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Absolutely DOMINATED Christmas dinner

Figure we can all share how our Christmas was. Mine was smashing. We had about 25 people, which is the usual. I did a 12 pound ham but, not spiral cut. It was so much moister and flavorful than the spiral cut. I did a bourbon maple glaze and I absolutely singed some of my hair doing it. All in good fun. My sister-in-law's boyfriend is actually a chef in the North Carolina area, and came over in the afternoon. We had a blast drinking some awesome beers and he was directing me through the stuff that I was doing.

Comments: 2

Merry Christmas to me

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Salmon Perfection

Just made salmon with sauce from the latest video for mom and wife for xmas day lunch. It was a big hit and could not have been easier to execute. As usual Jacob, your guidance was spot on. I really appreciate the "basic" lessons as a beginner/intermediate home cook. Salmon can now be added to the list of protiens I can cook with confidence.

Comments: 2

"Pizza oven" insert for Weber grills

I remember Chef Jacob briefly talking about these inserts in podcast 19- 12 steps of bread baking. I don't see a topic or a comment in the podcast section, so I hope I'm not repeating it. Also, I don't know if this is the exact website that was mentioned, but I think it fits the bill.
http://www.kettlepizza.com

Comments: 5

The Bonito Blues

There is a fish called Bonita which I recall being a mild flavored tuna type of fish. Well, I saw a fish at my favorite shop called a Bonito. The man behind the counter did not speak English well, so I told him that I wanted the whole fish (about 4 lbs.). I asked him to filet it, and that I wanted to keep the frame and head.

Comments: 0

Standing Rib Roast (My favorite method)

Standing Rib Roast

Get as standing rib roast that is the bones 9-12. You will want to have the butcher cut the ribs section free from the meat portion.

Here is what you will need;

16-18 lbs Standing Rib Roast with the bone ribs cut free
4-5 lbs Ox tails
1 Cup of tomato paste
8 Onions (3” size)
¼ cup olive oil
1 tsp of Salt
1 tsp of Pepper
1 Tbsp of Salt
1 Tbsp of Pepper
1 cup of a good south American Malbec
5 cups of Beef broth
5 cups of Chicken Broth
Sprig of Fresh Time

Comments: 2

holiday season

Just hope everyone has safe and happy holidays.

Comments: 2

The REAL Wild Rice

I am from Minnesota and can tell you that most places that serve wild rice are serving you paddy rice. It is not the same at all and you are really not getting what you paid for.

You can only get true wild rice from a few select places and they are hard to find.

Paddy rice is mostly all black. The best real wild rice will look like this.

Comments: 0

Pork Shoulder

How to make a truly great Pork Shoulder.

I love to make this dish, in fact this is what I made for my own wedding. It is one of the lowest priced meats and can be used in a whole host of dishes. A pork shoulder can be as low as two dollars a pound.

Here is what you need;

8-10lb of Pork shoulder
5 Tablespoons of olive oil
4 cups chicken broth
4 cups beef broth
1 cinnamon stick
1 Tablespoon of Chile Powder
½ teaspoon of ground cumin
14 cloves of garlic, sliced thin
1 teaspoon of peppercorns

Comments: 4

Hello From MN

Found this site and really love it.

I have loved to cook since I was 6 years old. When I turn 14 I got a prep/dishwashing job at a Mom/Pop style supper club and by the time I was 16 I was running the kitchen on the busiest nights pushing out 300+ meals as the only line cook. After that I went to work as a 1st cook at a gourmet restaurant at a famous resort.

Once I turned 18 I didn't work as a cook and only did it as a hobby.

Comments: 6

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