Save the Guac : What Would Cinco de Mayo Day Be Without Guacamole?
Save the Guac: What Would Cinco de Mayo Day Be Without Guacamole?
Southern BBQ, Moe’s Original and Recipes
the best Southern BBQ in the country! Moe's Original Bar B Que was founded in 2001 in Vail, Colorado by Mike Fernandez, Ben Gilbert, and Jeff Kennedy. Moe's Original BBQ smokes all meat fresh daily as taught by Tuscaloosa, Alabama legend Moses Day. Moe's has nine locations that include Denver, Eagle and Vail, Colorado, Daphne, Orange Beach, Vestavia Hills, Lakeview, Hoover and downtown Birmingham, Alabama. All locations open at 11am and serve until it’s all gone! Founders: Mike Fernandez, Ben Gilbert and Jeff Kennedy What is Southern BBQ? Well it came of Memphis and Alabama. This BBQ came from a man called Moe's back in 1998 - when he would whip out the grill for his neighbors on the 4th of July. Along came three college kids - who loved his BBQ and were getting tired of going to school. So what happened...? well you will have to just listen. But, the restaurants they own have grown like mad! Southern BBQ. Moe's Original Bar B Que White Sauce 1 Jar Mayonnaise Heavy Duty 1/2 Cup Cider Vinegar 1 Tablespoon Sugar 1 Tablespoon of our Rub A Couple of Dashes of Hot Sauce A Couple of Dashes of Worcestershire Sauce 1 Teaspoon Black Pepper A Pinch of White Pepper A Dash of Cayenne 1/4 Lemon,Juiced Directions: Mix all ingredients in bowl and mix well until smooth. Make sure no lemon seeds or lumps. Moe's Original Bar B Que's Watermelon Salad 4 to 5 cups ripe, seedless watermelon, cut into 1/2-inch dice 2 cups peeled, seeded cucumber, cut into 1/2-inch dice 1 cup pickled red onion, sliced very thin (See recipe below.) Pickled Red Onion 1/2 cup apple cider vinegar 1/2 cup sugar 2 to 3 bay leaves 2 to 3 black peppercorns 1 small red onion, thinly sliced Simmer together vinegar, sugar, bay leaves, peppercorns and onion until soft. Remove bay leaves and peppercorn. Strain mixture. Chill onion mixture. Marinade/Dressing 1/4 cup local honey 2 tablespoons fresh squeezed lime juice pinch of kosher or sea salt 3/4 cup seasoned red wine vinegar (Marukan works well) 1/4 cup salad or canola oil 3 tablespoons fresh dill, chopped Whisk together honey, lime juice, salt and red wine vinegar. Slowly incorporate oil while whisking to form marinade. Add chopped dill. Season to taste. Pour marinade over cucumber and allow to sit, refrigerated, for four to six hours or overnight. Combine chilled pickled red onion and watermelon and toss so that marinade is [...]
Knott’s Celebrates Pink’s Grand Opening
Knott's Celebrates Pink’s Grand Opening. February 22, 2010 -- Knott’s Berry Farm will celebrate the grand opening of the world’s famous Pink’s Hot Dogs at Knott’s Berry Farm’s Marketplace on Sunday, February 28. For over 70 years the family-owned Pink’s has had crowds lined up around the corner just waiting for a taste of one of their delicious chili dogs, and now this delicacy has finally come to Orange County!
The Future of Food
Summer Corn Field The Future of Food Being tired of the computer the other night I was looking for a place to relax. There is a lot online that makes me tense. Well, for one thing, I work a lot online. Technology changes daily now and I am not the only one who feels the thing is alive and thinking. Anyway, I thought I would go to Hulu.com to see what would relax me. Needless to say, I found a program, a documentary I thought would be fun and relaxing. It turned out not to be relaxing but raised my anger and kept me awake for a good part of the night. The documentary The Future of Food is long, about an hour and a half. It is an in-depth investigation into how engineered foods have found their way onto our grocery shelves. Little did I realize that 90% of the variety of our natural foods has disappeared since the beginning of the 20th century. This is a video that is worth watching. It makes me angry. There are big companies that have patents on life. Did you know that? I didn't. I didn't know you could patent bacteria and plants. The subject is corn and Monsanto is an agricultural company. Who says they apply innovation and technology to help farmers around the world produce more while conserving more? They help farmers grow yield sustainably so they can be successful, and produce healthier foods, better animal feeds, and more fiber, while also reducing agriculture's impact on our environment. Well, Monsanto also sues small farmers. They sue small farmers for having a genetically altered corn plant in their crops that they have no idea how they got there. These plants have shown up in Mexico. Not only did Monsanto sue farmers with this corn but they won because the judge said they had a patent on the corn. This is crazy. The average person on the street doesn't know about what is in this video and the Bush administration did not help us know about it either. After watching this video I have a better appreciation of organic food and a high awareness of what is in the grocery store, especially because I am one of these highly allergic people. Our grocery stores are filled with artificial food. It also has made me aware of the damage a big corporation can do just because they have money and all they care about is making more. [...]
What About BBQ Sauce?
