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<channel>
	<title>Brack May</title>
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	<link>http://www.brackmay.com</link>
	<description>Green Tomato Productions</description>
	<lastBuildDate>Tue, 30 Jun 2009 19:50:04 +0000</lastBuildDate>
	
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			<item>
		<title>Ancho BBQ cowboy steak—picnic deluxe</title>
		<link>http://www.brackmay.com/2009/06/29/ancho-bbq-cowboy-steak/</link>
		<comments>http://www.brackmay.com/2009/06/29/ancho-bbq-cowboy-steak/#comments</comments>
		<pubDate>Mon, 29 Jun 2009 23:48:23 +0000</pubDate>
		<dc:creator>Brack</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[ancho]]></category>
		<category><![CDATA[barbeque]]></category>
		<category><![CDATA[bbq]]></category>
		<category><![CDATA[picnic]]></category>
		<category><![CDATA[steak]]></category>

		<guid isPermaLink="false">http://www.brackmay.com/?p=67</guid>
		<description><![CDATA[
There are a few simple steps to this recipe that can be taken care of ahead of time, because after that you want to have a cold beer and enjoy cooking some big beef for your friends. You can always depend on a big ol’ rib steak cooked slowly over a wood fire to give [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Charred jalapeno leg of lamb with roasted lamb tamale and farmer&#8217;s market salsa</title>
		<link>http://www.brackmay.com/2009/06/29/charred-jalapeno-leg-of-lamb/</link>
		<comments>http://www.brackmay.com/2009/06/29/charred-jalapeno-leg-of-lamb/#comments</comments>
		<pubDate>Mon, 29 Jun 2009 23:47:33 +0000</pubDate>
		<dc:creator>Brack</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[jalapeno]]></category>
		<category><![CDATA[lamb]]></category>
		<category><![CDATA[salsa]]></category>
		<category><![CDATA[tamale]]></category>

		<guid isPermaLink="false">http://www.brackmay.com/?p=234</guid>
		<description><![CDATA[
For the dough
2 cups fresh masa ( 1 ½ cups dry masa and 1 cup seasoned stock, corn, chicken or shrimp)
6 oz room temp butter lard or veggie shortening, or a blend
2 tsp baking powder
½ tsp salt
2 ears fresh shucked corn kernels
2 TBSP chopped cilantro
¼ cup aged grating cheese (dry jack, parm, asiago)
Whip the fat [...]]]></description>
		<wfw:commentRss>http://www.brackmay.com/2009/06/29/charred-jalapeno-leg-of-lamb/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Caramel mousse dome</title>
		<link>http://www.brackmay.com/2009/06/29/caramel-mousse-dome/</link>
		<comments>http://www.brackmay.com/2009/06/29/caramel-mousse-dome/#comments</comments>
		<pubDate>Mon, 29 Jun 2009 23:46:24 +0000</pubDate>
		<dc:creator>Brack</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[caramel]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[mousse]]></category>

		<guid isPermaLink="false">http://www.brackmay.com/?p=236</guid>
		<description><![CDATA[
(Adapted from Chef Bruce Irino&#8217;s original recipe.)
1 qt. Heavy cream whipped stiff.
1 ½ c. caramel sauce
6 leaves gelatin
12 yolks
1)	Whip cream , set in cooler to stay cold
2)	Soften gelatin leaves in cold water
3)	Whisk yolks in mixer until pale and fluffy
4)	Heat caramel over bain marie,
5)	Shake excess water off gelatin and add to caramel, heat until just melted
6)	Add [...]]]></description>
		<wfw:commentRss>http://www.brackmay.com/2009/06/29/caramel-mousse-dome/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Seafood enchiladas</title>
		<link>http://www.brackmay.com/2009/06/29/seafood-enchiladas/</link>
		<comments>http://www.brackmay.com/2009/06/29/seafood-enchiladas/#comments</comments>
		<pubDate>Mon, 29 Jun 2009 23:46:03 +0000</pubDate>
		<dc:creator>Brack</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[cilantro]]></category>
		<category><![CDATA[corn relish]]></category>
		<category><![CDATA[enchilada]]></category>
		<category><![CDATA[salsa]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[shrimp]]></category>

