If I only had one cookbook in my library it would be “Timing is Everything by Jack Piccolo”.  There are no pictures and it doesn’t really have any recipes but it’s the best cookbook around for reference.  Want to know how long to cook the tuna in my “Drunkin Yellow Fin Tuna” or the Beef Tenderloin in  “Beef Tenderloin, Port Mushroom Gravy and Red Potatoes –  Date Night Dinner”.

Just turn to the appropriate meat section in the cookbook and look it up.  Tuna is considered a meaty fish found in the, of course, Fish Section.  Then it breaks down in the cooking methods of braise, broil, grill, pan fry, poach, sauté and steam.  For grilling it recommends a 6-8 ounce fillet or steak, then cook 3-5 minutes per side.  I’ll have to recheck my recipe to see if I followed their instructions.  You’ll even find a section on how to cook an egg, vegetables and rice along with storage time for vegetables, fruit and meats.

You won’t find it at the local book store unless it’s a used book store.  I found my second copy to take up to my cabin on Amazon.com and I costs around $4 for a used book and all the way up to $50 or $60 for a new un-used one.  The original price of the book was $16.95 so you can see how rare the new books are.  It’s no longer in print but worth the find.

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What a great meal this was. The Rib Eye Roast was loaded with a Barbarian’s Steak House spice rub from a famous Toronto Restaurant along with dry rosemary and then placed in the electric Cookshack smoker for 1 hour at 225 degrees. Then the roast was finished in the oven for the balance of the cooking time, about 1 hour at 300 degrees. It came out medium rare. Gus, my husband, love the taste of smoke foods but some people can find it overwhelming so half smoked and half roasted in oven seems to be a good balance. Served with roasted rosemary red potatoes, green salad and a glass of 2008 Castello di Amorosa Cabernet Savignon. Yummy meal enjoyed by all.

Ready to Carve
Ready to Carve