BBQ Bible, recipes Truth about bBQ Sauce So you think you are into BBQ Sauce? If you think of BBQ Sauce as sweet and tomato based, you need to visit some other regions of the country. Each region across the Southern and Western United States has its own version of barbecue sauce. Some use tomatos, some use mustard, and some use jalapeno peppers . *********************** Barbecue sauces have a uniquely Southern and Western U.S. history. Most experts agree that the practice of adding sauce and spices to meat and fish began early in our history, with Native Americans teaching the art to early European settlers. The natives probably developed the process as part of an attempt to keep meats and fish from spoiling quickly. Salt played a major role in those early barbecue sauces, and salt is a well-known preservative in the meat curing process. Because the nations first European arrivals lived on the East Coast of America, that part of the country is credited with spawning the original barbecue sauce styles. First and foremost, there are the various Carolina barbecue sauces. The most widely known are East Carolina, Piedmont, and South Carolina varieties. East Carolina barbecue sauce consists of vinegar, salt, black pepper, and crushed or ground cayenne peppers. Its a very simple sauce that penetrates the meat nicely for a deep flavor. Piedmont barbecue sauce only varies from East Carolina in that it often includes molasses or Worcestershire sauce and thus clings to the meat more. South Carolina sauce is entirely different, using a mustard base instead, producing a much tangier and sharp flavor. Then there is Memphis or Southern style barbecue sauce. This popular variety is typically more complicated (flavor-wise) and is built around mustard, tomato, and vinegar. Fans often point to the boldness of these flavor combinations as the hallmark of Memphis barbecue sauce. A saying often heard among hungry connoisseurs is no two bites alike. Continuing our trek westward, we come to the acknowledged center of the barbecue universe Kansas City! Kansas City barbecue sauce is distinguished by its noticeably thicker consistency and emphasis on sweetness. Thats because this style of sauce is built upon thick tomato sauce, chunks of vegetables, and lots of sugar. Many popular commercial brands are based on this Kansas City recipe. It’s most popular among amateur backyard grillers because of the availability in grocery stores (Kraft, Heinz, K.C.s Masterpiece, etc.). And also because the thick sauce can be applied only once and enough will remain [...]
Karen’s BBQ
My BBQ Beef Recipe from time to time I have found a receipe , that I love. This one however, was passed down from my grandmother to my mother to me. 1 green pepper, chopped 1 1/2 lbs. of ground buffalo, or organic beef 1 small bottle of catshup 1 large can of stewed, chopped tomatoes pickling spice. saute pepper, cook beef, mix it all together and take a piece of gauze or a old handkerchief and put in the center about 3 teaspoons of pickling spice. Tie it with a piece of string and drop the end with the spice into the BBQ mix. Cook about two or more hours. The pickling spice gives it an outstanding taste. Leftovers taste better.
Country Ribs & Kraut: A Comfort Classic Food
Hi everyone, below is a recipe for Country Ribs… Okay, please send us your country recipes and I will post them and give free advertising to the ones who I like.. Our fairground season is looming. Let's make them your recipes and we will make a County fairgrounds cookbook for fundraising for organizations. I will set up a method to post recipes online on our site…. well, our layout person will design a method to do this…as soon as I can sneak it into his busy list..I will twist his arm Country Ribs & Kraut 2 to 2-1/2 pounds pork country-style ribs (4 ribs) 3 large tart apples, cored and cut into wedges (about 6 cups) 1 16-ounce can sauerkraut, rinsed and drained 2 cups shredded red cabbage 1 cup chopped onion 1/4 cup chicken broth 1/4 cup packed brown sugar 1/2 teaspoon caraway seed 1/4 teaspoon salt 1/4 teaspoon ground nutmeg or allspice 1/8 teaspoon pepper Dash ground cloves Arrange Country Ribs & Kraut in a single layer in a shallow roasting pan. Broil 5 to 6 inches from heat for 20 minutes, turning frequently or until browned. Drain well. Meanwhile, in a 3-quart rectangular baking dish combine apples, sauerkraut, cabbage, onion, broth, brown sugar, caraway seed, salt, nutmeg, pepper, andcloves. Season ribs with additional salt and pepper, if desired. Place Country Ribs & Kraut on top of sauerkraut mixture, pushing ribs down into the mixture. Cover tightly with foil. Bake in a 325 degree F oven for 1 to 1-1/2 hours or until meat is tender. Remover from oven. Serve immediately or cool slightly. Divide mixture into two 1-1/2- or 2-quart rectangular baking dishes. Cover the dishes with foil; chill for at least 2 hours or up to 24 hours. When ready to serve, reheat, covered, in a 350 degree F oven for 30 to 35 minutes or until hot. Spoon juices over ribs. Serve with a slotted spoon. Makes 4 servings.
Crescent Moons Filled with Sweet Potato Bliss: Countyfairusa
Sweet Potato Crescent Dumplings 1 can refrigerated crescent dinner rolls 1 can (15 oz.) sweet potatoes in syrup, drained (reserve syrup) ½ cup (1 stick) butter or margarine ⅔ cup sugar ⅛ teaspoon ground cinnamon dash ground nutmeg, optional ½ cup of reserved syrup ¼ cup pineapple juice Preheat oven to 350 degrees. Separate crescent roll dough into 8 triangles. Spoon a couple of the sweets potato chunks onto large end of the crescent. Roll up from large end to the smaller tip, enclosing the sweets potatoes inside. Place in a lightly buttered 8 or 9 inch square baking pan. Combine butter, sugar, and spices in small saucepan. Heat until butter is melted. Pour hot mixture over top of filled crescents. Combine reserved ½ cup syrup and pineapple juice and pour over top. Bake for about 45 minutes or until golden brown and crispy on top.