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  1. Jane Cherry

    Italian Dressing 'Mix'

    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.
  2. Jane Cherry

    High end dutch oven

    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...
  3. Jane Cherry

    Kingsford competition charcoal

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

    Dumb Question of the Day: How do you use the Weber One-Touch Gold?

    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.
  5. Jane Cherry

    A Butt Rub (for Jane)

    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...
  6. Jane Cherry

    A KC-style sauce

    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.
  7. Jane Cherry

    A Butt Rub (for Jane)

    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.
  8. Jane Cherry

    Ladies & Gentlemen...Start Your Smokers!

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

    Another Coleslaw

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

    Brisket Point Chili "Colorado"

    Just stop. Stop it right now.
  11. Jane Cherry

    Potato Gratin with Mustard and Gruyere

    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...
  12. Jane Cherry

    Potato Gratin with Mustard and Gruyere

    It's addicting, and the leftovers are great.
  13. Jane Cherry

    Potato Gratin with Mustard and Gruyere

    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.
  14. Jane Cherry

    Potato Gratin with Mustard and Gruyere

    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.
  15. Jane Cherry

    Potato Gratin with Mustard and Gruyere

    I cannot for the life of me remember where this recipe came from.
  16. Jane Cherry

    Doug's Smoked Mushroom Dip

    I made those potatoes for a dinner party I had, and while I was shopping, I had Kevin K. on the phone. He suggested I sub thyme for the dill, because I was serving them with rotisserie turkey. I also caramelized three huge red onions, and layered them with those. OMG! It was soooo good. So just...
  17. Jane Cherry

    Doug's Smoked Mushroom Dip

    Aw, Rita! I thought it was my potato gratin that took first place!
  18. Jane Cherry

    Potato Gratin with Mustard and Gruyere

    So, in trying to figure out what to make with my ham on my birthday (25th), I thought I would bump this up. Gonna do the Yukon golds and add onion this time.
  19. Jane Cherry

    Michael Ruhlman's Maple Cured Bacon from "Charcuterie"

    I believe I got mine at Whole Foods locally.
  20. Jane Cherry

    Another Coleslaw

    I had to cheat the last time I made this for a potluck BBQ. I used sweet pickle relish. It came out great. Highly recommend the salt-wilting. Won't do a coleslaw any other way now.