As an expectant father, I was really entertained by the show last year. I've seen more episodes than I care to admit. Now that we have fireworks, it's impossible to ignore.
I'm watching tonight's show and they announce that they've seperated. I put John & Kate news in the Brett Farve bucket a long time ago, but I didn't think I missed them separating. Then towards the end of the show, they announce that they've began divorce proceedings today.
I feel a little used by TLC but I can really admire their moxy. It's kinda like pushing in your measley pile of chips when you c'aint take nuh more. In the theatre, there's climax and resolution.
over/under on the number of seasons they will have beyond this one:
0.5
Monday, June 22, 2009
Friday, June 19, 2009
MUSTARD SAUCE!?!?
My Mustard and BBQ Sauces played very well on the wood fire camping grill. They've both done well on my gas grill and I imagine they'd do really well over charcoal. I've retraced my steps, indulged some inspiration and here are my notes.
Preparing both of these sauces can be done at once, as they share the same base ingredients. The recipie does take some time, so it's best suited for a weekend or day off. Don't worry...to start, you cook (and eat) bacon and leave the fat in the pan, ideally cast iron.
1st for the Base, You'll Need:
1 Large Onion
-If you're doing both sauces, Red. BBQ, Red. Mustard, White and Shallot.
Carrots
-I used 10 baby carrots sliced thinly.
Celery
-Chop off the top 1/4 of the celery stalk and hold that aside.
Chop down all vegetables. Reheat the pan with bacon fat. Drop the vegetables in when it begins to sizzle. Salt and Pepper.
At this point, you'll introduce some Wine...probably 4 oz.
If you're doing both sauces, use white. Mustard, white. BBQ, Red.
As the wine begins to cook down, add it back 1 oz. at a time along with 1 tbsp of Brown Sugar. Do this two more times. Salt and Pepper.
Turn off the heat. You'll be moving the pan's contents either your food processor or your blender. I use a Cuisinart processor I got from Costco for $25.
Blend base with 1/2 cup of Apple Cider Vinegar and 5 shakes of Worcesterchire Sauce. Add a tbsp each of Onion and Garlic Powder and 1 tsp of Ginger. If you have to split it up, that's how I do it and add each ingredient in proportion to what I'm blending. Salt and Pepper.
What you have spinning in front of you is now your base...split it into two containers. Wash out your blender/processor.
For BBQ:
1 small can of Choptle Peppers in Adobo Sauce (hispanic aisle)
1 can of Tomato Paste
1oz. Red Wine
1oz. Apple Cider Vinegar
4oz Paprika (packets found easily in the hispanic aisle)
Honey
Spoon out individual chipotles into blender and set adobo sauce aside. Tomato Paste, Wine and ACV into the blender. Introduce Paprika 1 tbsp at a time and add honey & liquids in proportion as well. You want it to be close to the consistency of the base. At this point I blended the celery leaves you put aside earier into the mix.
Combine Chipotle Tomato Paste and Base by stirring in a bowl. Introduce Honey, Ketchup and Mustard. Don't measure, just make a pattern across the surface of the sauce and stir. Salt and Pepper. Taste. 1 tbsp Cumin.
At this point, it's really up you you. I recommend coming back with Garlic & Onion Powder. Honey, ACV, Wine. Brown Sugar. Worcesterchire is a big one here. If you're feeling ambitious, you have your left over Adobo Sauce. I added a spoon of Pomegranate Jelly that did something nice.
For Mustard Sauce:
In a bowl add 4oz beer to base along with 2 tbsp Brown Sugar. I used Budweiser American Ale which is very comparable to Sierra Nevada. Make a pattern across the surface of your sauce in mustard. Add some dots of brown mustard. I'd thought about using thick, ground brown mustard next time. Add a dusting of Garlic & Onion Powder. 1 tbsp Cumin. Salt & Pepper. Mix & Taste.
As long as you're not allergic, you can mix in a tbsp of Peanut Butter along with a little more beer, ketchup and mustard in the blender. For the intial camping run, there was no peanut butter.
You're on your own from here out. ACV, White Wine, Beer, Worcestershire, Cumin, Ginger, Salt & Pepper, Onion & Garlic Powder and Brown Sugar to taste.
