Oct 26, 2020
Rack of lamb is one of those decadent dishes that always catches my attention at a restaurant and occasionally lures me away from the steak selection of a menu. That is, until I learned to cook it at home. I believe the most difficult part of cooking rack of lamb is Frenching the bones. Luckily for you, most butchers and even Costco do this for you. French bones are when about 2 inches of meat and connective tissue is removed from the bones, essentially giving you little tomahawk chops of lamb.
Oct 19, 2020
Queso is a very popular Mexican style cheese dip. It literally means “Cheese” in Spanish, but this dip is so much more than just cheese. I’ve always been a fan of Tostitos Queso dip out of the jar; in fact I can tell when my wife is really happy with me because she will buy me some at the grocery store. The home-made stuff is even better though, and you can mix it up with your own mix of flavours and spice as well. Don’t be afraid to try your own mix here, the way we do it is the way we like it, but you can easily add or subtract from the ingredients list to make it your own.
Oct 19, 2020
Baby backs are one of the most popular cuts of pork ribs, they are most often enjoyed when they are Messy to eat. Lots of restaurants that serve their ribs this way will serve them with wet naps, lemon water bowls, buckets for the bones and a direct line to the bathroom to wash your hands (and face) afterwards. Some rib enthusiasts will tell you that these types of ribs, served this way are over cooked and or “mushy” but if this is how you like, I say go for it! Do what you like and let the naysayers enjoy their stay on the bone ribs…. Just not at this party!
