A Tomato and “Dirt” Salad You’ll Really Dig

It’s not unusual for me to steal a recipe idea from a local restaurant, but it’s not everyday that I’m inspired by something I eat at a bowling alley. This happened recently at the Mission Bowling Club, a fun and funky, six-lane bowling alley located just a few blocks from our home, which despite the cacophony, features some of the City’s best bites.

In addition to an otherworldly fried chicken appetizer, and a “granulated,” aged beef burger some (including my wife Michele) consider the best in the City, the MBC also features daily specials, and one such offering was described as an “heirloom tomato salad topped with a crispy rye crumble.”

That sounded great to us, and our server vouched for its excellence, so we happily included it among our starters. What we didn’t know at the time, was that our server had defied the kitchen and refused to use the dish’s official name, “tomatoes and dirt.”

She made this stunning admission as we raved about its deliciousness, and admitted to going rogue and changing the name because she just didn’t think that “dirt” sounded appetizing. What?! I thought this plate of tomatoes and “dirt” was just about the most creative thing I’d heard/seen/tasted in a while.

I was this close to going into that kitchen, ratting her out, and maybe getting a free dessert for my trouble, but thought better of it, and decided to quietly finish the salad, knowing that I would share it here, dirty name and all.  Anyway, this is my version, and I hope you give this a try soon. Enjoy!

Ingredients for 4 Small Portions:

8 oz burrata cheese, or fresh ricotta

Enough freshly sliced tomatoes for 4 portions

Wine vinegar, extra virgin olive oil, salt and pepper to taste

Fresh sliced basil leaves

For the crumbs:

2 tbsp olive oil, more if needed

3 large brown mushrooms, minced fine

big pinch of salt

3 slices of dark rye, made into crumbs

1 rounded tablespoon ground almonds (aka almond meal, almond flour, or just crush your own)

Grilled Kiwi & Chili-Rubbed Beef Short Ribs – Labor Day Cooking Shouldn’t Be a Lot of Work

Labor Day weekend is always a bittersweet holiday. It’s supposed to honor America’s organized labor movement, but really what it mostly celebrates is the end of summer. 

Pretty soon our grills will be covered by huge snow drifts, and the season’s warm breezes will be a distant memory. Well, not for me, as I live in California, but you get the point.

This grilled kiwi and chili-rubbed beef short ribs recipe is specifically designed with that melancholy in mind. The prep is minimal, and the ultra short cooking time means that instead of being stuck in front of a grill, you can actually enjoy more of these last precious summer days.

We tied the world record here for fewest ingredients in a marinade, with one, but thanks to the kiwi’s enzymatic magic, that’s all we need. Unlike some tropical fruit marinades, kiwi doesn’t turn the meat into mush, and provides a nice, slightly sweet and acidic base for our Ancho chili rub. I loved how this came out, and while highly-seasoned, the beefy goodness of the short ribs really came through.

I want to wish all of you a happy and healthy Labor Day weekend. What better way to celebrate organized labor, than by doing the minimum amount of it at your cookout? I hope you give these super simple, but very delicious kiwi and chili-rubbed short ribs a try soon. Enjoy!

Ingredients for 4 portions:

2 pounds Korean-style (aka flanken style) beef short ribs

1 kiwi

For the chili rub:

1 tbsp ancho chili powder

1 tbsp sugar

1 tbsp kosher salt

2 tsp freshly ground black pepper

1 tsp garlic powder

1/4 tsp cayenne, or to taste

The Old Empty Mayo Jar Dressing Trick – Scrap the Scrape!

They say when life gives you lemons, make lemonade; but what about when life gives you empty mayonnaise jars? Mayonade? No, of course not. We’re going to make salad dressing instead, and “scrape the scrape.”

I’ll often add a tablespoon or two of mayonnaise when I make a vinaigrette, to help emulsify things, as well as provide a little extra creaminess to the dressing. With that in mind, when I get down to the end of a jar, I don’t scrape, I shake.

I’m posting the ingredients I used below just in case you’re curious, but this post isn’t really about a recipe, but simply a tip for using up the last of that mayo without all that annoying butterknifing. Now, I just need to work on a recipe for using up the last of the dressing clinging to the inside of the jar. Enjoy!

