Articles from pete

  1. Elotes-Corn on the Cob, Mexican Style

    I first discovered Elote when I was living in Chicago. There were all these Mexican street vendors in my neighborhood pushing carts and selling, what I discovered, was corn on the cob. But this wasn’t ordinary corn on the cob has I had known it. Instead of slathering it with butter, salt and pepper they slathered it in mayonnaise, dipped it in grated cheese and sprinkled it with ground chile and a squeeze of fresh lime. I have to admit, at first I was kind of disgusted. Mayo on corn on the...
  2. The BLT-A Case for Food Snobbery

    I don’t consider myself to be a food snob. Sure, after years of cooking in high end restaurants I can extol the virtues of foie gras, debate whether American or New Zealand lamb is superior, or lose myself in discussions of the world’s greatest cheeses, but I also love to debate the best fat to meat ratio of a properly made burger, lose myself to the comfort of great diner food, and swap secrets to making the best chili. I think yellow mustard has its rightful place as a condiment of choice,...
  3. Hot Fudge Sauce

    One of my favorite memories, from growing up, was making homemade ice cream.  We didn't have one of those electric types.  No, we had an old-fashioned ice cream churn.  You know the type; wooden barrel, metal container and wooden dasher to churn the ice cream.  You would fill the metal container with your ice cream mix, place it in the barrel, attach the dasher to the crank. then fill the barrel with a mixture of rock salt and ice.  Then the cranking would begin.  It seemed to take forever...
  4. Funnel Cakes

    This week was the Fond du Lac County Fair so on Saturday we headed over to see what the fair had to offer. Our fair may not be the biggest or the best county fair out there, but it does offer up a lot of fun, excitement, and for my 6-year-old daughter, a bit of an education as she got to watch a calf being born right before her eyes. The fair has all the staples; a midway full of rides and games of chance-you know the ones where you pay a couple of dollars for the chance to win a stuffed...
  5. Bourbon Peach Slush

    If I haven't already stated if before, I am a huge bourbon fan.  It is, by far, my favorite liquor and at any time you can find, at least 4 or more different bourbons in my home bar.  That being said, I don't tend to drink much bourbon in the summer.  I find it to be too heavy and it often lends itself to flavors more associated with Fall and Winter.  That's not to say I don't enjoy the occasional glass of straight bourbon while sitting on the deck, enjoying the sunset, or one of the many...
  6. Pulled Pork

    Barbecue…barbeque…BBQ; no matter how you spell it, that word makes me giddy. I’m not talking when it is used, in the generic sense, meaning any type of cooking on a grill, or over an open fire, but real, god honest barbecue; the kind done slow and low that can turn some of the toughest cuts of meat into melt-in-your-mouth morsels, bursting with smoke flavor. Not that I’m against cooking out, in any of its forms. In fact, a rather large portion of the food I cook is done on a grill, but there...
  7. Barbecued Ribs

    It has been awhile since I last posted about ribs.  Well, it’s high time I posted again about them as you can never have too many rib, rub, or barbecue sauce recipes as far as I’m concerned. Besides, it gives me a chance to play with my smoker yet again. Man, I love that thing! While have gotten quite adept at barbecuing on my Weber kettle grill, life has become so much easier with my smoker. Now, instead of having to babysit my barbecue all day, I can load it up and let it go, checking it...
  8. Dried Cherry Tomatoes-Achieving Maximum Flavor

    For the second week in a row we have been blessed with a good amount of cherry tomatoes in our CSA box. Last week, my wife got her hands on them and I never saw them again, so this time I made sure I grabbed them before she did. My goal was to place them into our dehydrator and turn them into little flavor bombs. Freshly picked, perfectly ripe cherry tomatoes, on the own, pack a hefty amount of flavor, but dry them out a bit and you can up that flavor to epic proportions.

    It’s important to...
  9. Southwestern Chorizo Burger

    It’s hard to comprehend the shear mass appeal of burgers in the US. Fast food chains have created empires with burgers as their foundations, fine dining restaurants serve upscale “burgers” made of a variety of ingredients including Kobe beef, foie gras, and truffles. Some restaurants pride themselves on offering countless varieties of burgers, while other places vie for the title of “World’s Largest Burger.”

    Part of the reason for this mass appeal is the burger’s adaptability. The burger...
  10. Bacon Waffles

    So, I’ve been left to fend for myself this weekend. My daughter headed down to Grandma’s to spend a little time with her and my wife went down to Chicago, picked up a friend, and headed over to Michigan to see an old friend. That leaves me, the dog, the cats and the fish. The goal was to get a bunch of yard work done, but the weather has not cooperated with those plans. I was able to get the much needed mowing done, between raindrops and even got some of the flowerbed weeded, but when I went...
  11. Making Your Own Soda Syrups-A Trio of Recipes

    Well, it looks like Summer has finally hit Wisconsin, at least I hope it has. The weekend was warm and the last few days have been in the upper 70’s. And while I like all the seasons, it has been a long, cold, wet Spring and I’m ready for some warmer weather. In anticipation of the warmer temperatures, I mixed up a trio of syrups to make homemade soda with, although these syrups would be great in a variety of drinks, both alcoholic and non-alcoholic.

    The main inspiration for making the...
  12. Beef and Mushroom Skewers with Onion Balsamic Glaze

    I came to a conclusion this weekend. I am terrible at keeping friends. It’s not that I am a mean or vile person. I am very personable and make friends quite easily, but I am terrible at keeping long term friendships alive. I have moved around alot in my life, both somewhat as a kid and more so as an adult and I have come to the realization that I tend to close out chapters of my life, when I move, to the point of letting old friendships fade away. You psychologist types out there would...
  13. Jerk Chicken

    As I stated in my previous post, work has been keeping me pretty busy the last few weeks. Not only am I working 6 to 7 days a week, but I am also working 10-12 hours each day. That has left precious little time to do much serious cooking, though I have occasionally found the time. Where it really hurts is when it comes to grilling. My grills (1 gas, 1 charcoal and a smoker) have all remained more idle, for the past few weeks, than I like. Summer usually finds me grilling out at least a few...
  14. The Florodora-A Gin Cocktail

    It’s been awhile since I’ve been in the gin mood. For the last year I’ve mainly been drinking rum and, my personal favorite, bourbon. But recently I was in a gin kind of mood. It was hot out, unseasonably hot. It was only the beginning of June but between the high heat and the lack of rain the grass, in our yard, has the brown, stunted look and sharp, prickly texture of August. I was in the mood for gin, but I didn’t want anything too heavy and aromatic and, for once in my life, wasn’t in...
  15. Grilled Shrimp Stuffed Jalapeno Poppers

    It’s been a good summer, so far. My daughter joined her first Tee-ball league which I had to take her to. It was well worth it for the entertainment value alone. Watching a bunch of 4 and 5 year old's trying to grasp the fundamentals of baseball is a recipe for mayhem and hilarity. There were kids that cried the entire time they ran the bases after hitting a ball, kids who couldn’t grasp the concept of running to first base after hitting the ball, first base men who missed every ball thrown...
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