In This Issue:
= A Wedding to Remember!, Our Story
= Recipe for Grilling, Guest Chef
= Chef Jay Asks, Vote for ME!

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Ramblings from Chef Jay

Holy Cow! What a month we've had. It has been 4 weeks since Lisa and I were married and we are finally starting to get back to a normal life. Whatever that is.

I've been trying to decide whether or not to tell you the whole story of our wedding. What the heck, maybe you'll get a laugh out of it. I sure have.

Our ceremony was planned for a beautiful garden wedding under a gazebo next to a pond. The one thing we didn't plan on was rain. So, Saturday morning we changed the plans and were prepared to have a nice indoor wedding ceremony and reception.

Well, I guess all the excitement got to me. If you've ever seen one of those America's Funniest Home Videos where the groom faints, you know what came next. Yep, when we got to the part where I was supposed to repeat the vows, I was breaking out in a cold sweat. The next thing I remember was opening my eyes and wondering why everyone was all dressed up...and staring at me?

In a flash, it came back to me... oh my gosh, we're in the middle of the ceremony and I'm laying on the floor!

So, they got me a chair to sit in for the remainder of the vows, but I was still sweating profusely. Lisa said that she touched my leg at one point when we were about to exchange rings and my leg was hot to her touch!

Perhaps we should have waited because before I got the ring on her finger, POW, it hit me again. So, they let me regain my composure, and this time took off my jacket. Someone called the paramedics, but by the time they got there I was much better.

We finally finished all the formalities...as far as I know...it is all a bit hazy. The paramedics checked me out and cleared me to go back to the reception, and by the time it was over I was feeling fine.

Luckily our flight to Nassau wasn't until the next morning. I don't think my stomach could have taken any more excitement that night.

The weather in the Bahamas was perfect. We spent lots of time laying around in the sun reading, just what the doctor ordered. There were a few good restaurants, but for the most part the food was overpriced. Of course we didn't care, we were busy enjoying each other's company in our first week as husband and wife!

When I got back home I was pleased to find that two of my fellow internet chefs are releasing new cookbooks this month, one on soul food and the other exclusively beef recipes. And Scott Standke, a low carb expert, is releasing a new software package, his master guide to low carb counting!

I'll be giving you information on these in the next few issues of my newsletter. If you can't wait, drop me an email and I'll give you a head start.

In today's issue I'm going to share some recipes for grilling from Chef Rick Myer. He draws from over 35 years of cooking to bring you his cookbook, Comfort Foods and More. It introduces you to the correct methods for cooking meat that will yield outstanding results for even the most novice home chefs! Click the link below to check it out.

Finally, I have to thank you all for voting for my site at Chef2Chef last month. What a great wedding gift! We jumped way up the charts and now are moving close to the TOP 25. Quite a feat. If you haven't gone there lately...and even if you have..go now and vote for Chile Pepper Sauces!

Comfort Foods and More!

Restaurant Style Grilled
Porterhouse Steak

Porterhouse steak is cut from the large end of the short loin. This is the king of steaks and is served worldwide in finer restaurants. The porterhouse can weigh up to 2 ½ pounds when cut 1 ½ to 2 inches thick. Be prepared to spend $15 or more per steak.

Serves two

1 porterhouse steak, 1 ½ to 2 inches thick
Kosher or coarse salt
Freshly ground black pepper Olive oil

1. Brush the steak lightly on both sides with olive oil. Season with salt and pepper.
2. Lay the steak on the grill at a 45-degree angle to the grates. Rotate the steak after 4 to 5 minutes to create crosshatch marks. Grill the steak 7 to 10 minutes per side for rare and 9 to 12 minutes per side for medium-rare.
3. Let the steak rest for 4 to 5 minutes. Cut the meat from the bone and slice ¼ inch thick. Arrange the slices on a dinner plate, baste with the remaining juices and serve.

Serve with french fries or grilled roasted potatoes.

Comfort Foods and More - From the Files of a Retired Chef ========================================================

* Do you love southern foods and comfort foods?
* Learn to cook using proper cooking methods!
* From a World Class chef with 35 years experience.
* FREE Bonus Cookbooks.

Click Here Now!***Comfort Foods and More***

Charcoal Roasted Pork Ribs

The folks at Weber would kill me for saying this, but I like to roast my pork ribs in a different way than they recommend. They recommend that you roast pork spareribs using the indirect heat method, however I prefer direct heat. I find that it gives them much more flavor and they cook faster. You might think that they would be tough, but that is not the case. Here is what I do.

Use enough charcoal briquettes to cover the entire grate one briquette deep. Start your charcoal fire in the usual manner. While the coals are heating you can begin to season the pork ribs. Just make sure that after the coals are heated that you spread them well to a depth of one briquette.

Another important step in preparing your ribs this way is to adjust the bottom air vents. Close them so that they are open only about 1/4 of the way. Leave the top vents wide open. Weber usually tells you not to mess with the vents in any way.

Ingredients:
One slab of pork ribs, 3 1/2 to 4 pounds
garlic salt and pepper to taste

Directions:
Trim the ribs of any excess fat. You may also remove the membrane from the underside. Season the ribs on both sides with garlic salt and pepper to taste.

Place them on the center of the rack and put the lid on tightly. Turn the ribs every 10 to 15 minutes. They should be done in approximately an hour and 15 minutes.

My family and I prefer pork ribs without sauce. However, if you must use barbeque sauce, put it on the ribs only during the last five minutes of cooking. It's also important when using a barbecue sauce with pork spareribs to use a mild sauce so that the flavor of the meat is not masked.

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