2 Nights ago, we did Rib Eye marinated in Mustard Sauce. When I took it to the grill, I had a container of Mustard Sauce/Beer to dip the steaks in between flippings. It was awesome. I also made a Salad Dressing with Mustard Sauce, White Wine and Olive Oil.
The BBQ sauce will be very spice heavy as well and I recommend cutting it with a light beer. Marinating at full strength is encouraged.
Preparing both of these sauces can be done at once, as they share the same base ingredients. The recipie does take some time, so it's best suited for a weekend or day off. Don't worry...to start, you cook (and eat) bacon and leave the fat in the pan, ideally cast iron.
1st for the Base, You'll Need:
1 Large Onion
-If you're doing both sauces, Red. BBQ, Red. Mustard, White and Shallot.
Carrots
-I used 10 baby carrots sliced thinly.
Celery
-Chop off the top 1/4 of the celery stalk and hold that aside.
Chop down all vegetables. Reheat the pan with bacon fat. Drop the vegetables in when it begins to sizzle. Salt and Pepper.
At this point, you'll introduce some Wine...probably 4 oz.
If you're doing both sauces, use white. Mustard, white. BBQ, Red.
As the wine begins to cook down, add it back 1 oz. at a time along with 1 tbsp of Brown Sugar. Do this two more times. Salt and Pepper.
Turn off the heat. You'll be moving the pan's contents either your food processor or your blender. I use a Cuisinart processor I got from Costco for $25.
Blend base with 1/2 cup of Apple Cider Vinegar and 5 shakes of Worcesterchire Sauce. Add a tbsp each of Onion and Garlic Powder and 1 tsp of Ginger. If you have to split it up, that's how I do it and add each ingredient in proportion to what I'm blending. Salt and Pepper.
What you have spinning in front of you is now your base...split it into two containers. Wash out your blender/processor.
For BBQ:
1 small can of Choptle Peppers in Adobo Sauce (hispanic aisle)
1 can of Tomato Paste
1oz. Red Wine
1oz. Apple Cider Vinegar
4oz Paprika (packets found easily in the hispanic aisle)
Honey
Spoon out individual chipotles into blender and set adobo sauce aside. Tomato Paste, Wine and ACV into the blender. Introduce Paprika 1 tbsp at a time and add honey & liquids in proportion as well. You want it to be close to the consistency of the base. At this point I blended the celery leaves you put aside earier into the mix.
Combine Chipotle Tomato Paste and Base by stirring in a bowl. Introduce Honey, Ketchup and Mustard. Don't measure, just make a pattern across the surface of the sauce and stir. Salt and Pepper. Taste. 1 tbsp Cumin.
At this point, it's really up you you. I recommend coming back with Garlic & Onion Powder. Honey, ACV, Wine. Brown Sugar. Worcesterchire is a big one here. If you're feeling ambitious, you have your left over Adobo Sauce. I added a spoon of Pomegranate Jelly that did something nice.
For Mustard Sauce:
In a bowl add 4oz beer to base along with 2 tbsp Brown Sugar. I used Budweiser American Ale which is very comparable to Sierra Nevada. Make a pattern across the surface of your sauce in mustard. Add some dots of brown mustard. I'd thought about using thick, ground brown mustard next time. Add a dusting of Garlic & Onion Powder. 1 tbsp Cumin. Salt & Pepper. Mix & Taste.
As long as you're not allergic, you can mix in a tbsp of Peanut Butter along with a little more beer, ketchup and mustard in the blender. For the intial camping run, there was no peanut butter.
You're on your own from here out. ACV, White Wine, Beer, Worcestershire, Cumin, Ginger, Salt & Pepper, Onion & Garlic Powder and Brown Sugar to taste.
2 Nights ago, we did Rib Eye marinated in Mustard Sauce. When I took it to the grill, I had a container of Mustard Sauce/Beer to dip the steaks in between flippings. It was awesome. I also made a Salad Dressing with Mustard Sauce, White Wine and Olive Oil.
The BBQ sauce will be very spice heavy as well and I recommend cutting it with a light beer. Marinating at full strength is encouraged.
Tuesday, June 9, 2009
Camping Trip
Excellent time in the hills. Truly is one of my favorite one of my favorite parcels in the world...even in the rain.
Check out pictures here.
I enjoy carrying wood to fire and then cooking on it.
Check out pictures here.
I enjoy carrying wood to fire and then cooking on it.
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