Sausage Stuffed Mini Sweet Pepper Skewers

Would you like to have a Big Green Egg like mine?

Here are some kabobs I made up on Sunday.  Alexis did a down and back trip to Florida and was nearly home.  These were meant to be an appetizer after her long trip but they but ended up being our dinner after we added a quick basil-pasta side.

Free Big Green Egg?  Oh, yeah, I did say something about that didn't I?  

Johnsonville's newest contest has TWO Grand Prize packages.  Each Grand Prize is a Large Big Green Egg with accessories and a year's supply of Johnsonville products.  They are also drawing 8 weekly winners for grilling tool packages.  To enter, you just have to enter your Kabob Creation using any Johnsonville Sausage on their official Contest Page.

Sausage Stuffed Mini Sweet Pepper Skewers

source:  www.nibblemethis.com

Ingredients

• 1 lb Johnsonville Italian Sausage 
• 1 lb mini sweet bell peppers
• 2 tsp peanut oil
• 1/2 cup diced sweet onion
• 4 cloves garlic, peeled and chopped
• 1/2 cup diced tomato
• 1 Tbsp chopped fresh basil*
• 1 Tbsp chopped fresh oregano
• 1/4 cup shredded pecorino-Romano cheese
• salt and pepper

Instructions

1. Bring a pot of water to boil.  Meanwhile, cut off the top of each pepper and scrape out the seeds and ribs using a paring knife or scraper (see picture).  Boil the peppers (actually chiles) for 3 minutes and then remove them to ice water for 5 minutes to stop the cooking.  [You can do this step the day before.]
2. Preheat a charcoal grill to 400f.  
3. Place an oven safe skillet on the grill.  Remove sausage from the casing and cook in the skillet until just lightly browned, not fully cooked.  Remove to a colander to drain*.
4. If necessary, deglaze* the pan with a 1/4 of liquid (i.e. beer).  Add the oil and onion.  Season with a a pinch of salt and pepper.  Simmer the onion until translucent, about 3-4 minutes.  
5. Add the tomato and garlic, cook another minute.  
6. Remove from heat and stir in the basil, oregano, and cheese.  Season with more salt and pepper to taste.  Return the meat to the pan.  Let cool for 5 minutes.
7. Stuff the peppers with the mix.  Impale the stuffed peppers on BBQ skewers.
8. Grill the kabobs 3-4 minutes per side, until the stuffing registers an internal temp of 160f.  Remove from grill.
9. At your leisure, slide a stuffed pepper off a skewer and pop in your mouth.  Yeah, pretty darn good.  

Notes

• Basil - Unless your basil plants has been as brutalized by the heat as mine.  I had to use 1 Tbsp of basil paste.  If using dried basil, use a teaspoon.
• Colander - Plan ahead while grilling.  I had a colander on top of a bowl outside by the grill so I didn't have to run inside to do this.
• Deglaze - South Park's "Creme Fraiche" episode has ruined this term for me, I snicker every time.  You gonna deglaze that?

I used a carrot peeler but a paring knife will do.

I used about 3/4 chimney of Kingsford briquettes. 

Just cook to slightly browned, it will finish cooking in the peppers.

The garlic and tomatoes will cook quickly.  

Toss all back together and let cool before stuffing the peppers.

A piece or two might fall out, don't panic.   Not a big deal.

One kabob is an appetizer.  Two plus pasta is a meal.

So quit being green with envy over my Big Green Eggs and go enter Johnsonville's contest to win your own!

[And yes, I appreciate the irony that I did not cook this meal on one of our Eggs.]

Reverse Seared Prime Rib Roast

Prime rib is one of my favorite holiday meals.   It is buttery tender, rich in taste, and so....so....beefy.

I've mentioned this before but the "prime" in "prime rib" is just a common term, it is not referring to the USDA grade of prime.  It's also called a standing rib roast or beef rib roast. [Click here for my 20 Tips for Beef Rib Roasts]   

This year I cooked a USDA choice boneless rib roast for Christmas and I used the reverse sear method on my Big Green Egg.   I have cooked rib roasts a variety of ways (high temp roast, low temp roast, sear/roast) and in my opinion, a reverse sear gives the most tender and evenly cooked rib roast.   If you cook it at 350f straight, you'll end up with the outer edges (the "lip" or "cap") a dull grey medium while only the center is medium rare.  Reverse searing a roast creates the same degree of doneness all the way through, edge to edge.

