Monday, April 16, 2012

Morel Sauce and Benton Ham

Visiting friends in Tn usually results in a stop at Benton Hams which is understandable since this is some of the best cured pork on the planet - it is well know even in fine restaurants in other countries where Chefs have it shipped and use it regularly.

This trip we found time to head to the farm and look for Morels, hoping to find a great harvest but disappointed to only find a handful. With our meager Morel harvest we were only able to make this Red Wind / Morel sauce to accompany our ham dinner.
It was still a special treat as these Morels as everyone knows are very hard to come by.

Grilled Chicken

Boneless and Skinless Grilled Chicken is not suppose to be this good! Brining this chicken really helps to keep the breast meat from drying out and everyone knows how hard it is to grill Chicken Breast and have a dry tasteless result. I don't try to flavor the bird with my brine so it's just salt and water that I use and it really helps.

I mixed my own Rub for these big breast and used 4 types of pepper - Paprika, Ancho, Chipotle, Black Pepper. You want to watch the heat in your rub anytime your using Chipotle and always add it after the brown sugar, cumin, and kosher salt so that you can taste it and add more as needed.

I made this rub screaming hot but most of the meat will be included in dishes that will take a lot away from all that heat. A nice side like the Antipasto and Home Made Sour Cream Rolls always goes well with anything.

Friday, April 13, 2012

Muffin Ched'r 1/4lb Burger

I have a thing about English Muffins for Hamburgers - I really like them better than the best rolls or buns you can have for some reason.