My Mama’s Favorite Hot Roast Beef Sandwiches

Hot Roast Beef Sandwich

636114443114791851--1-Kresge-s-Lunch-counter-sheboyganToday would have been my Mama’s 73rd birthday and, like we did every year on her birthday (and every year since she moved to Heaven) we’ll be having her very favorite dinner… a Hot Roast Beef Sandwich.

This was also our traditional meal at the Newberry’s lunch counter in Downtown Portland every Christmas season, when we made our annual trek to the “big city” to see the window displays, ride the Christmas monorail, and get my picture taken with Santa.

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Every bite of the delicious comfort food dinner brings a wave of happy childhood memories.

Mama’s Favorite Hot Roast Beef Sandwiches

2 carrots, cut into large chunks
1/2 bunch of celery, leaves removed
1 sweet onion, peeled, ends trimmed, quartered root to stem
1/2 lb white mushrooms, thinly sliced
3 lbs beef top round roast
4 garlic cloves, halved
2/3 cup olive oil
1/2 cup Montreal Steak Seasoning
1/2 cup red wine
1 stick butter
1/2 cup all-purpose flour
1 Tbs. browning liquid
8 slices white bread, for serving
Creamy Mashed Potatoes

The Roast

Preheat the oven to 350F. Place the carrots, celery, mushrooms, and onion in the bottom of a roasting pan, and add wine and just enough water to just cover the vegetables.

Poke 8 holes in the sides and top of your roast and inster the the garlic pieces. Rub the whole roast with oil and sprinnkle generously on all sides with steak seasoning.

tritip6Over medium-high heat, heat a dry skilliet for 5-8 minutes and sear all sides of the roast until well browned.

Place the roast on top of the veggies (do not wash the skillet – we’ll use it again), cover the pan with foil, and roast until the meat reaches 130F (about 2 hours). Move the roast to a cutting board and let it rest for 30 minutes. Then move to the fridge to chill for 2 hours.

IMG_4515The Gravy

Strain the roasting-pan juices; discard the vegetables (do not wipe out the pan!) Melt the butter in the same skillet over medium-high heat. Whisk in the flour to make a roux, and whisk until the roux is a golden brown, and smells nutty. Slowly whisk the roasting pan juices and the browning liquid, and simmer until thickened, whisking constantly.

Slice the roast beef as thin as possible, and add the slices to the hot gravy. Set a slice of bread on each plate, and heap with beef gravy mixture.

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Top the beef with another slice and bread, add potatoes to the plate, and ladle the remaining gravy on top.

Happy birthday, Mama!

~Chef Perry


The Home Chef: Transforming the American KitchenWe are entering the age of the “Home Chef”, a title that’s available to nearly everyone, regardless of age, or financial standing.

That’s what this book is about…because something amazing has begun to happen in the last two decades, something that has never before happened in the history of cooking…instead of growing wider, the gap between the home cook and the professional chef has actually begun to narrow, and continues to narrow exponentially with each passing year.

The time when these specialized skills were limited to those who could afford the cost and time required for culinary school are quickly passing into history.

The time when the sole requirement to elevate your cooking skills to this level…passion…is emerging.

It’s an amazing time to become a Home Chef…and if you have that passion, I’ll show you how.

Welcome!

Chef Perry P. Perkins

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A healthy, home-cooked dinner…in 5 minutes?

potatoHow nice would it be to come home from work and have a healthy, home cooked dinner on the table…in about 5 minutes?

1. Cook up a big batch of seasoned ground beef, pork, or turkey over the weekend, portion into family-serving sizes, and freeze.

2. Before you leave for work, pop some nice big russet potatoes in the slow-cooker (see video, below), take a package of the ground meat out of the freezer, and set it in the bottom of the fridge to thaw.

(Or, make this dinner on Monday or Tuesday night, and you don’t even have to freeze the meat!)