Perfect medium rare, all the way through.  Even the spinalis dorsi is pink.

You can do this on any grill that you are comfortable with holding low temps for several hours.  Heck, you could also do this method in your oven and broiler, but I promise it would be better on a grill or smoker.

Reverse Seared Beef Rib Roast

serves:  8-10

Ingredients

• 5 lb boneless beef roast, left off refrigeration to temper for up to one hour
• 2 tsp kosher salt
• 1 tsp black pepper, coarse ground
• 1 tsp dried minced garlic 
• 1 tsp red pepper flakes
• 2 cups beef stock
• 2 cloves garlic, peeled and crushed but left whole
• 1 sprig rosemary

Instructions

1. Set up your grill for indirect heat and preheat to 225f as measured at the grate (250f dome temp on a Big Green Egg).  
2. Tie your roast and season on all sides with a dry rub made of the salt, pepper, garlic and red pepper flakes.
3. Place the roast on a roasting rack above a roasting pan filled with the stock, garlic, and rosemary.
4. Place the roasting rack/pan on the grill over the indirect (no coals or heat) area.  Roast until the internal temp reaches 10 degrees less than your desired final temperature (see chart).
5. Rest the roast while you raise the grill temp to 500-550f and change to a direct heat set up.  Watch the internal temperature of your roast after it comes off.  You want to "carry over cooking" to finish and you should actually see the internal temperature of your roast start to drop before it goes back on the grill for searing.
6. Remove the garlic and rosemary from the au jus that has formed in the roasting pan and discard.  Season au jus with salt and pepper as needed.
7. Sear the roast directly over the coals for 1 minute per side on all sides.
8. Allow roast to rest another 10-15 minutes after the sear.  Slice and serve.

Notes

• For your guests that want more than medium rare, a quick "bath" in beef broth in a heated skillet will quickly make the pink disappear and get the slice of roast to their liking. 
• Big Green Egg set up details:  lump coal, no wood, platesetter in "legs up", V-rack set on top of platesetter and stoneware drip pan.
• You can use a bone in rib roast as well but make sure to have the butcher slice the rib bones off.  Make sure to season the roast all over and THEN tie the bones back on.  After roasting and prior to searing, remove the bones so you can sear on all sides.  

Here is the roast rack set up.  Rendered fats will drip into the beef stock below, giving flavor.

Resting on a raised rack avoids steaming the surface of the meat, which loses juices.

Contrary to popular believe, searing does NOT seal in juices but it does create color and flavor.

Don't forget to remove the twine before slicing.  If you do forget, just tell guests that it's floss.

Here is the cooking log for this cook.  Click on the picture to make it larger so you can read it.  

Be sure to check out my posts on Twenty Tips: Prime Rib on the Grill and Tips for Making a Good Au Jus.

Bourbon and Cherry Grilled Pork Chops

Major props to Chris Lilly, Ken Hess, and the Big Bob Gibson's Barbecue Team for taking Grand Champion at Memphis In May this past weekend!

Chris Lilly at Kingsford U 2011.

I have been lucky enough to learn from Chris on several occasions including attending Kingsford University this year.  Chris has a wicked BBQ IQ, is a successful restauranteur, championship BBQ competitor, and author.  But what impresses me most is his business acumen.  If you took him out of the BBQ world tomorrow and dropped him into the field of "full contact, speed crochet", he'd be successful there too.  He really understands how to work it and is one of those people that makes his own good fortune. 

So I've been working on this recipe for the past week and came close a few times.  It finally came together yesterday.  

Grilled Bourbon and Cherry Pork Chops

Servings: enough for 2 really hungry people

Source:  www.nibblemethis.com

Thick pork chops are succulent but can be hard to grill all the way through without burning the outside. This recipe fixes that by combining direct and indirect heat. The smoky flavor of bourbon and the sweet taste of cherries combine over fire to make a sauce that is grillicious!

