I am  so lucky to have such a fine kitchen and such a great staff at Mckendricks steak house. I love to practice taking pictures in the kitchen and today I pulled out a lens that I normally do not use. I thought my Canon EF 50mm f1.4  was only for close shots but I have recently read that it can also be used for portraits.

Above is the cooking line in the kitchen. Up front you see Danmon a line chef for about a year or more. Wonderful guy, great attitude and just a great guy  to work with!

This is Jacob caramelizing a white chocolate and Grand Marnier creme brulee  with sugar in the raw.

Onion rings are a staple in steak house’s across the country. We use super colossal onions with  a beer batter made with a dark beer and serve them with Mckendricks BBQ sauce.

We purchase over 120 pound of fresh jumbo stone crab claws a week from Triar Seafood in Hollywood, Florida. We crack each claw and remove 90 % of the shell so the moist, succulent meat is easily accessible!

We serve the stone crabs on a bed of shaved ice along with Mckendricks mustard sauce.

Our bone in filets are center cut, 14 ounces of charred goodness!

This is the begining of a topping which consists of fresh steamed asparagus, fresh domestic jumbo lump crab and Bearnaise.

We have recently changed the type of lobster tails we use. We are now using Tristan cold water lobster tails. Tristan tails are harvested around Tristan Da Cunha and have some of the coldest  and deepest waters which makes the lobsters sweet and tender.

Seared rare Ahi tuna, Asian calamari salad, soy ginger dipping sauce.

Our 18 ounce bone-in Prime center cut New York Strip Steak.

Mckendricks house salad with a side of fresh Florida jumbo stone crab claws.

I am so sorry it has taken me so long to write a post! I have been so busy with my photography that I have not had time to sit and concentrate on writing a post. After two years I  finished my first photography class, photography 101, at Showcase School of Photography last week. The class was  awesome and I loved learning about apertures, F-stops, shutter speed and Iso. Our teacher Vino Wong took us on field  trip to Oakland Cemetery for a photography scavenger hunt. We had twelve different photos  to search out and take. Vino has such a great eye for light and I enjoyed watching him search out light angles and taking pictures. The way he looks and studies light, I know he is a natural. My photography has greatly improved but a long way off from my goal.  I need to do a better job understanding light and how and where  it effects the subject. I know my camera very well and practice using my camera controls in a dark room where I can not see the functions of my camera.

I think the last time I  had a great cannoli was when I was in New York visiting my family. Most bakeries buy the cannoli shell all ready prepared and then make the filling.  Well, after a lot of research and testing I finally came up with my version of cannoli’s. The shell is slightly difficult, takes lots of time and really requires a pasta machine in order to get the dough very thin, so thin you can almost see through it. I rolled this dough out with a rolling pin and the dough should have been a little thinner and even though the dough was not as thin as I liked they still turned out crisp and delicious.

 For the shell (about 16-24 shells)

2 cups of all purpose flour

3 tablespoons granulated sugar

2 teaspoons cocoa powder

1 teaspoon cinnamon

1/2 teaspoon salt

1 teaspoon vanilla extract

3 tablespoons olive oil

about 1/2   Marsala

Mix all dry ingredients in a mixing bowl with the paddle. Slowly add the vanilla, olive oil and the Marsala. The dough should be a little stiff like pasta dough and if the the dough is to tight add more Marsala a little at a time. Remove the dough and knead by hand for a couple of minutes or until the dough becomes a smooth ball. Wrap the dough in plastic wrap and refrigerate for two hours or overnight.

Remove the dough from the refrigerator about an hour before using. Roll the dough out on a lightly floured surface until the dough is paper thin. With a dough cutter cut rounds out of the dough that are a little smaller than the cannnoli tubes. Spray the dough with non-stick spray and then roll the dough around the tube placing  a little water where the dough will meet in order for the dough to stick. Fry in oil for about 2 to 2 1/2 minutes or until firm and crisp and not too dark.

