Saturday, November 13, 2010

The Loco Omelet?

After mentioning the idea of adding a little popcorn to an omelet, my wife gave me a look that said I had indeed crossed that culinary line. Still, I moved ahead with my crazy idea and the end result was good. While I still prefer the Monster Omelet recipe, this is worth a try.

The first suggestion, though, is to add about a teaspoon of chili pepper to the eggs before whisking eighty-times with the cut pieces of butter. After following the previous omelet recipe tips from my blog, get ready to "mix-it-up" when it comes to the fillings. Here's what I recommend.

blend of grated cheeses
sour cream
tablespoon or two of hot roasted peppers
diced green onions

Don't add the popcorn until just before the omelet is folded over in the pan. I actually chopped the popcorn slightly, and I didn't use more than half a cup. It adds an interesting flavor and texture dimension to the ordinary omelet. One could say that it infuses a nutty flavor into the omelet--nice once in a while, but probably not every week! Enjoy with a good cup of coffee, or, if you're brave, sprinkle it with some popcorn (the omelet--not the coffee).

Saturday, November 6, 2010

Texas Style Barbecue Ribs

Back on September 25th, I told the frightening tale of a visit to awful rib joint. Today, I make good on my promise to share how it's really done! The one regret for today's culinary excursion is that I selected boneless "country" ribs that were on special at Fred Meyer. While they were very good, they weren't quite as flavorful as traditional spareribs.

It's not complicated to make great ribs, but it does take some time. The first step to this recipe is to boil the ribs in a pot of water for about half an hour. Then, take the steaming ribs out and lay inside a sheet or two of aluminum foil. Smother the ribs with good barbecue sauce--like KC Masterpiece. Wrap the ribs within aluminum foil, sealing in the moisture. Next, place this aluminum envelope of wonderful rib goodness on top of (previously lit) charcoal grill. If you have wood chips soaking in water, don't forget to add them for more aromatic smoke flavor.

It's not usually necessary to turn the aluminum foil package over, but you may need to adjust its location on the grill to ensure even heat distribution. After about forty-five minutes, take the meat out and place directly on the grill. Keep on the direct heat until its nicely browned.

That is pretty much the long and short of great rib preparation. It takes a while, but the end result is tender, moist, and flavorful ribs. Serve with salad and rolls--and plenty of napkins!