2 ea pork loin chops, bone in, at least 1” thick

1 tsp Salt

½ tsp Black pepper

Brine

1 quart water & ice (see recipe)

¼ cup kosher salt

¼ cup sugar

1 Tbsp peppercorns, cracked

1 tsp fennel seed

Baste

¼ cup Four Roses Single Barrel Bourbon

¼ cup dried cherries, diced

2 Tbsp brown sugar

2 Tbsp Honey

2 Tbsp butter

2 Tbsp olive oil

1 Tbsp fresh thyme

Mix 2 cups of water, salt, sugar, peppercorns, and fennel seed in a small sauce pan. Bring to a simmer for 5 minutes, stirring to dissolve all salt and sugar. Remove from heat. Add enough ice and more cold water to make a quart. Bring temperature down to 40f. Soak the chops in this mixture for 4-6 hours.

Remove chops from brine, rinse, and dry them. Season with the salt, pepper, and thyme. Let them rest at room temperature for 30 minutes while you are starting your fire.

Set up your grill for direct heat at 450f.  Hickory or oak smoke will emphasize the smoky character of the bourbon. I was grilling on my Brinkmann grill and used Kingsford with Hickory (green bag) briquettes. If using lump coal, sprinkle hickory or oak chips just before grilling. If using a gas grill, put a “smoke bomb” (wood chips in a foil pouch or can) on the lava rocks and start grilling when it begins to smoke. This isn't going to smoke the meat per se, but it will give them a hint of smoke flavor.

When the fire is hot, brush your preheated grates with peanut or vegetable oil. Place the chops on the grill over direct heat and grill for five minutes per side.

While that is going on, whisk the baste ingredients in a small heat proof pan (foil ones work great) on the grill top.

After 10 minutes, the pork chops should have sear marks and some browning on the outside but they aren't done inside. Move them to the baste pan, flipping to coat both sides. 

Cook for another 10-15 minutes. During that time, every 2-3 minutes, shuttle them back to the grill grates for a minute and then back to the sauce pan. This does two things. First, it cooks the sauce ONTO the pork chop, layer after delicious layer. Second, it adds a smokey flavor back to the sauce each time the chops come back to the dish.

Pull the chops when they reach an internal temperature of 145f. Let the chops rest for at least 5-10 minutes after taking off the grill. They will continue cooking from carry over heat.

Serve and spoon some of the syrupy sauce over the chops.

These were some of the best pork chops I have made.  Everything came together with the grilling/basting to create an amazing sauce for the pork chops.

Leftover Turkey Hot Brown Crostini

Some people dread Thanksgiving leftovers.

It might seem a chore of how to use up that leftover turkey. Another turkey soup or turkey tettrazini? Meh!

But not at our house, we actually look forward to having leftover smoked turkey. In fact I usually make extra on purpose. Our leftover weapon of choice is none other than the vaunted Kentucky Hot Brown, perhaps the second most perfect sandwich ever created.


I don't ever do them the same way twice but it is an open faced sandwich of thin sliced turkey, bacon, and tomato topped with a mornay sauce and then popped under a broiler for a few minutes.

Tonight we didn't have a ton of leftover turkey so I made them as crostini instead of claiming them to be big open faced sammies.

Leftover Turkey Hot Brown Crostini

6 slices french bread, thin slices, cut on a bias
6 slices of tomato
1/2 lb turkey, white meat thinly sliced
6 strips bacon, fully cooked
3 Tbsp butter
1 ea shallot, small, diced fine
3 Tbsp flour
1 cup milk
1/2 cup gruyere cheese, shredded
salt and pepper to taste

Melt 1 Tbsp of butter in a sauce pan and saute shallot for 1-2 minutes until softened. Add the remaining 2 Tbsp butter.

Whisk in the flour and continue whisking for 2-3 minutes, until well blended into a blond roux. Whisk in the milk and bring to a simmer. Simmer for about 5 minutes, letting it thicken.

Slowly stir in the cheese until melted. Season with salt and pepper to taste.

Toast the bread in the oven (see? I do have an oven!) at 400f for 4 minutes. You don't want it to brown, you just want it to get a little crispy.

Top each piece of bread with a slice of tomato...

slices of turkey...

crumbled bacon...

and spoon some of the mornay sauce over the crostini.

Place under a broiler for 2 to 3 minutes, just long enough for the cheese sauce to start to brown.

Garnish with whatever you like. I went with more shredded gruyere cheese, green onion, and more bacon.

The crisp toasted bread under that smoky, gooey, bacony topping made leftovers disappear.

What is your favorite Thanksgiving leftover?

Fatboyz Firepits Pit Grilled Ribeyes

Open pit grilling is possibly the most challenging yet fun test of a pitmaster's skills.