3. When you get home, just pop the meat in the microwave (maybe with a package of your favorite frozen veggies, sloppy-joe sauce, or chili).

4. Lay out the cooked potatoes, meat, veggies, maybe some shredded cheese, sour cream, chopped onions, etc., and KABOOM…5 minute potato bar, baby!

~Chef Perry
chefperryperkins.com


The Home Chef: Transforming the American KitchenWe are entering the age of the “Home Chef”, a title that’s available to nearly everyone, regardless of age, or financial standing.

That’s what this book is about…because something amazing has begun to happen in the last two decades, something that has never before happened in the history of cooking…instead of growing wider, the gap between the home cook and the professional chef has actually begun to narrow, and continues to narrow exponentially with each passing year.

The time when these specialized skills were limited to those who could afford the cost and time required for culinary school are quickly passing into history.

The time when the sole requirement to elevate your cooking skills to this level…passion…is emerging.

It’s an amazing time to become a Home Chef…and if you have that passion, I’ll show you how.

Welcome!

Chef Perry P. Perkins

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Ultimate Mother’s Day Meals Guide

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Click cover for your free cookbook!

Mother’s Day is almost here, and, as a Home Chef, food is OF COURSE going to be a major part of celebrating Mom!

Now, before dragging Mom off to a two-hour brunch at a fancy restaurant, ask her what SHE wants…a quiet breakfast in bed? A nice dinner with the whole family? It’s her day, right? Find out how SHE wants to celebrate it.

Also, where does she want her meal? At the dinner table, a breakfast nook, al fresco, in a bubble bath? She put’s up with us 24/7/365…she can eat where ever she wants!

Just in case you end up in the kitchen, I’ve come up with some recipes to keep in your Mother’s Day arsenal and deploy based on how much time Mom actually wants to spend celebrating herself.

Best Mother's Day Recipes

For breakfast, I propose a make-ahead menu, something you can prep (and clean up after) the night before. This might be the only morning Mom gets to sleep in all year…don’t wake her up early to the clanging of pots and pans.

If Mom is up for a nice long brunch, consider several small, light dishes with lots of fresh fruits and greens. You don’t want her too filled up before she hits the spa, right?

Chef Perrys Pasta alla Carbonara

Dinner…I say go all out! This is the time to let your inner Iron Chef shine! Just make sure that you know what Mom likes and wants to eat. Again, and nice slow-cooker, or low maintenance (read: less dirty dishes for you) is ideal, so you can enjoy a great meal, and have time afterward to play a game, or watch Mom’s favorite movie together.

Apple Crisp

And…of course…dessert. I mean, we’re talking about Mom, right? Mother’s Day dessert is about quality over quantity, and less is more with the rich, decadent dessert recipes we’re looking at.

Breakfasts

  • Blackberry Banana Smoothies
    Sweet Potato Gratin Stacks
  • Bacon Apple Cheddar Dutch Baby 
  • Patatas y Huevos Tacos 
  • Truffles Flower Eggs 
  • Mother’s Day Chili Egg Puffs

Appetizers

  • Caprese Tomato Bites 
  • Garlic-Parmesan Baked Chicken Wings
  • Sweet & Savory Bacon Wrapped Dates on the Grill
  • Pho Deviled Eggs
  • Bacon & Shrimp Mini Soft Tacos

Dinners

  • Slow Cooker Pork and Sweet Potato Curry
  • Pan-Seared Filet Mignon with Garlic-Mushroom Cream sauce
  • Redneck Ratatouille
  • Risotto ai Funghi Porcini
  • Pasta alla Carbonara
  • Poisson Meunière

Desserts

  • Easy Caramel Apple Crisp Recipe
  • Mint Oreo Truffles
  • Chocolate Peanut Butter Pot de Creme
  • Sweet Butter Rum Plantains
  • Banana Bread Muffins with Brown Sugar Glaze

So let’s jump in…let’s show Mom just how awesome she is!

Click the cover (above) to download your free guidebook and recipes.