Cool on a plate with paper towels.

Dip the ends

1/2 cup ground pistachio

1/2 cup shaved bittersweet chocolate

1 pound bittersweet chocolate, melted

Dip one end of the cannoli shell into the melted chocolate and then dip one side into the ground pistachio and the other side into the shaved chocolate. Repeat with all the shells. Let the chocolate harden and then repeat with the other ends.

I tried one recipe that used butter instead of olive oil and when I fried the cannoli the butter had a tendency to burn before the dough was cooked. These shells turned out the best with a nice crisp, flavorful shell.

Make the filling

 2 cups drained whole milk ricotta cheese

1 cup mascarpone

 3/4 cup sifted powder sugar

2 teaspoons vanilla extract

zest and juice of 3 oranges simmered and reduced by half

4 tablespoons grated chocolate

3 tablespoons ground pistachio nuts

By hand whip the marscapone with a whip until light and fluff, about three minutes. Fold in the ricotta cheese one third at a time. fold in the rest of the ingredients. Fill a pastry bag with the filling and then fill the shells from one end until all are filled.

ENJOY!

*

*

**

*

*

*

*

*

I wanted to do some barbecue this weekend and was thing about trying something different. I needed something light for dinner and decided on cold water lobster tails. These tails are the best money can buy. They are South African cold water lobster tails that are sweet, tender and delicious barbecued and dipped in drawn butter with the addition of cilantro. South African lobsters are different than Florida lobsters or even Maine lobsters because of the frigid waters they are raised in. Florida lobster tails have no claws and because of the warm water they tend to be a little tough and not as sweet as the Maine lobster or the cold water lobster. Maine lobsters are raised in colder waters but not as cold as the South African or New Zealand  lobster tails. The meat from Maine lobsters can not be removed unless the lobster is cooked first. South African lobster tails  are hard to find and very expensive but worth every bite.

The dry rub is a mixture of spices that can be used on many items such as pork, chicken or seafood.

Barbecue Dry Rub

 1/2 cup ground black pepper

1/2 cup granulated sugar

1/2 cup salt

1/2 cup ground cumin

1/2 cup chili powder

1 cup Spanish paprika

 Mix all ingredients thoroughly. Store in an airtight container.

 Chef Tom’ s Barbecue Sauce

1/2 cup ketchup

1/2 cup whole peeled canned tomatoes

1 cup brown sugar

1 cup balsamic vinegar

1/2 cup maple syrup

1 small onion chopped

4 cloves garlic chopped

1 cup barbecue spice, see recipe above

Place all ingredients in a large sauce pot and mix thoroughly. Place over medium high heat and bring to a simmer. Turn heat down to low and simmer for 45 minutes. Remove from the fire and let sauce cool slightly. Place barbecue sauce in a blender and blend until  fine. Set aside

For the Lobster Tails

2 6 oz Cold water lobster tails, split in half

1 lemon

Bring 4 cups of water to a slight simmer. Season water with salt and pepper and squeeze the lemon.

Add the split lobster tails and simmer for 2 minutes or until the lobster meat turns white. Remove the lobster tails and place in a ice bath to cool.

Sprinkle the dry rub over the lobster tails.

With a spoon place some barbecue sauce over the lobster tails. Grill the lobsters for a couple of minutes over hot coals. Serve with grilled lemon and drawn butter with some chopped Cilantro.

Seems like these days when I need a fix for fried foods I tempura them. Tempura is a thin batter that is very crisp on the outside and moist on the inside.  There are many different types of tempura but this one has suited my needs for years. I have tried to tempura many items, King Crab, foie gras, lobster and vegetables, some successful and some not!  The shrimp at the local farmers market were amazing, fresh, large and right from the sea. I picked up a couple of pounds and I still had some vegetables and herbs left from my garden and decidable to make a quick dinner last weekend. My cayenne peppers are nice and red and the Thai basil was growing like weeds. I tied my cucumbers to a bamboo stick in order to let it grow straight up mainly so I could take some pictures.

