Recent content by Jane Cherry

I haven’t been on this site in many, many years and this thread brought back so many fond memories! I’m still a personal chef for over 23 years now.

My clients have been enjoying this dressing for 4.5 years. Never have asked for anything else. I double the recipe and keep it in the freezer. I use a myriad of different vinegars from red or white balsamic, red wine, or sherry.

I have Le Creusets in 3.5 qt, a Kirkland made in France knock-off in 6.5 qt (performs exactly like the original), and just yesterday, picked up an 8.5 qt. at the outlet store for $199. Staubs are comparable, but I will always buy LC. Ovals are great for oven use, but for as much as I use them on...

Oh, Bill, what's that Royal Oak doing on the bottom? Gold at the bottom of that there pile!

I would suggest getting rid of the Match Light charcoal and buying a chimney starter. That charcoal is soaked with chemicals that impart a terrible, metallic taste to your food. Regular briquettes or lump charcoal will make all the different in the world, and it will always light with a chimney.

So I'm looking for a rub recipe because, for once, I am completely out. Got three racks of ribs for Saturday (July 4th is traditionally shrimp and scallop ceviche night). Although I am cooking for a client Saturday, the ribs can cook while I'm in the kitchen. So, the reason I come back to this...

Since I always have fresh pineapple on hand, instead of the juice, I macerate the fresh in the mini Cuisinart and add to the sauce. This gives it a thicker consistency, and the flavor comes through a little bit more. I am stuck on this sauce for ribs.

Just whipped up another batch for butt and ribs tomorrow. Didn't quite have enough NM chile powder, so I used some guajillo to make up the difference. Smells so good.

I missed it today, but will smoke on Sunday 5/27. Sorry I couldn't be there with all of you.

Start ahead of time and salt-wilt. This is the only true way you will not end up with watery slaw.

Just stop. Stop it right now.

In the middle of a bathroom remodel, and it's taking FOREVER. Finally got the tile chosen and held at the store. Ordered the caulk and grout from another place today, and for as cheap as you want to do it, it's all really expensive. We are doing everything, and it's still gonna run around $2K or...

It's addicting, and the leftovers are great.

I would love to take credit for making my own recipe, but I didn't. I got this recipe from some other source, that I know. Could have been Food and Wine, could have been Fine Cooking, Cook's Illustrated or Saveur. Could have been a number of other magazines that no longer exist.

I've seen that one it's not it. The recipe posted was an original recipe, maybe from Gourmet possibly. I used to get so many magazines, hard to tell.