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Tuesday, December 15, 2015

Bourbon Glazed Carrots with Carmelized Onions



This recipe is outstanding as a side dish for any fancy meal.  It’s savory and sweet and very rich.  YUMMY ONE HERE!

INGREDIENTS: 
2 pounds carrots, sliced thinly
1 large onion, sliced thinly
¼ cup brown sugar
½ cup butter, melted
¼ cup bourbon
Salt & pepper to taste
1 teaspoon fresh parsley minced 

COOKING MUSIC SELECTION: Paris Jazz Café 

PREPARATION:
In a large sauté pan, melt half of the butter and the onions and carrots in the pan and sauté until golden brown.

Add the brown sugar, the rest of the butter, salt & pepper and cook until liquid is reduced and sugar becomes a glaze. Sprinkle with parsley and serve hot.

Monday, December 14, 2015

BEHEMOTH The Epic $25 Smoker I found on Craigslist!

I literally live on the Pacific coastline.  Everything turns to rust here.  My nice bbq's, smokers and pretty much anything metal that I have in Pacifica, CA has not lasted long over the years of living here.  I was planning on smoking a full rack of Prime Rib and started looking on Craigslist for a second hand big one.  I SCORED THE BEST CUSTOM MADE EPIC SMOKER EVER!
It was bigger than I expected, we had to strap it to the top of my Honda Passport!

Matt, the man who sold it to me had a forklift and set it on top of my ride.

 

Matt Pumphrey has a shop in Cupertino and restores vintage cars.
He gave me a tour of his shop!


AMAZING CARS!

 When I arrived he said, 
"I didn't expect a woman." 

I told him about this Bad Girl BBQ Blog and of my glamping adventures and event planning.  He soon learned that that Real Woman BBQ!  He was totally cool and helped me get this giant smoker on top of my car.  It was Only $25! Oh and did I say it was only $25!!?  $25 !  OMG!  I keep pitching myself.  : )  Best Purchase I have made off of Craigslist EVER!

It would have broken my heart to spend big bucks on a nice smoker only to see it fall apart in a year from the salt air.  It's these kinds of finds that are THE BEST!  My pals Paul & Gerard helped me get the smoker down from my car.  I cleaned her up and used her for the first time this weekend.  I had a big birthday celebration at the house and I smoked a 19 pound full rack of Prime Rib.

It's funky and awesome! I'll give her a good sanding & fresh paint soon.
Lots of room for indirect grilling & smoking!
This is a normal size charcoal briquette next to the Premium Hardwood Charcoal I use.






Huge BBQ grate too!  I used Apple & Cherry wood.
Prime rib rub of fresh Rosemary, Sage, Garlic, Coarse Kosher Salt, Black Pepper


130 degrees F. Perfect Medium Rare.

It was yummy!
The whole menu was pretty good. 
Rave Reviews from the Party Feasters! 
I'll post the recipes soon.
Photo from Saturday, Cheers & Happy Holidays!





Friday, December 4, 2015

WHAT THE FUH? ~ Amazing Slow Cooker REAL DEAL Beef Pho



So, I finally made real Pho from scratch and it was SUPER GOOD!  This is an easy way to do this and oh so good.  In fact, if you feel like you are catching a cold, THIS IS THE CURE!  I made a big batch of this and put the broth in containers in freezer so I could have an easy meal ANYTIME.  Just buy the fresh ingredients and Yammo, great fresh and really good Pho.

The other thing is I learned how to pronounce Pho… it’s like Fa, la la.. or WHAT THE FUCK? but without the c or k. Or duh….  But with an F,  Pho, Fuh… What the Fuh?  Now you will never forget it. : ) 

If you are lucky enough to have an Asian market, you can find all of these ingredients. If not you can try my suggestions next to certain items.

Once you make the real thing, you will never have anything else.
INGREDIENTS: 
2 ½ pounds oxtails
½ white onion
3” piece fresh ginger, peeled
2 cinnamon sticks
2 teaspoons coriander seeds
1 teaspoon fennel seeds
5 whole star anise
5 whole cloves
1 whole cardamom pod
9 cups of water
1 ½ tablespoons beef base, such as Better Than Broth Beef Base
1 ½ tablespoons fish sauce
1-inch piece yellow rock sugar, broken into bits, or 1 teaspoon sugar
Kosher salt
1 pound dried rice noodles
1 pound of London Broil or Sirloin roast
½ pound raw eye of round steak, sliced paper-thin
½ red onion, very thinly sliced
    
For the Table:
4 limes, cut into wedges
1 bunch cilantro, cleaned
1 bunch Thai or Italian basil
1 bunch mint
2 jalapeños thinly sliced
1 cup bean sprouts
Sriracha
Hoisin sauce

Crock-pot Ready to roll.
2 kinds of beef. 
Add Noodles then add broth....


