Monthly Archives: December 2012

Eggnog recipe courtesy of @AltonBrown


Making your own eggnog is always better than buying that pre-made packaged stuff.  This recipe comes to us via one of my favorite chefs out there today.  I usually try to not re-invent the wheel every day and you don’t need to when it is basic and works.  I did add cinnamon to the recipe as I like cinnamon in my nog.  As always try to use whole spices and grind or grate as you need them.  You can make it the day or night before to let the flavors meld together.

from @FoodTV


  • 4 egg yolks
  • 1/3 cup sugar, plus 1 tablespoon
  • 16 oz whole milk
  • 8 oz heavy cream
  • 3 oz bourbon
  • 1 teaspoon nutmeg
  • 1/8 teaspoon cinnamon *
  • 4 egg whites



In a large bowl beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.

Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.

Whisk the egg whites into the mixture. Chill and serve.

* – not in original recipe

The Meat Shop in Phoenix, AZ

These guys are great and have great products with superior customer service, go check them out!  This is from their website:

If you are looking for an OLD FASHIONED BUTCHER shop you have come to the right place.  The MEAT SHOP brings in FRESH meat every week to be custom cut for you by our skilled butchers.

Our All Natural Pork with true pork flavor comes from our farm in Palo Verde, AZ to you in one day.   Our Grass-Fed beef is brought in from the Black Mountain Beef Company to be dry aged for at least 14 days.  Periodically throughout the year we bring in Free Range Veal and Pasture Raised Lamb also from local farms. Chicken is now available whole or in parts from Ridgeview Farms in Paulden, AZ and Fowl Play in Palo Verde, AZ.

At The MEAT SHOP you can get to know your butcher, watch how meat is processed, and learn which cuts to buy.  Our meat is additive free.  This means fresh cuts of meat never have coloring, water, chemicals, salt, or any other preservatives added to them.  Our sausage is made with all natural seasonings and we have over 15 flavors to choose from.  The MEAT SHOP’s ham, bacon and other smoked products are minimally processed, have NO Sugar, and are low in salt and sodium nitrite.

Old Fashioned means asking the butcher to custom cut your meat for you.  You can get it cut as thick as you like, bone-in or boneless and even with a little more or a little less fat than usual.  We package all our meat in vacuum sealed bags to preserve the freshness and quality of the meat.

We look forward to meeting you at The MEAT SHOP.  When you walk in you will see a fresh case with a nice selection of meat and we have more in our cooler waiting for your cut instructions.  While you are with us do not hesitate to ask questions, share recipes or even request specialty items.  We know you will love the meat that comes to you Fresh and local and will do all we can to make your visit a great experience in our “Small place with Huge Taste”.


Tuesday – Saturday 8AM – 5PM
202 E Buckeye Rd. Phoenix, AZ 85004

fresh pork

Hello Phoenix!

Hi!  My name is Bob Stroup and we are going to start an adventure in cooking, in YOUR BACKYARD!  Yes it’s going to be an exciting adventure with cooking, gardening and some interesting culinary tools and tricks.  My hope is to help you become a better BBQer, griller or just a better outdoor host.  Knowing how everything works will allow you to plan your cooking around your guests instead of the other way around.  Feel free to drop me a note about recipes, how to’s and suggestions on what you would like to see.  See you all in the backyard!

“What kind of knives do you use?”

This is a question I get asked from time to time.  I have an assortment of knives that I have collected over the years.  My early knives were stamped steel with cheap wood handles.  In culinary school we were issued both forged and stamped steel knives.  My chefs knife was 10″ long with a forged blade and a cheapo handle, no full tang.  It still is a good knife, heavy with a good balance.  I gave it to my dad a few years back and told him “It’s a thirty thousand dollar knife, be careful with it.”  I purchased some Wustof knives around that time, forged with full tang blades, real nice.  I found a guy on Ebay selling singles and I had him make me an offer on a set of my choice.  These are real nice blades and if you can afford them, go for it.  I will not sacrifice quality for an economical price but I have found a line of knives that is very affordably price and high in quality.  Winco has everyday knives to professional kitchen knives.  They have good metal, good handles, good design, good prices.  I bought several from Amazon and can’t be happier.  They look like the Wusthof blades in my knife block, only I know the difference!