An open pit is basically your camp site fire ring, a truck tire rim with a fire in it. It doesn't have the fancy vent controls or protection from the elements that modern cookers have. In fact, the only difference between an open pit and what cavemen used is the truck tire rim.

We received the final addition to our deck renovation today, a custom fire pit from Fatboyz Firepits. Like most fire pits, ours will be used primarily for warmth and socialization on our deck, but you know I had to use it for open pit grilling too!

The first order of business was simulating a camp fire. To do that, I used a chimney full of hickory wood chunks. Let them burn until you have glowing hot embers. If you are camping and already have a fire, let it die down to embers. This is a good time to enjoy a beer or 3.

Dump the hot coals into the fire pit and let the grill grate heat up. Rub it with an oil soaked rag and toss on some ribeyes seasoned with salt and pepper.

As you can see, there is not a lot to protect your food from wind and ambient air temps. It's up to the caveman....errr....you to move them over the heat as needed to cook.

Here's a tip from Adam Perry Lang's BBQ25 [Review upcoming]. Make an "herb brush" by tying fresh herbs onto a wooden spoon.

Start basting your meat with a mixture of butter, oil, and garlic after the first flip.

Even though you are cooking over coals, the baste will cause some flare ups. It's okay in moderation. I love the shot of the flame teasing the steak.

Because these are exposed to the elements, they took much longer than the 8 minutes I do them on a 450f Big Green Egg. They took right at 24 minutes with 6 minute flips to hit an internal temp of 125f.

Results:

The steaks lacked the grill marks of my usual Egg seared steaks and I was worried they might be more done than I like. But I was wrong. After a 10 minute rest, they were perfectly medium-rare. They were tender and juicy. This was different than my usual steaks but every bit as good. Part of that was cooking over pure wood embers and the herb brush basting added a little something too.

Because I only did I small fire, I ended up placing a grate with 8" risers in the fire ring. This got the steaks closer to the coals and also protected them a bit from the wind that was picking up. If I had a full sized fire I would have used the original grate.

Review:
Fatboyz Fire Pits
We stumbled across Fatboyz this spring at Pork Knox, a KCBS sanctioned BBQ contest. Danny custom makes these pits by hand (not CNC machined) which blows my mind considering the detail he gets. [NOTE: Original artwork was created by the talented Russ of Inner and Outer Demons.]

Danny can custom make pretty much whatever artwork or text you want. He is a true craftsman that is proud of his work.

These units are great for a fire pit, open pit grilling, or as a stand for dutch oven cooking. The cool evening temps are just around the corner and I look forward to spending nights out on the deck listening to a cracking fire.

We had him make one for my parents' 50th anniversary and now this one for us. Both were well made and about $100 cheaper than the store bought (and non-custom) fire pits we had priced. If you have any interest in a fire pit, we highly recommend you get in touch with Danny through his website. Shipping might be a bit for these hefty dudes but it's worth it.

[Standard Review Disclaimer] applies but we paid full price for these pits and Danny doesn't even know I'm posting this.

Tomato and Grilled Onion Salad with Steak Sauce Dressing

One restaurant where I want to eat before I die is Peter Luger Steak House.

The place is a legend. They dry age Prime beef in their own aging facilities and serve a renowned steak. But I'm not planning on going to Luger's or dying this week, so in the mean time I thought I would try one of their appetizers to go with some ribeyes.

And this one was perfect because all of our tomatoes (except the purple Cherokee) have started yielding some nice fruit and I needed to use some up. We have beefsteak, cluster, and even a few small roma tomatoes.

Tomato and Grilled Onion Salad with Steak Sauce Dressing
Source: Adapted from Rachel Ray's Tomato & Vidalia Salad with Steak Sauce Dressing

Ingredients
1/4 cup red wine vinegar
3 heaping tablespoons brown sugar
1 tablespoon worchestershire sauce
1 teaspoon black pepper, coarsely ground
3/4 cup tomato sauce
2 tablespoon olive oil
3 ea beefsteak tomato, sliced 1/2" thick
2 ea vidalia onion, sliced 1/2" thick
2 tablespoons parsley, chopped

Instructions
Mix together the vinegar, sugar, worchestershire sauce, and black pepper in a saute pan over medium heat until the sugar is dissolved and the mixture begins to simmer.

