Update:
In what the barbecue news blogs have called the
Cinderella story of 2005, of the 18 countries
and hundreds of teams competing, Barefoot in the
Pork placed third for its rib entry.
Here
is an adapted recipe for BITP's pork ribs and
rub, letting your home grill serve as a slow smoker.
The rich flavor of either Scharffen Berger gives
an intense chocolate flavor, which leaves you
craving for a glass of ice cold milk. The bittersweet
chocolate adds lusciousness to the texture and
the walnuts add crunch. The brown sugar keeps
them moist and adds another dimension to the flavor.
An elegant and creative dish, it highlights farm fresh eggs--so do make the effort to seek them out. You can try Kelley’s Katch Tennessee Paddle Fish Caviar, which can be purchased over the Internet, but we used inexpensive whitefish caviar from the supermarket and the results were still mighty tasty. Â
Bill and Denise Atwood from The Red Pheasant served this tuna preparation at the restaurant last summer to great acclaim. The salad combination is unusual but the balance of tart, sweet, and salty combine well and it is delicious. It is worth searching out the finest tuna–try Cape Fish and Lobster in Hyannis. Â
This dish is emblematic of the delicious and creative flavor combinations that Joe Dunn at The Island Merchant devises. It takes a little time to caramelize the onions, but it’s worth it as they are magical with the goat cheese. If you don’t have Cognac to marinate the peaches, you can use whatever is on hand (rum or port would be good) or omit it altogether.
This recipe is courtesy of Chef David Ogren from LeveL Bistro in Provincetown. The recipe is unusual in that there is no thickener other than the potatoes and it uses bacon instead of the traditional salt pork. We thought that the bacon might be too assertive, but there is very little of it and it adds a subtle smoky note that is nicely balanced with the brightness from the brandy and the lemon. The recipe calls for canned clams but is great with fresh quahogs (that you raked yourself).
When you read the list of ingredients in this recipe—lobster, cognac, butter, buttery crackers—you just know it is going to be delicious. As is typical of so much of his cooking, Stephen from The Bee-Hive Tavern really does the ingredients justice with this delicious and elegant combination.
I love to bake using eggs from my own chickens. As a local-food enthusiast, I am currently researching other local sources (beyond my backyard) of essential baking ingredients such as flour, sugar, butter and salt. I was happy to discover Butter Cup Farms butter and creamy milk at the Austin Farmers Market. I encourage folks to seek out and use local cheeses, eggs, spinach and tomatoes in this recipe as well.
Thisdish is a satisfying New England classic and it is particularly good when madewith exceptional smoked haddock. The recipe is from Peter O'Donovan of NantucketWild Gourmet & Smokehouse, so do be sure to try the dish with their smoked haddock, which has a nice balance of smoke and restrained saltiness.If you use another brand of haddock, taste it before starting to cook; if it is very salty rinse it in cold waterfor a minute or so.
Thecheese is optional and when we were testing the recipe we thought it would betoo rich but found that it added another dimension that we like.Peter loves to serve Finnan Haddie withfluffy mashed potatoes or peeled boiled potatoes that have been tossed ina little butter and freshcracked pepper and salt. When cornis in season adding an ear or two of freshly cut kernels at the end of cookingis a nice treat.
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