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July 2012

Barbecue Sauces of the U.S.

Barbecue sauce is a uniquely American sauce that differs depending on the region that you are in. The majority of them are Tomato and Vinegar based, but depending on the history of the area and the culture of the people living there, they all offer something different.  From deep brown thick sauce, to a white creamy sauce, a yellow spicy sauce or just a kicked up Au Jus, It can be whatever you like.  These are the major variants that can be found and a little history about them.

East Carolina Sauce

Most American barbecue sauces can trace their roots to the two sauces common in North Carolina.[citation needed] The simplest and the earliest were supposedly popularized by African slaves who also advanced the development of American barbecue. They were made with vinegar, ground black pepper, and hot chile pepper flakes. It is used as a “mopping” sauce to baste the meat while it was cooking and as a dipping sauce when it is served. Thin and sharp, it penetrates the meat and cuts the fats in the mouth. There is little or no sugar in this sauce. Due to the sharp taste, it has more of a cult following amongst people not of the region.

Ingredients:Read More »Barbecue Sauces of the U.S.

Cheap Cedar Planks for Grilling

If you use Cedar Planks alot when grilling fish, you can save a good amount of cash by purchasing your wood planks at home depot or any other hardware store.  The kitchen planks at the store can go for $5 a piece, which is way overpriced for what you’re really getting….. a plank of cedar wood. Read More »Cheap Cedar Planks for Grilling

Hoppin’ John Casserole

Hoppin’ John is a southern style jumbalaya. You can add any type of meat and veggies you like, then let it all simmer and cook with some Cajun Rice and you got yourself a stick to your ribs meal that really fills you up and explodes with flavor.

Ingredients:Read More »Hoppin’ John Casserole

Adobo Chicken

Adobo is the name of a popular dish and cooking process in Philippine cuisine that involves meat or seafood marinated in a sauce of vinegar and garlic, browned in oil, and simmered in the marinade. You can replace the chicken with any type of meat or protein if you want to switch it up, but Chicken is the most frequent one that you’ll see cooked in this manner.

Ingredients:Read More »Adobo Chicken

Sushi Rice Recipe

This recipe is for the most basic element of sushi, the rice.  Once you create this, you can add whatever filling you want to make any type of sushi. It will stay good for about 2-3 days in the fridge and doesn’t take much time to make beforehand.

Ingredients:Read More »Sushi Rice Recipe

Beef Wellington

If you ‘ve seen any cooking shows with Gordn Ramsey, they always seem to offer a Beef Wellington as one of the dishes. After seeing it done so many times,  I decided to give it a try. It’s a pretty easy recipe that really does make a great presentation on the dish, and the ingredients aren’t expensive at the least.  Fathers Day will be a great time to try this dish, to make it classy without breaking the bank.

Ingredients:

  • 1 to 1.5 lb Beef Tenderloin
  • 1 lb fresh mushrooms (your choice)
  • 6 slices Parma Ham (Prosciutto will also work)
  • 1 box Puff Pastry sheets
  • 1 Tsp Garlic (minced)
  • 2 Eggs
  • Olive Oil
  • Brown Mustard
  • McCormick Steak Seasoning
  • Salt and pepper

Directions:Read More »Beef Wellington