Pam anderson cookbooks

Perfect Recipes for Every Day: Pam Anderson: 9780618091515: Books

Pam Anderson's CookSmart: Perfect Recipes for Every Day is a collection of comfort-food favorites that she's perfected through a long process of trial and error. From her own experience as a chef, cookbook author (The Perfect Recipe), and food columnist for USA Weekend, Anderson has created a rigorous approach for selecting the best possible recipe for any given dish, winnowing out weaker, less satisfactory recipes in several stages. She starts by reviewing several recipes for the same dish. For example, Anderson noted that the conventional method of making fajitas included marinating the meat before it is cooked, which, in her opinion, masks the rich flavor of steak. In her version, the fajita meat gets a spice rub before cooking and then a brief, post-cooking sauna-like repose in a simple mixture of lime juice and garlic. The resulting fajitas have the relaxed subtle flavor of garlic, lime, and cumin that complement rather than overpower the tender steak.

This book provides good instruction for the beginning chef, demonstrating how to use the basic techniques to perfect one's own recipe. But there is a lot to read, so be warned. This book is a time commitment if attempting to read cover to cover, and it doesn't necessarily work in the real-time experience of looking and cooking. However, if you're searching for a collection of great, gourmet-style recipes for home-cooked favorites, CookSmart is a pretty wise choice. --Teresa Simanton

pam anderson cookbooks
The Other Pam Anderson

Some people love high profile, famous cookbook authors. Authors likewell, I dont have to name them.

REE_7576I, however, happen to love a cookbook author named Pam Anderson.

No, not THAT Pam Anderson.

Pam Anderson has been one of my favorite cookbook authors for years, ever since my good friend Hyacinth gave me one of her cookbooks for Christmas many years ago. It was called How to Cook Without a Book, and it breaks down cooking into simple formulas so that instead of following precise recipes, one can just open their fridge or pantry and easily create something yummy for dinner. I loved her approach, and made the fatal mistake of loaning my copy to my sister Betsy shortly thereafter; she was striking out on her own at the time and needed a little help in the cooking department.

This was in the year 2002. In the ensuing years, Id pick up other Pam Anderson cookbooks to fill the void, including Perfect Recipes for Having People Over, which nudged out How to Cookas my favorite. I love Pams simple, delicious approach to cooking. Everythings doable. Everythings delicious.

Betsy just returned the book to me last month, by the way. It was stained with olive oil and years of cooking. I told her she was wretched, selfish, and wrong for keeping it for so many years, and I told her she was dead to me. Then I hugged her and said, Im so glad you enjoyed it!

Anyway, Ill tell you later the funny turn of events that led Pam Anderson (not THAT Pam Anderson) to the ranch for a short visit last week. It was fortuitous, serendipitousand delicious. But for now, since Labor Day is fast approaching, I thought Id share Pams recipe for delicious oven roasted ribs.

When people visit me, I make them cook. Even if they cook for a living.

No one in the world is safe.

REE_7369Start with three racks of pork baby back ribs. This recipe will work on most any variety, though, so just use what you love!

REE_7373In a smaller bowl, add 6 tablespoons paprika.

REE_7372I spy Pam Anderson in the bowl.

REE_7380Next, add 6 tablespoons brown sugar.

I love sweet/savory things.

Brown sugar in cooking is just divine.

Its pretty divine in baking, too. But thats another story for another time.

REE_7381Next comes 3 tablespoons garlic powder

REE_7382And 3 tablespoons black pepper.

REE_7384Finally, add 1 1/2 teaspoons table salt.

REE_7385Add the salt to the bowl

REE_7389And mix it together. And theres the rub, baby!

REE_7390Now, add 9 tablespoons Dijon mustard to a separate bowl.

REE_7393Next, salt both sides of the ribs with salt.


REE_7397Then brush both sides of the ribs with some Dijon.



REE_7405Then go to town! Sprinkle the rub generously on both sides of the ribs.


