Snapper prep: light coat of evoo then a mixture of grated lemon zest, juice of one lime, pinch of cumin seed, a little fresh cilantro, shaved sea salt and cracked black pepper. Let that sit for about 30 -45 mins and it’s ready for the grille. Grille surface temp was ~350 degrees. It took almostContinue reading “Grilled Red Snapper”
Monthly Archives: May 2011
Birthday Baby Backs
Baby Back Pork Ribs, slow smoked, dry rub, with applewood chunks… 3 to 4 hours, low indirect heat. The recipe for my Slow Smoked Baby Back Ribs can be found at:http://www.justapinch.comAll of my recipes on JustAPinch are under “Smok’r”
Raphe’s Tuna Dip
a summertime, pool-side, favorite at mia oasi…2 @ 12 oz cans tuna in water (not oil)1 @ 8 oz carton sour cream (do not use the light)2 tsp season salt (I use Nature’s Seasoning)2 tbsp minced onion4 tsp liquid smoke1 tsp garlic powder 1 tsp tabasco (optional) 1. Drain all liquid from each can ofContinue reading “Raphe’s Tuna Dip”
Wet Aged Prime Rib & Venge Bone Ash Cabernet
Venge’s ’08 Bone Ash Cabernet: The nose is blackberry and black cherry. The wine has nice structure, tannin and maybe a hint of currant and licorice. It’s full bodied and it has a nice lingering finish. Exactly what you expect from a great Cabernet.
’08 BR COHN Cabernet and Lamb Chops / Mother’s Day
unWine’d with a pour… ’08 BR COHN Cabernet (North Coast, Silver Label): $20, This wine is full of dark fruit, most notably black cherry as well as black currant. It was tight and somewhat tannic upon opening but after 45 mins to a hour in the decanter, the wine opened up nicely. This wine isContinue reading “’08 BR COHN Cabernet and Lamb Chops / Mother’s Day”
unWine'd 