Ingredients for 1 1/2 cups of dressing:

1 empty mayo jar, with at least 1 tbsp of mayo inside

1 clove minced garlic

1 tbsp chopped fresh herbs (I used parsley, thyme, and chives)

1/2 cup wine vinegar

1 cup olive oil

salt and pepper to taste

cayenne to taste

pinch of Herbes de Provence

View the complete recipe

A Touching Video on Chicken Doneness

Although I’ve had many requests for it, I’ve not done a video on how to tell the doneness of steaks using the old “press test.” It does work once you get a feel for different cuts of meat and thicknesses, but these variables make it trickier than some chefs would have you believe.

However, when it comes to chicken breasts, it can be a reliable guide, especially when you don’t have an instant read thermometer handy. Hey, it’s a long way from the backyard grill to the kitchen drawer when you’re lugging around a full beer.

Anyway, my new YouTube buddy, Ariyele Ressler, just did a fun video on the subject, and since we're right in the middle of grilling season, I thought I’d share. Life is just way too short for dry chicken breasts, so check it out. Enjoy!

Meatless Meatballs! Celebrating the Magical Meatiness of Mushrooms on Earth Day

I’ve wanted to turn our famous veggie burger recipe into a meatless meatballs recipe for a long time now, and figured there would be no more appropriate occasion than Earth Day to reveal the results. After all, as I joke about in the clip, eating mushrooms is about as close to literally consuming the earth as you can get.

Despite being completely free of meat, at least the animal kind, these “meatballs” were fantastic. Thanks to a thorough browning, the mushrooms provided more than enough savoriness, and the garlic, cheese, and parsley did the rest. As impressive as I thought the taste was, what really blew me away was how close the texture was to actual meatballs.

For me, the true test of any alternative meatless recipe is whether I would eat it again, based on taste and texture alone, and not just because it’s meatless. In this case, I would…many times over. No, I’m not giving up real meatballs, but for a delicious and vegetarian-friendly change of pace, these really were tremendous.

So, whether you're going to make these because you’re a vegetarian who has been searching for a meatless version, or you’re a hard-core meat eater who just can’t believe your ears and eyes, I hope you give these a try soon. Have a happy Earth Day, and as always, enjoy!

Ingredients for 16 small meatballs:

(recipe can easily be doubled!)

1 pound white mushrooms, chopped into very small pieces

2 tbsp olive oil

pinch of salt to sauté mushrooms

1 tbsp butter
1/2 cup minced onions

4 minced garlic cloves

1/2 cup instant oatmeal

1/2 cup breadcrumbs

packed 1/4 cup chopped Italian parsley

1 ounce by weight, Parmigiano-Reggiano cheese, very finely grated on a microplane

(Note: it looks like a ton of cheese in the video, but it was only 1-oz. Because I used a microplane to grate it, it created a huge looking pile of cheese. It would be about 1/2 cup if you measure, but use weight for this ingredient!)

1 tsp salt

freshly ground black pepper and cayenne to taste
pinch of dried oregano

2 eggs

3 cups of your favorite pasta sauce.

*Let mixture sit overnight in fridge. Bake meatballs for 12-15 at 450 degrees F., then simmer in sauce for 30-60 minutes before serving.

View the complete recipe

Homemade Ketchup Because You’re Crazy Like That

I want to be very clear that I’m posting this copycat recipe for ketchup only because I’ve received countless food wishes for it, and not because I think it’s a great idea. It’s not even a good idea.  

This tweet I posted yesterday sums things up nicely,  “Making some homemade ketchup. Sure it costs more, and doesn't taste as good as store bought, but at least it takes a really long time to do.”

Of course, we’ve made lots of things that are generally better not homemade, like French fries and fried chicken, but this is much different. For most Americans, ketchup is one of our first taste memories, and if the flavor profile is even the slightest bit off, our brain computes this as “ketchup fail.”

Having said that, I’m very proud of how close this ketchup does come to those name brands in terms of taste, texture and color. I’ve never had a tomato paste-based ketchup that I liked, so I decided to cook down crushed tomatoes instead. This would require many hours of stirring on the stove, but by using the slow cooker, we take most of the labor out of the process. Sure it'll still take many hours to reduce down to a ketchup, but it will only require giving it a quick stir every hour or two.