 I also purchased some fresh snow peas, sliced one side in order to remove the seeds. I then julienne the snow peas for the salad

 The Cayenne peppers were not as exactly as spicy as I wanted them but they will do. Wash them, slice them down the middle and remove the membranes and seeds.

Thai basil has a very distinct flavor and aroma. I use it is salads, soups, dressings and even made some Thai basil sorbet!

Prep the salad

2 cucumbers peeled and not seeded

1/2 pound snow peas, seeds removed and julienned

2 Cayenne or Thai chili peppers, sliced thin

Thai basil, chopped

1/4 pound Shitake mushrooms

 Make the tempura batter

1 dozen shrimp, peeled and deveined 

1 cup flour

1 cup cornstarch

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon kosher salt

about 2 cups or more ice water

Place all ingredients in a mixing bowl.  Slowly incorporate the ice water with a whip. You may not need all the water. The best thing to do is to bake a slightly thin batter and then test a small piece of vegetable and adjust the batter accordingly. The tempura batter should create a thin crust!

Yuzu dipping sauce

1/2 cup soy sauce

1 cup Yuzu juice

1 tablespoon  fresh ginger, peeled and grated

1 scallion sliced thin

1 teaspoon sesame oil

Mix all ingredients and then blend in the blender for 30 seconds

Put the dish together

Toss the vegetables for the salad with some of the Yuzu dipping sauce. Tempura the shrimp and place on top.

Every summer my wife and I pack up the dogs, Blondie, Muffin and Jolie and head off to Payne Farm and Produce to pick all the fresh blueberries we can handle. We spend the next couple of days making jams, jellies and of course our favorite blueberries and cream gelato. The layers of blueberry sorbet and vanilla bean gelato are so creamy and rich they melt away in your mouth.

Payne Farm is located on Salem road off of highway 41 in Calhoun, Georgia The farm is owned by Sam Payne and his wife Ann and managed by Sam and his daughter Carla.

For years they raised and produced hogs, cattle, horses and sheep until several years ago they started to produce  fresh vegetables  and sell them on a stand at the old house.

The location has changed but the basic methods and standards of the farm have remained the same.

One of the reasons I love to prepare blueberries  is that there is no peeling, pitting, coring or cutting. You want to select plump, full  blueberries that are light grey-blue in color. Blueberries that are not blue (white or green) will not ripen after picked but blueish, purple and red berries will ripen if left at room temperature.

We  individually freeze some unwashed blueberries on a cookie sheet and then place them in a container in the freezer for later use. The rest we make blueberry jam, jelly and my favorite blueberry sorbet layered with fresh vanilla gelato.

Blueberries and Cream

Blueberry Sorbet

3 cups of fresh blueberries

1 cup sugar

juice of 1/2 lemon

Place all ingredients in a medium sauce pot and bring to a boil. Turn to low and simmer for 10 minutes.

Set aside and make the simple syrup

Simple Syrup

2 cup sugar

1 cupwater

Boil the sugar and water until the sugar is dissolved. Set aside and cool. When cool pass the mixture through a fine strainer and then add the simple syrup to the blueberry mixture.  Cool overnight in the refrigerator.

Vanilla bean Gelato

1 quart milk

1 quart heavy cream

2 cups sugar, divided

1 vanilla bean (scraped)

 1 cup of egg yolks (about 6-8 yolks)

In a medium mixing bowl,  mix 1 cup of sugar and the egg yolks and whip until the mixture turns yellow and light. Place the cream, milk, 1 cup of sugar and vanilla bean in a large sauce pan and place over medium heat and bring to a boil. Take half the milk cream mixture and slowly whip into the egg yolks. Mix this mixture into the rest of the milk cream mixture and place over medium heat. Heat the mixture until it coats the back of the spoon. Do not let the mixture come to a boil. Strain the mixture through a fine strainer into a bowl set over ice. Cool the mixture overnight in the refrigerator.

