Sunday, April 24, 2011

Bill Smith Cafe McKinney TX. Easter Sunday Breakfast 2011

Bill Smith, Sr. opened his cafe in McKinney in 1956. Photo Courtesy of Jeanette Smith & Jack Suggs.
A bunch of new restaurants have sprouted up around McKinney’s old town square. And then there is legendary Bill Smith’s, McKinney’s oldest restaurant, serving down-home breakfast and lunch since 1956, when founder Bill Smith opened it in the middle of a cotton patch. It’s now run by Bill Smith Jr. and his children, yet you get the sense that not much has changed. The metal signs on the wall and the old-fashioned clock have practically been there since the place opened. Happily what has not changed is the cafe’s policy to make the food from scratch, including all of the pies, rolls, and biscuits. Breakfast includes waffles, omelets, French toast, and the house specialty: Bill’s Hash Brown Supreme, hash browns topped with scrambled eggs, ham, onion, and cheese. As reliable as the sun itself, the restaurant is open 365 days a year.

McKinney’s oldest restaurant opened in August 1956. They still make food from scratch, including all of the pies, rolls, and biscuits.
Bill Smith's Cafe is an old-fashioned, small town café, in business for over 50 years in historic McKinney, Collin County, Texas.
Just like mamma make's it.

Bill Smith Cafe on Urbanspoon

Saturday, April 23, 2011

fb friend Ken Wood, whole hog cook...

Posados Cafe Plano...

Friday night was dinner at Posados Cafe in Plano. I got the grilled chicken with stir fried veggies and my wife ordered the cheese enchilada's. Our first time here and were we surprised.
Food was awesome, service was superb, and the Margarita's perfect.
Five Stars *****
must go, low cost, great food & service.
big shout out to our server Mr. B
best waiter ever. ty sir. sr

Posados Cafe on Urbanspoon

Thursday, April 21, 2011

really want one of these bad!!! sr

Chris Lilly's Spiced Apricot Sauce...

This is a killer glaze for ham created by one of the best barbecue cooks I've ever met, Chris Lilly, Executive Chef of Big Big Bob Gibson Bar-B-Q in Decatur Alabama, consulting chef for Kingsford Charcoal, contributor to their website, and author of one of my favorite cookbooks, Big Bob Gibson's BBQ Book. That's him at right with a beef brisket. I wouldn't use it on beef, but I have used it on ribs and pulled pork and it works fine.

When I make his recipe I like to give it a bit of smokiness by using smoked paprika instead of regular paprika and chipotle powder instead of the cayenne powder. But don't skip anything else, especially the cloves, they are a crucial part of the flavor profile. I like to add a 2 teaspoons of balsamic vinegar to the mix.

Makes. 1 cup, enough for an 8 pound ham or two slabs of ribs
Preparation time. 15 minutes
Cooking time. 10 minutes

1/2 cup apricot preserves
1/2 cup honey
2 tablespoons brown sugar
1 tablespoon Dijon-style mustard
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon soy sauce
1/2 teaspoon paprika
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper powder
1/4 teaspoon garlic powder
1/8 teaspoon cinnamon powder
1/8 teaspoon sage flakes
1/16 teaspoon ground cloves

Do this
In a medium bowl, combine the glaze ingredients and mix well. Refrigerate until you need it. It will keep for weeks.

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