		<guid isPermaLink="false">http://www.brackmay.com/?p=232</guid>
		<description><![CDATA[
3 pounds shrimp
1 bunch cilantro
2 limes juices and 1 zest
1 chopped poblano pepper
1 ½ cups sour cream
1 cup grated Monterrey Jack Cheese
½ cup powdered dry jack
10 corn Tortillas dipped in oil
1 Tablespoon ancho powder
2 carrots small dice
2 zucchini, outside flesh only small dice
¼ cup butter
¼ cup wine
1 jalapeno seeded and diced
Saute carrots, poblano and jalapeno [...]]]></description>
		<wfw:commentRss>http://www.brackmay.com/2009/06/29/seafood-enchiladas/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Crawfish and fontina stuffed pork tenderloin</title>
		<link>http://www.brackmay.com/2009/06/29/crawfish-and-fontina-stuffed-pork-tenderloin/</link>
		<comments>http://www.brackmay.com/2009/06/29/crawfish-and-fontina-stuffed-pork-tenderloin/#comments</comments>
		<pubDate>Mon, 29 Jun 2009 23:44:47 +0000</pubDate>
		<dc:creator>Brack</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[crawfish]]></category>
		<category><![CDATA[fontina]]></category>
		<category><![CDATA[pork]]></category>
		<category><![CDATA[tenderloin]]></category>

		<guid isPermaLink="false">http://www.brackmay.com/?p=230</guid>
		<description><![CDATA[
For the stuffing
¼ cup smoked bacon fine dice
3 Tbsp unsalted butter
2 scallions fine diced (add these to the crawfish which will be sautéed later) see recipe
½ cup fine diced red bell pepper
¼ cup fine diced poblano pepper
½ cup fine-diced celery
½ cup fine diced yellow onion
4 cloves sliced garlic
1-cup pork stock
½ pound peeled crawfish tails
2 cups [...]]]></description>
		<wfw:commentRss>http://www.brackmay.com/2009/06/29/crawfish-and-fontina-stuffed-pork-tenderloin/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Mixed berry cobbler</title>
		<link>http://www.brackmay.com/2009/06/29/mixed-berry-cobbler/</link>
		<comments>http://www.brackmay.com/2009/06/29/mixed-berry-cobbler/#comments</comments>
		<pubDate>Mon, 29 Jun 2009 23:43:41 +0000</pubDate>
		<dc:creator>Brack</dc:creator>
				<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.brackmay.com/?p=228</guid>
		<description><![CDATA[
BERRY BASE
2 ½# frozen blueberries
21/2# frozen raspberries
6 C. sugar
¼ tsp. Salt
1)	Lightly mix together until sugar is even.
POUND CAKE
8 oz. Butter
2c. sugar
4 eggs
2 c. creme fraiche ( or sourcream)
1#  ap flour
4 tsp. Baking Powder
1 ½ tsp. Salt
1 tbs. Vanilla
1)	Cream butter and sugar, slowly add eggs and vanilla.
2)	Sift flour,baking powder, and salt.
3)	Alternate creme fraiche and dry [...]]]></description>
		<wfw:commentRss>http://www.brackmay.com/2009/06/29/mixed-berry-cobbler/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Mole for grilled leg or rack of lamb</title>
		<link>http://www.brackmay.com/2009/06/29/mole-for-grilled-leg-or-rack-of-lamb/</link>
		<comments>http://www.brackmay.com/2009/06/29/mole-for-grilled-leg-or-rack-of-lamb/#comments</comments>
		<pubDate>Mon, 29 Jun 2009 23:42:36 +0000</pubDate>
		<dc:creator>Brack</dc:creator>
				<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.brackmay.com/?p=226</guid>
		<description><![CDATA[
20 ANCHO CHILIS
¼ CUP CHILI NEGRO POWDER
1 CAN OF CHIPOTLE PEPPERS
FOR THE DRY CHILIS FRY IN OIL FIRST, COVER WITH BOILING WATER AND SOAK FOR ABOUT A HALF HOUR
¼ CUP SESAME SEEDS (PEANUTS WILL DO)
1 TSP CORIANDER SEEDS
1-CUP LARD
½ CUP ALMONDS
1-CUP RAISINS
1 ONION SLICED
4 CLOVES GARLIC
3-4 SLICES STALE BREAD
2 TOMATOES CONCASSE
3 OUNCES BITTERSWEET CHOCOLATE
15 BLACK [...]]]></description>
		<wfw:commentRss>http://www.brackmay.com/2009/06/29/mole-for-grilled-leg-or-rack-of-lamb/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Roasted poblano macaroni and cheese</title>
		<link>http://www.brackmay.com/2009/06/29/roasted-poblano-macaroni-and-cheese/</link>
		<comments>http://www.brackmay.com/2009/06/29/roasted-poblano-macaroni-and-cheese/#comments</comments>
		<pubDate>Mon, 29 Jun 2009 23:41:43 +0000</pubDate>
		<dc:creator>Brack</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[mac and cheese]]></category>
		<category><![CDATA[macaroni]]></category>
		<category><![CDATA[poblano]]></category>

