This is a very easy recipe for homemade mayonnaise.
1 egg
1/2 tsp. salt
1 tsp. dry mustard
2 tbls. cider vinegar or fresh lemon juice
1 cup safflower oil
Put first 4 ingredients in blender and mix well.
Then pour safflower oil in a very thin stream into blender.
Try using different seasonings such as dill, tarragon, basil, or your favorite herb.
Keep tightly closed in a non-metallic container in refrigerator.
This recipe really works well for dipping your sourdough bread.
INGREDIENTS
3 lbs. peeled garlic cloves
1/2 cup extra virgin olive oil
1/4 cup kosher salt
1 tbl. cracked peppercorns
DIRECTIONS
Preheat oven to 375 degrees.
Line a rimmed baking sheet with aluminum foil. Use enough foil so that it extends over the edges and tuck the extra foil around the sides and bottom of the pan.
Put all ingredients in a large bowl and mix well.
Spread the garlic mixture in a single layer in the pan and “roast” for 30 minutes, turning the garlic over half way through “roasting” time.
The roasted garlic is finished when it’s fork tender and golden brown.
Roast the garlic in batches and put each roasted batch in a another bowl, mixing as you add each batch.
Store the roasted garlic in an airtight glass container. I recommend using a Weck Jar (can be found on EBay).
Do not refrigerate. It can be left on the counter for an extended period of time, but remember to check it every so often.
When you get hungry for a slice of sourdough bread and something great to dip it in . . .
Spoon out a small handful of roasted garlic into a small bowl, add some fresh extra virgin olive oil, sprinkle with kosher salt, cracked peppercorns, your favorite seasoning (i.e., pour la pain, herbs de provence, etc.), grate some parmesan reggiano cheese on top and enjoy!
If you enjoy great Texas smoked meat, this is something you will make time and time again. You will probably have to ask your butcher to get some Tri Tip for you. Don’t worry, he’ll know what your asking for. Coat the Tri Tip with Old Bay Seasoning, course ground black pepper and I like to add tarragon to the mix. Make sure the Tri Tip is coated on all sides. Put it in a Zip Lock bag and put it in the fridge until the next day. Soak your favorite wood chips overnight. Although I have a large propane grill, I just use one of the little black grills that you take on camping trips. Next day, using charcoal briquets, get your fire going. Keep the soaked wood chips near by. Once the briquets have burned and have turned white, spread the briquets out and add some of the wood chips. You want the heat to be hot enough to smoke the Tri Tip. You don’t want to get a flame under it. Put the Tri Tip on the grill, open all the vents and close the lid. Grab your favorite beverage and stay close to the grill. You don’t want to keep turning the Tri Tip over and over. It needs to be turned only once. Depending on the size of the Tri Tip, it will be ready in an hour or so. Once you’ve taken it off the grill, let it rest on the chopping block for 15 minutes or so before you start slicing into it. When you do start slicing, remember to always cut against the grain of the meat.
Cast Iron Blueberry Ginger Buttermilk Cake
Adapted this recipe from Cook’s Country Magazine – April/May 2025. I used blueberries instead of rasberries. Totally exceptional!!! Easy to prepare.
INGREDIENTS
8 tablespoons salted butter
354 grams all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground ginger
1/2 teaspoon pink Himalayan salt
198 grams sugar (plus a little extra to sprinkle over cake before baking)
2 large eggs
3/4 cup buttermilk
Lemon zest from 3 lemons
1 teaspoon Nielsen-Massey Gourmet Pure Vanilla Bean Paste
2 cups blueberries
DIRECTIONS
Preheat oven to 350 degrees.
Melt butter in 10″ cast iron skillet over low heat. Once butter has melted, remove from heat, swirl butter around to coat bottom and sides. Pour butter into a small bowl, but leave residual butter in pan.
Whisk flour, baking powder, baking soda, ginger, and salt together in medium bowl and set aside.
Whisk 1 cup sugar and eggs in large bowl until pale and creamy, just a minute or so. Whisk the cooled butter into the egg/sugar mixture until it is thick and creamy. Whisk in the buttermilk, lemon zest and vanilla until evenly combined. Using a silicone spatula, fold the flour mixture into the buttermillk mixture until just combined. Gently fold the blueberries into the cake batter.
Transfer the cake batter into the cast iron skillet and smooth the top. Generously sprinkle some more sugar on the top.
Bake at 350 degrees until cake is golden brown and a toothpick comes out clean (about 40 to 45 minutes).
This cake is sure to be a favorite in your home.
This meal is a truly Southern event to sit down and enjoy with your family. Credit for the Blue Corn Cornbread go to Grit Girl. Brittany Barnes has a grist mill in Oxford, Mississippi. Her Blue Corn Cornmeal made the difference in my cornbread. The recipe for the cornbread follows below.
Ingredients:
2 cups flour
1 cup Blue Corn Meal
1 cup sugar
1 1/2 tablespoons baking powder
1 teaspoon Celtic Sea Salt
1/2 cup (8 tablespoons) butter, melted (I prefer Vermont Cultured Unsalted Butter)
1/2 cup Safflower oil
1 1/4 cups buttermilk
3 large eggs
Directions:
Preheat oven to 350 degrees and butter a 9×13 pan
In a large bowl whisk together flour, cornmeal, sugar, baking powder and salt
In a medium bowl, mix together butter, oil, milk and eggs
Add the wet ingredients to the dry ingredients and mix until well combined and there are no lumps
Transfer the batter to the buttered pan
Bake for 35 to 40 minutes until golden brown and a toothpick inserted in the middle of the bread comes out clean
Allow to cool for 15 to 20 minutes before cutting into squares
Serve with butter and honey along with mustard greens
The cornbread will stay fresh for 3 days at room temperature in a covered container or a week in the fridge