Add vegetables to make it even better!

COOKING MUSIC SELECTION: Nhac Hoa Tau VIET NAM Bat Hu

PREPARATION:
Adjust oven rack to upper position and preheat broiler on high.
Bring a large stockpot filled with water to boil over high heat. Add the oxtail and boil for 10 minutes. Drain bones into a colander and rinse thoroughly with cold water. Place oxtail bones in slow-cooker. Meanwhile, place onion and ginger on a foil-lined baking sheet and transfer to the oven. Cook until the ginger and onion achieve a nice char on both sides, about 8 minutes total. 

Add cinnamon, coriander seeds, fennel seeds, star anise, cloves and cardamom to a medium sauté pan over medium-high heat. Toast until fragrant, transfer to cheesecloth and seal into a packet. Add some oil to the pan and brown the Beef roast on all sides, remove from oven and set aside.  Place spices in the slow-cooker, along with water, beef base, fish sauce, sugar and 1 teaspoon salt and the browned beef roast. Set slow-cooker on lowest setting, allowing broth to cook for 10 hours minimum.  Longer if you want it to be even better.

When soup is nearly done, par-cook noodles, stopping 30 seconds short of package directions. Drain and place in the bottom of four large, individual soup bowls.  Discard spice pack and bones from broth. If there happens to be any scum or fat on the surface, skim and discard it. Taste broth and adjust seasoning, if necessary.

Place slices of raw beef and shards of onions on top of noodles and ladle piping-hot broth into bowls; this should cook meat through and soften onions.  Remove slow cooked roast and slice and place the melt in your mouth roast in the bowls with the raw beef.  When you ladle the very hot broth over the meat with the noodles, it cooks the raw beef in 30 seconds so you have two kinds of beef.  Serve with lime, herbs, jalapeños, bean sprouts, Sriracha and hoisin.  SOOO GOOD! 

You can also freeze this broth to save for an easy dinner on a cold winter night. Make a big batch of this and all you need to do is thaw it out, heat it up to a boil and add the fresh ingredients and you have an easy comforting meal in minutes.  

Friday, November 27, 2015

Du Hast Thanksgiving 2015

Here are the highlights from 
our Thanksgiving 2015!


NOTE: That big "Thing out there" covered in a brown tarp in the video, is my huge new SMOKER I bought off of Craiglist for $25!  More to come about that for the next big party soon.

HOPE YOU HAD A GREAT THANKSGIVING & Happy Holidays to you ALL!

Thursday, November 26, 2015

Easy Fresh Tomato, Basil, Onion, Parmesan Focaccia Bread


HAPPY THANKSGIVING EVERYONE!  I made this last night and it came out amazing, so I thought I would share it with you.  

Great with dinner, breakfast, and you can even make turkey sandwiches with this for Thanksgiving turkey leftovers.  It will heal you.  : )

 
INGREDIENTS: 
2 teaspoons sugar
1 package active dry yeast
1½ cups warm water (110 degrees F/45 degrees C)
2 ½ cups bread flour
½ cup olive oil
¼ teaspoon salt
Cherry tomatoes
Fresh basil leaves whole
Fresh Rosemary, Parsley minced
2 garlic cloves minced
1 small red onion sliced thinly
Parmesan Reggiano cheese grated

BAKING MUSIC SELECTION: JOHN LEE HOOKER - THE HEALER

PREPARATION:
In a small bowl, dissolve sugar and yeast in warm water. Let stand until creamy, about 10 minutes. In a large bowl, combine the yeast mixture with flour; stir well to combine. Stir in additional water, 1 tablespoon at a time, until all of the flour is absorbed. When the dough has pulled together, turn it out onto a lightly floured surface and knead briefly for about 1 minute.

Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.

Preheat oven to 400 degrees. Deflate the dough and turn it out onto a lightly floured surface; knead briefly. Pat or roll the dough into a sheet and place on a lightly greased baking sheet.

Sprinkle entire surface with olive oil.  Push holes in the dough to make room for the tomatoes.  Wrap each tomato in a fresh Basel leaf and insert them into the dough. In a food processor or blender, add the rosemary, parsley, garlic cloves and olive oil. Blend into a minced paste consistency. Spoon over the top of the dough. Add the thinly sliced onions and finish with Parmesan Reggiano cheese and kosher salt.  Bake focaccia in preheated oven for 30 minutes. This will come out soft on the inside and crispy o the outside. It’s AMAZING!