Recipe Wednesday: Smoked Apple Brown Betty

Did you know you can smoke a dessert? Magnificent Steve Stolk does! This week's recipe comes from his smokin' collection. Don't forget, you can sample his work and ask him all your questions about competition BBQ this Friday at the Don't be Cruel BBQ Duel at the Link Center.

Smoked Apple Brown Betty

½ cup oatmeal
1 cup brown sugar
2 teas cinnamon
¼ teas nutmeg
¼ cup raisins
6-8 teas butter
¼ cup finely chopped pecans or walnuts
Whipped cream for topping
6-8 small apples

Combine the first 5 ingredients in a bowl and mix. Core and hollow out apples. Fill cavities with dry mixture and top with a teaspoon of butter.

Prepare your smoker and use a mild or sweet wood for your smoke (fruit woods are best for this – I tried hickory but it was too strong in flavor).

Put your apples in the smoker and allow cooking for 45 minutes to an hour – until the apple is tender when poked with a toothpick.

Top with whipped cream and sprinkle the pecans over the top.

Cooking Tip of the Week: Peeling Vegetables

Tired of vegetables losing their shape and color after being peeled? In our Tip of the Week, Chef Mitch McCamey demonstrates how to peel vegetables without using sharp objects.





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So You Think You Can BBQ

Think your BBQ is competition ready?

Now's your chance to find out.

On April 1st at 1 p.m., as part of the Don't Be Cruel BBQ Duel at the Link Center, Magnificent Steve Stolk will answer your questions about cooking, smoking, competing and how he built his own smoker. And if that's not enough incentive to stop by our tent, we will be serving BBQ pork till its gone.

Can't make it Friday afternoon? The Magnificent Redeyed Smokers (Magnificent Steve Stolk and A Cook’s Place) will be competing in the Cruel BBQ Duel on April 1st and 2nd at the Link Center. So come either day, stop by our tent and enjoy the day.

For more information: http://www.tupelobbqduel.com/

Recipe Wednesday: Spicy Raspberry Smoked Ribs

Join us next week on April 1st and 2nd for the Don't Be Cruel BBQ Duel at the Link Center in Tupelo. A Cook's Place will sponsor the Magnificent Steve Stolk. Here's a taste of Steve's amazing BBQ with his very own recipe. ENJOY!

Spicy Raspberry Smoked Ribs

2-3 slabs Ribs – either baby back or St. Louis style

4 oz Raspberry Preserves

6 oz Steve’s Hotter n’ Hell BBQ Sauce

3-4 oz Steve’s Grilling Spice

3-4 oz Steve’s Grilling Sauce

3-4 oz Yellow Mustard

1 cup Apple Juice


The night before you intend to cook your ribs you need to prep and marinate the ribs if possible – if not over night, you need to marinate at least one hour.

Begin by turning the ribs so that the bone side is up. With a butter knife or spoon remove the membrane that covers the bones. Put the ribs in extra large ziplock bag or in small garbage bag and pour the Grilling Sauce into the bag. Squeeze out as much air as possible and seal bag. Store in the fridge or ice chest over night.

Pre-heat smoker to internal temp is 225-250 degrees.

Take out of bag and throw away the left over marinade. Rub mustard on both sides of ribs then sprinkle with the Grilling Spice and rub in like you love them.

Put ribs in smoker, bone side down and close the lid. Do not continue opening and closing the lid. “If you are lookin – you’re not cooking!”. Allow to cook at least one hour before checking, then only check once per half-hour until done. When meat begins to pull away from the bone is when we need to wrap our ribs. Put ribs on sheet of foil and sprinkle brown sugar on ribs. Make boat of foil put about ¼ cup of apple juice in and seal foil. Put back on smoker for one hour. This is to tenderize your ribs.

Remove rib from foil and put back on smoker for about 20-30 minutes.

While you are waiting, combine raspberry preserves and bbq sauce in sauce pan. Heat over medium heat until preserves melt in to the sauce.

With Teflon brush, brush sauce on ribs while on smoker and cook for another 30 minutes.

It is now time to enjoy. Put leftover sauce on table for those who want to put additional sauce on their ribs.

Tip of the Week: Knife Kare

Food prep goes much more smoothly when you have the proper tools in working order. Investing in a great set of knives gets you on the right path to easy food prep but keeping your knives in good condition doesn't happen automatically. Here are a few tips to make sure your tools stay ready to use longer.

1. Clean thoroughly. Foods like garlic and onion will carode knives so rinse thoroughly and promptly.

2. Store properly. The best option for storing knives is in a wooden knife block. If you store your knives in a drawer make a proper sheath for them by wrapping the blade in cardboard and taping it to fit.

3. Use wooden or plastic cutting boards. Boards made of glass, ceramic, and marble can damage the cutting edge of your knife the first time you cut.

4. Keep your knives sharp. Dull knives take more work to do the same job which increases the chances of losing control of your knive and cutting yourself. Invest in the tools to keep your knives sharp or send them off to be professionally sharpened as needed.

