Ah, the good old summertime. Fruity-juicy cocktails, farm fresh produce and eating fancy flowers. I’ve gathered together 3 fun recipes for one of the most popular blooms out there: zucchini blossoms. Your local farmers’ market has them in stock for the next few weeks and they are worth the trip. You can just stuff them and fry them and they are just delicious, but here … Continue reading Flower Power! Three Great Zucchini Blossom Recipes
My dad was from northern Alabama, so I always keep an eye out for southern recipes that I can use. Northern Alabama has a peculiar regional spin on a barbecue sauce I had to try. It has a sharp tang provides a beautiful finishing crust, but unlike other sauces that are tomato or mustard based, this sauce is white (or beige). Since the 1920’s, the … Continue reading Alabama White Sauce BBQ Chicken (or ribs)
“I can teach a chimp how to make linguini and clams. I can’t teach a chimp to dream about it and think about how great it is.” — Mario Batali Clams are God’s way of saying “Here, taste the ocean”. Like many shellfish, clams have a hard protective shell to hide their delicate, sweet meat from hungry predators. But I am not deterred. … Continue reading Three Clam Recipes Just for the Shuck of It!
What says great outdoor summer cooking like gigantic BBQ shrimp on a stick over fire! This recipe is easy to prepare and quick to cook if you prep in advance. Not to mention light, healthy and scrumptious. Ingredients: Marinade- 1/2 cup of pineapple juice, two tablespoons of soy sauce, juice of one lime, 2 cloves garlic (crushed), 3/4 teaspoon Old Bay Seasoning or Adobo, black pepper to taste, … Continue reading ErinGoScratch Recipe- BBQ Shrimp Skewers
On a day when we’ve lost a true culinary icon and pirate kitchen ninja, Anthony Bourdain, let’s remember how he showed us the humanity and the love that is expressed through food. I hope where you are is better. RIP We don’t do politics on ErinGoScatch. There are plenty of places you can get coverage of all that hibiddy jibiddy elsewhere, no matter what side … Continue reading Park the Hate, Pass the Plates
Ribs are a summer favorite and over the years I have developed a method of delivering consistently moist, tasty ribs. Whether beef or pork, the way to good ribs is to brine. Brining begins the process of breaking down the tough connective tissue in the ribs. Cooking them low and slow, in the oven or on the grill, continues the process by using time to … Continue reading Coca-Cola marinated Pork Shortribs with Maple Honey-mustard Glaze
