MAD MEAT GENIUS
Sunday, May 19, 2024
FISH FRY
Sunday, May 12, 2024
MAGIC THEATER
Sunday, May 5, 2024
PRESERVED LEMONS
Monday, April 29, 2024
PAUL'S FRUITCAKE CORNER
Welcome to Paul’s Fruitcake Corner. Here at the corner we will try fruitcake so you do not have to. Fruitcake is not just limited to the Holiday season. Today I would like to share a very, very special cake. It is an Orange/Kumquat fruitcake inspired by my mother. My mother handed this recipe down to me and I believe it originally came from the “Sunset” magazine. I have used it as a guideline and put in my own twists. When my mother made fruitcakes it was quite the event. It took time to gather the ingredients. She would use quality fruits and nuts. My mother was a teetotaler but she would add alcohol to this very special cake.
This light (colored) orange/kumquat flavored is a boozy moist treat of a cake. I used almonds, dried pineapple, dried apricots, dates, golden raisins, brown sugar and golden syrup. Fresh kumquats picked from my backyard tree and boiled in simple syrup were used in this recipe. Orange peel and its juice also sang in this choir. The cake was baked in a low heat oven and then thoroughly cooled. At this time in my life, I am a teetotaler too but made an exception for this special cake. I bought a bottle of Grand Marnier. I slowly added copious amounts to this cake. This was the icing on and throughout the cake. It just adds warmth and reinforces the orange flavor.
The cake sat wrapped for 2 weeks before I cut into it. This gives the alcohol a chance to mellow its harshness and let all the flavors mingle. This cake was moist, sweet with dried fruit, rich and boozy. It has orange/kumquat flavor throughout. The flavor triggered food memories and happy times. I may be biased and am probably tooting my own horn but this is one fine fruitcake. Thanks Mom!
Monday, April 22, 2024
BURN SHOP CHARCOAL BASKETS
I have many bbq's and smokers. From the Big Green Egg to my trusty Weber kettle and they all get used during the year. I have to admit my Weber kettle gets most of the use because we love to grill. The kettle can also be used to bake when you use an indirect fire. To build this indirect fire, charcoals are banked in two metal baskets. The stock Weber metal baskets are made of a thin steel that works perfectly fine. The problem is after several years they burn out and need to be replaced. I wanted to get something a little more sturdy. I found a company called the Burn Shop out of Texas.
This is heavy duty steel meant to last. There are two removable and adjustable metal dividing bars in the center. You can make your charcoal containment area smaller or larger. There is plenty of air circulation to keep the charcoals alive. I even believe the thick metal heats up and adds a few more degrees to the cooking chamber. I have only done several cooks with this new tool and it works like a charm.
Monday, April 15, 2024
OSSO STEAKHOUSE
Monday, April 1, 2024
ELENA'S MEXICAN RESTAURANT
Monday, March 25, 2024
BIRTHDAY SNAKE RIVER FARMS STEAK
Ms. Goofy knows what I like. She bought me a 25ounce bone-in New York strip Snake River Farms American Wagyu steak. The marbeling in this beef is fantastic. I actually was a little afraid to cook this very expensive hunk of beef. It was a little thin to use the reverse sear method. I just cooked it the way I know best. I built a two level fire. Charocals on one side for a direct sear and no charcoal on the other for indirect finishing on my trusty Weber grill. The grates are cast iron. I cranked up the heat to smokin hot fire. The steak was branded on both sides. Flames were jumping resulting from all that yummy fat hitting the coals. The steak was finished on the indirect side. I pulled it at 120 and let it rest for a very long 10 minutes. It was a perfect medium rare. Ms. Goofy knows what I like.
Monday, March 18, 2024
BRUNCH IRISH/ITALIAN STYLE
Monday, March 11, 2024
76 TROMBONES
Monday, March 4, 2024
ANNIBIRTHDAY
I got married on my birthday. It is convenient and I am guaranteed not to forget the date. We returned to Originial Joe's 'North Beach' in San Francisco to celebrate this occasion. My parking karma was in full swing evident by the metered parking spot right in front.
Monday, February 26, 2024
SRF
Sunday, February 18, 2024
BACON MUSTARD
Smokey maple bacon mustard is on the plate today. This is a very good rendering of a real bacon infused product. Terrapin Ridge Farms actually uses bacon in their offerings. It is a tad sweet for my preference but it has all the right moves otherwise of maple, smoke, mustard and of course bacon. I like it. I need to make a sandwich.
Monday, February 5, 2024
SPUMONI
Saturday, February 3, 2024
APPLE MAPLE BACON JAM
It does not get any better than this. Breakfast consisting of leftover cornbread smothered with apple maple bacon jam and coffee. This particular product has flecks of real bacon throughout. It is a great way to start out the day.
Sunday, January 21, 2024
FATTED CALF BACON
Monday, January 15, 2024
FRUITCAKE COOKIES
Monday, January 8, 2024
BACON CHEESE OLIVES
My sister always gives me bacon related presents at Christmas time. This year she gave me a jar of Bacon/Cheese Stuffed Olives by the Big Paw Olive Oil Company. Big Paw sells their products at many local farmers markets. These olives are good. They are salty with brine with good olive flavor. The cheese adds a texture with a little smoky element. Where is the bacon? After further investivigation; it is bacon cheese. I only assumed there would be a sliver of bacon involved. I guess if you use your imagination, bacon might happen. Even though bacon was only in the label, this product is still very tasty. I am enjoying them and they will not last long.
Monday, January 1, 2024
HAPPY NEW YEAR
One always reflects on the New Year on self improvement and responds with a resolution. I gave up a long time ago. My only resolution for 2024 is to eat more pie. Pictured is glorious plate of sea food rissoto Ms. Goofy ordered last night at Casa Orinda. Happy New Year