Place the blueberry puree in the ice cream freezer and freeze according to the manufacturer recommendations. Remove from ice cream freezer and place in container and the place it in the freezer.

Clean the ice cream freezer and freeze the vanilla bean ice cream base according to the manufacturer recommendations. Remove from ice cream freezer and place in container and then place it in the freezer.

Remove both frozen mixtures from the freezer and place in the refrigerator for an hour or so to soften. Layer the mixtures in a container alternating layers. Freeze and enjoy!

I really only did this blog post because I have to keep practicing photography not because I like eating tenderloin . I was stumped on how to write this blog post because I really do not care for beef tenderloin and after I finshed these pictures my wife  fed on this dish for 2 days but I could only bear one bite. Photographing meat is very difficult and I liked the challenge of trying to shoot beef. I have been working in steak houses for the past 20 years and if anyone loves meat it is me. However, I will tell you why I do not like beef tenderloin.

I once was working as a chef at Chops in Buckhead and happened to start a conversation with a cattleman from Texas. I felt compelled to ask him,  “What is your favorite cut of beef and why?” Of course his reply was the ribeye, which is full of marble, covered in fat that melts and adds such a terrific flavor. I would not go to any restaurant and order a filet and I am embarrassed when I go to private functions and the only three things that are on the menu are filet, chicken or salmon. Hate it.

I also worked for this crazy person in Birmingham that insisted the  servers not sell filets and actually tracked the amount they sold and reamed them for it. And I mean ream them in front of the whole staff. He said that filets have no flavor and that they are not memorable because of the lack of marble and flavor which I totaly agree with.

1.  Beef Tenderloin has no real flavor. Beef that is flavorful must have inner fat known as marble, that is what gives it flavor. No fat, no flavor. This is why I love pork belly and bacon so much. FAT!

2. Prime tenderloins are available but are you really going to pay that much for tenderloin that does not taste that much different than choice tenderloin?

3.  If you  go to a good steak house and order a filet and it is good and then you go to another good steak house and you order the filet  it most likely tasted exactly like the same as the other one (see below).

4.  A filet tastes pretty much the same wherever you go.

5.  The filet is a safe steak.

6.  The filet is tender.

7.  The filet taste like what you put on it.

8.  Searing a filet at high tempatures adds a little flavor but not enough.

9.  Do not butterfly a whole tenderloin and stuff it. By the time the center cooks  or is heated the tenderloin will be overcooked.

10. Do offer your guests plenty of Béarnaise to dip the tasteless beef tenderloin into.

11. Do roll your beef tenderloin or filet into freshly cracked peppercorns and sear in a hot pan; it adds flavor.

12.  Do make a peppercorn sauce by reducing peppercorns with red wine and then add a good beef or veal stock, reduce, add cream and brandy, season!

13.  Don’t go to a steak house and complain the filet has no flavor.

14.  If you go to a steak house and order a filet do ask the chef to top your filet with fresh jumbo lump crabmeat and Béarnaise, pay the extra price.

15.  If you go to a steak house and order a filet do have the kitchen cut it open in the center after it is cooked and fill it with some fried shrimp, grilled shrimp or even a nice  fresh soft shell crab that has been dipped in tempura batter and lightly fried, (yes add Béarnaise for flavor).

16.  Beef tenderloin or even cut filets are more expensive than the better tasting cuts. (i.e. Ribeye!)

17.  Wherever you shop for beef tenderloin it always looks the same, no matter where you shop.

18.  Do serve your tenderloin or filets with Tomatoes Provencal.

19.  Do use the leftovers to make a roast beef tenderloin sandwich with rocket (a peppery leaf also known as arugula), heirloom tomatoes, and dijon aioli on your favorite rustic bread.