As I joke about in the video (not really a joke), you’d have to be crazy to make your own ketchup, but despite my warnings, I know in my heart that many of you will give this a try nonetheless, and that makes me happy. Enjoy!

Ingredients to make 3 cups of Ketchup:

2 cans (28-oz) ground tomatoes (you can also used crushed, or just crush whole plum tomatoes)

2/3 cups white sugar

3/4 cup white distilled vinegar

1 teaspoon onion powder (not salt!)

1/2 teaspoon garlic powder (not salt!)

1 3/4 teaspoon salt

1/8 teaspoon celery salt

1/8 teaspoon mustard powder
1/4 tsp finely ground black pepper

1 whole clove

* Cook on the high setting in an uncovered slow cooker until the mixture is reduced by about half and very thick. By the way, my “high” setting isn’t very high, so it took like 10 hours, but don’t rely on a time. Simply cook until it looks like mine did before I strained it.

View the complete recipe

How to Blueberry Pancakes

Breakfast items are one of the most popular food wishes around here, and while this isn’t technically a recipe, it is a critical technique to learn if you want to enjoy blueberry pancakes at their most delicious. 

Not only does this simple method ensure even distribution, but instead of dry, barely warm fruit, your blueberries will be hot, sweet, and bursting with juice. As far as the batter goes, you are on your own, but if you get stuck, try this old fashioned pancake recipe we posted a few years ago. It gets great reviews!

This video was actually inspired by a recent visit to a diner where I heard someone nearby order blueberry pancakes. That sounds pretty good, I thought to myself, momentarily regretting my corned beef hash decision. Well, good thing I stuck with the hash, as what came out was not blueberry pancakes, but pancakes with a handful of fresh blueberries tossed over the top.

Sorry, but those aren’t blueberry pancakes. No, the blueberries must be cooked inside the batter…but, just not too inside. By “throwing down” you’ll guarantee perfect cake/fruit integration every time. Of course this will work with other berries or cut up fruit, so feel free to try with anything you can grip. I hope you give this great technique a try soon. Enjoy!

Buttercrust Pastry Dough – Good Friday or Anytime

I knew better than to expect you guys to wait until next week for this buttercrust pastry dough, after teasing you with its flaky seductiveness during the apple hand pies video. Yes, the audience has spoken, and basically said, “post this before Easter or else.”

As I mention in the clip, you really want to use a food processor for this. You can certainly use a wire pastry blender and do it by hand, but it’ll take a while, and mixing in the ice water is so much easier with whirling blades. I’m not sure I’ve ever achieved that same gorgeous “breadcrumb” texture blending by hand.

If you decide to use this pastry for a savory recipe, I’d suggest cutting the sugar down a bit, but don’t be tempted to leave it out. I used the leftover dough from the apple turnovers video, which had all the sugar, for some duck pot pies, and it was really good, but maybe just a tiny bit sweet.

If you’re going to use this recipe for some Easter pies or brunch desserts, I hope you like the dough as much as I did. Just make sure your butter cubes are frozen, and your ice water is, well, ice-cold water. These are the keys. Do that, and you’ll have a pastry dough that tastes, feels, and sounds fantastic. I hope you give it a try soon. Enjoy!

Ingredients for about 1 pound pie dough (enough for 1 large pie or 4 turnovers):

2 cups flour (measure carefully, do not pack!)

1/2 cup unsalted butter (4 oz)

1 tbsp sugar

1 tsp salt

6 tbsp ice water

Apple Hand Pies – Crimping is Easy

I’ve been playing around with a new pastry dough, and figured I’d use it as an excuse for a little demo on turnovers, or “hand pies” as the hipsters are calling them.

I’ll unveil the new “buttercrust” dough next week, but this particular video is not about the pastry, or the filling, it’s about the fairly basic method for folding and crimping one of these up.

As you’ll see, it’s not exactly a complicated procedure. In fact, I can’t imagine your aunt is going to be too thrilled to know that you’ll be able to now match her crimp for crimp. Once you have the outside down, what goes inside should be the least of your worries.

