Hello everyone. I had to make a podcast as a class assignment. So I figured, why not do it on cooking and post it to my blog? And thus, Cook the Blog: The Podcast was created. I am not expecting to make another podcast, but if I get good reception, I will consider it.
Anyway, click the link below to give it a listen and leave feedback if your inclined. It’s goofy, and you can probably tell it was originally made for a class. If I do continue this, the format would probably change a bit.
A buddy mine (member if the North Florida Brewers League ) is a very active brewery in Tallahassee named Grasslands Brewery. I have sampled a few different beers he has made, and they are all great. He does a lot for the community as well, such as partcipating in pints for paws. Anyway, we were recently discussing the different kinds of foods I make that could pair with his beers and what foods I could make using his beer as an ingredient.
We got the idea that we should hold an event for an away FSU football game in Tallahassee. I’d call it an away game tailgate. At then event, we would watch the game, drink his beer, and eat my food. We were considering making it open to the public. The details are scare at the moment, but would anyone be interested in this? Leave me a comment or send me an email if you are.
This is the second part of a three part series on Barbecue. The first part was my BBQ rub recipe. Now, I am going to show my barbecue sauce. Finally, I will show you how to put it all together to make an excellent pulled pork (without the need for a smoker).
Although I like all kinds of Barbeque sauce, my favorite is a traditional tomato based. I really like a BBQ sauce that is sweet and spicy with a hint of Smokey. Tomato based sauces are usually made from tomatoes, tomato paste, or ketchup. I opt for ketchup because it has the thickness and level of sweetness I look for. Even though my sauce is tomato base, it doesn’t mean I don’t borrow from other BBQ sauce styles.
The Roasted Garlic and Coconut rum are not meant to be the stars in this BBQ sauce. Instead, they act as an agent of depth to the sauce. Feel free to add more if you want to make them the star.
This is going to be the first of a 3 part series. I am going to show you my BBQ rub, my barbecue sauce, then how to put it all together to make an excellent pulled pork (without the need for a smoker). However, the rub and the sauce also work great on beef, chicken, fish, or any other meat you can think of.
Barbecue recipes are some of the most closely guarded recipes out there. Asking someone for a recipe like this is like asking someone’s else’s grandma for a family recipe. These recipes are also some of the most superstitions I have ever come across. A lot of people can’t even tell you why specific ingredients are part of the recipe. I am happy to share with the world the rub I use on my BBQ.
I like to think of a BBQ rub as meant to be a hotchpotch of flavors. A bunch of things that wouldn’t go together in any other style of cooking. I like my rub to have a sweet, spicy, deep and varied flavor. I also think it’s important that the rub doesn’t overpower the meat.
This is my first kitchen experiment post. This post will focus on my attempts to try something new in the kitchen. I think the best way to learn something new is to take a hands on approach. My hope is that reading these articles will help the readers learn a few things they didn’t know, and to help them avoid my mistakes.
Something I lack experience doing in the kitchen is roasting large birds (chickens, turkey, etc.). It is something I hope to be really good at one day. There are a few problems with practicing roasting. First, it yields a lot of food. Second, they take a long time to cook. Finally, it can get expensive. My solution? To practice roasting using a Cornish Game Hen. They are small, generally last one or two meals, and only cost $3.00.
This week I have a guest review from one of my best friends (and fellow foodie). If you want my opinion here’s the short version. The food was ok, but I wouldn’t go back unless someone else picked the restaurant. Now, on to the review.
This is recipe I grew up eating quite often. In fact, it was one of the items always on the kitchen table for Thanksgiving. The recipe originally comes from my grandmother, but I have always had it made by my father. Until a few weeks ago, I had never made this dish before. I wasn’t even sure how the sauce was made. When I visited my parents recently, I was able to spend some quality time with my father and we made the dish together. Just like my father, I can’t follow a recipe, so I have made a few alternations ( I added some white wine for example).
If you are not a fan of cabbage, I would still give this recipe a try. The filling tastes great on its own. In fact, when I was younger, that’s the only way I would eat it.
I went to “Your Pie” only knowing two things about it. I knew it was a new pizza place in Tallahassee and that it was a chain restaurant. The concept initially sounded great to me. “Your Pie” is a make your own pizza place – subway style. I couldn’t help but think who doesn’t want to make their own pizza? After all, people are particular about their pizza toppings. That’s when it hit me. Who doesn’t already customize their pizza order? I mean yes, if you order a pizza one might choose a meat lovers pizza, a white pie, etc. However, even though most places offer a choice of specialty pies, all the pizza places I have ever been to allow me to customize my pizza as well.
This week I was able to visit a wonderful new restaurant in Tallahassee called the Paisley Café. Opening early last week, the Paisley café is located directly behind “Lucy and Leo’s Cupcakery”. This place is like a love letter to why I love the restaurant business and the foodie scene. The owner used to work for a bank in Tallahassee. After years of putting in her time, she decided to follow her passion and open the restaurant she always wanted. The story (and food) would fit right at home on Food Network’s “Diners, Drive-ins, and Dives.
About the recipe This was the first thing I made after I invented my teriyaki sauce recipe. Although I did choose it because it was an obvious pair with the sauce, I also made it because I thought it would be a good dish to practice my plating skills with. The trick to this recipe is to cook it on a hot, flat surface. That is why I make it on a cast iron griddle. The teriyaki sauce was previously covered on my blog already. It can be found at this address: http://cooktheblog.wordpress.com/2011/08/06/recipe-teriyaki-sauce/