Daily Digest: February 5, 2014

salt

 

When a recipe says "salt to taste," just how much salt are we talking about? It depends on whom you ask. [WP]

 

After Rodney Scott's cookhouse burned down last year, fellow pitmasters and chefs came together for a barbecue tour and fundraiser. [NPR]

 

Calling all chocolate fiends: get your fix at one of these chocolate factory tours. [USA Today]

 

How to have a Beyoncé-themed Valentine's Day dinner. [... Read more >

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JBF on the Air: Amy and Mike Mills

 

On last week's smokin' hot episode of Taste Matters, Amy and Mike Mills of the legendary 17th Street Bar & Grill joined Mitchell Davis to talk all things 'cue. They discussed regional differences among barbecue style, the art of achieving perfect flavor, and their mission to bring small-town barbecue culture to New York City. Listen below to learn more:

 

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Recipe: Rhubarb Barbecue Sauce

 

Nothing against rhubarb pie, but we appreciate ways to enjoy these tart, crimson stalks that don't require a sugar bombardment. To wit: this barbecue sauce from Idaho-based chef Adam Hegsted harnesses rhubarb's puckery flavor without maxing out on sweetness. You have to hot-smoke the rhubarb on your stovetop in order to produce the smoky undertones in the condiment, but all you need for the technique is a large pot, a wire rack that fits inside, and some wood chips.

 

Get the recipe here.

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Recipe Roundup: Cooking for a Crowd

Joanne Bondy's farmer's macaroni and cheese

 

It's been two weeks since Hurricane Sandy touched down in New York and New Jersey, but many of the hardest hit communities are still reeling. For those of us who live nearby and want to help, providing food to those without power or running water is a great way to get involved. Most FEMA and community-organized relief sites will accept donations of homemade food, and hot meals are particularly appreciated. Here are a few of the recipes we turn to when cooking for a crowd:

 

Baked Orzo with Eggplant and Mozzarella [Smitten Kitchen]

Adapted from a recipe by vegetable maestro Yotam Ottolenghi, this hearty yet not-too-heavy baked pasta is perked up with a pinch of lemon zest and pillowy bites of fried eggplant. Canned tomatoes can be substituted for fresh when out of season.

 ... Read more >

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Recipe Roundup: A North Carolina–Style Barbecue

 

Here's how to throw the best party of the summer: Buy a massive cut of pork shoulder and fire up your grill. Rub the pork with dry spices and cook it nice and slow over smoldering charcoal all day long. In the meantime, make a mess of sides and a sweet, biscuit-topped fruit cobbler. Invite the neighbors over. Don't forget the beer.

 

Pulled Pork

Ted Allen loves a slow-cooked pork shoulder, particularly when the tender meat is shredded, slathered with a vinegary, western North Carolina-inspired sauce, and piled high onto toasted buns.

 

Pickled Mustard Greens

Pickled greens? Yes and yes. Though minced cabbage is a more traditional accompaniment to this type of regional barbecue, these sweet-and-sour greens really cut through the rich, fatty pulled pork.

 

Hush... Read more >

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