St. Louis cut pork ribs

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St. Louis cut (chine bone removed) with my own spice rub and BBQ sauce, doctored concoctions based on the basic ones described in Steve Raichlen’s “How to Grill” (2001 Workman Publishing). I like more vinegar in my sauce, I add a little coffee to the rub… Stuff like that. Contrary to what the barbecue purists say, there are no rules!

Barbecue snobs need not apply.

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The hot dog eating contest is NOT America

At the risk of sounding un-American… I wish we’d stop glorifying that hideous tribute to gluttony, the hot dog eating contest. How about a contest to see who can feed the most hungry people?

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Sourdough toast…

My buddy John is a pilot who regularly stops in San Francisco. He brought me some cheddar, jalopeno sourdough bread from Boudin Bakery. Perfect for toast with my eggs.

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Quick breakfast

This mornings offering is an egg, scrambled and cooked (microwave) in a mug* topped with ham and cheese on my homemade English muffin. Served with Bobs Red Barn steel-cut oatmeal with walnuts and pecans.

*Scramble the egg in the mug with a pinch of salt. Microwave high for 30 secs. Stir and cook another 20-30 secs. Done.

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Steak au Poivre for lunch

A simple steak au poivre with “frizzled” onions. The steak, a piece of tenderloin, was cooked very rare. The only thing missing was a glass of good red wine. Alas it was too early in the day for me.

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Breakfast

Slow cooked “fried” egg on wild mushroom risotto with Bartlett pear.

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Happy Birthday Dr. Seuss…

In honor of Dr. Seuss’s birthday – in spite of the fact that today he has been sold out to the highest bidder with the release of the Lorax movie and subsequent product-placements – I submit the transcript of the commencement address of Lake Forest College by Theodor Seuss Geisel (June 1977).  After a short preface, he recited this poem written for this occasion…

My Uncle Terwilliger on the Art of Eating Popovers

My uncle ordered popovers

from the restaurant’s bill of fare.

And, when they were served

he regarded them

with a penetrating stare…

Then he spoke great Words of Wisdom

as he sat there on that chair:

“To eat these things,” said my uncle,

“You must exercise great care.

You may swallow what’s solid…

BUT you must spit out the air!”

And as you partake of the world’s bill of fare,

that’s darned good advice to follow.

Do a lot of spitting out the hot air.

And be careful what you swallow.

— Dr. Seuss

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Crispy roast chicken, haricot verts and gratin Dauphinois. Pan sauce.

Bell & Evans chicken roasted at high temp (500 degrees) for 15 minutes, then 350 for 40. Simple pan sauce with wine, stock and a touch of cream.

Chardonnay 2005 Freemark Abbey. Meh…

The funny thing is how the skin is crispy for such a short amount of time. I guess it’s too thin to crisp up all right and proper.

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Gratin Dauphinois…

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The simplest and most luxurious side dish is Gratin Dauphinois (pronounced doh-fin-woz).  Potatoes, garlic, cream, Gruyere cheese and a hint of nutmeg.  Simple and elegant.

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Pickle nirvana…

 

20111213-153117Kings has McClure’s pickles on sale this week for $4.99! They were down to their last case. Originally I found McClure’s while on the hunt for a good Bloody Mary mix. McClure’s makes a Bloddy Mary mix out of their pickle brine – which is outstanding… the hot pickles are about as good as you’ll find. Kings is a little out of my way, but it’s worth the trip. Too bad they don’t sell the B-Mary mix there. The only place I’ve seen that is at Chef Central in Paramus. Pretty pricey there – they go for almost 10 bucks!

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