Okay. I do realize that this is not the healthiest food in the world, but as an ingredient is it very useful and every cook should know how to make it (and it is so easy to make). My cooking fat of choice these days is olive oil. But I’m spoiled. By this I mean that I live in the northern hemisphere far from any olive trees, but I can easily go to the store to purchase olive oil. That said, this wasn’t the case for my ancestors. In that case animal fats would be indispensable for cooking (one needs fat to cook), but also for so many other things, such as soap, candles, and skin care. Anyhow, I hadn’t made this in a while and I had a large prime rib dinner this week where I work so I had a lot of beef fat trimmings. So rather than throw them in the trash I turned it into tallow (this is so easy to make and look at how much you would pay for it if purchased). Tallow, of course, is rendered fat made from beef whereas lard is rendered fat made from pork. But both are made in the same way. Here’s how to do it…
Take any amount of fat with no or at least minimal meat remaining and cut it into chunks, dice it, or grind it. Place it in a pot and add just enough water that it is covered.
Bring the pot to a boil then lower it to a simmer. Then simmer, simmer, simmer. It’ll take a few hours.
After some time the water will have evaporated and the fat will have cleared. You will notice the difference in the way it sounds as it simmers now. It will sound thick; viscous.
Shut the pot off and let it rest for a little bit, to a llow it to cool slightly and let everything settle. Then strain it twice. First to remove the remaining meat and fat pieces, then a second time trough cheesecloth to remove any small particles.
Transfer it to small containers; it should look crystal clear.
Once chilled it will turn pure white and solid. It will keep for months under refrigeration.
Food historians and etymologists generally claim two theories on the origin of the American barbecue. One is that it comes from the French barbe-a-queue, referring to cooking a whole animal on a spit “from beard to tail.” The other is that it’s derived from the Spanish barbacoa, a method they found indigenous Caribbeans using some five centuries ago.Whatever the origin there are likely as many different recipe and methods as there are cooks who make it. But truth be told the sauce is really easy to make, and it makes nearly anything taste great. The sauce featured in this post is a basic but universal one…it is pictured on shrimp in the above picture but I had it on chicken today as well. Anyhow, this is really easy to make (put all the ingredients in a pot and simmer them) and also really delicious. The sauce will keep for at least a week in the fridge and can be frozen for longer periods.
Makes about 3 cups
2 cups ketchup
2/3 cup cider vinegar
1/2 cup brown sugar
1/2 cup molasses
1/2 cup yellow mustard
3 tablespoons Worcestershire sauce
1 tablespoon garlic powder
1 tablespoon chili powder
1 tablespoon onion powder
2 teaspoons ground black pepper
1 teaspoon salt
Combine all the ingredients in a sauce pan and bring to a simmer. Cook over low heat for 20-30 minutes. Stir frequently to avoid scorching.
That’s a pretty fancy name (referring to the title of this post) for something that translates to American English as Macaroni-and-Cheese (okay, macaroni-and-four-cheeses). The recipe is really, really easy, and really, really delicious. It may not be the healthiest thing to eat, but geeze o’ man is it delicious (did I mention how delicious this is?). The recipe pictured is the same one that is written below, but the beauty is that you can add your own twist to this. You can, for example, add or subtract whichever cheese(s) you like/dislike. Or better yet, add various other foods to the dish, such as broccoli florets, roast peppers (sweet or spicy), sausage (chorizo is awesome), diced ham, or even shrimp. Anyhow–and just to reiterate–this is super easy and super delicious. Enjoy.
(with four cheeses)
Makes about four servings
8 ounces elbow macaroni
4 tablespoons unsalted butter
4 tablespoons flour
1 cup milk
1 cup cream
½ teaspoon kosher salt
¼ teaspoon black pepper
½ cup shredded cheddar
¼ cup crumbled Gorgonzola
¼ cup grated Parmesan
¼ cup grated Fontinella
¾ cup breadcrumbs
Preheat and oven to 350F. Boil the macaroni in salted water, drain, and set aside. Melt the butter in a heavy saucepan then add the flour, stirring to form a roux. Cook the roux over medium heat—while stirring—for a few minutes, then add the milk, cream, salt, and pepper. Using a wire whisk, stir the sauce over medium-high heat until smooth. Continue stirring until it is heated and thick. Cook the sauce for a minute or two then remove from the heat. Add the cheeses and stir until smooth. Add the cooked macaroni to the pot and gently fold into the cheese sauce. Transfer to a lightly oiled skillet or other oven-proof baking dish and sprinkle with the breadcrumbs. Bake the macaroni-and-cheese for about 20 minutes, or until it is hot throughout, bubbling, and golden.
“I am not going to answer any questions as to my association, my philosophical or religious beliefs or my political beliefs, or how I voted in any election, or any of these private affairs.”
“I am saying voluntarily that I have sung for almost every religious group in the country, from Jewish and Catholic, and Presbyterian and Holy Rollers and Revival Churches.”
“I feel that my whole life is a contribution.”
“I have sung for Americans of every political persuasion, and I am proud that I never refuse to sing to an audience, no matter what religion or color of their skin, or situation in life.”
“I have sung in hobo jungles, and I have sung for the Rockefellers, and I am proud that I have never refused to sing for anybody.”
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