Off on a Barbecue Safari to Santa Maria
Friday August 28, 2009
I'm driving down to Santa Maria, California today for a two-day expedition to research and report on this area's famous barbecued tri tip. Sunset Magazine has called this red oak roasted beef, "the best barbecue in the world," and the locals claim, with a completely straight face I assume, that Santa Maria is known nation-wide as the "Barbecue Capital of the World." Never one to believe everything (or anything) I read online, I decided to arrange a little excursion to investigate for myself. I'll be interviewing the local tri tip aristocracy to get the real history, and more importantly the real recipes and techniques. I've already posted my versions of the barbecued tri tip and the Santa Maria-style pinquito beans, which I enjoy very much, but I may have a few alterations to do once I see how they're truly supposed to be done. Stay tuned! Photo (c) John Mitzewich
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Simple Roasted Artichokes… If You Can't Stand the Heat, Don't
Wednesday August 26, 2009
Conventional cooking wisdom says that during the hot summer months, avoid using the oven. Seems to makes sense -- I mean, who wants to sit in a hot kitchen, made even hotter by a 425 degree oven? Well, I have an idea. Don't sit in the kitchen! I just posted a simple, but deliciously addictive roasted artichokes recipe that I love to make no matter how hot it is. Here's my game plan… Prep the 'chokes following these simple directions, pop them in the oven, set a timer, grab a cold beverage (I suggest beer) and a radio, and head out to the patio or porch. Set down the timer, find a baseball game on the radio, and sip your cold beverage (again, beer works really well here) while waiting for the timer to ring. By the way, this procedure also works very nicely without the artichokes. Enjoy! Photo (c) John Mitzewich
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Shrimp and Vegetable Couscous – Ancient and Easy!
Monday August 24, 2009
What was once an exotic, hard-to-find item, couscous is now a staple in American grocery stores, and can be seen right next to the rice and pasta in the dry goods aisle. Couscous is a tiny, granular type of wheat pasta, which is as delicious, as it is simple to prepare. Its origins go back thousands of years and while usually considered a Moroccan dish, this is a staple all across North Africa. The amazing thing about couscous is how fast it “cooks,” and how versatile it is. This shrimp and vegetable couscous is one of those recipes that should give you lots of ideas regarding ways to vary it to create your own combinations. Give this version a try to get the simple technique down, and then start experimenting. By the way, they sell regular and whole grain couscous for an even more nutritious dish. Enjoy! Photo (c) John Mitzewich
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It's Not a Pizza; it's a Vegetable Delivery System!
Friday August 21, 2009
As Homer Simpson would say, "Ah, pizza - is there anything it can't do?" When you are faced with a kitchen full of summer veggies, but simply can't eat another soup or stir fry - make pizza! That hot, cheesy slice is perfect for getting lots of those delicious (and yes, healthy) vegetables into your diet. This summer vegetable pizza recipe I just posted is one of my favorite combinations - sweet corn, basil, peppers, and sweet cherry tomatoes. This time of year there are so many different kinds of peppers and tomatoes to choose from, so you can really experiment. Many stores are carrying ready-made pizza dough, which works well, but if you are feeling adventurous, here's a pizza dough recipe that's really not that hard.
Friday August 28, 2009
I'm driving down to Santa Maria, California today for a two-day expedition to research and report on this area's famous barbecued tri tip. Sunset Magazine has called this red oak roasted beef, "the best barbecue in the world," and the locals claim, with a completely straight face I assume, that Santa Maria is known nation-wide as the "Barbecue Capital of the World." Never one to believe everything (or anything) I read online, I decided to arrange a little excursion to investigate for myself. I'll be interviewing the local tri tip aristocracy to get the real history, and more importantly the real recipes and techniques. I've already posted my versions of the barbecued tri tip and the Santa Maria-style pinquito beans, which I enjoy very much, but I may have a few alterations to do once I see how they're truly supposed to be done. Stay tuned! Photo (c) John Mitzewich
Comments (0)
Permalink
Simple Roasted Artichokes… If You Can't Stand the Heat, Don't
Wednesday August 26, 2009
Conventional cooking wisdom says that during the hot summer months, avoid using the oven. Seems to makes sense -- I mean, who wants to sit in a hot kitchen, made even hotter by a 425 degree oven? Well, I have an idea. Don't sit in the kitchen! I just posted a simple, but deliciously addictive roasted artichokes recipe that I love to make no matter how hot it is. Here's my game plan… Prep the 'chokes following these simple directions, pop them in the oven, set a timer, grab a cold beverage (I suggest beer) and a radio, and head out to the patio or porch. Set down the timer, find a baseball game on the radio, and sip your cold beverage (again, beer works really well here) while waiting for the timer to ring. By the way, this procedure also works very nicely without the artichokes. Enjoy! Photo (c) John Mitzewich
Comments (0)
Permalink
Shrimp and Vegetable Couscous – Ancient and Easy!
Monday August 24, 2009
What was once an exotic, hard-to-find item, couscous is now a staple in American grocery stores, and can be seen right next to the rice and pasta in the dry goods aisle. Couscous is a tiny, granular type of wheat pasta, which is as delicious, as it is simple to prepare. Its origins go back thousands of years and while usually considered a Moroccan dish, this is a staple all across North Africa. The amazing thing about couscous is how fast it “cooks,” and how versatile it is. This shrimp and vegetable couscous is one of those recipes that should give you lots of ideas regarding ways to vary it to create your own combinations. Give this version a try to get the simple technique down, and then start experimenting. By the way, they sell regular and whole grain couscous for an even more nutritious dish. Enjoy! Photo (c) John Mitzewich
Comments (2)
Permalink
It's Not a Pizza; it's a Vegetable Delivery System!
Friday August 21, 2009
As Homer Simpson would say, "Ah, pizza - is there anything it can't do?" When you are faced with a kitchen full of summer veggies, but simply can't eat another soup or stir fry - make pizza! That hot, cheesy slice is perfect for getting lots of those delicious (and yes, healthy) vegetables into your diet. This summer vegetable pizza recipe I just posted is one of my favorite combinations - sweet corn, basil, peppers, and sweet cherry tomatoes. This time of year there are so many different kinds of peppers and tomatoes to choose from, so you can really experiment. Many stores are carrying ready-made pizza dough, which works well, but if you are feeling adventurous, here's a pizza dough recipe that's really not that hard.
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