I went for a very soft, apple-saucy, jam-like filling, which turned out very well, but literally any of your favorite pie fillings, both sweet and savory, will work. If you do make an apple version, and want to really blow some minds, top your filling with a thin slice of sharp cheddar. It’s special. I hope you give this easy technique a try soon. Enjoy!

For 4 Apple Hand Pies:

about 1 pound pie dough, divided into 4

egg wash (1 egg beaten with 2 tsp milk)

granulated sugar as needed

For the apple filling:

2 tbsp butter, browned

2 or 3 green apples

1/4 tsp salt

1/4 cup white sugar

2 tbsp brown sugar

1 1/2 tsp cinnamon, or to taste
1 or 2 tsp of water if needed

Creamy Blue Cheese Dressing – Chicken Wings Sold Separately

Some of you might think I’m posting this creamy blue cheese dressing recipe while on vacation, just so I don’t have to answer questions as to why it took five years for this popular food wish to appear. And, while I don’t have a great answer for that, I do have a “grate” answer.

That’s right, a cheese grater and a wedge of frozen blue cheese is real the secret behind a perfect creamy blue cheese dressing. Not only is crumbling blue cheese a messy operation, but those larger chunks sink to the bottom, and don’t become one with sauce. 

Using this technique produces a dressing exploding with the funky goodness of whichever blue-veined cheese you decide to use. I used a Maytag blue cheese, but any of the World’s great blues, like Roquefort or Stilton, will work beautifully. I hope you give this great method a try soon. Enjoy!

Makes about 3 1/4 cups Creamy Blue Cheese Dressing:
 *Please note: everything in this recipe is “to taste,” so adjust to your liking!
1 cup mayonnaise
1 cup sour cream
3/4 cup buttermilk
1 teaspoon crushed garlic

1/2 teaspoon ground black pepper
1/2 teaspoon dry mustard

1/2 teaspoon salt, or to taste
1/2 teaspoon sugar
cayenne to taste
1 teaspoon Worcestershire sauce
4 ounces frozen blue cheese, grated

View the complete recipe

Cheese Straws – These Don’t Suck

I took a few things for granted in this cheese straws video. I assumed you could tell how delicious they were as I crunched into them, which is why I never said as much. I also assumed you’d figure out how, where, and when to use them; as I failed to give my usual serving suggestions. I was so taken by the sound and texture of these cheesy sticks, that it just never occurred to me to state such obvious facts.

So, for the record, let’s make this official. These really tasted great, and that’s without any embellishments whatsoever. There are so many things that will work with this technique, including, but not limited to garlic butter, fresh herbs, crushed nuts, and/or literally any dried spice. As far as approved uses, it’d be easier to list things this wouldn’t work with.

Any soup, stew, or bowl of chili would look substantially better with some of these alongside. A few cheese straws will make that sleepy bowl of leftover pasta suddenly seems special again, and substituting them for toast at breakfast is a proven crowd-pleaser. Dipping toasted bread into a runny egg yolk is nice, but dipping with a warm, crispy cheese straw? That goes way beyond nice.

As long as you use some nice, grate-able pungent cheeses, and cook them long enough to get crisp, there’s no way these won’t be great. I hope you give them a try soon, and report back with all your brilliant adaptations. Enjoy!

Ingredients:
frozen puff pastry

about 2 tsp olive oil , or as needed

about 1/2 cup total finely grated aged cheddar and Parmigiano-Reggiano, or more as needed

salt, pepper, and cayenne to taste

Raw Kale Salad – Mmmm…Tough and Bitter

I realized after watching the finished video for this raw kale salad that I used the words “tough” and “bitter” about a dozen times. Not exactly a ringing endorsement. I used those words because kale is tough and bitter, but when properly prepared, those are valuable assets, not liabilities.

If you slice it thin, and toss it with other tasty treats, the kale mellows out, and serves as a perfect foil for other vegetation. The sweet, wet crunch of raw apple counters the bitterness, and the texture of the leaves elevated from opposite directions by juicy orange and crunchy nuts. It’s quite a scene.

I’m going to do a video for the orange cumin vinaigrette, but in the meantime, the ingredients are listed below. Feel free to copy my salad formula, but this is more of an idea video than an actual recipe. You know what you like, so whatever that is, add it to some raw kale, and see what happens. Enjoy!