		<guid isPermaLink="false">http://www.brackmay.com/?p=224</guid>
		<description><![CDATA[
1-pound good quality Macaroni, most shapes are fine
¼ cup unsalted butter
½ cup onion diced
3 cloves garlic minced
¼ cup AP flour
1 bay leaf
2 cups milk and 1 cup heavy cream scalded
Salt, black pepper and a bit of nutmeg
1/2-cup goat cheese
½ cup dry jack cheese
2 cups sharp white cheddar
1 ½ cups Parmesan cheese
1 cup roasted chopped poblano [...]]]></description>
		<wfw:commentRss>http://www.brackmay.com/2009/06/29/roasted-poblano-macaroni-and-cheese/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Saucission (French garlic sausage)</title>
		<link>http://www.brackmay.com/2009/06/29/saucission-french-garlic-sausage/</link>
		<comments>http://www.brackmay.com/2009/06/29/saucission-french-garlic-sausage/#comments</comments>
		<pubDate>Mon, 29 Jun 2009 23:39:42 +0000</pubDate>
		<dc:creator>Brack</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[sausage]]></category>

		<guid isPermaLink="false">http://www.brackmay.com/?p=220</guid>
		<description><![CDATA[
4 # PORK TENDERLOIN SMALL DICE
3 # 1 INCH CUBED PORK BUTT
1#, CUBED FAT BACK 
Keep the pork tenderloin and the cubed pork butt and fatback separated in a hotel pan!!
SPICE MIX FOR THE CURE
48 GRAMS SALT
¾ tsp PINK SALT IF YOU HAVE IT
15 GRAMS BROWN SUGAR
7 GRAMS PATE SPICE
Mix this and then rub into [...]]]></description>
		<wfw:commentRss>http://www.brackmay.com/2009/06/29/saucission-french-garlic-sausage/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Brack’s Worcestershire</title>
		<link>http://www.brackmay.com/2009/06/29/brack%e2%80%99s-worcestershire/</link>
		<comments>http://www.brackmay.com/2009/06/29/brack%e2%80%99s-worcestershire/#comments</comments>
		<pubDate>Mon, 29 Jun 2009 23:37:48 +0000</pubDate>
		<dc:creator>Brack</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[sauce]]></category>
		<category><![CDATA[worcestershire]]></category>

		<guid isPermaLink="false">http://www.brackmay.com/?p=218</guid>
		<description><![CDATA[
2.5 cups olive oil
3.75 # peeled grated white horseradish
15 onions chopped
15 jalapenos seeded and diced
2 ancho peppers bloomed and chopped
2 cups chopped garlic cloves
1-gallon water
.75  gallons apple juice
2.5 gallons cider vinegar
1 quart soy sauce
1 gallon molasses
1.25 gallons dark corn syrup
12 ounces chopped anchovy fillet
80 cloves
5 sticks cinnamon
1.5 cups salt
10 lemons peeled and chopped
Zest of [...]]]></description>
		<wfw:commentRss>http://www.brackmay.com/2009/06/29/brack%e2%80%99s-worcestershire/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
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