Tuesday, February 19, 2008
Roscoe's Chic and Waffles
Thanks to a trip to Socal, and a stop at this legendary place...I've decided to add fried chicken and sweet cornmeal waffles to my menu.
Monday, February 11, 2008
Sunday, February 10, 2008
Diner Aspirations
So I've decided that my diner will make it onto the Food Network (or whatever it will be called years from now) and it will be featured on an episode of "Diners, Drive-In's, and Dives (or whatever variation of the show they have by then.)
If not on TV, it will become a local "it" spot - the place to go for some awesome food and a great atmosphere.
If not on TV, it will become a local "it" spot - the place to go for some awesome food and a great atmosphere.
Sunday, February 3, 2008
Superbowl Sunday
Giants win! (I knew it was going to happen.)
Anywho, on to the food.
So after a lot of debating and thinking, I decided to make BOTH chicken wings and pork spare ribs. Yum!
The wings were eaten too fast to really take pictures of them (plus I forgot...heh. I was busy doing a bijillion things between cooking and watching the game.)
But here's a pic of some of the finished wings:
The wings were steamed for 10 mins, then thrown in a 425degree oven for 20 mins per side. Then tossed in Frank's Hot Sauce (I was too lazy to make my own this time around...shocking I know.) or an orange soy glaze (this I made...).
Now on to the crown jewel of the day: Pork Spare Ribs (these were my first time doing ribs...so I was very hesitant and cautious)
The ribs before I went and cleaned it up some (removed as much of the thin membrane as much as possible, as well as the excess fat.)
After the application of the dry rub (which was made by me - Hungarian Paprika, my chili powder mix, garlic powder, and some brown sugar). This was then wrapped in foil and stored in the fridge for a day.
Then I got the grill fired up and prepped (shoved all the coals to one side and tucked in a bowl of hickory wood chips).
After about 3 hours of cooking, and 3 bowls of wood chips...here is the finished product.
And since the guests wanted the ribs wet (with sauce):
The bbq sauce was a vinegar based sauce - so it wasnt all that sweet, but it was smokey and had a nice tangy-ness to it. mmmm.
Man, for giving ribs a try for the first time, I must say, they came out AMAZING, the meat was falling off the bone (no parboiling done....all slow smoked).
I can't wait for the pulled pork and brisket!
Anywho, on to the food.
So after a lot of debating and thinking, I decided to make BOTH chicken wings and pork spare ribs. Yum!
The wings were eaten too fast to really take pictures of them (plus I forgot...heh. I was busy doing a bijillion things between cooking and watching the game.)
But here's a pic of some of the finished wings:
The wings were steamed for 10 mins, then thrown in a 425degree oven for 20 mins per side. Then tossed in Frank's Hot Sauce (I was too lazy to make my own this time around...shocking I know.) or an orange soy glaze (this I made...).
Now on to the crown jewel of the day: Pork Spare Ribs (these were my first time doing ribs...so I was very hesitant and cautious)
The ribs before I went and cleaned it up some (removed as much of the thin membrane as much as possible, as well as the excess fat.)
After the application of the dry rub (which was made by me - Hungarian Paprika, my chili powder mix, garlic powder, and some brown sugar). This was then wrapped in foil and stored in the fridge for a day.
Then I got the grill fired up and prepped (shoved all the coals to one side and tucked in a bowl of hickory wood chips).
After about 3 hours of cooking, and 3 bowls of wood chips...here is the finished product.
And since the guests wanted the ribs wet (with sauce):
The bbq sauce was a vinegar based sauce - so it wasnt all that sweet, but it was smokey and had a nice tangy-ness to it. mmmm.
Man, for giving ribs a try for the first time, I must say, they came out AMAZING, the meat was falling off the bone (no parboiling done....all slow smoked).
I can't wait for the pulled pork and brisket!
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