Friday, September 10, 2010

Soup with Black Fungus

Just a real simple little soup with a little Asian flare made with Bonita broth, black fungus and udon noodles plus a few odds and ends.




Very little prep some shreded bok choy, minced ginger and garlic, sliced shiitake mushrooms, cubed tofu, 150/200 shrimp, chopped green onion, and some batons of daikon radish.



Saute your ginger and garlic add a little chili garlic sauce, bok choy, mushrooms, daikon, and shrimp. Deglaze with Banito Broth, a touch of sweet soy sauce, and some good fish sauce. Add the dried black fungus simmer for five minutes. add some pre-coked udon noodles and the tofu. Your done in less than thirty minutes.



A quick and easy soup.

Monday, September 6, 2010

BBQ: Barbeque; Barbecue.

 

"Ah a rose by any other name would smell as smokey sweet" Many believe that Barbeque comes from the Timuaca Indians of Florida their word being "barbacoa" meaning the scared fire pit. Sounds about right to this Florida boy.One hard and stead fast rule that should never be broke is, NO GAS, wood or charcoal only

                                          "my sacred fire pit"


Only charcoal or wood for my fire pit
                                                                                                        




               Ask ten random peoplewho makes the best BBQ and odds are you'll get ten different answers. It seem that as with all food it's a matter of taste. Do you like it dry rubbed, marinated, with sauce, without sauce, sweet sauce, hot sauce, mustard sauce, Memphis style or St Louis its all on what you grew up on.

  Me I go for the dry rub a blend of peppers, garlic, salt, brown sugar, and garlic that I like. Before you can rub them down you must first get the ribs ready I like spare ribs as opposed to baby backs. Spare ribs have more meat and fat. We all know there is nothing wrong with pork fat! Anyway the first thing is to pull the connective membrane off the back side of the rack this will help the rib separate once cooked. Just a slit on the end rib and then scrap it a little to get it started and then pull. This is one of the biggest mistakes people make not removing this membrane.


                                   A good looking rack of ribs
                                          cut down along the bone



Pull the membrane off


  Now your ready to rub them down and now it's time to get them on the grill They need at least six to eight hours of low slow smoke and heat. Indirect heat. Its the only way to get that pink smoke ring in the meat.






Now close the lid and be patient very patient it's 9:00 a.m.



Open only to add a small bit of wood now and then to keep the temperature at about 250 degrees. And after about six hours open the top and behold "THE BBQ RIB"


 It's 4:00 p.m. now
What better way to spend the day, because we all know that the best barbecue is the barbeque that we make ourselves after all it's "cooking not rocket science".