Cooking Through COVID-19

Grill Night!!! I don't call it BBQ. My dad BBQed. He had his long-time pit. All charcoal and wood, he didn't use gas unless he was in a hurry. He knew low and slow was the way to BBQ. So I grill. Mine is gas, I cannot go low and slow, I grill. We started with some beef finger ribs and skirt steak. Tony scored and trimmed the ribs before seasoning them with salt and pepper and Adams Cowboy Rub. Once we seasoned both sides and rubbed it all in we put the ribs in a roasting pan into the oven at 325-degrees for an hour and a half. Remove them from the oven and on both sides, we brushed them with a Fig Mustard sauce. We held it out until we were ready to start cooking on the grill. While the ribs were in the oven, we marinated the skirt steak. To do this we used salt, pepper, onion powder, garlic powder, and as my dad always used Italian dressing. This sat in the fridge for about 3 hours. Right before we were ready to start moving the meat to the grill, I started on ...

OMG...today was an insanely crazy, busy day. Not only was I working all day long, but I felt like I was in the kitchen the whole day! This week is Administrative Professionals Week and I know that some of my co-workers have been struggling with working from home, so I decided to do a Social Distance Treat Exchange. This is happening tomorrow, but today was all about prepping for it and prepping for dinner. This meant setting up my laptop in the dining room, on my portable table, on top of my dining room table so I can run to it every few minutes. This morning, my Sous Chef was my youngest, Aidan. We started with the treat for the exchange, homemade marshmallows.  I know, I know...ooohh...ahhhhh. It sounds so fancy and complicated and OOHH LA LA, but it really isn't. We did two batches, one at a time. To begin, I made Aidan get all our mise en place ready. He got together all of our ingredients and was so excited to get started, he threw in the 3 packets of gelatin and 1/2 cup of ...

Ok, so, I love steak. It is in the top three things I love to eat. I mean, I am Texan, I love beef, but not all beef is steak. In my freezer, there was a package of sliced beef for stirfry. You know that package that is in the meat section at H.E.B. It is not the best cut of meat, but it is good for things like stirfry. Well, it wasn't too bad in tonight's dish either. I didn't want it to go bad and so I was thinking and thinking..."What could I do with this that is not stirfry?" I didn't have any of the vegetables for stirfry. So I asked Tony what he thought about doing "Steak" Bleu Cheese Alfredo. He was sold instantly. Tony started by taking the stirfry strips and marinating them in some lemon juice, salt, pepper, and blackening seasoning. Then he started the pasta pot with salted water and waited for it to boil. After an hour we cooked the meat in butter and olive oil. until it was just done. Not overdone, just about 15 minutes. Then we took ...

Hello everyone! I want to start out tonight's blog with a proposition. I know I am not the only one who has been doing a little more in the kitchen than usual since we have been confined to our homes for the last few weeks. I see it every day on my Facebook page. I would like to invite those of you who are interested to be a guest poster. If you know you will be doing something you would like to write about, it doesn't matter if it is breakfast, lunch, dessert, or anything, if you are willing to send me a write-up and pictures, it will be your blog for the night! So bring on your delicious creations and let's show everyone what we can do! Ok...now for tonight's dinner. When I told someone I was doing burgers this weekend, I was told, "Ugh...burgers? That is so boring, who wants to see you make burgers?" Well, what I had to tell this hater (lol...you know I love you) was that we were going to make our own brioche buns! We have been wanting to do this...