On our annual trip to the Outer Banks we pitch-in one night by making dinner: local fish and shrimp (usually grilled) are front and center on the menu. I was planning to do a bbq-ish theme this year, and since I can count on finding excellent salmon at the local seafood markets I planned for a bourbon barbecue glazed salmon. Which just meant I needed a bourbon barbecue sauce; this one is adapted from several recipes I found online. Redemption is a higher-quality bourbon with a very smooth taste, so I used a bit more of it than recipes that advocated for cheaper brands. And I always like to add the liquid smoke late in the cooking process. Adding the black pepper at the end keeps a bit more of the sharp bite from that ingredient, too.
Written by Jeff Frey on Sunday August 8, 2021
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The first time I went to Famous Dave's BBQ I tasted with some skepticism the small, flat cornbread muffin that came with my dinner. What a surprise: the muffin was very moist and just sweet enough while still retaining that fundamental taste of cornbread. So I decided that I'd try my hand at a tasty cornbread muffin that I could serve with any meal.
Yields 10 muffins.
Written by Jeff Frey on Monday February 29, 2016
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This recipe is based on a recipe I found online; I held back a bit on the garlic and anchovy paste to meet my tastes. This recipe yields enough to dress a large bowl of caesar salad (for ~ 6 adults).
Written by Jeff Frey on Monday February 29, 2016
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One thing I dislike about commercial seasoning blends is the amount of salt they include; not only am I paying a premium for something which is usually mainly salt, but it's impossible to balance the spice-to-salt ratio just as I like it. This recipe leaves the salt out; the Old Bay and oregano make the biggest difference. If you don't believe me, try making the recipe without them then add them.
Written by Jeff Frey on Monday February 29, 2016
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A very simple candied nut recipe I found online. Uses just one pan and candies the nuts as they roast. I'm thinking a little cinnamon (or other spices) might be a nice addition, though I haven't tried that yet.
Written by Jeff Frey on Sunday November 20, 2016
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I went searching for new "summer season" crock pot recipes to try and found one for pork tacos. Being able to mix-it-up a bit and not always serve tacos stuffed with ground meat seemed like a good direction to grow. The results were delicious. I cut the meat (and most of the fat) off rib-end bone-in loin pieces that were on-sale at the store that week, but pork shoulder would work well, too.
Written by Jeff Frey on Wednesday June 9, 2021
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