20.  Do tie your tenderloin with butchers twine.

21. Do pick some fresh thyme from your garden.

22. Do season the tenderloin with freshly cracked pepper, kosher salt and the picked thyme.

23. Do sear your tenderloin in very hot cast iron skillet with a little olive oil

24.  Do roast the tenderloin in a preheated 375 degree oven until the internal tempature reaches 105 degrees or 110 for medium rare to medium. Then let it rest for 10 minutes!

Do serve your roast beef tenderloin with Tomatoes Provencal.

I had to do something with this leftover roast beef tenderloin I made and since my wife loved it so much and I did not, I thought I would buy some good crusty white bread from the market along with some heirloom tomatoes.

I started by making a Dijon Aioli

           2 garlic cloves

1 large egg yolk

• 2 teaspoons fresh lemon juice
• 1/2 teaspoon Dijon mustard
• 1/4 cup extra-virgin olive oil
• 3 tablespoons vegetable oil

Mince and mash garlic to a paste with a pinch of salt using a large, heavy knife. Whisk together yolk, lemon juice, and mustard in a bowl. Combine oils and add, a few drops at a time, to yolk mixture, whisking constantly, until all oil is incorporated and mixture is emulsified. (If mixture separates, stop adding oil and continue whisking until mixture comes together, then resume adding oil.)

Whisk in garlic paste and season with salt and pepper. If aioli is too thick, whisk in 1 or 2 drops of water. Chill, covered, until ready to use.

Slice and lightly toast  a couple of slices of crusty white bread. Spread a light layer of Dijon aioli. Top with thin sliced roast beef tenderloin, heirloom tomatoes sliced and a little rocket or arugula.

I knew I had to have an accompaniment with my beef tenderloin and with all the different varieties of heirloom tomatoes around, why not cook them my favorite way? A few of these heirloom tomatoes are from my garden and some from my sous chef Chuck Taylor.

Pick out some small or medium heirloom tomatoes.

Prepare topping:

1 cup of Panko bread crumbs

1/4 cup chopped fresh Thai Basil

2 tablespoons olive oil

1/4 cup Parmesan cheese

freshly cracked black pepper

Kosher Salt

Cut tomatoes in half and place them in a baking dish

Toss the Panko crumbs with the Thai basil, olive oil and Parmesan cheese. Season with salt and pepper

Drizzle a little olive oil on top

Season with salt and pepper.

Oven Roasted Heirloom Tomatoes

6 heirloom tomatoes, sliced thin

Lay the sliced tomatoes and a rack over a cookie sheet to catch the drippings. Drizzle with Extra Virgin Olive Oil. Season with salt and freshly ground black pepper. Place in a preheated 200 degree oven for a couple of hours or until dry. The dried tomatoes can be stored in olive oil in the refrigerator for a couple of weeks.

They are great on pizzas, salads or serve with cheese and crackers!!

I haven’t been to the Sandy Springs Farmers Market in a couple of weeks so I decided that on the way to work I would stop by to see all the great vendors. The sun was out and getting hot and I appreciate the owners and vendors responsible for bringing the market to us every Saturday. The hours are from 8 a.m. til noon and the market is located at 235 Sandy Springs Circle NW, Sandy Springs, Ga 30328. You can also follow the Sandy Springs Farmers Market on Facebook.

 I arrived just in time for the chef’s demo. The chef’s demo starts at 10 a.m. and is sponsored by Hal’s Kitchen. Hal’s kitchen opened in June and is located at 206b Johnson Ferry Road, Sandy Springs, GA 30328 across from the Market. When you walk up to Hal’s Kitchen you can see the large open kitchen from the  window at the entrance. It’s a beautiful kitchen with an elaborate backsplash, very large center cooking island with enough seating for about  12-18 students. 

Hal’s Kitchen is owned and operated by the very talented  Cyndi Sterne and named the operation after her dear Father Hal.

Hal’s offers a wide variety of cooking classes for corporate team building, adult classes, classes for kids and special events.