Whisk in the tomato sauce. Slowly pour in the olive oil while whisking like you would into a vinaigrette. Set aside to cool.

The original recipe called for raw onions but I had steaks grilling on the Egg and a hot cast iron grate....

I couldn't resist grilling them instead. Plate them and top with some of the steak sauce dressing.

Yeah, this is supposed to be an appetizer but it makes an ideal summer side dish for grilled steak. It's just right as an alternative to the standard baked potato.

MyHOP Cheese Blintzes

I love IHOP.

I know it's nothing fancy and food snobs look down on it, but to me a weekend breakfast at IHOP is all about comfort food. A plate of those crispy hashbrowns, a big omelet, and a short stack on a Saturday morning makes my weekend. It's my guilty pleasure, although we only go about every other month.

One of my favorite dishes is their Cheese Blintz, which is simply cheese stuffed crepes with a fruit topping. I've never made crepes. Alexis made one attempt when we got married and that was using a store bought batter in a carton. Back then, we knew about as much about crepes as Ricky Bobby did. It didn't end well. Since then, I've stayed away from making them.

I was watching Anne Burrell's Secrets of a Restaurant Chef and she showed how she makes crepes. She explained it very well and made it seem easy. I knew that I could do that now and decided to try to make my own version of IHOP's cheese blintzes.

The batter makes about 10 crepes but you'll only need 6. Save the other 4 in a gallon zip lock bag with pieces of parchment paper between them for later use.



MyHop Cheese Blintzes
Source: Nibble Me This
Crepe batter by Anne Burrell

Crepe Batter
1 cup All purpose flour
2 ea Egg
1/2 cup Club soda
1 cup Milk*
3 tb Butter melted
1 pinch Salt

Cheese filling
8 ounce Cream cheese softened
1 cup Confectioners Sugar
1 cup Ricotta cheese

Cherry preserves for topping

Mix together all of the batter ingredients and let rest for at least 30 minutes. *Anne's recipe in the episode and as printed on Food Network's site says 1/2 cup milk, but in the episode she ended up adding about 2 shots of milk that seemed to be about 1/4 cup each. Ours needed a full cup of milk too, in order to get the thin consistency.

Whip the cheese filling into a smooth mixture. The sugar sounds like a lot but we kept adding until we got the taste right.

Get a medium sized saute pan heated over medium heat and then melt about 1 Tb of ghee or butter. Pour in 2 ounces (I use a 2 oz ladel to make it easy) of batter and quickly swirl around to coat the bottom of the pan. Anne referred to it as "tilt-a-whirl action" which is a perfect description, just roll it around.

The edges will start to cook first. Use a spatula to lightly work the edges from the pan. After about 1-2 minutes, the bottom of the crepe should start to turn slightly golden and the batter on top will be set. Flip and cook another two minutes.

I proudly present to you, my very first crepe. (Forgive the white balance it wasn't that yellow, this was shot under a 40w oven range hood bulb.)

Remove and repeat. Stack the crepes with parchment or wax paper sheets between them.

Place 2-3 gooey heaping tablespoons of the cheese filling and roll the crepe.

Top with cherry preserves that have been warmed in a small sauce pan.


Holy carp! (sic) I can make crepes!

Live Fire Roasted Naked Ravioli

Yeah I know. "Fire roasted" and "naked" are two terms that are usually never a good thing when used together.

But these little babies are a definite exception to the rule.


I have been wanting to try these for about a year but just got around to making them tonight after Alexis scored some great spinach from the Market Square Farmer's Market on Saturday. I based the recipe on Naked Ravioli from Johnny Carrabba's book Ciao Tuscony, was influenced by Fabio Viviani's technique, and then improvised as things went awry & I brought live fire into the mix.

Live Fire Roasted Naked Ravioli
source: Nibble Me This (with cited influences & distractions)

1 lb spinach
8 oz ricotta cheese
1 cup parmigiano reggiano, shredded
2 ea eggs, lightly beaten
1/8 tsp nutmeg, fresh grated
1/4 tsp red pepper flakes
salt and pepper to taste
5 Tbsp all purpose flour
3/4 cup panko bread crumbs

Okay, first things first, I have no idea if it was one pound of spinach. It was one very full salad spinner of spinach that we triple rinsed to get all that grit off. My best guess is it was about 1 lb.

