Got to love a good burger. With grilling season in full swing I thought I would give you my best burger grilling tips should the mood strike you… Continue reading
Cheese grits are a unanimous hit at my house. My son requests them multiple times a week to which I am always willing to oblige. If you want to know the secret to outstanding grits look no further. Continue reading
In the last post we roasted some garlic. If you follow this blog you may be wondering what to do with said garlic. Well, here is one delicious suggestion… Continue reading
If you have never roasted garlic I suggest you click the link below to see what you have been missing Continue reading
This may be my favorite time of the year. Right now is when Georgia is at its most beautiful. With the Masters looming its time to get excited about longer days, perfect weather and the beginning of grill season.
Sometimes in life you just have to make a bunch of cookies. Today is one such day.
I have a problem. I love tacos. No, I mean I really love tacos. I used to have a great taco place near by and I ate there about three times a week. Sadly, the taco stand is no more. Leaving me to try to find another great taco joint (not easy to do around here) or try to make some myself. Finally, I figured out how to make these at home and they are actually better than any I have ever had eating out. Here is how you do it…
If you had either never had pho or possibly never heard of it you owe it to yourself to either make some for yourself or head to the nearest pho restaurant you can find. The process of making pho can be fairly intensive but the results are well worth it
I love fried rice but in the past when I tried to make it at home I was never able to capture the texture that makes fried rice so appealing. When I tried it the rice came out too moist, almost mushy. No good. I couldn’t figure out what I was doing wrong. I tried high heat, low heat, cooking the rice in less water. Nothing worked. Through some google searching and a youtube marathon I now know he key.
It is to get the rice as dry as possible so that when it hits the oil it will crisp up and the grains will stay separated. The easiest way to accomplish this is to toss your cooked rice in the fridge and leave it over night. This will cause the rice to dry out and even clump up. This is ideal for fried rice. Ok, now that you know the secret here is what you need for a basic fried rice.
- 1 cup cooked rice (refridgerated overnight)
- 1 1/2 tbsp low sodium soy sauce or more to taste
- 1 egg
- 1/2 tsp sesame oil (optional)
- 2 tbsp cooking oil
- small amount of fresh cracked pepper
That’s all for the base rice but you can certainly add any veggies or protein you like. I put a little broccoli and bean sprouts on mine but whatever suits your fancy.
Here is how you make it
- Take a wok or large skillet and turn the heat to medium and let it get nice and hot.
- Add in your oil then toss in your rice
- With the back of a laddle or spoon try to flatten the rice against your wok in as thin a layer as possible and let cook untouched for two minutes. This will ensure that as much rice as possible has direct contact with the pan which will give the rice the texture were after.
- After two minutes toss in your egg your soy sauce and sesame oil and stir frequently for another minute or two.
A common mistake to avoid is adding soy sauce to the rice as soon as you toss it in your wok. This is a particularly costly mistake as it moistens your dry rice which will make it mushy. Again, be sure to stir fry just the rice in the oil for the initial stage of the cooking process so you get nice grain separation.
RIP Cathy Ho’s
I make chili at least twice a month. Naturally, some boredom can set in if you make something this frequently so I am always trying to improve the recipe by experimenting with new spices and ingredients. This particular batch has a very special secret ingredient… Continue reading