For those who have written and emailed me about DAVIS DUST there is a new way to order. I added an order form on the website. Just go to http://vegaswes.com/DAVIS_DUST.html and fill out the form. In the comment section let me know when you want the dust sent. If you live in the Las Vegas Metro area I can also deliver it to you.
SPECIAL OFFER FOR READERS - Tell me you saw this on the Blog ( you must name the Blog) and you can get a $1.00 discount.
Here is what some have said after trying the DUST
"We tried it on fish and it was excellent!"
"I used it on my steaks and they were out of this world! I can't wait to try it on chicken"
"My husband used on his vegetarian stir fry with tofu. It was wonderful!! I even enjoyed the tofu!!"
"Wow this chicken is great!"
So give it a try. I am sure you will like it. As I tell people when I demonstrate the rub it is good on everything except ice cream. You can use DAVIS DUST as a dry rub or wet rub ( just mix with olive oil) and as seasoning for sauteing and frying as well as for table seasoning too.
Friday, December 30, 2011
Thursday, December 29, 2011
BAKED BRIE
Yesterday I made reference to Baked Brie. I had a reader ask me how to do that. So here is a simple but elegant way to serve Baked Brie
First buy good Brie. It is the main attraction so don’t skimp. Next but some frozen pastry sheets. Let them thaw out overnight in the fridge. The dough has to be completely thawed when you start. 20 minutes before you are ready put the Brie in the freezer so it gets hard enough to work with. When you are ready, lay the puff pastry sheets on a lightly floured board. If there are any tears or holes just fix by pushing the dough together.
Take the Brie out of the freezer and unwrap it. Place in the center of the pastry sheet. Take a sharp serrated knife and trim the top of the rind off the Brie. The rind is bitter and this allows the topping to set on the cheese. Now for the topping. Use one of these or make your own.
- Cranberry and Rosemary Syrup.
- Chopped nuts with Honey
- Any good fig jam or preserve
- Orange Marmalade.
These are only suggestions.
Once that is done, fold the corners of the pastry over the top and pull the lose ends up. You can make a “Beggars Purse” by slight twisting the ends and corner that you pulled up and then using a straight piece of dough to make a bow tie. Use a spatula to lift the package on to a baking sheet lined with parchment paper. Once that is done, brush the entire top with an egg wash. Bake in a 375-degree oven until the top is golden brown. Serve with good crackers or baguette rounds.
Wednesday, December 28, 2011
Entertaining for New Year's Eve
I know many people will have guests over for the New Year. Whether it is a cocktail party or an afternoon brunch most will have some Appetizers. I have some suggestions that may help.
Cocktail Parties - We have all been to one of these where the only food was chips and nuts. Not a good idea when people are consuming alcohol. At the same time you want to be able to spend time with your friends and not be a short order cook. Try some of these.
Stuffed Mushrooms - some time to prepare but you can have some done ahead and another pan in the fridge ready. I use a hot sausage combined with the stems and bread crumbs. If you would like recipe just leave a comment below and I will post.
Cheese Straws - easy make ahead food that people love
Good Cheese - Sharp Cheddar, Stilton Blue and baked Brie - all great choices and ready when the guests arrive with no fuss.. But do use a great cracker or small baguette rounds.
For Brunch - Try my Spinach Quiche - serve it at room temp in small slices on a serving plate. Or use a small muffin tin and make mine quiches,.
French Onion Soup - ready ahead and served as they sit down. It holds heat well and frees up your time.
Deviled Eggs instead of a hot egg dish like omelets can be a great switch. If you like add some Caviar to some of the eggs.
Small red potatoes - boiled with the skin on cut in half and then served with some sour cream and Caviar can also work
Salad - a field green salad with nuts and cranberries served with a Balsamic Vinaigrette is a great addition to a brunch.
These are just a few ideas that will let you have a party without spending extra time in the kitchen while your guests are waiting.
So what are your ideas?
Cocktail Parties - We have all been to one of these where the only food was chips and nuts. Not a good idea when people are consuming alcohol. At the same time you want to be able to spend time with your friends and not be a short order cook. Try some of these.
Stuffed Mushrooms - some time to prepare but you can have some done ahead and another pan in the fridge ready. I use a hot sausage combined with the stems and bread crumbs. If you would like recipe just leave a comment below and I will post.
Cheese Straws - easy make ahead food that people love
Good Cheese - Sharp Cheddar, Stilton Blue and baked Brie - all great choices and ready when the guests arrive with no fuss.. But do use a great cracker or small baguette rounds.
For Brunch - Try my Spinach Quiche - serve it at room temp in small slices on a serving plate. Or use a small muffin tin and make mine quiches,.
French Onion Soup - ready ahead and served as they sit down. It holds heat well and frees up your time.
Deviled Eggs instead of a hot egg dish like omelets can be a great switch. If you like add some Caviar to some of the eggs.
Small red potatoes - boiled with the skin on cut in half and then served with some sour cream and Caviar can also work
Salad - a field green salad with nuts and cranberries served with a Balsamic Vinaigrette is a great addition to a brunch.
These are just a few ideas that will let you have a party without spending extra time in the kitchen while your guests are waiting.
So what are your ideas?
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