Archive for ‘Gourmet Food Recipes’

Honey – Garlic – Plumbed Ribs

By Administrator, 14 October, 2010, No Comment

Its summer time and everyone is looking for something totally new, fun, delicious and exciting to do with their ribs besides the same old, predictably, typical and conventional slathered in BBQ sauce and tossed on the grill.

Read More →

Top Ten Gourmet Coffee Recipes That You Can Make At Home!

By Administrator, 2 September, 2010, No Comment

I always quietly laugh just a little bit, silently to myself whenever I meet with a client, associate or friend for the third or fourth time in a week at one of the popular coffee shop like Coffee Bean and Tea Leaf, or Starbucks or … if those pesky and persistent Madison Avenue Advertising Geniuses / Genies blink us into magically buying into the idea of ole’ Dunkin Donuts being #1 … and my coffee guzzling pal tells me once again how they simply can’t afford a monthly membership to a gourmet coffee club.

Read More →

Luscious Lobster Bisque – A Light & Delightful Summer Soup

By Administrator, 26 August, 2010, No Comment

It’s far more scrumptious than conventional clam chowder, yet you can still enjoy it with many of the same familiar and flavorful favorite side dishes. This creamy lobster bisque combines the very best of the natural, hearty mouthwatering taste treasures of the seven seas with the finest culinary seasonings found on Earth.

Read More →

Gourmet Summer Omelet For Two

By Administrator, 19 August, 2010, No Comment

When the weather is consistently warm enough for a nice breakfast out on the terrace, patio or balcony, you want to make it as “complete” as possible while at the same time, keeping it as “simple” as possible, so you aren’t disturbing the wonder of the moment having to keep getting up and going inside to get something.

Read More →

Red Wine Marinated Pork Chops Grilled To Perfection

By Administrator, 5 August, 2010, No Comment

A lot of chefs, wine aficionados and culinary connoisseurs these days are irrevocably trapped in the illusion of wine pairing rules, stating that you always want to serve white wine with “the other white meat,” namely pork.

So while the world has had some very sweet, light and breezy recipes shove down their gullet over the past decade, the truth is, if you have a truly premium quality cut of pork and a boutique quality, artisan style, small production red wine, particularly from the central California coast, you are in for a very intoxicatingly mysterious and delicious, deep and complex layered flavor experience that you will relish with fond memories for years and years to come.

Read More →

Cheddar Pottata Sausage Frittata

By Administrator, 19 July, 2010, No Comment

She says potato & He says “potatta,” He’s eating Fritos and she eats Frittata!

Here’s an absolutely simple, quick and easy recipe for those mornings or early afternoons, when you wake up late and already hungry, or unexpected quests have arrived or simply haven’t left yet, and it’s time for breakfast, brunch or lunch. Enjoy!

Read More →

Our Flavorful Foraged Frittata Feast!

By Administrator, 4 July, 2010, No Comment

So many people have been complaining lately about a notorious shortage of tasty, gourmet recipes dedicated specifically to the breakfast / brunch menu.

Here’s one that will most definitely make everyone at the table smile with satisfaction!

Read More →

Secrets To A Perfect Salade Lyonnaise (Poached Egg & Bacon Salad)

By Administrator, 29 June, 2010, No Comment

As the weather warms up, so does our social calendar, and that means there is suddenly a much greater need for a wider and more aesthetically versatile variety of light an breezy, yet delectably delicious dishes to serve during these awesome summer months of outside entertaining and dining. One such phenomenal recipe for such times is a classy classic known to the gourmet world as “Salade Lyonnaise.”

Read More →

oking The Perfect BBQ Ribs – When Simplicity Is BLISS!

By Administrator, 21 June, 2010, No Comment

 

There are as nearly as many recipes to prepare barbecue ribs out there as there are people who love to BBQ, but experience eventually teaches one to go with the inherent flow of nature when it comes to making some truly mesmerizing, mind-boggling ribs.

Remember the old political adage, “K.I.S.S. = Keep It Simple Simon? OK, so I know that the original adage ended that sentence with the word “Stupid,” but in good conscience, I really don’t like to toss that word around too freely and call anyone “stupid” until they have had sufficient time to prove their stupidity with out any shadow of a doubt.

Anyway, when it comes to barbecuing ribs, it’s extremely important to be able to turn off that portion of your brain that assumes that “GOURMET” somehow has come to mean “complex” and “multi-faceted,” because GOURMET is a lot more about quality, purity, culinary expertise and intuition and in the case of barbecuing ribs … absolute and utter simplicity is the name of the game!

Gourmet Food Clubs Ultimate Barbecued Ribs

(Serves 4 to 8)

Ingredients:

4 racks of Premium Ribs  (pork or beef)

3 jars of Gourmet BBQ Sauce


3 Bottles of Boutique Quality Cabernet 

Directions:

Lay each rack of ribs out on a sheet of aluminum foil (shiny side up) that will be big enough to fully and securely wrap the ribs up in its entirety, without risk of “drippage” or leakage.

In a large metal mixing bowl, mix 1 jar of gourmet BBQ with ½ a glass of wine. Mix well.

Slather, bathe, massage, rub and marinate your ribs in the mix for about 5 minutes per rack.

Wrap the ribs securely in the foil and place in the refrigerator to absorb and set the marinade for 2 hours.

Remove the ribs from the fridge and allow them to sit at room temp at room temperature for 45 minutes.

Give them another Sauce / Wine Massage and grill them for 1 ½ – 2 hours.

Turn and reapply BBQ Sauce Mix every 10 minutes or so, till the ribs have grilled for 90 to 120 minutes.

Preheat the oven to 250 degrees.


Now take ribs off the grill, place them once again on a sheet of aluminum foil and re-slather the BBQ Sauce before fully and securely wrapping them in foil and add now bake in the oven at 250 degrees for another 1 ½ – 2 hours.

Serve with your choice of slightly chilled wine, along with your favorite flavorful “fixin’s” … from potato salad and corn on the cob, to salad and corn-bread!

Signing off and Pigging out

Rocco “Boss Hog” Loosbrock

Your email:

 

For Those Not Totally Into Wine – Introducing A Simple, Satisfying Sangria.

By Administrator, 18 June, 2010, No Comment

But in reality, that couldn’t be any farther from the truth. The term “Gourmet” makes reference to the quality, class, freshness, healthiness and over-all supremacy of the food and drink itself, as well as the ingredients that go into making the food, and has absolutely NOTHING to do with the specific menu items at all.

Read More →
Page 1 of 212»