Smoked Mustard Crusted Spare Ribs

We’re in the dead of summer and with July 4th right around the corner, barbecue should be on many a mind. Countless different images might come to mind when you hear “barbecue”–burgers, wings, pulled pork, etc–but if you had to pick any single one dish to represent this delicious style of cooking, what would it be? For me, it would have to be a smoked rack of ribs.

I used to be of the saucy ribs camp, but given everything I’ve heard about dry rubbed ribs, I thought it was time to give this a fair shot. I could never fathom it before–I mean after all, its just meat! Wouldn’t it be dry (“dry rub”–sounds dry!)? Wouldn’t it be bland? And so on. Ribs simply needed sauce.

Well now that I’ve finally tried dry rub, this is definitely the way to go. I love a good sauce, but keep it off of my ribs! You start with a light… click to read more…

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A word of caution to other food bloggers: Tastespotting is back. And its changed

Update: I’ve been chatting with Sarah of Tastespotting offline and she has been very responsive to the concerns I outlined below, and to make a long story short, this long post is now all null and void (hey, that’s the Internet for you). Tastespotting is back in all its glory, the terms of use are short and sweet, and so enough writing about it. I’ve got to get back to checking out food porn as I am a loyal fan of the site once again. Thanks Sarah! :-)


First off, I apologize to the regular readers as this post is not the usual food/recipe subject matter (but I’ll get right back to it after this one, I promise). However, for my fellow food bloggers, I just wanted to say yay, Tastespotting is back. Except its different now andclick to read more…

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Smoked Chicken Thighs with Pineapple Barbecue Sauce

While I’ve professed the wonders of brining turkey to ensure a moist bird, I’d never brined chicken before. However, after seeing what Jeff did with some chicken thighs, it seemed like it was time to give this a try. So I brined, smoked, and glazed some chicken thighs with a tangy pineapple barbecue sauce.

This was absolutely delicious and very well suited to July 4th weekend (or any summer weekend) kind of grilling/barbecuing occasion. The effort is pretty minimal and the results are very flavorful. If you were to taste the sauce alone without the chicken, it will taste a little unbalanced as far as a barbecue sauce goes (in my opinion–it leans most heavily towards sweet and spicy), but when combined with the chicken as a glaze after being flavored with… click to read more…

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Cherry Frozen Yogurt with Chocolate Stracciatella

Many wonderful fruits are available again as summer rolls around, and one of my favorites: cherries! There’s something fun about having a ton of cherries and just lazily working through them, munching and spitting out the pits. While this dessert won’t give you the pit spitting experience, its still a delicious way to enjoy these little red jewels: Cherry Frozen Yogurt with Chocolate Stracciatella.

I really enjoyed the taste of this and was especially pleased since this was my first foray into the world of frozen yogurt. It was rich, but not as heavy as the ice creams I’m used to making. I was also quite pleased that it was similar in texture to the ice creams I’m used to–creamy, easily scooped, but firm enough to hold a respectable shape. Plus, the flavor was wonderful–the fresh, sweet, dark flavor the cherries combined with the rich tang of the yogurt put this on a much higher plane than the alleged… click to read more…

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Peanut Butter Torte

I love peanut butter. As a child, any treat that had peanut butter in it was good in my book. I just couldn’t have enough. Given this though, it was kind of surprising looking through everything I’ve posted here, that not once have I made a peanut butter dessert! 😮 To address this clear emergency: a peanut butter torte.

This treat was largely inspired by Susan’s beautiful peanut butter torte which had me drooling for peanut butter like Pavlov’s dog. I wanted this dessert to be absolutely sinful to eat, so from bottom to top: a graham cracker crust, an inner chocolate ganache crust, peanut butter mousse with spiced nuts and chocolate, a top layer of chocolate ganache, drizzles of caramel, toasted peanuts, and creme chantilly. Whew!

So did it deliver? Oh did it ever. This is definitely a dessert for the peanut butter lover. Crunchy,… click to read more…

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Graham Cracker Pie Crust

I always avoided pies/cakes that called for graham cracker crusts. Something just seemed not right about buying graham crackers, mushing them up, and pressing it into a pie pan. Sort of like how I don’t like to buy pre-made pie crusts (maybe I’m neurotic?). So imagine my delight when happened upon a better way to make a graham cracker batter (and crust) from scratch!

The common mush-up-the-store-bought-graham-cracker method is pretty tough to compete with when it comes to difficulty, but this is also quite easy (much easier than a pâte brisée, so breathe easy!) and need I say that it tastes better? Plus, if you have leftover batter after you line your pie pans, you can just roll it out and make graham crackers! Its a piece of cake…er, easy as pie…crust. Yea, onto the recipe.

  • 1 cup (2 sticks) butter

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