Happy Mother’s Day!

~ Chef Perry


The Home Chef: Transforming the American Kitchen

We are entering the age of the “Home Chef”, a title that’s available to nearly everyone, regardless of age, or financial standing.

That’s what this book is about…because something amazing has begun to happen in the last two decades, something that has never before happened in the history of cooking…instead of growing wider, the gap between the home cook and the professional chef has actually begun to narrow, and continues to narrow exponentially with each passing year.

The time when these specialized skills were limited to those who could afford the cost and time required for culinary school are quickly passing into history.

The time when the sole requirement to elevate your cooking skills to this level…passion…is emerging.

It’s an amazing time to become a Home Chef…and if you have that passion, I’ll show you how.

Welcome!

Chef Perry P. Perkins

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Sizzling Spanish Garlic Prawns – A Mother’s Day Appetizer

Gambas Al Ajillo

Gambas Al Ajillo – Tapas Style Sizzling Shrimp, Serves 3

Tender, juicy, garlicy shrimp and toasty bread for dipping…seriously, does it get better than that?

Gambas Al Ajillo  (Sizzling Garlic Prawns) is a staple dish in Spanish tapas bars, and for good reason. Typically served with a crisp, white wine, there are two classic preparation of this tapa, depending on whether you prefer to peel the prawns before cooking, I prefer NOT to peel, or remove the heads them first, as there’s so much flavor in the head and shells, and I want that rich shrimpiness infused into the olive oil.

Traditionally cooked and served in a terracotta dish, if you don’t have one (I don’t) use a 10” cast-iron skillet, and leave the heads and shells on. Serve sizzling in the pan, on a trivet (with a warning), as you want the oil to stay hot for dipping.

  •     12 xlg raw prawns, butterflied
  •     3 Tbs. fresh Italian parsley, chopped
  •     1 tsp. chili flakes (opt)
  •     2 tsp. smoked paprika
  •     olive oil
  •     6 garlic cloves, thinly sliced
  •     ¼ cup dry sherry

Pour oil into you cast-iron skillet, and heat to medium-low, add the garlic, and cook to infuse the oil, for 8-10 minutes. Remove garlic from oil, and raise the heat to medium-high.

Butterlying prawns

To butterfly the prawns simply slit the prawns length-ways (but not all the way through) and remove the vein (stomach). Rinse cavity in cold water, pat dry, and toss prawns with sherry and spices. Rub the prawns to get the spices until well coated, and under the shells.

Add prawns to oil (oil should be about half the depth of the prawns).

Cook prawns in oil for 5 – 8 minutes, depending on the size of the dish or dishes, or until pink and sizzling, add back the sweated garlic, and lemon wedges for the last minute (don’t let the garlic brown).

Remove the pan from the heat.

Sprinkle with the parsley and green onion, and serve with crusty bread, lemon wedges, and toothpicks

FYI…

What’s the difference between a shrimp and a prawn?

Short answer: Not much.

sf_shrmpw07eThe flavors of shrimp and prawns are almost indistinguishable, especially once cooked with other flavors.

If you just have to know, you’ll need to get your shrimp/prawns whole and intact.

Claws at the end of two legs means shrimp, three means prawn. Seriously.

In most parts of the world, especially in the US, “prawn” and “shrimp” are interchangeable terms. Prawns are usually larger, and from fresh water, and shrimp a bit smaller, and from salt water. Both come in a huge variety of sizes and shapes.


The Home Chef: Transforming the American KitchenWe are entering the age of the “Home Chef”, a title that’s available to nearly everyone, regardless of age, or financial standing.

That’s what this book is about…because something amazing has begun to happen in the last two decades, something that has never before happened in the history of cooking…instead of growing wider, the gap between the home cook and the professional chef has actually begun to narrow, and continues to narrow exponentially with each passing year.

The time when these specialized skills were limited to those who could afford the cost and time required for culinary school are quickly passing into history.

