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There are LOTS of variations - even in Jamaica and other islands in the Caribbean - so feel free to modify. However, no Caribbean cooks I know would dream of using bottled stuff. The problem with them is that they're not very well made in terms of results, i.e., their use doesn't result in the...

Cranberry relish: delicious as a condiment for all sorts of things (especially smoked or grilled meats; keeps quite while and can be frozen; comes together in minutes with no cooking. Voici: Mama Stamberg's Cranberry Relish Recipe (from NPR) 2 cups raw cranberries (or 1 bag) 1 small onion 1/2...

Not the best pic but 4-hour brisket (in the kettle) over blueberry-nectarine barbecue sauce; Swiss chard-roasted eggplant-ricotta pie; brown tomato and sliced nectarine; smoked Maldon salt:

4-pound pork loin. Paste rub of fresh garlic, fresh sage, marjoram blossoms, thyme, rosemary plus Aleppo, salt, olive oil and bread crumbs. Butterflied the loin for quicker cooking. Unlit Stubb's on both sides of the kettle with some lump that was leftover from the previous cook. 5 lit on each...

Chicken thighs tonight, cooked on the kettle. Lump. Indirect the whole time. 350-375 in the lid vent. Dry rub was white and black pepper, marjoram, thyme, cumin, sumac, Aleppo. I mixed some of this into softened butter and added some olive oil and salt. A little of this went under the skin and...

So, yesterday afternoon I finally got around to smoking a Select brisket I've had buried under other stuff for 2 months(!) in my fridge. 15 pounds. Trimmed a little of the fat knob between point and flat. Other than that, no trimming, as usual. Made a paste rub of ground dark roast Sumatran...

...which I have not done for a while. Opener of butter lettuce surrounding a salad of mâche tossed with lentils, feta, heirloom tomatoes and scallion; champagne vinaigrette: Followed by cherry-smoked meatloaf, mashed Yukon Gold potatoes, roasted asparagus, crimini mushroom gravy...

Years ago I used to soak dry beans first. Not anymore. Though I still do that for most things I don't for hummus, much preferring to used canned beans, usually organic, because I use some of the liquid from the can in the recipe. I use less garlic than many (though I love garlic I do not want...

I based my recipe on the red beans and rice I had served to me at Buddy Holmes Soul Food, in New Orleans, back in the late 70s. Holmes used a bit sweeter wine than I do. Your choice. Red Beans and Rice with Andouille 1 lb dry small red beans, picked over 1 bottle cheap Riesling (get a cheap...

From the point and some of the flat from this HH, kettle-cooked brisket I made a version of chili. Last night I reheated a little chili, cooked some collards, and made arepas. Arepas filed with chili and with collards with cottage cheese and shallots And strawberry-blackberry shortcake

Spicier with the optional serrano or jalpeño additions, which can be eliminated or increased as desired. Shrimp and Corn Chowder 1.5 pounds medium or large shrimp, thawed, peeled and deveined, shells reserved, shrimp cut into thirds and quarters then fridged till needed 7 ears corn, husks...

... or French Onion Soup If you can make homemade stocks for this, or have some available, so much the better. I most recommend it. In a pinch, use canned low-sodium chicken broth from Swanson. Avoid canned beef stock. Instead, use Swanson's low-sodium beef stock that comes in aseptic...

A high heat brisket cook: a rare, 8.6-pound packer which, as is often the case, I did not trim at all. Rub of coffee, cocoa, garlic, onion, extra hot NM chile, sugar, marjoram, sumac, fenugreek, sage, coriander, cumin, clove. As always, I salted the meat first, let the salt draw some...

This came about in a last minute, convoluted sort of way. In town at my sister's, I'd had a bottle of chard for lunch. Hit the produce market on the way home. Among other things, grabbed a bagged cauliflower, or so I thought, from the rack. Local, $2.50/head. Grabbed some thickish pork chops and...

In a discussion on another thread I offered to send the pdf of the 2009 Food Code to another member. (I've had an advance copy for a bit.) Checking the FDA's site for professionals, I've found they have posted it, finally. The Food Code is lengthy in its entirety. It is divided into several...

Well, I don't have the beautiful flow of pics like those Larry just posted of his rib-eye and halibut dinner - just a single pic from my phone... Grill-roasted, rubbed pork loin (Aleppo, thyme, garlic, sage, onion, marjoram, amchur, organic sugar, white pepper); mashed potatoes with Morea evoo...

Smoky Sweet Potato Soup w/sour cream and jalapeños This soup makes good use of the large hambone left over from a smoked ham cook. Makes about 4 quarts of thickish soup. The combination of smoky, sweet and hot, smoothed by the creaminess of the sour cream and highlighted by its sour note...

The original recipe I wrote as a response to a request. I used ingredients likely to be on hand, and that are the ingredients typically used for red pastrami, a version of pastrami found in some areas of New England. Use Chris's suggestions for prepping and trimming, then replace the dry cure...

From the past few days... A salad of baby arugula tossed with a balsamic vinaigrette, ripe local tomato, crumbled goat cheese, chopped cashews. Beef and dried mango chili (as here; subbed marsala for the wine and, having no smoked brisket on hand, upped the chuck and added some ground...

1.75 lbs russet or Yukon Gold potatoes 1/2 c all purpose flour 1/4 c semolina flour freshly grated nutmeg, about 1/3 t 1 t salt 2 egg yolks Wash and dry the potatoes then roast in a 350 oven till soft. Holding each potato with a kitchen towel to protect you hand from the heat, peel them...