Posts Tagged ‘summer’

Fruit Salsa

Paul | June 19, 2011 in Food,Fun,Recipes | Comments (0)

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2 peaches
2 plums
1 small onion
3 tablespoons cilantro
1 clove garlic
2 serrano peppers
1 tablespoon lime juice
1 tablespoon olive oil
white pepper


1. Put lime juice in a cuisinart.  Add the seeded peppers and garlic, process until very fine.  Move to medium bowl.

2. Use cusinart to chop onion, then peaches, then plums. Put in medium bowl with lime/chili mixture.  Be sure not to over chop. Pieces should be scoopable, but not pulverized.

3. Use cuisinart to chop cilantro until fine. Add to bowl.

4. Add olive oil, salt, and pepper, and Tabasco.  Mix well.

5. Chill for an hour to let flavors blend, stir.

6. Serve with blue corn chips. Also good on fish.

Yield: 2 cups


The ingredients are variable — basically two firm tart fruits and two softer sweeter fruits.  I use nectarines in place of peaches when available, but basically anything ripe and in season.  Even pear.

My most recent variant was mango/peach.  Two mangoes (peeled) and two peaches (unpeeled).

White BBQ Sauce

Paul | June 4, 2011 in Food | Comments (3)

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2 cups mayonaise
1 cup cider vinegar
3/4 cup lemon juice
1 tbs. cayenne
1 tbs. white pepper
2 tbs. brown sugar
1 tbs. black pepper
1 tsp. cumin

1 tbs. horseradish (optional)


1. Mix all together, pour over cooked chicken (or use as grill sauce).

2. Marinate chicken in salt, pepper, lemon and oil before cooking.


I found the original of this on the Web ages ago and have tweaked it a bit over the years.   It  turns out to be local to northern Alabama.  The Food Network has a recipe from Big Bob Gibson’s which calls for (yech) corn syrup, but adds horseradish.  However, this version is closer to what I started with:

2 Cups Mayonnaise
1 1/2 Tablespoons salt
2 Tablespoons black pepper
6 Tablespoons white vinegar
6 Tablespoons lemon juice
4 Tablespoons white sugar



Texas Barbecue Sauce

Paul | in Food | Comments (0)

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From “The Texas Cookbook”  Arthur and Bobbie Coleman, 1949


1/2 cup melted butter
1/4 cup sugar
1/4 tsp. red pepper
1/2 tsp. mustard
1/2 pint Wesson oil
12 oz bottle catsup
1/2 bottle Lea and Perrin Sauce
2-3 garlic cloves, minced
1 large onion, grated
1 lemon lemon juice
Tabasco Sauce to taste


Brown the onion and garlic lightly in the Wesson oil.  Add all the other ingredients and cook until blended well.


This is verbatim from a very old Texas BBQ cookbook.  I tend to add paprika, cayenne, celery seed, and liquid smoke, depending on my mood. Sometimes a little vinegar, too.

Smoking the Controversy

Paul | in Food,Fun | Comments (2)

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The latest Dizzy Pig newsletter contains this little bit of heresy:

Using wet wood is the easiest way to over smoke your food. There is almost nothing good about the smell of wood that is trying to burn, but can’t. The smoke is brown and thick, it burns your eyes, and your meat only needs to be in that smoke for seconds before it lays down a nasty flavor on your meat that won’t go away.

So now you know what not to do, but what DO you do? Use dry wood and don’t put your meat on until the smoke is burning cleanly. Generally the smoke will start off as a brown or tan color, and as it dries the smoke will tend toward a blue color. Clean burning wood doesn’t always produce visible smoke, so you don’t need to see the smoke to taste it. When in doubt, put your face in the smoke and smell. If it burns your eyes, smells strong, or has a tan or brown color then wait.

All my life, I’ve soaked my woodchips before use.  It even says to do it on the packaging.  NOW, I’m being told it’s actually hurting my BBQ.  I use a box for the chips, anyway, so should be fun to try out.  Maybe tomorrow…

While I’m on the subject, here’s a good chart and a slightly more in depth comparison of wood chips. I used to be all about the hickory and mesquite, but the last few years have gone with pecan or cherry.  I use Cowboy Charcoal in my Big Green Egg because it’s easy to get, but Naked Whiz has a whole page of brands they like better.  Royal Oak, for example.