Ingredients for 2 big or 4 small Raw Kale Salads:

1 head green kale

1 persimmon, sliced

1 apple, sliced thin or matchstick cut

2 seedless oranges, cut into segments aka “supremes” (click here for video)

handful of chopped nuts

For the dressing:

1 rounded teaspoon Dijon mustard           

1 rounded teaspoon orange zest

1 tsp cumin, or to taste

1/4 tsp red pepper flakes, or to taste

1 tbsp orange juice

1/4 cup rice vinegar (or white wine or sherry vinegar)

1/3 cup olive oil, or to taste

salt and pepper to taste

Duck Fat Roasted Brussels Sprouts – P.H.A.T. with an “F”

With all the rich and decadent football party food I’ve been sharing lately, I’d thought I’d take a little break, and post a nice, simple green vegetable side dish. Of course, these beautiful roasted Brussels sprouts were just a prop so I could demonstrate using leftover duck fat, but still.

If you watch any amount of celebrity chef TV, you’ve undoubtedly heard them going off on the virtues of duck fat. They mostly pontificate on its deep, palate-coating richness, which is true; but they also like to point out the health benefits. That part is a little cloudy…you know, like saturated fat when it cools down.

Duck fat does have much less saturated fat than butter, and is higher in oleic acid, the stuff that makes olive oil so popular with the healthy eating gurus, but make no mistake, this is still an animal fat, and should be used in moderation. The good news: “in moderation” totally works!

A few tablespoons and a very hot oven is all you need to turn some sleepy vegetables into something much more special. As I mention in the video, bacon grease will make a fine (and even more flavorful) substitute, but if you do cook duck, saving the leftover fat is nothing short of mandatory. I hope you give this technique a try soon. Enjoy!

Ingredients:

Brussels sprouts (about 4-6 per person)

salt, pepper, cayenne to taste

enough melted duck fat to coat vegetables generously (about 2-3 tablespoons per pound of sprouts)

fresh squeezed lemon to finish

*Roast at 450 degrees F. until tender but still a little firm, about 15-20 minutes

View the complete recipe

How to Butterfly, Stuff, Roll, and Tie a Pork Roast Like a Celebrity Butcher

Like almost all the videos I do, this tutorial for how to butterfly, stuff, roll, tie, and roast a pork loin was inspired by a viewer’s request. However, this was NOT your typical food wish, as it came via Chris LaFrieda, from the celebrated Pat LaFrieda Meat Purveyors! 

That’s right. America’s most famous butchers are fans of the channel, and asked me if I wanted to do a video with some of their fabulous meat. After carefully considering the offer for two or three seconds, I agreed, and we decided to show their technique for a rolled, stuffed, caul-fat-wrapped pork loin.

Not only do the LaFrieda’s star in their own TV show, "Meat Men," but their client list is a who’s who of the country’s top chefs. Their custom burger mixes are legendary, with the most famous being the Minetta Tavern’s “Black Label Burger.” Basically, if you’ve not heard of Pat LaFrieda Meats, you need to turn in your foodie card right now.

I tried my best to adapt their technique for the home kitchen, and as you’ll see, there really isn’t anything that even an average home cook couldn’t accomplish. For example, the butterflying may not look very elegant with all those slash marks, but in the end it will look amazing, and is a bit easier than the pro method.

As far as the caul fat wrap goes, you’ll need to go past the supermarket meat case, and talk to a real butcher. Anyone that can get you a large pork loin roast, like the one we used here, will be able to get you a half-pound of caul fat. It really is one of the keys to this procedure.

Pork loin is so lean, and by covering it in a thin layer of caul fat, you’re adding lots of moisture, as well as another layer of flavor. I highly suggest you find some, and if you don’t use it all for your roast, it makes a perfect casing for some sausage patties.

Anyway, a very special thank you to Chris LaFrieda, and the rest of the LaFrieda family for the opportunity to share this great technique. I hope you enjoy the video, and it gives you the confidence to try this exciting technique soon. Enjoy!

Ingredients:
5-6 pound boneless pork loin roast, butterflied as shown

salt and pepper to taste (be generous, that’s a lot of meat)

3 cups any prepared bread stuffing recipe (ones with herbs and dried fruit will be particularly delicious)

caul fat, as needed

1 sliced onion for the roasting pan

Roast at 450 degrees F. for 15 minutes to sear.

