All posts filed under: Marinades and Glazes

Shandy Glazed Spare Ribs

Shandy – typically, a wheat beer with lemon / lime soda mixed into it. So, one day while sorting through a “mix-ur-own-6pk” allotment at the market, I came across several different makers of shandys –  I threw in a couple to try out. I know why I thought I’d like it. Back when everyone lived in the forest, we ran a German Deli. It was a great place… lots of sandwiches, a gluttony of sausages, and beer…. all kinds… nothing American. Of the many offerings was a Hefeweizen – a wheat beer cloudy from the heady yeast sediment still present in the bottle. We drank it sometimes with a little raspberry syrup added to the bottom of the glass just before pouring. But, more often than not, it was served with a couple of lemon wedges to be squeezed into the effervescent beverage. It’s still my favorite way to drink beer. If we call hefeweizen with lemon the prettiest girl at the sweet sixteen party, then we have to refer to a shandy as the ogre that …

The Pink Pig – Roasted

The Pink Pig. Those three odd little words used to conjure all kinds of wonder and joy in children when I was a little guy. Why? Because… it was a ride, A RIDE,  located high on top of the Rich’s Department Store in downtown Atlanta. They would only crank the behemoth up at Christmastime to thrill the kids – who in turn would whine, cry and then force their parents to drive all the way downtown to do their Christmas shopping. My parents either didn’t listen to us… or knew exactly what the pig was.. Either way, we never got see… let alone ride the pig. The closest we ever got to the downtown Rich’s was either on a Sunday drive (when it was closed), or occasionally to see the lighting of the Big Tree at Thanksgiving (again, when Rich’s was closed)…. My folks didn’t do gimmicks. I finally got to see the infamous “pig” some years later after I had started driving. It was a cheesy monorail… … that rattled and clanged … and moved slower than …

Simple Dinner Sunday – Country Pork Ribs

Okay… a “Country-Style Rib” is really a misnomer – they really aren’t ribs … at all. While ribs come from ..well, the rib-ish  back and belly areas – Country Style ribs are actually from the shoulder roast (also known as a Boston Butt) area of the pig. And the little bits of bone? Shoulder blade. So, with that in mind – the “rib” is meatier and more tender since it’s coming from the shoulder end of the loin –  with none of the fibrous,  overly fatty and tough belly meat. Which – as it so happens – makes them a perfect candidate for marinating. Warning – a little local business plugging ahead…. Our local independent grocer here has recently undergone a renovation, name change and concept re-tooling. And while their original name (J&J) wasn’t exactly what you’d call a business driver… The new and improved store (Fresh & Frugal) peaked my interest… because I do love me some bargains when it comes to food.  It’s delightfully clean and sparkly (as most new-ish places are), the …

Blind Adoration

There are a couple of television celebrity cooks … chefs… people out there that I simply adore. We share the same mindset in cooking, and I find that refreshing in what’s becoming an overcrowded attack on the senses. I think  Laura Caulder  is sublime – I love her simple, carefree attitude with cooking and her unfettered  approach to French food. Nigella Lawson.. is a goddess. She cooks what she wants, eats what she wants, and damn the naysayers. I’d pull up a chair to her table any day. naysayers… It’s funny… I post my personal recipes across several different platforms on the web, professional and not – so professional. Some I lay claim to.. If I’m pushed for a deadline and I throw something together… you probably wont see my name on it. But when I do,  often times people will write, tell me they tried a recipe, and either say how well they liked it (occasionally) or that they didn’t care for it so much (more often than you would like to think). But then there was …

Blah Monday

I’m officially calling the Monday after Daylight Savings Time Blah Monday. I’ve barely felt like moving today. I got up at the regular 6:15, made Jane’s breakfast, did a couple of errands… in a complete fog. Which is oddly appropriate because the mountains are socked in with this drippy, hanging, dense, wet fog today. I don’t want to think. I don’t want to answer any questions. I don’t even want to look at anybody today. I want to sit (curled up in my great grandmother’s afghan) poke at the fire and eat something warm and tasty and comforting – without a lot of effort. Thank heavens for the chest freezer. I think one of the biggest treats when we were all at home, was the rare occasion that mom would buy smoked chops at the market. There was just something a little bit cheating about eating bacon shaped like a pork chop. That smallest bit of crispy fat around the edge of the chop, the salty / sweet sensation as it hits the tongue, the odd Dr. Suess-y pink cure …

A day late and a dolla’ short

2011? Well, it’s over…   done with…   gone… and save for a few bright moments and flickers of joy – It was an abysmally bad year here at Turtle Creek, and one I’d really care not to repeat anytime soon. So I’m closing the books on ol’ 11 and onward and upwards to number 12. I’m on to bigger posts for MR Fodder, better resumes and interviews for that whole under employment thingy, and finally putting a couple of things to right that have been eating at me for a while. Fair warning – I’m enlisting everyone and everything I can think of to make it so… short of dousing myself in chicken blood and dancing naked under a full moon…. it really doesn’t work, you’ll have to take my word on that one. Starting with day one – the New Years Day Dinner. Every culture has some food talisman intended to generate health, good luck, immense wealth. The Peruvians chow down on potatoes cooked with saffron to emulate pots of gold; Asians munch on super long bundles of noodles twined into …

Mmm… Sticky

When it come to things on a grill, how I like it depends on the “finger umami”. Yes, that’s right Finger Umami. Because so much of what we eat and enjoy isn’t just in the way it feels in the mouth… It’s the heft of a big ass burger … It’s the warm, billowy strands of a seriously good yeast roll as you pull each tender layer apart … The crunch of the fat cap and the ting against the point of your knife as it drags against and slices through the perfect quarter-turn marks on an expertly grilled steak … And, it’s the almost-lacquer, hand coating stickiness of  a great pork or chicken marinade and glaze. … and that’s what you get with sticky soy  glaze. Sticky Soy is my home attempt of a bottled Asian product – Thick Soy Sauce. While the  bottled version works in a pinch, like a lot of bottled soy products – they can end up tasting a little mechanical… if you know what I mean… that odd funk that really doesn’t belong to any known food group. Sticky Soy is …