The time when the sole requirement to elevate your cooking skills to this level…passion…is emerging.

It’s an amazing time to become a Home Chef…and if you have that passion, I’ll show you how.

Welcome!

Chef Perry P. Perkins

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National Oyster Day AND #baconweek? Oh, yes…

Angels on Horseback recipe

Today is #baconweek AND National Oyster Day!

This is the one we’ve been waiting for, people…the perfect storm!

In honor of this momentous occasion, here’s a freebie from “Bacon: A Home Chef’s Guide”, that also happens to be my all-time favorite appetizer!

angels on horseback recipe

Angels on Horseback (Bacon-Wrapped Oysters)

Angels on horseback, or oysters wrapped in bacon, is a classic oyster dish that is very common on the East Coast. and is often seen as a wedding appetizer on Long Island in New York.

The recipe was first published in 1888, in Mrs Beeton’s Book of Household Management. The dish is to be credited to Urbain Dubois, the chef of the German emperor.

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By the In the 1930s, Angels on Horseback had become a popular picnic goody, and was ubiquitous on Sunday brunch menus.

In the 1960’s, a popular variation on this dish became to serve the oyster raw, wrapped in fried bacon (delicious, but some folks have texture issues with this one), as well as adding a liberal dose of hot red pepper sauce, before broiling…known as “Angels in Hell.” Seriously, I don’t make this stuff up!

Angels on Horseback where included in the 1990’s bestseller, “1001 Foods to Die For.” (Great book, btw!)

With only three ingredients in the prep list – bacon, oysters, cayenne pepper, and a squirt of lime juice, sprinkled with parsley – this dish couldn’t be easier to prepare.

P1120811This is how God wants you to eat his oysters…

  • 2 dozen fresh small oysters (shucked)
  • Cayenne pepper powder
  • 12 strips thin sliced, apple-wood smoked bacon
  • 1/4 cup fresh Italian parsley, chopped
  • 2 limes

Slice bacon strips in half. Be sure to use thin-cut bacon.

Season each oyster with a light pinch of cayenne pepper.

Wrap a half-slice of bacon around each oyster and secure with a toothpick. Arrange on a baking dish. (Don’t use a rack – you want the fat to pool, so it’s pulled into the oysters!)

angels on horseback

Cook the bacon-wrapped oysters under the broiler until they’re crispy, about 5-6 minutes.

Flip, and return to the broiler to crisp the other side (another 2-4 minutes). Sprinkle with parsley, and serve with lime wedges.

Angels on Horseback are traditionally served on buttered toast points.

BTW – These make an AMAZING filling for an Oyster Po’ Boy sandwich!

#baconweek and National Oyster Day…it may not happen again in our lifetime, my friends…make the most of it!

😉

~Chef Perry


Each Home Chef Guidebook delves more deeply into the professional quality recipes and techniques of specific cooking styles and cuisines.

Bacon A Home Chef's GuideThis one is all about BACON!

Bacon is the candy-apple red hot-rod of the food world. We want it, but we also fear it a little, which makes us want it even more…

Each year in the U.S. more than 1.7 billion lbs. of bacon are consumed – equivalent to the weight of 8 1/2 Nimitz class aircraft carriers.

65% of Americans would support bacon as their “national food” and more than half of us claim that we would rather have bacon than sex.

Bacon is kinda a big deal.

Let’s learn about bacon, the types of bacon out there, the best chef techniques for cooking it, and the most delicious recipes available for God’s most perfect meat!

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Shrimp-N-Bacon Soft Tacos #baconweek

Shrimp-Soft-Tacos-with-Pork-Cheek-Bacon-Lardons

So far this week, we’ve looked at How to make our own bacon, Peanut Butter Bacon Waffles, and Grilled Chicken and Guanciale Bacon Alfredo.

