All posts in cookbook

A Perfect Gift: A Fantastic & Underrated Cookbook…

By JR | December 19, 2009 | certified grilladelic, cookbook | No comments

This cookbook is certified grilladelic.  Great recipes, terrific visuals and a good read.

I believe it is Steve Raichlen’s first book too!

Posted via email from johnrumery’s in search of the secret sauce

Smokestack Lightening- The Food

By JR | November 10, 2009 | certified grilladelic, cookbook, stories | No comments

jfrumery sent you a video: “Smokestack Lightning: Memphis Pit Masters”

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jfrumery has shared a video with you on YouTube:

Memphis pit masters Raymond Robinson (Cozy Corner Barbecue) and J. C. Hardaway (Big S Lounge) serve up their origin stories and talk meat—from Boston butt to ribs to Cornish hens.
© 2009 YouTube, LLC
901 Cherry Ave, San Bruno, CA 94066

Posted via email from johnrumery’s in search of the secret sauce

Better than pumpkin pie???

By JR | November 2, 2009 | cookbook, holiday, recipes | No comments
pumpkin

Pumpkin Bread Pudding

This recipe was created by The Cake Ninja, a talented pastry chef working out of Boston.   Check out her blog for other terrific recipes.   Thanks Val!

A couple of days ago, a friend of mine asked me if I knew any good pumpkin bread pudding recipes.  I’d never had it, but I love pumpkin flavored desserts so I was excited for the challenge.  I looked through my cookbooks at home and found a White Chocolate Challah Pudding recipe in The Fig Table.  Which, by the way, is a really nice cookbook by Todd English.  Anyways, the picture looked tasty so I changed the recipe to make it a pumpkin bread pudding.  The resulting bread pudding is nice & light, making it easy to eat a generous piece without feeling like you’d swallowed a brick.  Serve it with barely sweetened whipped cream and you are all set!

Pumpkin Bread Pudding

  • 7 yolks
  • 2 whole eggs
  • 2 t vanilla extract
  • 3 c. heavy cream
  • 1 c. milk
  • ½ c. sugar
  • 1 t cinnamon
  • ¼ t ginger
  • ¼ t cloves
  • ¼ t nutmeg
  • 15 oz can pumpkin puree
  • 4 c. (1 loaf) challah, cubed

Method of Prep

1.Mix yolks, eggs, and vanilla in a bowl.

2.In a pot, bring cream, milk, sugar and spices to a boil.

3.Whisk in pumpkin.

4.Temper milk into eggs. (Meaning, slowly pour the hot milk into the eggs while whisking the eggs constantly.  You are slowly warming the eggs without cooking them.)

5.In an 8×8 baking dish, place bread. Pour egg mix over it. Let rest 15 min.

6.Cover with foil. Bake in a water bath at 350˚F for about 1 hour 15 mins.

*You can also bake it in muffin tins for about 20 mins.

Tuesday, October 27, 2009

Texas Legends

By JR | March 21, 2009 | cookbook | 2 Comments

I’ve blogged about this book last year, but I just spent some time browsing through it again.  It was like finding twenty dollars wadded up in the pocket of an old pair of pants.   Great read and recipes.  If this book doesn’t inspire you to head to your local butcher and then fire up your grill, you might need to schedule an appointment with Dr. BBQ for some therapy.

books-1

We are talking sauces, rubs, mops, sops, beef, sausage, pork, chicken, woods, cookers, slaws, beans, lore, supplies, stores, stories, anecdotes, recipes, tips, smoke and Walter Jetton. (my hero! just follow the link and you will soon be a Walter Jetton groupie too! )

walter_jetton

Unique Cookbooks for Grill Enthusiasts

By JR | December 3, 2007 | cookbook | 1 Comment

Here is one book I would like to recommend this holiday season.  I like it because it is “old school”.  In other words, no grilled tofu.

One of my BBQ heroes is Walter Jetton.  He was LBJ’s personal caterer when in Texas. Walter has a  great book that you can generally buy on eBay. A great addition to a library.  I even used the rib rub recipe (modified…) in a couple of competitions.

http://www.amazon.com/gp/reader/0811829618/ref=sib_dp_pt/002-7686950-8400061#reader-link

Win the Adoration of Thousands Rub

By JR | November 16, 2007 | cookbook, recipes | No comments
Condiments and Seasonings from the Land of Spice and Sun

I got this recipe from one of Steve Raichlen’s first cookbooks…an awesome, overlooked cookbook. (for the uninitiated, Steve has a written a series of cookbooks for grill enthusiasts.  They remain some of the premier grill books on the market.)

http://www.amazon.com/gp/reader/1885183100/ref=sib_dp_pt/002-7686950-8400061#reader-link

An All Purpose, Impress Your In-Laws, Get Promoted, and Win the Adoration of Thousands Rub  (my name for it)
3 Parts Kosher Salt
1 Part White Pepper Seeds
1 Part Cumin Seeds
1 Part Granulated Garlic

Roast pepper, cumin and kosher salt in dry skillet until smoking.  Cool.  Add garlic and then pulverize in food processor.  It becomes a powder.

I have used this dry seasoning on pork, chicken and steak.  It is terrific.  Although I have no scientific data, I do think it would be absolutely delicious on a turkey.  Different but delicious.

I like using a simple lime juice and olive oil marinade prior to applying this rub.  The cumin is really distinct…

Brisket Rub

By JR | November 5, 2007 | cookbook, recipes | No comments
Adventures in the Heart of Barbecue Country

An absolute great rub for brisket can be found in a great BBQ book: Smokestack Lightning by Lolis Eric Elie.

I used about a 6 pound brisket (tip) and coated it generously with yellow mustard before applying the rub- fairly heavy.

Simple, simple, simple.

If are a  barbecue enthusiast, get this book and check out the recipe for the brisket seasoning.

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