Reduce heat to 325 degrees F. for about 1 1/2 hour OR until an internal temperature of 140 degrees F.

Pan Sauce Note: Once you remove the roast, you can add a splash of water to the pan, along with a tablespoon of balsamic vinegar if desired. Place over high heat and bring to a boil, scrapping the goodness from the bottom with a wooden spoon. Season to taste, and spoon over sliced meat.

Baked Eggplant Sandwiches – Get’em While They’re Room Temp!

I didn’t intend for this baked eggplant sandwich to turn into yet another Super Bowl party food post, but two bites in and I realized that’s what may have happened. The reason for this epiphany had nothing to do with taste or texture, but with temperature. I’d forgotten just how truly delicious these are served at room temp, which was always how the Italians I learned this from served it.

Of course, like any normal person faced with a warm, cheese-filled anything, I ate one as soon as possible, and it was great. Golden-brown and crisp on the outside, soft and gooey on the inside. However, when I went back for seconds an hour later, I got to experience these in all their cooled-off glory.

While not as crispy, they were still crunchy around the edges and featured an entirely different flavor profile. Hot salami isn’t the greatest expression of the sausage maker’s art, and you really don’t appreciate the eggplant’s subtle sweetness playing against the cheese when hot.

I’m not sure exactly why, but Italians seem to have a thing for room temperature fried foods, especially vegetables. I’ve heard Mario Batali talk about this before, but there seems to be a long tradition of letting fried stuff cool down first before eating.

Happily, this practice works perfectly for entertaining, since you can bake these off ahead of time, and put them out on a tray anytime. Whether for your Super Bowl party, or not, I hope you give these addictive eggplant sandwiches a try soon. Enjoy!

Ingredients for each eggplant sandwich:

2 thick slices eggplant (Note: some people salt the slices to draw off liquid, which they say is bitter. I’ve done this for other eggplant recipes, but not for these sandwiches. With the breading and filling, I actually think the slight bitterness is an advantage.)

3 thin, small slices of salami

1/2 slice provolone cheese

1 generous tablespoon olive oil, divided

seasoned flour as needed (flour with enough fine salt, pepper, and cayenne so that it tastes “seasoned” when you dip your finger in it)

beaten eggs, as needed (2 eggs is enough for about 4 sandwiches)

plain breadcrumbs, as needed
1 tsp very finely grated Parmesan cheese

Christmas Hamlets – To Eat or Not to Eat Will Not Be a Question

I had been fantasizing for weeks about doing a whole, home-cured ham for the holidays. I always get lots of requests for this kind of thing, and was fully prepared to give it a go, but then a strange thing happened, I heard the word “Hamlet.” 

It was on TV, and completely unrelated to cured pork, but for whatever reason the word made me think of cute little, individually sized hams. That’s all it took, and off I went trying to figure out how to make this thing happen. I knew I wanted a process that wouldn’t require the pink curing salts used in commercially produced hams, not because they are unhealthy, they’re not, but because it would be hard for some of you to find.

I’ve read things in the past about using celery’s naturally occurring nitrates to accomplish the same thing, so that’s what I used, and as you’ll hear me say several times in the video, I was thrilled with the results! While not exactly like a classic city ham, this was very close. The firm, moist texture was great, the salt level was spot on, and since we used loin instead of leg, there’s even a little less fat.

I’m afraid I won’t be able to help much with questions about how to do this with bigger or different cuts, as this was my first foray into home-cured ham, so if you are going to attempt this, please go to a good butcher to get the exact same size “chops” that I used. If you do, and follow these simple steps, I think you will have a holiday meal “to die for.” Sorry, but you didn’t expect me to do this entire post without one forced reference to the play, did you? Enjoy!

