Tag: last

An Award-Winning Smoked Goose

I’m heading down to Los Angeles tomorrow for the Taste Awards, and in addition to the medals we won for “Best Food Program: Web” and
“Best Home Chef in a Series,” we also were gifted a smoked goose by one of the
show’s sponsors, Schiltz Foods.

While the picture may look food styled and
photoshop’d, I can assure you it was not. These delicious geese really are as gorgeous as
you see here, and I thought I’d repost the video below as a little thanks to
the fine folks at Schiltz for this year’s bird.

The Taste Awards may not yet have risen to match the
prestige of the James Beard Awards, but the last time I checked, those guys
weren’t getting any free poultry, so there. To read the original post, and get the ingredients, just follow this link. Enjoy!

A Friendly Barbecue Chicken Reminder

I saw some almost completely black barbecue chicken recently, which is such a shame, since it’s so easily avoided. This happens when people brush on their usually sweet bbq sauce too early, which quickly burns as soon as it’s turned towards the hot coals.

Some believe the solution is only brushing on the sauce during the last few minutes, but that doesn’t allow enough time for the flavors to penetrate and pick up the desired smokiness. There has to be a better way!! There is, keep reading.

The video below shows my preferred method for having your barbecue chicken and being able to eat it too. If there’s a time of the year to tighten up your chicken barbecuing game, it’s right now. To read the full post, and get the ingredients, click here. Enjoy!

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