I was a little dubious about this recipe, since I’ve been making pulled pork by coating with KayDub Rub overnight and then smoking the pork shoulder for 12 hours until it falls off the bone. This recipe didn’t have a dry rub step at all, and the pork shoulder both had the fat removed, which is what tenderizes it when you smoke it, and sits in broth for 5 hours to cook.

Miso dressing test notes. Combining ingredients from several found recipes, and adjusting them for my tastes and getting the texture I wanted. Tasting note, this ends up being a thick dressing, and enough for 4-6 individual salad servings. I also doubled the recipe to store in the fridge for a couple weeks, since we have a lot of salad. Items in italics are still being refined. Last version used some sweetener, but I didn’t like the result, so I’ve removed sweetener from the list.

The second time I went to The Melting Pot, we got there a little early, so we went to the bar. We were greeted by a sportily dressed, and very pleasant bartender, John. Little did we know we were in for a treat.  John is a purveyor of pre-prohibition era drinks, which are enjoying a resurgence as of late. A Mixologist., in current parlance, although John tells me he’s a bartender, and that anyone who needs a more elevated title is forgetting that the customer is what matters.

The second time I went to The Melting Pot, we got there a little early, so we went to the bar. We were greeted by a sportily dressed, and very pleasant bartender, John. Little did we know we were in for a treat.  John is a purveyor of pre-prohibition era drinks, which are enjoying a resurgence as of late. A Mixologist., in current parlance, although John tells me he’s a bartender, and that anyone who needs a more elevated title is forgetting that the customer is what matters.

mapo tofu

Recipe courtesy Guy Fieri Original recipe from the Food Network is here Prep Time: 20 min Inactive Prep Time: 20 min Cook Time: 5 min yield: 4 to 6 servings I haven’t found a way to improve this one! It’s absolutely delicious just like this. Ingredients 3 tablespoons soy sauce 1 tablespoon cornstarch 1 pound flank steak or tri-tip, cut in thin strips on the bias 2 tablespoons dry sherry 2 tablespoons hoisin sauce 2 tablespoons honey 1 tablespoon chili sauce 2 tablespoons soy sauce 1/4 cup freshly squeezed tangerine juice 3 tablespoons canola oil 2 tablespoons minced fresh ginger 3 scallions, chopped 1/4 tangerine, zested 2 tablespoons toasted sesame seeds Directions

A work-in-progress. At this point, just keeping track of the evolving experiments. 1 cup ketchup 1/2 cup Worcestershire sauce 1T brown sugar 1T salt 1T onion powder 1T garlic powder 2T red wine vinegar 1T habanero hot sauce 1T dry mustard 1/2 cup pale ale

Recipe by Ken Wallich Excellent baste for beef and pork, especially good with Especially good on Kaydubs BBQ’d Bones, and Kaydub’s forked pork 4 Tbsp white wine vinegar 4 Tbsp red wine vinegar (or) 2 Tbsp balsamic vinegar 4 Tbsp soy sauce 4 Tbsp Worcestershire sauce 4 Tbsp tequila (try beer/wine/brandy/rum) 2 Tbsp honey 2 Tbsp habanero hot sauce 2 tsp cayenne pepper 2 tsp garlic powder (or 1-2 cloves fresh) 2 tsp ground mustard