Our customers are always saying “You have the best mac and cheese”. I usually smile and say “Thank You”.  There is a reason ours is great, Sodium Citrate. No more Roux. Make a cheesier silkier cheese sauce or mac and cheese with half the effort. Sodium citrate is a sodium salt of citric acid, which is found naturally in citrus fruits. Sodium citrate allows the proteins in the cheese sauce to become more soluble without lowering the pH of the sauce, which creates a smooth emulsion without curdling. You can melt any cheese the same way you melt velveeta. You can buy it online on Amazon. Click here for the best mac and cheese recipe.

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Here is my new favorite rub for pork. It can also be used for beef and chicken just cut the sugar in half.  Pork likes sugar. This is enough for a six pound butt or shoulder.  Seems like a lot but use it all for a nice bark. Don’t forget the cinnamon, thyme, and oregano that what makes it great.

• 2 tbs salt (standard salting is 1 tsp per pound kosher salt cut back 3/4 tsp per pound table salt)
• 2 tbs brown sugar
• 1 tbs cumin
• 1 tbs paprika
• 2 tbs Korean red pepper powder or 1 tsp cayenne
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp black pepper
• 1/2 tsp cinnamon
• 1/2 tsp oregano
• 1/2 tsp thyme

Post coming soon! May not give out this recipe!! Bought tilapia on sale for $3.69 a pound.

Tested out this recipe last night at home and it was so good we are running it as a special. I really like the presentation. It is pretty and fun.  Probably a good way to get a fussy eater (child) to eat. This is all beef and I used my cooking tip (1/2 teaspoon gelatin per pound of meat).

Recipe

• one pound ground beef
• 1/2 cup onion
• 1/4 cup red bell (optional)
• 2 garlic clove minced
• 1/2 cup panko bread crumb
• 1 egg
• 1/4 cup milk
• 1 tsp salt
• 1/2 teaspoon unflavored gelatin (makes it soft and lighter)
• 1 tsp worcestershire
• 1/2 tsp chopped rosemary (optional)
• 1/4 tsp black pepper

Lightly saute onions, bell pepper, and garlic until soft. Soak breadcrumbs in milk. Mix all ingredients.  Put in muffin tins. Bake 350 degrees until 160 degrees.

Those stubborn beans!  They just don’t want to get soft.  This is usually a sign that the beans are old, but don’t worry!  While the beans are boiling put a pinch of baking soda into the liquid.  This will make the water softer (less acid) and will penetrate the bean skin easier. Just keep an eye on them or they will get mushy fast.

Whole Chicken $1.69 a pound at Giant!!! When I find whole chicken on sale I usually do a classic lemon rosemary roast chicken, but if it is grilling season I will do it Peruvian style.  There are many ways to make this.  This is a simple recipe with common ingredients and you can feed  four for right around $10 bucks.   Serve it with fries or black  beans and rice.

First thing I like to do is brine the chicken. Rinse your chicken off and put i  2 quarts of water with a half a cup of salt.  Let it sit for two hours or overnight in the fridge. This will make your chicken nice and moist.  We do this with all cuts of chicken, pork, and turkey.  The time length of the brine process varies.  For example skinless boneless chicken breast we only brine 1 hour.  This process is a must for breast meat. REMEMBER!!!  If you brine the meat don’t use any more salt in the recipe!!!!

• 2 ¹⁄₂ tablespoons garlic powder
• 1 tablespoon ground cumin, plus
• 1teaspoon ground cumin
• 4tablespoons white vinegar
• 2 ¹⁄₂tablespoons paprika
• 2teaspoons fresh ground black pepper
• 3tablespoons white wine
• 3tablespoons canola oil
• ³⁄₄teaspoon salt
• 1(3 -4 lb) roasting chickens
• 1lemon, juice of, and mixed with the water
• 1quart water, cold

DIRECTIONS

1. In medium-size bowl, mix first eight ingredients.
2. With a large carving fork, poke deep holes all over chicken, including under wings. Rub the marinade thoroughly inside and outside the chicken. Seal chicken in a large plastic bag and marinate for at least 2 hours (but preferably up to 24 hours) in refrigerator.
3. Light Grill and roast chicken with indirect heat.  Meaning push all coals to one side and put chicken on the opposite side. Chicken is done when thigh registers 170 degrees or no red (blood) in joint betwwen leg and breast. Usually you can tell just by looking.  The chicken will be nice and brown.