Beautiful figs … eat them quickly! Have you noticed you seldom see figs at your grocer’s even when in season. They’re a delicate fruit that spoils quickly. Several years ago I solved this problem by planting a fig tree in my yard … just plucking the fruit as needed once it ripens. It’s a pretty skinny tree but never fails to provide. I love using the leaves too when making a cheese tray for company.
Figs are a great fruit to have with wine and cheese. Eating the skin and all. For this dish I chose to peel the fruit but this recipe could equally be enjoyed with the skins if you appreciate the texture. Use this topping for ice cream, brie, or traditional pancakes as I’ve done here. Or, perhaps better yet fill crepes and top with whipping cream. If you have an abundance of figs and are into them as much as I use this as a filling on a simple white cake. For the rest of the year dried figs are a better option. Dried figs can be substituted for other dried fruit in recipes. Try my Prune Cake Recipe by adding dried figs instead.
Packed? Yes! Heavy? No! A whole wheat take on Banana Bread. (See my earlier recipe, Hint of Orange Banana Nut Bread, a different approach but equally delicious.) Many old healthy recipes are beginning to fall away with the new thoughts about gluten. I’m still hanging onto this one until a little more data is in. This bread is a great breakfast bread. I just don’t get hungry right after eating. Or experience that crash! No extensive ingredient list and most ingredients are already in your pantry. Yes, this will remain in my recipe box. Hope you enjoy it too!
Are you looking for the beans to serve with your Deep Pit Barbecue? Or maybe just looking for a good Vegetarian Beans Recipe to serve over rice. Either way this is a good choice. If you’re a “beans connoisseur” you might believe you’ve seen this recipe before. Yes, it’s a very close relative to Arizona Bean Pot. It isn’t that I need to reinvent a recipe, but rather it’s convenience … For my ever changing schedule and time availability. I bet you can relate! Spend a few minutes putting this together. Simple!
Delicious option for that leftover chicken and rice you had last night. A side dish but can be your main dish especially for that week-end brunch. I love it hot or cold (refrigerated after baking). Was this the rice dish that made such a hit the fall of ’69? Just seems like yesterday the family was gathering for the first born. Thankfully for me <smile> he looks a lot younger than he is. If you need a make ahead dish this is perfect! If you just love the combination of chicken and rice you can’t pass this up!
Perfect summer date-night dessert! Not much prep time ’cause who wants to be in the kitchen on a date-night? And by the way, this is not a dessert for the youngsters. Pick your favorite Port and if you just don’t have a clue the Portuguese Ports easily available are good. Our family travels to Paso Robles frequently and many of the vineyards have wonderful port. Someone I knew liked Petite Sirah, who was that? hmm
When I first came across this recipe I knew it was Portuguese in origin. Or at least from my grandmother’s recipe collection. Now that I’ve made this wonderful pudding I’m clueless who to thank. Here is an old fashioned custard bread pudding that isn’t only simple but requires no sauce or additional adornment. Serve this as a dessert or as part of your buffet brunch. It works as a side or lite main dish.
From Cold Cucumber Soup to General Tso’s Pork Chops. It may seem my recipes are random but each has a special meaning for me. Almost all have been cooked or shared by family or friends. I might tweak the recipe a bit to bring it up to date or just provide an easier approach with the same delicious results. My mother has a delightful friend/cook who can create these wonderfully Asian inspired dishes, Adobo Chicken Wings, Tinolang Manok. Yes, even the Japanese Eggplant Appetizer but without the marinara, of course. That was my idea. But what does this dish have to do with all that! Well, I fell upon this history of General Tso’s Chicken. The dish sounded so good! I knew I had just about all the ingredients to prepare this dish especially now with this new friend of mother’s and mine … But no chicken. I had these pork chops and thought, this will work. Oh yes, how clever. Not really … It’s been done already but not with my recipe anyway. Enjoy this meat dish over rice for just an amazing meal.
Really refreshing! The perfect summer soup. Serve in your fine china with your table draped in linen for an elegant presentation because this soup deserves it. Give yourself time for this soup for the best flavor. It’s not the prep but rather the hours needed for the flavors to blend while refrigerated. And yes, it does become soupier. My photos just didn’t give this what I’d hoped. And of course, I was tasting this all along until I didn’t have enough soup to photograph. It’s that light, delicious and so low calorie. Add a sprinkle of paprika too if you like. Aubree and Austin, my grandchildren, love cucumbers sprinkled with paprika. So, I added a bit as a garnish … the red shadows seen on the far dish. Don’t forget to refrigerate those sterling soup spoons. Enjoy!
Dan and David have done it again. My brother, Dan, has been cooking Deep Pit Style for decades. It’s always for a special event where there’s going to be a big crowd. It began with the Willitts’ Pump Company Christmas Celebration. Now he’s asked to do this for wedding receptions, picnics and school or church functions. Even a rodeo! David, his youngest, has taken these photos, and provided much help too. David’s our family’s official chef.
Dan’s going to tell us about the materials to use and how to use them to achieve the right temperature and cook to perfection!
Dan’s going to tell us about the materials to use and how to use them to achieve the right temperature and cook to perfection!
It’s that time! I have the full instructions. This is pretty foolproof. But Dan has some funny stories about first timers. Like a friend who had hoped for succulent pit style turkeys for a Thanksgiving celebration. The pit hadn’t been successfully sealed and the fire kept smoldering. When the pit cover was opened hours later only ash was left. It’s important to bring the dirt right to the very outside edges of the metal pit, the complete depth, as seen here. Otherwise air will leak into the interior and the fire will continue.
Just to clarify, we are cooking with hot ash/coals and with the heated surrounding earth. Not flame. With this said know the initial fire is key. In this 30″ diameter by 40″ deep pit Dan makes a hot oakwood or other hardwood fire and maintains this hot flaming fire for 8 to 10 hours, usually starting at 6am. Once this fire is well underway the pit is filled to the top with hardwood adding more wood as the day progresses. (Do not use pinewood.) After the 8-10 hours of burning, the coals are ready for the meat. (During the fire preparation have your burlap bags soaking in a large bucket of water for the same amount of hours.) Dan places (drops it carefully) a 26″ diameter metal plate over the ash … Lowers the wrapped meat with a hook (wrapping discussed later) onto the metal plate … Places a lid over the top of the metal pit to totally cover … And covers the lid and immediate surrounding area with dirt, packing it tightly to keep air out. Follow this packing with a good sprinkle of water. The fire and burning coals inside will eventually go out. The meat can stay in this underground oven 24 hours without overcooking or becoming cold. If the meat is placed into the pit at say 5pm it can be removed the following day anywhere from 10am to 6pm.
