Crouton’s Smoked Pork Spareribs
Ditalini and I love pork spareribs. Full slab, St. Louis style, Kansas City style, baby back, they’re all good. In an earlier entry, I offered an easy recipe for dry-rubbed baby back ribs that are first cooked in the oven and then…
Smoked Beef Brisket
Notes Slow cooking, plus laying the brisket on the rack with the fat layer on top, is the secret to tender brisket, which is normally considered a tough cut of meat. I use a Weber covered barrel smoker, but I…
Ceviche de Camarones y Vieiras
Ceviche: an appetizer of small pieces of raw fish marinated in lime or lemon juice, often with onions, peppers, and spices. This is for my daughter Linguini and any readers who like ceviche as much as she does. I’ve made ceviche…
Jalapeño Cornbread
Our Favorite Barbecue Sauce
Notes I sometimes add a pinch of dried red pepper flakes and a half-teaspoon of liquid hickory smoke flavor. We use this sauce on all kinds of barbecued meat; it’s particularly good on chicken and ribs!
Olive Bread
Ditalini’s Glüwein
Now that it’s getting cold . . . there’s nothing like Glüwein to warm you up!
Crouton’s Pasta Salad with Tomatoes & Mozzarella
Notes This salad can be eaten right away, slightly warm from the freshly-cooked pasta, or refrigerated and served cold. If more is needed, simply increase the ingredients, but be careful not to overdo the spices.
Get Your Friends Drunk in the Morning
Putting on a breakfast or brunch-time party? These Bloody Marys kick ass! Notes This recipe was given to me by my wife’s Aunt Joyce, who worked as a bartender most of her adult life. She’d make her Bloody Mary mix…