Archives for November 2014

Caribbean Eggnog, aka Coquito at the Friday Afternoon Happy Hour!

It is hard to keep track of seasons when the high temperature in summer and winter only fluctuates 5 degrees… Summer high is 88-90ish and in winter the high is 83-85ish degrees. SO when I had the realization yesterday that Thanksgiving is in one week, I nearly had a heart attack!! I am not ready!!
Rather than panicking, I invited my friend Jenny over, and we mixed up a batch of Caribbean Eggnog, or better known here in Puerto Rico as coquito!! What better way to get in the Christmas spirit and get us ready for all the holiday craziness, than to mix up a yummy treat that is loaded with coconut, cinnamon and best of all… rum!!

Best Ever Game Day Chili

When I am in the mood for Chili, the last thing I want is a bland bowl of tomato and ground beef that someone decided to call Chili. I want slow simmered, layers of flavor, keeps you on your toes guessing what is in it until the last. delicious. bite. THAT is Chili! I have a recipe for you today that will set you well on your way to perfecting chili to exactly how you think it should be. This recipe has several “less-used” chili ingredients. They are not unheard-of but the are not usually commonplace in your grandmas chili recipe.

Parmesan Crusted Oven Baked Chicken aka “Frickin’ Chicken”

Soooo, if you were to ask anyone in my family if they like Parmesan Crusted Oven Baked Chicken you probably wouldn’t get a big reaction… that is not because they dislike this dish. On the contrary this is a family favorite in our house! The issue that you will run into is that everyone knows it by a different name. But, for the sake of this blog I figured that I would change the name to be a little more “user friendly”.
As a kid growing up, we would always come up with odd names for things, the more that my mom protested, the more my dad and us kids would use it! So at some point when I was about 10 years old, this dish got the name “Frickin Chicken”. My mom was not pleased but the more she frowned the more the name was cemented in and 25 years later everyone is still calling it that.

Dry Rub for Pork

Out of all the things that we cook on the Big Green Egg (BGE) there isn’t anything that Tavis gets more enjoyment out of than smoking a pork shoulder all. day. long.
He gets up much earlier than the usual to 6am makes sure the at the rub is perfectly applied. He painstakingly cleans out the old charcoal and makes sure that the place setter and other parts of the BGE are set up properly. He watches the temperature with the diligence of a nervous new parent who cannot leave the crib side as their baby sleeps, except he is usually sipping a beer as he watches the temperature… ok there were probably better analogies but lets move on.