5. Wash properly. Not all knives are dishwasher safe. Dishwasher detergent, food particles from other dishes and movement during washing cycles can all dull and weaken your knives.

New Apron Patterns

Check out our newest apron patterns by asd: art. style. design. Patterns are available in both adult and children's sizes. Never again worry about ruining your clothes with splattering grease or making a mess while baking with your children or grandchildren.

Recipe Wednesday: The Magnificent BBQ’s Bloody Mary

We are just two weeks away from the "Don't be Cruel BBQ Duel" at the Link Center. So in celebration of Spring Break and to kick off several week's of BBQ related recipes, we thought Steve Stolk's Bloody Mary Recipe was definately in order!


The Magnificent BBQ’s Bloody Mary

By Steve Stolk of Magnificient Steve Products


2 cups Tomato Juice

1 cup Steve’s Magnificent

Hotter ‘n Hell BBQ Sauce

1 tsp Steve’s Magnificent

Grilling Spice

1 tsp Wasabi Powder

1 tbls Worcestershire Sauce

1 tbls Lime or Lemon Juice

1 cup Vodka of Choice


Pour all ingredients into blender and pulse until all ingredients are combined. Pour over ice.

Decorate your glass with garnish of celery, green onions, limes, lemons or hundred dollar bills – whatever makes you happy.

Recommended for all special occasions such as; sunsets, sunrises, days ending in a “y” or just when you feel like being bitchy.

Warning: This product may become habit forming. Side effects may be hot flashes and mood swings.

National Noodle Month

Love noodles? You're not alone. As one of the preferred "comfort foods", noodles even have their own month and March is it! So in celebration of National Noodle Month, here are a few Noodle Facts from the ilovepasta.org:

1. Egg noodles contain eggs; almost all other dry pasta shapes do not. By federal law, a noodle must contain 5.5 percent egg solids by weight to be called a noodle.

2. As a comfort food, noodles can be soothing when we have a cold, a broken heart, burst bubble or winter-time blues. In her book Comfort Food, author Sue Kreitzman includes pasta among her highest-rated, three-star comfort foods.

3. A half-cup serving of cooked noodles contains just one gram of fat, 106 calories, five milligrams of sodium, and important nutrients including B-vitamins, iron, and protein.

To read all their facts and even work your noddle a little in a noodle quiz check out http://www.ilovepasta.org/pdf/NatlNoodleMnthMarch.pdf.

But noodles aren't just for eating. Check out these craft ideas for your noodles:
http://crafts.kaboose.com/colored-noodles.html

http://blog.grandgeneva.com/?p=1105

Do you have a favorite noodle recipe or a noodle craft you love doing with your children? Pull it out this month and celebrate National Noodle Month with us.

Recipe Wednesday: Chicken Tortilla Soup

Cooler weather again makes this week perfect for a great bowl of soup. Check out today's recipe. You'll warm up just thinking about it! Remember, if you purchase your olive oil at A Cook's Place you'll receive a discount when you bring the bottle back for a refill.


Chicken Tortilla Soup
A Cook’s Place “Falling for Fall Soups”

2 T. olive oil
1 c. chopped onion
2 T. chopped garlic
1 poblano and 1 mixed jalapeno pepper, seeded and chopped
1 green bell pepper
1 red bell pepper
1 ½ tsp. salt
 1-½ tsp. ground cumin
½ tsp. ground coriander
3 ears of corn, roasted and cut off the cob
1 T. tomato paste
6 c. chicken stock
1 lb. boneless, skinless chicken breasts, trimmed and cut into 1/2” cubes
2 tsp. fresh lime juice
2 c. vegetable oil
6 corn tortillas (white and blue)
1 tsp. creole seasoning (Tony’s)
Avocado
Sour cream

In a heavy pot, heat oil on medium high heat. Add onions, garlic, peppers, salt, cumin and coriander and cook for 5 minutes. Add tomato paste and cook, stirring for 1 minute. Add the chicken stock and bring to a simmer. Simmer for 20 minutes. Add chicken and simmer for 5 minutes longer. Add cilantro and lime juice. Stir well.

Heat oil in heavy pot to 350º. Add tortilla strips in batches and fry until crisp. (1 ½ - 2 min.)

Remove and drain. Season with Creole seasoning.

Ladle soup into bowls. Garnish with avocado, tortilla strips, and sour cream.

Tip of the Week

Found these tips in Food&Wine Magazine and I just had to share. Non-stick pans are among our best sellers, especially Le Creuset's line. So here are a few tips to help to make the most of your best pans.

Nonstick Do's and Don'ts

Use Plastic

The first rule of nonstick: Pick plastic or wooden tools, never metal

Season Pans

Periodically rub oil on cool pans to maintain the non-stick coating.

Go for Heft

Heavy pans are less likely to overheat than flimsy ones.

Shun Scratches

Eating flakes of coating can be harmful. Toss out scratched skillets

Avoid High Heat

High heat (from the broiler, for example) can damage coatings.

Pay for Quality

Great pans can last for years--they're a smart investment.