Ingredients for 4 Hamlets:

4 thick-cut (10-12 oz) center cut, boneless pork loin “chops”

For the brine:

1/2 cup *kosher salt plus 1 tablespoon

(*if using fine table salt, you’d only need barely 1/3 cup)

3/4 cup packed brown sugar

1 tsp finely ground black pepper

1 tsp allspice

1/2 ground cloves

1 bay leaf

1 1/2 cups boiling water to dissolve salt and sugar

3 celery stalks (about 2 cups chopped)

1/2 yellow onion

3 cloves garlic

2 cups cold water to puree vegetables in blender, plus add enough cold water to make 2 quarts total volume of brine

Brine for 48 hours before roasting

For the glaze:

1/4 cup packed brown sugar

2 tbsp Dijon mustard

pinch of cayenne

whole cloves as needed

Roast at 325 degrees F. until an internal temp of 145 degrees F. is reached.

View the complete recipe 

Apparently Size Doesn’t Matter for Prime Rib "Method X"

This is what our 6-pounder looked like. Would a
20 pounder work as well? Spoiler Alert: Yes.

The most common question after we posted our now famous “Method X” for making perfect prime rib was “will this work with much bigger, full-size roasts?” Since I'd only used the method on smaller specimens, I was hesitant to green-light much larger pieces of beef without having tested it myself.

Well, thanks to Bill in Salt Lake City, we now have visual proof that this great technique does work on the big boys. Here’s what the fearless cook had to say:

“Your recipe does indeed work on larger bone-in prime rib roasts. I followed the recipe to the tee, on three 18 to 21 lb. roasts using three different ovens in three separate ski condo ovens, all with different thermostats. All came out perfectly. I had 29 very pleased snowmobilers!”

As everyone knows, there are few groups harder to please than a bunch of starving, probably drunk snowmobilers, so this must have really been amazing. Below you’ll see pictures of Bill’s fine work, along with the video showing this easy method. By the way, after seeing the size of Bill’s slices, if you ever get invited to one of his prime rib dinners, you should definitely go. Thanks for sharing, Bill!

IMPORTANT NOTICE: Prime rib is very expensive, so no matter what method you use (traditional or Method X), you should always have a probe-style thermometer inserted so that the internal temp can be monitored, to avoid any chance of over-cooking. Set the probe alarm (125 F. for medium-rare) just in case, and pull the roast from oven even if there's still time left on the timer.

To read the full post, which includes the exact time/tempformula, click here. Enjoy!

“BBQ” Broiled Red Snapper – This One’s For the Haters

There’s a fairly large population of folks who just don’t like fish. I’m not talking about people with allergies, but those poor souls who’s worst nightmare is arriving at a dinner party, only to find out the main course is fish. Their reasons are as diverse as they are unfortunate.

Well, this broiled red snapper recipe may be just what the doctor ordered. Normally we don’t want to cover up the delicate flavors of the seafood, but in this case, we have no choice. It’s not like you can’t tell you’re eating fish, but close enough.

By the way, the last time I made red snapper, a few people wondered out loud if that was a wise choice, sustainability-wise. I believe the variety I used was local and not in danger, but I know it’s on some no-eat lists. However, things may be looking up for red snapper in the Gulf.

I just read that there appears to be an abundant red snapper population there, and fishermen are anxiously waiting for the bureaucratic powers that be to raise the limits. You can read more about that here. Of course, this will work with any white fish, so I hope you give it a try soon. Enjoy!

Ingredients:

2 (7-oz) red snapper filets

2 tbsp mayonnaise

1 tbsp lemon juice

1 tbsp bbq sauce

salt and cayenne pepper to taste 

View the complete recipe

Bonus Red Snapper Info

I have no way to verify whether this info is accurate, but I found it compelling and wanted to share. 

How to Flip Food in a Pan Like a Chef

I always feel a little guilty when I post one of these technique videos, which is kind of strange since I get just as many “wishes” for this type of demo, as I do for straight recipes. People seem to like them, and I’ll get lots of comments asking for more of the same, but there’s just something about not being able to take a bite out of the final product that leaves me slightly unsatisfied.

Of course, I could have eaten some more cheese balls at the end, but you know what I’m saying. Anyway, lack of proper money shot notwithstanding, I hope this “cheesy” trick helps you master this very basic and desirable kitchen skill.

By the way, this is about much more than just looking cool. Depending on the recipe, flipping the food around without having to use a spoon or spatula can be a big advantage. It’s faster, more effective, and yes, it looks super cool too. I hope you give this a try soon. Enjoy!