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.