Walmart Natural Wheat Sub Rolls

I can't believe what they are attempting to get us to buy it's crap!  By chance I looked at the ingredients and thought this product was Natural like the label says that it is okay for my family to eat.  Guess what it has Cellulose Gel which is a product that is not digestible by the human body.  My husband loves this bread and I am so angry they are putting crap in the ingredient's.  It also contains Sodium Citrate which is also a chemical compound.  Wake up Walmart I would pay extra to not have these ingredients in my bread!  WalMart come on, give us great ingredients that are healthy and will keep us alive longer! I don't think it's right that making something affordable kills us!  What do you think? Give us affordable and healthy.  I am so mad!!!!

Ga's Ga's Guacamole

This is a great recipe.  I discovered this guac why travelling and it's always a hit.  There is a couple of things to note.  The avocados must be ripe but not too ripe.  They should yield to the touch with some firmness.  It's a good idea to just buy unripe ones and let them sit for 4 or 5 days, otherwise if in a hurry take the time to pick good ones.

Cherry tomatoes-Only use the cherry tomatoes and dice them into fours.  I like to cut them and sprinkle them with a little kosher salt before adding to the mixture.  This draws out more water from the tomatoes.

Onion-Red onion works best.

Jalapeno/Poblano-Make sure you clean them properly or the guac could turn out to hot to eat.  I add a little at a time to the batch and taste.

Garlic-I know your thinking premade Polaner's crushed garlic can't be better than fresh.  Here's my thinking on the subject.  Fresh garlic can be finicky, being bitter and a lot more work.  Polaner's crushed garlic is always consistent in texture and flavor.  Sometimes I caramelize the garlic in olive oil just for a more rich flavor.

Cilantro-Always use fresh not dried and remember to rinse very well first.  Sometimes cilantro has sand in it.

Salt-I find Kosher salt gives a much better flavor for this recipe.
Ga's Ga's Guacamole

Potato Salad

This is a great quick salad.  I created this recipe and brought it to a neighbors party.  It was a hit.

Fresh and Tangy Potato Salad

Copy Cat Famous Benihana Hot Sauce

This recipe is straight from the horses mouth.  In the 90's I would frequent Benihana Grill once a week.  After asking their corporate office to no avail, finally one of the chef's disclosed the main ingredients and I tweaked it from there.

Copy Cat-famous-hot-sauce.html

Barbecued Beef Brisket Sandwiches from Emril at FoodNetwork.com

Barbecued Beef Brisket Sandwiches from FoodNetwork.com  This is my modified version after making this recipe more than 15 times.

http://www.foodnetwork.com/recipes/emeril-lagasse/barbecued-beef-brisket-sandwiches-recipe/index.html

Ingredients

• 1 (5 to 6 pound) beef brisket, trimmed
• 3 tablespoons Essence, recipe follows
• 3 1/2 teaspoons salt
• 1 tablespoon olive oil
• 4 cups Barbecue Sauce, recipe follows
• 1 cup beef broth
• 8 to 10 onion rolls, warmed

  Directions

  Preheat the oven to 225 degrees F.
• (This step is sometimes not possible depending on the size of your brisket.  I have seared a smaller brisket and also not seared a bigger brisket and it all turned out the same.)
• Season the brisket on both sides with the Essence and 1 1/2 teaspoons of the salt.
  Heat the oil in a large heavy skillet or large roasting pan over high heat. Add the meat and sear, turning once, until evenly browned, about 3 minutes per side. Transfer to a large roasting pan.  Brisket should be fat side up.  The fat melts into the meat while cooking and makes it delicious.
• Combine the barbecue sauce, stock, and the remaining 2 teaspoons salt in a large mixing bowl and mix well. Pour the mixture over the brisket and cover tightly with aluminum foil. Bake for 4 to 5 hours.  Normally 1 pound per hour works for me.  Check your brisket and it should be falling apart.  I like to remove the foil and roast the brisket for 10 to 15 minutes for the crispy edges.
  
  Let stand for 15-30 minutes before carving. Slice the meat across the grain.  After the roasting pan has cooled off, transfer to the fridge until all the fat has turned solid on the top.  Remove fat and add liquid to a sauce pan that is big enough for the liquid.  Heat sauce and let reduce to desired consistancy.  If you like the sauce thicker just add a dry mix for beef gravy and that should do it.  The flavor of the brisket and sauce is the best I have ever had.
  
  Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  2 1/2 tablespoons paprika
  2 tablespoons salt
  2 tablespoons garlic powder
  1 tablespoon black pepper
  1 tablespoon onion powder
  1 tablespoon cayenne pepper
  1 tablespoon dried oregano
  1 tablespoon dried thyme
  Combine all ingredients thoroughly.
  Yield: 2/3 cup
  
  Barbecue Sauce:
  4 cups ketchup-Heinz of course
  1 cup finely chopped yellow onions-I like to use Texas Sweet Onions
  1/2 cup Steen's 100% Pure Cane Syrup
  1/2 cup dry red wine-Any red wine that you also like to drink.
  2 tablespoons fresh lemon juice
  2 tablespoons Creole mustard-I use spicy brown mustard.
  2 tablespoons dark brown sugar
  1 tablespoon minced garlic-I use 2 tablespoons of crushed garlic.
  1 tablespoon minced jalapenos.  I use 2 tablespoons of diced jalapheno.  Don's forget to remove the vains and seeds or your sauce will be piping.
  1 tablespoon Worcestershire sauce
  1 teaspoon hot pepper sauce-I like Louisiana or Franks
  1/2 teaspoon salt-Don't use sea salt, as it will not season the sauce properly
  1/2 teaspoon cayenne

Combine all the ingredients in a large mixing bowl. Stir to mix well. Use immediately, or store in an airtight container in the refrigerator for up to three days.

Best Pork Spare Ribs Ever!!!

Pork Spare Ribs Recipe

What you will need:

6 pounds pork spareribs
1 1/2 cups white sugar
1/4 cup salt-I would use less!
2 1/2 tablespoons ground black pepper
3 tablespoons sweet paprika
1 teaspoon cayenne pepper, or to taste
2 tablespoons garlic powder

Directions

Clean the ribs, and trim away any excess fat and cut ribs into sections 4 or 5 ribs is good. Or just half a slab. In a medium bowl, stir together the sugar, 1/4 cup salt, ground black pepper, paprika, 1 teaspoon cayenne pepper, and garlic powder. Coat ribs liberally with spice mix. Wrap each section with foil tightly and place in a pan with depth. These babies will leak as you let them set overnight in the fridge.
Cover, and refrigerate for at least 8 hours.
Preheat oven to 225 degrees and place foiled ribs in oven for 3 to 4 hours, or until the ribs are tender and nearly fall apart.
Remove from oven and let cool. Now you can either freeze them as is in the foil or unfoil, cover with bbq sauce (Baby Rays is the best) and bake at 350 until brown, crusty, sweet and delicious.

Update April 2013-Recently we made these ribs and did not have time let them sit overnight.  We put the sections in foil and straight in the oven on 220 overnight and the result was the same as the overnight method.  Delicious and tender as ever!!