Cyndi hired on the very talented and experienced Jessica Ray as executive chef and director. Jessica has a great passion for creating wonderful dishes with the freshest ingredients. This passion is matched to her desire to share her knowledge through teaching and private events.

For all the latest goings-on at Hal’s Kitchen, become a fan of them on Facebook.

Come early for peaches from Pearson Farm. The line was long but they have lots of fresh large Georgia peaches! 

You know it was hot out when The Pop Shop starts crossing off the different flavors of pops they are out of (see picture below). The Pop Shop is Atlanta’s premier provider of natural handcrafted ice pops. Their pops are made with no preservatives, no artificial sweeteners, no coloring’s or additives. Not only that, their products are vegetarian or vegan, and gluten-free. 

I was looking for the blueberry lemonade!

Heirloom tomatoes and other tomatoes were in abundance–and I mean abundance–with a wide varieties, shapes and sizes.

 I stopped by the Dahlonega Golden Harvest. They have the most beautiful tomatoes, herbs and vegetables. They feature naturally gown and local produce such as tomatoes, heirloom tomatoes, lettuces, peppers, squash, herbs and root vegetables. The are located in Dahlonega, Ga and they are at the market each Saturday!

He’s a friend of mine, Henry!!

Yves Garden, a great assortment of  vegetables and herbs.

I really do not  care for chicken livers but being raised with nine brothers and sisters my mother would find a way to fit sauteed chicken livers into our meals at least every couple of weeks. With my mother and father looking over my shoulder I would endure the flavor of the livers until I got used to eating them and eventually ended up enjoying them. These days give me  foie gras, duck livers, or even beef liver and I will be a happy person.

Ingredients:

1 medium shallot, very finely chopped

1 clove garlic, finely chopped

3/4 pound chicken livers, trimmed, washed, and patted dry

1/4 cup brandy

Kosher salt and freshly ground black pepper

4 tablespoons of soft butter

4 tablespoons whipping cream

1. In a heavy-bottomed saute pan, heat the butter over medium heat.
2. Add the chopped shallot and garlic and cook and stir until the shallot is soft, 5-6 minutes.
3. Salt and pepper the trimmed chicken livers and add to the pan. Cook the livers, stirring gently from time to time, until they are cooked but still a little pink in the center, about 5 minutes.
4. Add the brandy. Turn the heat up to medium-high and cook until most of the brandy has evaporated.
5. Remove from heat and let the mixture cool.
6. Add the slightly cooled cooked livers to the bowl of the food processor fitted with the blade attachment. Add a few grindings of pepper, a pinch of salt, soft butter and the whipping cream.
7. Process until  very smooth mixture.
8. If you want an even smoother mousse, push  the mousse through a fine mesh strainer after.
9. Pack the mousse into a large jar  and let cool. Once cool, cover surface of the mousse with olive oil and refrigerate for at least a couple of hours. Bring to room temperature before serving.

I was invited by Richard Levine with Athena Farms to visit the growing areas and farmers in Salinas, California. To a chef this is probably one of the most exciting adventures one can go on. To be able to see the area where most of the country’s vegetables are grown is an amazing thing.

We started off the first morning sipping coffee in front of the hotel waiting for everyone to gather. There were about eight of us, three from Athena Produce Co., the owner, sales people and buyers. Also the broker that Athena buys from attended and one other chef besides myself.

We loaded up in cars and took off for the iceberg fields at Taylor Farms. Taylor Farms processes about 240 truckloads of iceberg lettuce each day and sells them all across the United States and Canada.

We drove about 20 minutes from Monterey, where we were staying, to Salinas and then directly to the fields.

As we arrived you could see deep in the fields the machinery and pickers diligently working together as a team.

It is very hard to imagine the vast acreage that is devoted to iceberg lettuce, it seems to go on forever. The lettuce crops take anywhere from 45 to 90 days to grow. The farmers rotate the crops every planting and then plant broccoli to put iron back into the soil. This is why broccoli is so abundant and inexpensive. The farmers actually do not like it when it rains because the moisture brings mold and insects.

