By Todd Barron @ FoodieCuisine.com I get asked about roasted garlic quite often so here is the really quick story on how to roast your own. Garlic by itself is a very pungent ingredient and sometimes even an appetizer unto itself. One nice way to remove the sharp flavor of raw garlic is to roast […]
Posted by Todd Barron on February 21st, 2010
No Comments
Posted by Todd Barron on February 10th, 2010
Herbed Goat Cheese Spread with Mint
PrintHerbed Goat Cheese Spread with Mint Rating: 51 Prep Time: 15 minutesTotal Time: 15 minutes Fresh goat cheese herbed with mint, dill, and cumin. Great for parties!Ingredients12 oz fresh goat cheese crumbled, room temp 2 tbsp whole milk 2 tsp cumin seeds 1 tsp dried dill weed 1/2 tsp black pepper 2 garlic cloves pressed […]
Posted by Todd Barron on February 1st, 2010
BBQ Chicken Testing
By Todd Barron @ FoodieCuisine.com In my lastest round of testing I decided to BBQ chicken thighs. I’ve never really focused on BBQ chicken as it’s not something I’ve ever been fond of (over pork or beef). After a few tests I will say this though, BBQ chicken is now my favorite item of them […]
Posted by Todd Barron on January 22nd, 2010
Barrons Ragu
By Todd Barron @ FoodieCuisine.com The Mission One of my favorite dishes is Tagliatelle al Ragù. The word comes from the French word ragôut, which derives from the word to wake up the appetite or to allow more taste. Basically ragôut is a stew of meat cooked very slowly to allow it to be edible […]
Posted by Todd Barron on January 18th, 2010
BBQ Brisket Testing
by: Todd Barron @ FoodieCuisine.com Last week I decided to do another round of brisket testing with my FEC-100 smoker and the end result was one great brisket and one almost-great brisket. The good news of this is that I had a great one finally! I’ve spent the past several months trying to get my […]
Loading ...