Bill Schultz
TVWBB Hall of Fame
So nice cooking in the yard in spring, Rhododendrons are done and now everything else is popping.
All the fixins ready, garlic, diced yellow onion, half a package of bacon diced, fresh Sage and Thyme from the garden, Big Bella Shrooms and Carrots
Bacon in the CI first after being diced up, then taken out and half the fat poured out. Then a little EVOO
Ribs salted and peppered, then rolled in flour, and in the CI to sear
All in the CI with some crushed red pepper added and the Bacon pieces too. four cups of beef broth and one cup of a good red wine
One cup Old Fashioned Grits, four cups water and simmer for about 20 minutes until thick and creamy. Then a cup of sharp cheddar, half a stick of butter, and three eggs whisked. Some of the hot Grits in the eggs to temper and then in with them. One Tbsp of diced garlic and one Tbsp Cayenne. Mix well until blended and into a dish to cool.
Into the Genny for two and a half hours at 350 until they fall off the bone tender
Eating outside tonight, good stuff
All the fixins ready, garlic, diced yellow onion, half a package of bacon diced, fresh Sage and Thyme from the garden, Big Bella Shrooms and Carrots
Bacon in the CI first after being diced up, then taken out and half the fat poured out. Then a little EVOO
Ribs salted and peppered, then rolled in flour, and in the CI to sear
All in the CI with some crushed red pepper added and the Bacon pieces too. four cups of beef broth and one cup of a good red wine
One cup Old Fashioned Grits, four cups water and simmer for about 20 minutes until thick and creamy. Then a cup of sharp cheddar, half a stick of butter, and three eggs whisked. Some of the hot Grits in the eggs to temper and then in with them. One Tbsp of diced garlic and one Tbsp Cayenne. Mix well until blended and into a dish to cool.
Into the Genny for two and a half hours at 350 until they fall off the bone tender
Eating outside tonight, good stuff
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