REE_7409Once theyre all coated, you can let them sit and rest for just a little whileor you can put them right into the oven.

REE_7489And if youve got the guts, the nerve, and the cojones, you can put them right on the oven rack like Pam does.

But first, put a foil-lined sheet pan underneath, with foil extensions on either side to catch the excess juice, of which there isnt much so dont worry.

Ovens are supposed to be USED!

You can broil the ribs first to get some color on the outside, then roast them slowly for 2 to 3 hoursor, as Pam did last week, you can skip the broiling.

REE_7542Either way, they turn out divine. We didnt use barbecue sauce because the only people in attendance were Pam, my mother-in-law, Hyacinth, Betsy, and me. And we didnt want to mess up our lipstick.

But you could add barbecue sauce at a couple of different stages: 30 minutes or so before the cooking time has elapsed, you can brush the ribs with sauce. Or you can wait till theyre out of the oven and pour the sauce on then. Or, and this is Marlboro Mans preference, you can serve barbecue sauce in a separate small bowl for dipping.

Or you can follow Pams instructions in the recipe below.

REE_7599Let the ribs stand for a few minutes before cutting into individual pieces. You can also tightly wrap them in foil if its going to be awhile before serving.

REE_7607Throw em on a plate with what are the best baked beans youve ever tasted (recipe coming) and a triumph of a Caesar salad (coming, too).

Then, do what I did: give thanks that theres more than one Pam Anderson in this world of ours.

The Best Oven-Roasted Ribs
recipe by Pam Anderson

Serves 6 to 8

6 tablespoons brown sugar

6 tablespoons paprika

3 tablespoons ground black pepper

3 tablespoons garlic powder

1 1/2 teaspoons salt

3 slabs of pork spareribs or 4 slabs of baby-back ribs

9 tablespoons (1/2 cup + 1 tablespoon Dijon or yellow mustard

2 teaspoons liquid smoke (optional)

Heavy-duty foil

Your favorite barbecue sauce

1. Adjust oven rack to upper-middle position and preheat the broiler. Mix sugar, paprika, pepper, garlic, and salt in a small bowl. Mix mustard and optional liquid smoke in a small bowl. Brush both sides of each slab with mustard, and then sprinkle both sides with the dry rub.

2. Line a large jelly-roll pan or other shallow roasting pan with a sheet of foil large enough to cover the oven floor (or one of racks if the electric coil is installed in the oven floor). There should be enough foil overhang on the pan so that all slabs fit. (If not, cut one of the slabs in half.)

3. Broil the ribs, moving the pan around so that they evenly brown. Remove pan from oven, and then place the broiled ribs directly on the oven rack. Place the foil-lined pan on the oven floor (if oven is gas) or bottom oven rack (if oven is electric), making sure that foil covers the entire oven level. Roast ribs at 250 degrees until fork tender, 2 to 3 hours for spare ribs and 1 1/2 to 2 hours for baby backs.

5. If coating the ribs with barbecue sauce, remove foil-lined pan from oven, pouring off excess fat. Transfer ribs from oven rack to foil-lined pan, meat side down. Turn on broiler.

6. Brush ribs with half the sauce or glaze, return rack to oven and broil until glaze bubbles vigorously. Remove rack from oven, turn ribs over, brush with remaining glaze, return to oven and broil until glaze bubbles vigorously. Let stand 5 to 10 minutes, cut into individual ribs and serve.

pam anderson cookbooks

Pam Anderson's Cookbooks? - Home Cooking - Cookbooks

I'm not familiar with her, but apparently she's written a bunch of cookbooks and runs cooking classes. She caught my attention because she just came out with a book called The Perfect Recipe for Losing Weight and Eating Great.

I'm trying very hard to lose a lot of weight. Of course, there are meals and recipes that taste good and work on a diet and others that I can tweak with satisfactory results, but if she's got a cookbook full of recipes that actually taste wonderful AND are truly a help to someone trying to watch the calories, that would be great.

Can anyone comment on her recipes in general or on this book in particular?

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