The dirt is very dry and crumbly. When the crops are picked there is a lot of  lettuce left on the ground that did not grow correctly and is tilled back in the soil.

You can see all the boxes that will be filled that day!

Workers must wear boots, gloves and hairnets for health reasons.

One person picks up the head of iceberg and trims the leaves with a very sharp 10-inch knife, places it in a bag around his waste and sets it on the machinery. The next person takes the bagged lettuce and tapes it shut, puts a sticker on it in order to track the lettuce. They can track each head of lettuce, when it was packed and what field it came from. The wrapped lettuce is then placed into a large box and when the box is full of lettuce it goes on a conveyor belt and onto the truck

The lettuce comes off the trucks and is put into and cooler and the temperature is dropped quickly.

Inside the warehouse the lettuce is loaded by forklift into large bins where the lettuce is cut and washed. The cut lettuce is put on conveyor belt in order to transfer to drying and packaging areas.

Every once in a while I get a great craving for a simple, lean, oven roasted pork loin and while walking through the market the other day I saw these fabulous pork loins  from Thompson Farms and decided to take one home for dinner. Thompson Ranch is located in Dixie, Ga. and provides fresh, naturally grown, environmentally  friendly, pasture-raised pork with no hormones or antibiotics. As I was waking around the market I kept asking myself:  how should I cook the pork loin  and how would I  take a picture for a upcoming blog post? For pork — and meat in general — it is very hard to capture the real goodness in the meat on film.

Early in the day I picked some green beans I’ve been growing in my garden and  decided to buy some peppers and red onions for a nice little vegetable dish to go with the pork.  I haven’t made smashed potatoes in a  while so I picked out some perfect, buttery Yukon Gold potatoes.

Rosemary and Garlic Roasted Pork Loin

1-1/2 pound boneless pork loin

3 cloves garlic, chopped

1/4 cup olive oil

2 tablespoons chopped rosemary

Salt

freshly ground black pepper

With a sharp knife butterfly the pork loin to open the center. Brush with half of the olive oil. Sprinkle with half the rosemary and chopped garlic. Season with salt and freshly ground pepper.

Roll the pork loin up and tie it with some butchers twine. Season the outside with the remaining oil, rosemary and garlic. Season the outside with salt and pepper.

Roast the pork loin in a preheated 450 degree oven for 10 minutes to brown the outside. Turn the oven down to 275 degrees and cook until internal temperature reaches 145 degrees, about 1 hour. remove the roast from the oven and let rest.

Smashed Yukon Gold Potatoes

2 pounds Yukon Gold potatoes, washed and quartered

1/2 pound of butter, unsalted

1 cup chopped green onions

1/2 cup milk

salt and freshly ground black pepper

Place the quartered potatoes in a large saucepot and cover with cold water. Bring them to a boil and simmer until tender but not falling apart.

Drain the potatoes in a colander and transfer them to a heavy mixing bowl. Season with salt and pepper, sprinkle the green onions and butter and mix gently with a spoon.  While mixing the potatoes leave them in large chucks, just toss lightly. Hold warm.

Simple Garden Vegetables

1 pound fresh green beans, tipped

1 large red onion, peeled and sliced

1 red bell pepper, cleaned and sliced

3 tablespoons butter, unsalted

1 teaspoon of salt

Salt and freshly ground pepper

Bring 4 quarts of  water to a rolling boil. Add the salt and the green beans and simmer until tender, about 3-4 minutes. Strain the green beans in a colander and run cold water over them with some ice to stop the cooking process.

Place the butter in a large saute pan over medium heat.  Add the peppers and onion and saute until hot 4-5 minutes. Add the cooked  green beans and saute until beans are hot.

