I understand what you are getting at Wendy---and it is an interesting concept. Complicated, but interesting. Yes, I agree with Momo on finding out what the market wants, if the clubs and caterers really go for the concept.
An idea...
Wendy, sounds like this is the opportunity you've been waiting for. I do wish you the best in this endeavor----and am crossing my fingers that it will work out for you. It is good and wise that you'll be "testing the waters"...
I bought the ribs at Safeway and asked the butcher for St. Louis cut----he said he never heard of it! So I bought pork spareribs and planned to do it myself, but lo and behold, when I opened the packaged ribs, they were St. Louis...
Here you go, Isa:
2 full(13 rib) racks pork spareribs
kosher salt for sprinkling
Chinese Spice rub:
2 T ground coriander
2 T hot chili powder
2 T dark brown sugar
1 T 5-spice powder
1 T ground fennel
1 T kosher salt
1 t...
Since I have more time on my hands these days, I've been getting back into cooking. The new issue of Fine Cooking magazine has this article on dry-rubbed oven roasted ribs ----so I decided to give it a try. Wow.....they were really...
Here's a recipe from pastrychefcentral:
"The formula below, is made over a simmering water bath, and contains more egg yolks then the baked version. Here is the recipe.
1 1/2 cups Heavy Cream
9 Egg Yolks
3 oz. Sugar
1...
You're actually scooping the cooked creme brulee into the baked shell, right? You could try cooking the creme brulee over a bain marie, stirring until thickened----it will give you a smoother creme brulee meant for your type of...
