Author Archive
Pickled Eggs
April 11, 2010 | 
Author Pickled Eggs have always been a special snack treat in our house. I can’t remember the first time I ate one, but I am sure I was probably a toddler. I remember seeing them on the counter at Phillippes in downtown Los Angeles. My grandfather and my father would always order several, cut in half. I can’t say whether this recipe is Phillippes recipe or not, but I am sure it was my family’s attempt at recreating it. Enjoy them with a little salt and a cold one!
2 doz hard boiled eggs, peeled
1/2 box of pickling spices
1 pint Pickled Beets. (DelMonte in a jar preferred; I used Auntie Nellies here in the south.)
1 pint Heinz white vinegar
2 Tbs sugar
Fill a 3 quart pot with the above ingredients (not the eggs) and bring to a boil.
Put eggs in a large glass crock or jar. Pour the boiling liquid over the eggs.
Let pickle at least 12 hours before sampling. 24 hours preferred.
Here are the eggs right after I added the Pickling liquid.
Sample egg after 12 hours in the “sauce”. Still has a way to go, but tasted great!
Halloween Pulled Pork
Pulled Pork is a southern favorite. Everyone has their own “special” way to prepare it. Here is mine.. and it has nothing to do with Halloween, except that is today.
My Method:
Cover pork roast with spice mix and rub into meat. Be sure it is fully covered with rub. Put in plastic bag
Refrigerate overnight or longer.
Prepare BBQ. I use plain Kingsford briquettes and then add hickory wood chunks to provide smoke.
Once BBQ is ready, place roast, fat side up on grate over drip pan.
Add handful of hickory chunks to fire. Close lid. Resist opening for
at least an hour.
After an hour, raise lid, baste roast with mop. Check fire and add more
hickory as needed. Close lid for another hour.
Repeat until roast is done. It will have a black/brown crust.
Pull from BBQ and let rest. Pull meat apart by chunks onto serving platter.
Keep warm until ready to eat.
Serve with sauce and sides of your choice.
I like mine on sandwich buns with a mustard based sauce topped with coleslaw. mmmm
My Rub:
3/4 cup paprika
1/4 cup Fresh ground pepper
1/4 cup celery salt
1/4 cup sugar
2 TB onion powder
2 TB dry mustard
1 tsp cayenne
1 tsp Texas gunpowder (Dried ground jalapeno)
My Mop:
2 Tbl of my rub above
Cider vinegar
Water
Worschestershire Sauce
Beer
What Recipe Software Do You Use?
I am interested in hearing about any cooking/recipe/kitchen software you use to manage recipes and ingredient lists.
I started out a long time ago using Cooking Light that was using a version of the MasterCook engine. I liked it and was looking to upgrade to a more current version. When I started looking, I found others… like Living Cookbook. I downloaded the trial version of it to check it out. It apparently can import all the popular cookbook formats, although not in the trial. I will comment on it once I have played a bit.
What do you use and how do you like it?
Posted in Fun Stuff, Recipes | 
Tags: cooking light, living cookbook, mastercook, Recipe software | 
4 Comments »
Alpine Winery – “This Is Our Battlefield”
This post is not directly food related, but as a foodie, I enjoy perusing wine labels, especially family wine labels. Here is a scan of an old wine label. It comes from the Greeott family Winery that used to be in Santa Rosa. John Greeott is my wife Linda’s great-grandfather.
John’s Pan Roasted Provençal Chicken
So, here is my inaugural post. I have always had a leaning toward roasted chicken as the traditional Sunday dinner. Here is my rendition of “John’s Pan Roasted Provençal Chicken”.
I rarely follow a recipe, unless it is to learn a new technique, then I tend to adapt and modify to my liking. This recipe is a pretty basic pan roast technique.
You will need one whole chicken parted.
Red creamer potatoes (halved), or any that you prefer.
Herbs de Provence
Salt/Pepper (I use sea salt in a grinder)
Granulated garlic
a handful of garlic cloves
White wine – (pinot grigio)
Chicken broth
Season the chicken generously with the salt, pepper, herbs and granulated garlic.
Saute in the olive oil until well browned.
Remove to a roasting pan and add potatoes to the saute pan. Saute until brown and crisp on outside.
Remove to roasting pan.
Lower saute heat and add garlic cloves. Cook gently until softened. Add wine (1 1/2 cups) and equal chicken broth. Simmer until reduced by half.
Pour over Chicken and potatoes in roaster.
Cook in 375° oven for about an hour… or so…
Enjoy!