Sweet and Sour Balsamic BBQ Ribs

Grilled Georgia Corn with Pesto Butter & Lemon Thyme Grilled Yukon Gold Potatoes

I really love to barbecue and over the years I have come up with this cooking method for ribs. Some people do not simmer their ribs first but I think it is necessary to use some kind of moist heat to breakdown the membranes and insure the tenderness of the ribs. This method of cooking ribs takes time but well worth the effort!

Lets go ahead and marinate the ribs!

Marinate and Simmer the ribs.

1 piece baby back ribs (about 1 1/2 pounds)

1 48 ounce can pineapple juice

2 cups orange juice

1 tablespoon red pepper flakes

1 medium onion chopped

4 cloves garlic, peeled and chopped

1 tablespoon black peppercorns, whole

4 Thai chilies chopped

When you get a rack of ribs sometimes there is a membrane on the the bone side. There is a big controversy about whether to remove it or leave it intact. In my opinion  don’t waste your time, leave it on, it helps keep the ribs moist and protects the ribs.

Rinse the ribs under cold water and pat dry. Place the ribs in a square or rectangle baking pan large enough for the ribs. Mix above ingredients in a bowl and pour over the ribs.

Cover and refrigerate for 24 to 48 hours.

After marinating the ribs place the ribs and marinade in a large sauce pot and make sure the ribs are covered. If not, add a little cold water to cover. Simmer the ribs for about 1-1/2 hours or until they are tender and the meat starts to pull back from the bones. While the ribs are cooking make the BBQ sauce.

Balsamic BBQ Sauce

2 cups Balsamic vinegar

2 cups ketchup

12 ounces beer

1/2 cup brown sugar

2 tablespoons maple syrup

6 tablespoons Dijon mustard

3 tablespoons Worcestershire sauce

1 onion chopped

3 cloves garlic, chopped

Place the balsamic vinegar in a large sauce pot and bring to a boil and reduce by half. Add the remaining ingredients and bring back to a boil.

Reduce the heat to low and simmer for 30-40 minutes or until thick. If you necessary,  add a little water if the sauce gets to thick. Season with salt.

Cool the and strain the sauce. When the ribs are done place them directly into the BBQ sauce and completely cover the ribs with the sauce. This must be done while the ribs are hot. If they are allowed to cool they will dry out and become tough! Place the marinating ribs in the refrigerator for 24 hours.

Grilled Georgia Sweet Corn with Basil Butter

Make the pesto

1 cup basil, packed

1/4 cup olive oil

1/4 cup Parmesan  cheese

2 cloves garlic

Salt and pepper

1/2 pound butter, room temperature

Place all ingredients except butter in a mortar or blender. Blend until all ingredients are fully incorporated and smooth. Place in a bowl with the butter and mix together with a wooed spoon. Leave at room temperature until the potatoes are done.

Charcoal Grilled Yukon Gold Potatoes

4-6 Yukon Gold Potatoes, washed and sliced 1/4 inch thick

1/2 cup olive oil

2 tablespoons chopped lemon thyme

Salt and freshly ground black pepper

Mix all ingredients with the potatoes and let sit for about a half an hour.

Place potatoes on a moderately hot charcoal grill. Grill on both sides until tender, hold warm.

Peel the corn  leaving the thin outer leaves attached.

Peel back the leaves from the corn. Remove any dark leaves and all the hair. Simmer the corn in a large pot with salted water, top of the corn facing downwith the leaves hanging out of the pot. Simmer for 20 minutes.

Remove the corn and brush the corn with the basil butter. Fold the leaves to the front and place on a charcoal grill. Turn frequently and grill just enough to give them some color or grill marks.

Peel back the leaves and brush with more basil butter, hold warm.

Finish the ribs.

When you are ready to cook the ribs remove the ribs from the BBQ sauce and place on a moderately warm charcoal grill, bone side down first. Because we simmered the ribs and cooked them first they will not take long and  the ribs do not have to be heated  to the recommended 145 degrees. Turn the ribs often and try to get a nice glaze on them, what I call  ”candied”. Careful not to caramelize too much or the sugar in the sauce will burn.