Kosher Dosher...“I am a culinary Heretic"

Don't kid your self bigger is always better. Fred would be proud to eat this French Toast. For those readers that never watched the Flintstones you don't know what you were missing.  Fred had a huge appetite that only a mother could love and a heart to match. I am sure if Fred came across my French Toast he would utter his famous phase "YABBA DABBA DOO"      Forewarned these babies are stuffed and high in calories so dieters beware. Definitely not for people watching their waist line. These babies are carb overload and like Fred you will need a nap after breakfast.  First thing you have to decide is what kind of bread you want to use.   You gotta  choose something that can hold up to the stuffing and a crushing dip into frosted flakes.  I chose  Challah  for my French  toast. Challah is a egg enriched bread and it makes  incredible French Toast. When I have time I lik...

This sauce is the Bomb!!! That's of course dependent  on whether you like rich like substances that just oozes and screams delicious.   I have to be honest this is not exactly my recipe.  I first came across it while dining in a fancy restaurant. I had this wonderful french toast made with Challah  and they topped it with sliced peaches and candied walnuts.   After I added butter  and maple syrup to my French toast the gastronomic explosion happened and a new sauce was created.  If fresh peaches are out of season or you don't want to go to the trouble than canned peaches are completely acceptable.  Just choose peaches in light syrup because you are going to drain off the syrup anyway.  Combine in Saucepan  About 3 cups of fresh sliced peaches  or 2 cans of peaches in light syrup drained.  1 stick of unsalted butter (4 oz) 1 cup (or more) of your favorite...

"Mary had a little Lamb?  That's right "HAD" is used in past tense. Mary no longer has a Lamb. In fact she is dragging the Lamb to the butcher."  Vegans beware I love meat!!!! "Mary had a little lamb She ate it with mint jelly And everywhere that Mary went The lamb in her belly was sure to go" Finito Agnello Prosciutto è Sorprendente means I finished my Lamb Prosciutto and it's Amazing. The genesis of this Lamb can be found here titled Charcuterie Lamb Prosciutto .   A special thanks to  Jason Molinari of cured meats blog   for sharing his recipe!!!  After 14 days of curing and 75 days of drying the Lamb was done.  It had lost 30.5% of its weight. Original  weight was 2150 grams and its final weight was 1496 grams. Now on to the tasting profile.   First let me say you have  to be a Lamb Lover to like this. The curing process really intensifies the flavor so if you are so s...

Asian Coconut Curry Sauce? I just made this name   up last night. I have been making this sauce for over 15 years and have finally decided to write it down. Over the years I have made several variants and versions of this incredible sauce that include many Asian herbs, spices and veggies. The recipe that I have decided to write down is my base version. There are other herbs/spices and veggies that go great with my recipe but it's entirely up to you what you add. In fact feel free to change the amounts in the original recipe to create your own. I do this every-time I make it. ASIAN COCONUT CURRY SAUCE 1 can of coconut milk (13-15 oz) 1/2 cup of Canola oil 1/2 cup of Honey 1/3 cup of Fish sauce 1/2 cup of Curry powder 1 Tbl + 1 tsp of Coriander 1 Tbl + 1 tsp of Cumin 1 Tbl + 1 tsp of Garlic Powder (or fresh) Cayenne powder (optional for heat) Use a blender to combine everything.  The abo...

Gobble Gobble My Turkey escapade  I can't take credit for this delicious Turkey!!! All I did was cook it and follow the recipe and techniques on  Amazing Ribs.com . If you want to learn about cooking a turkey and the science behind this simple but sometimes difficult endeavor look no further than Amazing Ribs.com .  I thought I knew a lot about cooking a Turkey and I do but the author was able to describe from start to finish what's involved when taking on the task of making the perfect Turkey.  My knowledge base on cooking a great Turkey was near perfect; so I thought until I read the article. The author was able to describe and write in such a way that really impressed me and more importantly taught me a few things.  I am always learning!!! This is a picture of my Turkey in my Weber Smokey Mountain 22.5. I used a Spanek vertical Roaster   which is suppose ...

Ottomans's Basturma?   Funny name for air-dried beef don't you think? I was researching different kinds of cured meats and styles when I came across ... Basturma , also called Bastirma or Pastirma . Hmmm, I thought to my self, with  names like this you know there must must be an interesting story behind this cured meat. What I found interesting was the ingredients that were used to make this air-dried beef and the techniques to make it. I also like the notion of a beef cured meat that I do not have to modify to make it Kosher. I will go into detail later on but as far as I can see the technique and ingredients have not changed except for some minimal variances over thousands of years.  Why did I call this Ottomans's Basturma? The Air-dried beef was universally consumed and loved by the former Ottoman countries so I thought if fitting to call it Ottomans Basturma. We are talking old!!! Before there was Prosciutto, Pancetta, and Bres...