Tomatoes are beginning to show up at local Farmers Markets and, depending upon which part of the country you live, this may be growing season in your backyard garden. I thought this would be a good time to share Tricia Butler’s award-winning Tomato Pie recipe in this video.
Tricia Butler, Sassafras Catering
Marge Braker, a retired home economics teacher demonstrates how to make small batch jam using fresh strawberries, sugar, and other simple ingredients. It’s strawberry season now, from May through June is the best (maybe) only time to find fresh strawberries in your neck of the woods. The ones that grow in the Portland area literally melt in your mouth with sweetness and flavor. Canning strawberry jam is a great way to preserve fresh strawberries (and other berries) for year-round enjoyment. Check out this companion recipe for the ingredients, and all the necessary steps to make your Small Batch Fresh Strawberry Jam
And for those wanting more, watch the related story about Marge Braker and an old friend who develop a closer bond through their connection with preserving food: Preserving Food and Friendship.
A few years ago, I produced a couple of feature length DVDs on the subject of championship barbecue. This is a clip from the second DVD, Barbecue Secrets: The Master Guide to Extraordinary Barbecue Cookin, that goes into considerable depth on the whole process of how to cook low & slow style barbecue from three world-champion cooks, and restaurateurs.
In this video clip, Terry Black, of Super Smokers BBQ shares his tips how to cook barbecue ribs that are rich in flavor, and come apart with your fingers (forks and knives not required). This is really no exaggeration, the attention to detail, and the care and knowledge he applies to his cooking is indicative of how these competition cooks approach their work, and simply how out of the ordinary their ribs compare with most backyard cooks.
After witnessing (and filming) a number of championship barbecue events, I’m all in support of adding this sport to the Summer Olympics roster.
Click here for a complimentary (PDF) digital copy of the BBQ Secrets 18-page printed booklet of the champions favorite recipes. Enjoy!
Dungeness Crab is nearing the end of its natural season, and this has been a good year for this crab. Not only is it a delicacy to eat, it’s at the top of the Seafood Watch list (Best Choice) for a sustainable fish. Chef Stu Stein demonstrates how to make Dungeness Crab salad with fennel spice and curry mayonnaise. Check out this fabulous recipe from Stu Stein: Dungeness Crab and Fuji Apple with Curry Mayonnaise.