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Wednesday, July 30, 2008

The Return of Cooking For Guys Who Can't Cook!

Chef Pat is back...and not messin' around: he went stright for the spare ribs for his first visit back for Cooking For Guys Who Can't Cook. Hear him break it all down on the usPod - - - >
BBQ Spare Ribs
1 bottle Chicago Steak House Marinade (by A1)
10 oz bottle of Heinz Ketchup
2 Cups dark brown sugar
Use 1/4 bottle of the special A1 and marinade ribs overnite. Mix the rest of the ingredients to make the sauce. Cook ribs over coals on low heat for about 1 1/2 to 2 hours. Dip them in the sauce again when you flip 'em. If the sauce is too thick for your liking, thin it with water.
Chablis Perch
6 Ocean Perch fillets
1 cup Andy's Fish Breading
4 oz Chablis wine
4 tbsp butter
6-8 sprigs of fresh parsley
1/4 cup oil
2 egg whites
2 tbsp water
Make an egg wash: egg whites and water. Dip the fish in the egg wash, then dip them into a plate of the breading. Put fish flesh-down (to keep it from curling up) in a pan with hot oil. Cook 4-5 minutes. Place fish to side when done and drain the oil from pan. Don't totally clean the pan: pour in the wine, deglaze pan, cook 1 minute with the butter and parsley.