Coming Attractions!

Right now (I mean that literally, at 2am) I am reformulating my California barbecue sauce: simplifying, keeping it more in line with autumn, etc. Once it is done, I will be reformulating the whole California barbecue: a new mayo-free slaw, adding a balsamic onion garnish, a new semi-focaccia to serve it on, etc. When it is all done, adjusted and accepted, I will post the recipes.

So far the sauce is based on three types of peppers, three types of organic, heirloom tomatoes, prunes, figs, onion, garlic, red wine, balsamic vinegar, white wine vinegar (to correct acidity), Worcester sauce, espresso, spices, lavender, sea salt and oregano. It tasted pretty good half an hour ago. I might smoke the sauce, or smoke part of it to see if that is worthwhile.

Other than that I have been busy reviewing restaurants and cooking old warhorses (braise them in red wine...just kidding).