Today, we’re going to toss some seafood in with that porcine perfection, in one of my all time favorite Home Chef Umami-bomb recipes:

Shrimp-N-Bacon Soft Tacos

Marinade
¼ cup olive oil
1 tsp Worcestershire sauce
½ tsp hot sauce (I like Franks)
1 tsp lime juice
½ tsp smoked paprika

Fillin’
1lb raw shrimp (26-30ct) shelled & deveined
½ white onion, julienned
2 cloves fresh garlic, sliced
1/2 lb thick sliced bacon, chopped

Fixin’s
2 avocados, peeled & sliced
6 flour gorditas, warmed
6 Tbs Crema (Mexican sour cream)
1 batch Perk’s Pico de Gallo

Make Pico, and chill 1-2 hours while preparing the rest of the meal.

Mix first 5 ingredients, and toss with shrimp. Cover and fridge 1 hour.

Sweat onions, with bacon and garlic in a medium-low pan 10-15 minutes, until onions start to clear.

Add shrimp (discard marinade), cover and cook until shrimp are just pink through.

Assemble contents of pan, along with remaining ingredients, evenly on gorditas, and serve.

Serves 4-6


Each Home Chef Guidebook delves more deeply into the professional quality recipes and techniques of specific cooking styles and cuisines.

Bacon A Home Chef's GuideThis one is all about BACON!

Bacon is the candy-apple red hot-rod of the food world. We want it, but we also fear it a little, which makes us want it even more…

Each year in the U.S. more than 1.7 billion lbs. of bacon are consumed – equivalent to the weight of 8 1/2 Nimitz class aircraft carriers.

65% of Americans would support bacon as their “national food” and more than half of us claim that we would rather have bacon than sex.

Bacon is kinda a big deal.

Let’s learn about bacon, the types of bacon out there, the best chef techniques for cooking it, and the most delicious recipes available for God’s most perfect meat!

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Grandma Perkins’ Peanut Butter Bacon Waffles

Bacon and Peanut Butter Waffles

FullSizeRenderPlaying with our new toy this morning! $4 GoodWill waffle maker (brand new, baby!), and it works great!

Mom was more of a “pop-tart” kinda gal, but when Dad would come over early, or I’d stay the night at his place, sometimes he’d make his Mom’s waffles. Loaded with cooked bacon and smeared with butter, crunchy peanut butter, an drizzled with hot maple syrup…Oh, Yeah!

I haven’t made waffles in a coon’s age, but after stumbling across this one for such a great price, I was inspired to give it a shot.

It was…a taste of heaven.

Now, in all fairness, I’ve taken a few liberties with Nona’s recipe. I have no idea what kind of flour she used (likely whatever was cheapest), and I doubt she’d ever heard of Turbinado sugar, lol, but the important parts of her recipe are still the backbone of this one, the crispy bacon, the crunchy peanut butter, and, of course…the love.

Chef Perry
chefperryperkins.com

The Home Chef: Transforming the American Kitchen“The Home Chef” is part syllabus, part autobiography, part call-to-arms, revealing the rapidly evolving landscape of cooking in America. A manifesto on how to cook real food in your own kitchen, and more importantly…why you should.

Grandma Perkins’ PB Bacon Waffles

(Makes 4 large waffles)
3/4 cup King Arthur all-purpose flour
1/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/3 cup vegetable oil
1 egg
1 1/2 Tbs Turbinado Sugar, plus extra or sprinkling
1 tsp real vanilla extract
1 lb thick bacon, fried crisp and chopped
Butter, Jiff Extra Crunchy Peanut Butter, and real maple syrup, for serving

Combine the flour, cornstarch, baking powder, baking soda, and salt in a medium-sized bowl, and mix well.

In another bowl, combine the milk, vegetable oil, egg, sugar and vanilla and mix well, mix into the dry ingredients until well incorporated (a few lumps are fine), fold in the chopped bacon.

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Let the batter sit for 30 minutes.

