catering

-Stir-fry with Jasmine Rice, Pork and Vegetables

Summer Is Winding Up…A Good Mint Julep Will Get You Through!

-Make simple syrup by dissolving 1 cup sugar into 1 cup hot water.

-Stir until completely dissolved.

-Add 1 cup mint leaves to cooled simple syrup.

-Chill in refrigerator overnigh.t

-Combine 1.5 oz of bourbon with 1.5 oz of minted simple syrup and pour  over CRUSHED  ice.

-Garnish with fresh mint leaves and a sprinkle of powdered sugar

-Sit back, relax and take it slowly.

Beef Jerky Recipe Trial Run in the New Dehydrator

-4 T soy, 4 T Worcestershire, 1 T liquid smoke, 1 T salt (necessary as the cure to prevent bacteria), 1 t meat tenderizer (brown sugar, pepper, garlic powder, onion powder, paprika, ground ginger can all be added to adjust flavor to your liking)

-Marinate meat for 12 hours for maximum flavor

-Lay meat on trays and set to highest temp and dry to desired consistency (Mine took about 6-7 hours when full) Store in refrigerator to maximize shelf life.  (for fresh wild game and poultry, either freeze fresh meat for 60 days at sub-zero or heat in a 170 degree oven for 30 minutes after drying to minimize the chance of bacteria)

Home Cooks are Realizing the Versatility of the Pressure Cooker Once Again!

-Fact: Food cooked in a pressure cooker retains more nutrients, are more flavorful and are moister!

-Fact: Safety pressure release valves now make pressure cookers nearly 100% safe and they will last forever if maintained.

-Fact: No pot is more versatile…cook meat to “fall apart tender” in 15 minutes, beans in 5-15 minutes, rice in 8 minutes, veggies in mere seconds…

-Fact: Faster cooking means less energy, less energy means lower  bills, lower bills means more money in your pocket!!!

-Fact: Do some research, get a good one, practice and your life WILL be easier, I promise…need I say more.

-Fact: For more info, copy/paste this  into your browser…  ‎en.wikipedia.org/wiki/Pressure_cooking

-Fact: Have fun!