Mix Ricotta, parmigiano reggiano, eggs, nutmeg, red pepper flakes, salt and pepper together.

Cook the spinach in a large saute pan over medium high heat until wilted, using only the water the was left after rinsing. Remove and press out water.

Chop the spinach and mix into the cheese mixture. Add in the flour. Then add in the panko in 1/4 cup increments until the mixture is thick enough to form into balls. (One recipe had no flour and neither had the bread crumbs but it just wasn't coming together for me and it worked out in my favor!)

Get flour on your hands to prevent sticking and scoop out an ice cream scoop sized amount. Work into a ball. Repeat like a million times until it's all gone. I might be exaggerating on the "million" part. Maybe it was more like 2 dozen.

Preheat a pizza stone on a grill at about 450-500f. On a Big Green Egg, that is plate setter in, "legs down" with the pizza stone on top. But you could do the same thing on any grill or even in your 'gasp' oven.

Sprinkle some flour on the stone to prevent sticking and put the naked ravioli on the stone. Cook until they firm up. Carrabba's recipe called for boiling them in chicken broth for 2-3 minutes which spelled disaster to me and Fabio said bake them 5 minutes at 500f. I ended up going 10 minutes at about 450f.

Note, you will get a little bit of browning but you are going more for texture, not a "golden brown" that you might with baking. You are going for a firm enough texture to pick them up. Just imagine a ravioli that has been cooked and then have the pasta shell striped off.

While they cool, melt a stick of butter and saute 2-3 leaves of sage until crisped. Drizzle sage butter over the ravioli (who doesn't like hot grease poured over them when they are naked, right?).

I was going to plate them with the crisped sage and shavings of parmigiano reggiano but the sage was butt ugly so I went with fresh sage and red pepper flakes for a garnish.

About halfway through merging (and straying away from) these two recipes and adding my own reckless modifications I thought this was going to be a throwaway result. Instead, I have a definite repeat.

Try this one the next time you are looking for a spectacular appetizer course. Or if you just want to "get naked".

What is your favorite "grilled" appetizer?

Steak Fajitas

One of the things food bloggers have to contend with is unscrupulous websites stealing our content (words, pictures, and all). A technique I learned on the Food Blog Forum for catching this "content scraping" is to include your blog name in each post and then set a Google Alert for your blog name. I set this up about two weeks ago.

In retrospect, a Google Alert with the keywords NIBBLE and ME can be very interesting.

Anyway, nibble on this: Steak Fajitas.

NMT Steak Fajita Marinade
Source: Nibble Me This

1/4 cup Oil
1/4 cup Lime Juice
1/4 cup Tequila
1-2 clove Garlic minced
1 1/2 teaspoon Season salt
1 1/2 teaspoon Oregano
1 1/2 teaspoon Cumin
1/2 teaspoon Chili powder
1/2 teaspoon Paprika
1/2 teaspoon Red pepper flakes

1.5 lb flat iron steak, flank steak, or skirt steak
1 ea bell pepper sliced
1 ea red onion sliced

flour tortillas, shredded cheese, diced tomato, and other toppings

Whisk together all marinade ingredients. Reserve 2-3 Tbsp of the marinade. Use the rest to marinade the steak and veggies for 1-2 hours.

Grill the steak over direct heat at 500f for 4-5 minutes per side.

Add the veggies to a griddle for during the last two minutes.
If you have an 18.5 or 22.5 inch grill like a Weber or Big Green Egg, the Craycourt cast iron modular grate* is the best accessory you can have for grilled fajitas. You can sear the steak over the grill while you cook the veggies on the griddle at the same time. You could also use a small cast iron skillet on a regular grill as your "griddle" for the veggies.

While the steak is resting, make the simple, easy and super delicious Fajita Finishing Sauce

NMT Fajita Finishing Sauce
Source: Nibble Me This

2-3 Tbsp NMT Steak Fajita Marinade
1/2 cup sour cream

Mix the marinade and cup of sour cream to make the Fajita Finishing Sauce.

Thinly slice the steak and assemble with the toppings you like. Then squirt the finishing sauce on top.

The grilled tender steak, charred veggies, and Fajita Finishing Sauce were stunning in combination.

Now I just have to learn to make my own fresh tortillas. Anyone have any posts or tips about making your own tortillas? Do you HAVE to have one of those presses?