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ET Egg Art
I don’t get many opportunities to use farm-fresh eggs. But if I did, I probably wouldn’t get the very interesting shapes that come from the less-than-fresh, mega grocery product.
A fresh egg will hold together much better than one that has been in the fridge for awhile, but it’s the not-so-fresh eggs that have been providing these very interesting shapes after they’ve been added to the frying pan.
Next time you fry up some eggs, take a good look to see if something is trying to tell you something.
Fudge – Basic
With the holidays almost here, it’s time to break out all the candy making utensils – heavy bottom pan, thermometer, wooden spoon, etc. Chocolate fudge has always been part of the holidays – everyone looks for this dark, sweet, and in this case, velvety smooth confection.
Carnitas
Carnitas is a particular favorite. Slow roasted, tender pork is either fried or put under the broiler for a crispy, caramelized finish. Use as a main dish or build tacos or burritos for the masses. Traditionally, carnitas is cooked by braising on the stove top or over a fire in large, copper kettles. We prefer the texture that this method creates.
Carnitas
Carnitas is a particular favorite. Slow roasted, tender pork is either fried or put under the broiler for a crispy, … [Read More...]
Savory Pork Tenderloin
Due to the absence of fat, the Pork Tenderloin is one of the more difficult cuts to prepare without turning into shoe … [Read More...]
Blackberry Lemon Drop Martini
A refreshing changeup on the Lemondrop martini. The Monin syrup is very powerful so you don't need very much. … [Read More...]
Hand Shaken Margarita
I'm a sucker for a good margarita - this is a great margarita! The key limes give it a very distinctive flavor. If you … [Read More...]