Preheat a waffle iron (you don’t need to use any oil, as there’s enough in the batter to make the waffles release easily.) Follow the directions on your waffle iron to cook the waffles.

Perkins_WaffleIron
Grandma’s Waffle Iron
NonaPerkins
Nona Perkins

The Sugar: Once the waffle are cooked solid, but still light, open the waffle Iron and sprinkle the surface of the waffle generously with Turbinado Sugar, then close it back up to finish. This will add a sweet, caramelized crunch to your waffles. If you have a flip iron, like the one I just got, you can do this on both side, which I highly recommend.

Spread* each waffle with butter, then peanut butter, then drizzle with hot syrup**, and serve immediately.

*This ain’t Denny’s. The secret to the perfect waffle is to make sue that EVER SINGLE SQUARE gets butter and PB. If you’re not willing to be that obsessive, have corn-flakes.
**Cold maple syrup is sign of sloth, and an abomination to God. ALWAYS warm the syrup before serving.

Bacon A Home Chef's GuideThe Home Chef: Transforming the American Kitchen” was your overview of the basic concepts and tips for taking your cooking to the next level, but let’s face it, you can only fit so much information into one book!

Each Home Chef Guidebook delves more deeply into the professional quality recipes and techniques of specific cooking styles and cuisines.

This one is all about BACON.

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Salt & Pepper Smoked Pork Belly

Belly

Texas Salt & Pepper Pork Belly

Recipe from “Barbeque: A Home Chef’s Guide.”

LargeSalt, pepper and a long slow smoke created an unctuous, amazing belly with an intensely flavorful crust.

Total Time: 7 Hours 5 Minutes     Yield: 8 to 12 servings

  • 1/4 cup coarsely ground black pepper
  • 3 tablespoons Kosher salt
  • 1 4-5lb piece boneless pork belly, skin removed
  • 3 chunks of a medium smoking wood, such as oak or hickory

In a small bowl combine pepper and salt to make the rub.

Season pork belly all over liberally with the rub.

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Preheat smoker, grill, or La Caja China to 225F, smoking with oak or hickory.

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Place the pork belly in the smoker and smoke to 195-203F on an instant read thermometer, inserted into the thickest section of meat (6 to 8 hours).

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Wrap the belly tightly in butcher paper or foil, place in a cooler or oven, and let rest for 2 hours.

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Slice pork belly and serve.

(Save some to make my favorite Pork Belly Burnt Ends! ~ See my recipe in “Barbeque: A Home Chef’s Guide!)

Enjoy!

~Chef Perry

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Pre-Order the Home Chef BBQ & Grilling Guidebooks, and save!

Both Books

Okay, it’s time to start taking your pre-orders for the upcoming Home Chef Guidebooks, “Barbeque” & “Grilling.

Get a head-start on BBQ season, and get both books, with FREE shipping (pre-orders only) for just $30!

Both books will ship together on Tuesday, April 3rd* (5 days before “GRILLING” even releases on Amazon!)

I will be handling all pre-orders PERSONALLY this time, and all pre-orders will ship on the 3rd! 😉

Order You Copies HERE!

Copy of FullSizeRenderBARBEQUE: A Home Chef’s Guide

Barbeque is not just a method of cooking food– it’s an experience. It’s a culture, a link to our past, a tribute to the resourcefulness of our forbearers, and a reminder of times both great and terrible.

It’s about the age-old mainstays of good food, good friends, and good times. It’s rugged but romantic.

It’s charcoal and chatter.

Here are my most popular dishes, tips, and techniques from nearly four-decades of cooking in, over, and with fire and smoke.

If you’re looking for great recipes and insights for taking your culinary skills to the next level, you’ve come to the right place. From bacon weaves, to melt-in-you-mouth brisket, to whole roast pigs…if you can cook it, low and slow, in sweet, sweet smoke…

I’ll show you how.

Welcome to the fire, Home Chefs!

