Author: Vegas Wineaux

A Honey of a BBQ Sauce

In most parts of the country, BBQ season is still several freezing months away, but for those of us in the sunny Southwest, it continues year round. Don’t hate me because I’m warm!

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Demi-Glace – MirePoix Vegas Style!

The first thing I want to do is to explain why I’m on a soup roll. It began with the chili cookoff at Don & Mark’s in October, and has continued till now. Whether I’m attempting French Onion Soup, Chili, Menudo, Chicken, or whatever, I believe (and have always believed) that a good bowl of soup makes everything okay. I’m a pretty good cook (pardon my faux self-effacing manner here) and soups always come out great. The weather has turned cold, and in my mind, that screams soup. There’s a book that I discovered several years ago entitled Nourishing...

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Managed Heat – Building a Chili for Wine

The recipe for basic chili is pretty simple: Meat, beans, celery, onions, peppers, garlic, tomato of some sort, seasonings such as cumin and chili powder, and salt and pepper. That’s a good, easy-to-make chili, but it’s not “Challenge” chili. It’s sitting-in-front-of-the-TV-with-a-beer chili.

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…and Bat Nuts for Dessert

I can understand the horrified expression you have on your face and the ugly places your mind is going. While the term “Bat Nuts for Dessert” may take you where you never hoped to go, there really is a good explanation for all of this.

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