egg noodles or bow ties and cottage cheese to the cabbage and onion mixture, which in my Polish 'hood they called broken pierogies or lazy pierogies.
Dinner Tonight: Pan De Elote (Mexican Pan Cornbread)
This was really good - very moist and a great texture. I think it could use a bit more salt and maybe even a tablespoon or so of sugar (if you're like me and like your cornbread a touch on the sweet side, and especially if your corn isn't of the sweet variety).
This might also need to be baked at something closer to 375 (or my oven's temp sensor is off, very possible). I say this because it didn't brown at all until I cranked the oven up a bit.
Dinner Tonight: Bubble and Squeak
@Sugar - they really don't, neither one does. And I don't recall that they caused any problems to anyone in my family. Perhaps it's the amounts, or the way they are cooked, or maybe we're just lucky. Whatever the case may be, I'm certainly not complaining.
Dinner Tonight: Bubble and Squeak
This is new to me, but right up my alley. Thanks so much. I know my daughter will be delighted with this one also.
Dinner Tonight: Bubble and Squeak
@brooke29
Ah, yes it is. Cabbage & brussels sprouts are cruciferous vegetables, along with broccoli & cauliflower. If they don't give you gas, nothing will.
Very good for you!
Dinner Tonight: Bubble and Squeak
@Kerosena - I can assure you that it's not! My Mum also used to add whatever leftover veg we happened to have with the mash (sometimes, even mushrooms - this might have been my favourite combination), and we absolutely loved it!
Dinner Tonight: Bubble and Squeak
These are definitely a treat, especially with the fried egg! I became a fan of Bubble and Squeak when I was an exchange student in Australia many moons ago. My host moms made this with whatever leftover veg was in the fridge. Very yummy!
Dinner Tonight: Bubble and Squeak
It just sounds so... gassy.
Imo's Pizza in St. Louis
WAIT ONE MINUTE!!!!!
I have to come to Imo's defense. As a native St. Louisian, I have had the pleasure of being raised on imo's pizza and wouldn't have it any other way. I am a big fan of the simplicity that the pizza offers. The soft "gooey"cheese (which is a nice change from mozzarella), the slightly sweet tomato paste based sauce, and the ultra thin cracker like crust topped with whatever you like. I do agree that this style of pizza may not be the typical "NY style" pizza or any other pizza that is common. If you are looking for that kind of pizza, go for it, but if if you want the cheezy soft, paper thin, tomato goodness it brings, you really need to give it a try. The best pizza EVER!
Burger Book Giveaway: 'Hamburger America'
Turns out we had one extra book sitting around. So we have six winners instead of five! And the winners are:
dark brown salty crust
right amount of pink inside
sizzle juicy drip
—benzado
The judges say: Perfect invocation of the perfect burger.
You once were a cow
Now you are a burger
Tasty little cow
—UncleTupelo
The judges say: Fun and wickedly dark, from the cow's standpoint. If haikus had titles, this one's should be "Bwahahahah."
this is Mc Nuggets
i said i want a Big Mac
fix your intercom
—maqloubeh
The judges say: We've all been there, man. Amen.
Fresh from the butcher,
When almost rare, good moist beef,
Seasoned, stands alone
—LunaPierCook
The judges say: Right on. The best burgers need little more than seasoning.
Pastures of cows & steer
Fields of golden wheat
A Burger is Born
—Q80 BurgerBelly
The judges say: Simply beautiful. Captures not only the spirit of burgers but the spirit of America at its best, as well.
Family cookout
Behind me, sizzle and smoke --
I can see burgers
—EatingInTranslation
The judges say: Evocative of Memorial Day and summer weekends in general.
Thanks to everyone who entered. And it is clear we will have to hold a burger limerick contest soon!
Burger Book Giveaway: 'Hamburger America'
I was reading through my RSS feeds as fast as I could and got here just at noon. Sad face.
Burger Book Giveaway: 'Hamburger America'
Only word is yum!
Will travel for a burger
Cross country and back.
Burger Book Giveaway: 'Hamburger America'
Juices hot and red
Dribble slowly down my chin
A bite of heaven.
Burger Book Giveaway: 'Hamburger America'
Family cookout
Behind me, sizzle and smoke --
I can see burgers
Burger Book Giveaway: 'Hamburger America'
Need perfect burger
Grind Round, Grind Grind Grind Three Times
Serve with Zinfandel
Burger Book Giveaway: 'Hamburger America'
No beef, no burger
Veggie burgers shalt not be
Nor can ground turkey
Burger Book Giveaway: 'Hamburger America'
Sizzling foreplay
Juicy medium rare love
Beefy orgasm
Cook the Book: Cowgirl Cuisine
Thank you for participating, and congratulations to our winners:
megumphrey
daisy
no_pam
thursdaynightsmackdown
kati6
Winners have been notified by email.
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About BanditBBQ
Website: http://www.BanditBBQ.com
Location: Southern Illinois
About: 2006 brought the formation of my competition BBQ crew. We saw our first taste of success in the 2007 contest season and began catering slow smoked Southern-Style BBQ to much acclaim. We now market our all purpose BBQ Rub & Seasoning...MojoRub.com.
Favorite foods: Awesome 'Que, of course, but I also enjoy Italian, Asian, and Mediterranean dishes.
Last bite on earth: LASAGNA!
Hey jfitz...wish you could just tell us how you feel. ;)
As a competition barbeque guy, I'm glad to see this post...good info and comments (except for the boiling suggestion...blasphemy!). Though I am going to do my part to make sure my catering clients don't see this post...don't want them to know the 'secret' to excellent barbeque chicken, and how easy it really is to make. :)
Carpe 'Que,
Jim Rhino