Brines, Marinades, Rubs, and Glazes

Here in the Great Pacific Northwet, it’s beginning to look like maybe, just maybe, it’ll stop raining one day. As such, it’s time to think about grilling again. When we do that, there’s a veritable cornucopia of cool things to do with the stuff we grill, like brines, marinades, rubs, and glazes. First things first, … Continue reading Brines, Marinades, Rubs, and Glazes

Mojo, the marinade that made carne asada famous

It’s a sure bet that, if you eat enough Mexican, Tex Mex, Caribbean, or South American food, you’ve enjoyed some form of carne asada. Certainly then, you’ve swooned over the rich and pungent blends of flavors presented by something that looks so simple, but tastes so complex. The answer lies in Mojo, the marinade that … Continue reading Mojo, the marinade that made carne asada famous

Carne Adobada – 100% Delicious

It’s impossible to say where exactly adobada, (or sometimes, adovada), comes from. Generally, it’s a safe bet that northern Mexico, past and present, is the source. Adobada in Catalan means marinated, which doesn’t give a whole bunch of clues at to what we’re supposed to marinate with. As it turns out, that’s OK though, because … Continue reading Carne Adobada – 100% Delicious

Genuine Jerk Chicken

If you’re thinking Caribbean and spicy, then truth be told, you’re thinking about Jamaican jerk seasoning. While probably every island claims some variation on the theme, this is arguably the root of that wonderful recipe tree. The combination of chile heat, with a spice mélange often only associated with deserts makes for an unforgettable taste … Continue reading Genuine Jerk Chicken

What makes Lawry’s seasoning salt tick?

What is Lawry’s Seasoning Salt? To tell the truth, I had no idea, and didn’t have any in the house. Then someone told me that this stuff was the seasoning for the dreaded Taco Time Mexi Fries – I happen to like those evil little things, so I bought some Lawry’s to try it out. … Continue reading What makes Lawry’s seasoning salt tick?

A Couple of Rancho Gordo Tweaked Recipes

I wrote about RG beans not long ago, and frankly, they’re still on my mind, as is their stunningly good Pineapple Vinegar. That combo had me digging through old favorite summer recipes and tweaking them for these newfound delights. So here, for your reading and eating pleasure, are a revamped teriyaki marinade, and an incredible … Continue reading A Couple of Rancho Gordo Tweaked Recipes

Garde Manger for the People

Alert blog follower Hannah sent this note from southwestern Oregon – ‘I read about you guys changing up stuff you made earlier, for subsequent meals – The last one was an Instagram of tacos where you did “a complete 180° on the seasoning” but you didn’t explain how or what you did. The same thing … Continue reading Garde Manger for the People

Home cooks, it’s time to stop sawing on that second fiddle

OK, so yeah, I’m a food professional by trade – I manage a very busy bakery café. A lot of folks assume that us commercial types lord it over home cooks in materials, techniques, processes, and everything else good – Hell, a decent chunk of what I do here involves trying to translate some of … Continue reading Home cooks, it’s time to stop sawing on that second fiddle

Aromatic Bases – Humble Beginnings

We’ve just enjoyed our first snow of the season, one good enough to warrant plowing by the county and some cautious driving for a day or two. Nothing nails down the arrival of winter quite like that first storm. Our critters make it known, in no uncertain terms, that this means it’s time for some … Continue reading Aromatic Bases – Humble Beginnings