185. Tomato Barbecue Sauce p.479

There’s no recipe for this one on Epicurious.
This barbecue sauce is meant to accompany Lillie’s North Carolina Chopped Barbecue, which we’ll get to next time. It’s apparently the style of barbecue sauce popular in Lillie’s part of North Carolina, and is best served slathered over chopped pork barbecue. It probably works well on most grilled [...]

9 August 2008 | Beef, Veal, Pork, and Lamb, The Book | 3 Comments
Tags: apple juice, Barbecue, BBQ, brown sugar, cayenne, celery seed, chili powder, cider vinegar, cinnamon, dry mustard, grill, pineapple juice, salt, sauce, Tabasco, tomato purée, worcestershire sauce

122. Smoked Salmon Mousse with Salmon Roe and Crudités p.19

The recipe
I was really looking forward to this recipe, but I didn’t expect to like it at all. I’ve never had a salmon mousse before, and it has a certain reputation. Pop culture uses it to indicate that a character is out of touch, horribly backwards, or disturbingly gross. I suspect many people can’t [...]

24 November 2007 | Hors D'Oeuvres & First Courses, The Book | 1 Comment
Tags: appetizer, cilantro, fish, gelatin, heavy cream, Hors D'Oeuvres & First Courses, jello, lemon juice, mold, salmon, salmon roe, scallions, smoked, smoked salmon, sour cream, Tabasco

48. Island Pork Tenderloin p.475

This recipe from Epicurious includes the tenderloin recipe from The Book, and a bonus salad.
This was an incredibly easy and delicious way to prepare a pork tenderloin. It took almost no forethought because it’s based entirely on pantry staples. Chances are I wouldn’t even have to go out to get the tenderloins. I’m liable to [...]

8 July 2007 | Beef, Veal, Pork, and Lamb, The Book | 3 Comments
Tags: brown sugar, chili powder, cinnamon, cumin, garlic, main dish, pork, pork tenderloin, roast, Tabasco, tenderloin