7GRILLING: A Home Chef’s Guide

Grilling. It’s the most primitive of all the cooking methods. Picture our ancient ancestors spearing chunks of raw meat on sticks and gathering around a communal fire to cook their meal.

What would summer be without the sights, and sounds, and smells of meat searing to perfection over glowing coals? The laughter of friends and family, and the sharing of a delicious, flame-kissed meal?

“Grilling: A Home Chef’s Guide” includes dozens of Chef-tested, fully-illustrated recipes, tricks, techniques, and resources for grilling just about anything you can cook over fire!

I guarantee that you will see an instant, and significant improvement in your outdoor cooking! No more wiener flambé, carbonized chicken, or particle-board steaks.

Clear your calendar, strap on your apron, you’re about to become the grilling-god of your family!

~Chef Perry

Order You Copies HERE!


About the “Home Chef” Series

FullSizeRender - CopyThere are plenty of cookbooks out there, but a Home Chef’s Guide wants more than just the instructions on how to make single dish a single way.

It means continuing you kitchen education, learning the professional-level tips, tricks, and techniques the pro’s use to become a better cook…to understand cooking, healthy real-food cooking, it means advancing your culinary skills until recipes are no longer really necessary.

It means becoming a Home Chef.

Additional Home Chef titles are available on Amazon at: www.perryperkinsbooks.com, including:

  • The Home Chef: Transforming the American Kitchen
  • Frugal Fine Cooking: A Home Chef’s Guide
  • BACON! A Home Chef’s Guide
Prelaunch
See all of the Home Chef Titles on Amazon at: www.perryperkinsbooks.com

 

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You’ve chosen the cover! (plus a recipe from the upcoming book…)

 

Okay, votes have been tallied!

First there were 12, then there were three, and then…after 3 rounds of tie-votes (Gahh!) we have a winner!

Now to send it to my graphic artist (she’ll make the sub-title bigger, by the way.)

Final1

Looking at about 30 days to release date!

Here’s a little preview recipe…

Carolina Gold

Carolina Gold Baby Back Ribs

Now, mustard barbecue sauces are completely different than your regular red sauces, obviously, but not just due to the mustard. They’re also much, much tangier, especially the Carolina ones, than the average joe sauces, too.

  • 1 rack baby back pork ribs, (rinse, pat dry, remove sinew from back)
  • 1/2 Cup Dry Rub
  • South Carolina Gold Sauce (see below)

Place a large sheet of foil, several inches longer than the ribs at each end, onto working surface dull side-up. Spray center with non stick spray. Place ribs, meat side-up, onto foil. Coat with a little over half of the dry rub, coating well.

Turn ribs over, making sure they are in the center, and coat bone side with rest of rub. Bring long-edged sides of foil up to meet and carefully roll down to meet the top of the ribs.

Fold ends of foil inward like an envelope and roll up. It should be a nice closed package touching the meat. Just be careful not to tear the foil. You want it sealed closed.

Place rib package onto foil-lined baking sheet folded side-up (meat side-down). Let rest and preheat smoker.

Pop into preheated 300º F smoker for 2½ hours.

Remove ribs from foil, coat well with 1/2 of the sauce. Increase smoker temp to 350º F.

When smoker reaches 350,  return the ribs, uncovered, and smoke for 5 minutes, bone up.. Flip the ribs over, and baste with rest of sauce. Smoke for 5 minutes longer.

Remove from smoker and let rest at least 10 minutes.

Slice into serving-sized pieces and serve hot with any extra sauce if desired.

South Carolina Gold Sauce

  • ½ Gal. yellow mustard ½ Gal. cider vinegar
  • 1 C light brown sugar 2 Tbsp. sea salt
  • ¼ C Worcestershire 2 Tbsp. black pepper
  • ¼ C hot sauce (to taste)

For each of these recipes, combine ingredients, heat to a low simmer, and cook 20-30 minutes, stirring often.

Chill for at least 24 hours (72 is better) before using.

The Home Chef
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