Moist chicken, every time. For some reason, I’d never tried this. Perhaps because I generally drink bottled beer? Finally gave it a shot, and it’s now my favorite way to cook chicken! The beer can really just provides fluid to make sure the chicken doesn’t dry out, and it results in a super-moist bird in [...]
There’s nothing quite like slow cooked meat. Similar to Boeuf Bourguignon, veggies, meat, wine, broth, time. Prep time: 10-20 minutes Cooking time: 3 hours Ingredients: 2 lbs Beef shortribs (preferably bone-in) 1/2 cup of flour 2 cups red wine 2 cups beef, chicken, or veggie stock 2 slices of bacon 4 cloves of garlic, diced [...]
Jalapeno poppers, with an upscale twist! Wanted to make one of my favorite spicy appetizers, but wanted to do something different than the usual cream cheese or regular cheese fillings. I had some Foie Gras mousse in the fridge, so bought some pancetta to add a little more elegance to the filling, and came up [...]
5 meats, 5 chilis, all delicious. Add, remove, or substitute your favorite meats and chilis… Prep time: 15 minutes Cooking time: 3-8 hours (this is an ideal slow-cooker dish) Resting time: 24 hours Ingredients: 1 lb chuck roast, cut into 1/2″ cubes 2 Lousiana hot links 2 spicy italian sausages 1/2 pound ground beef 3 [...]
My favorite BLT variation is the BLAT, adding avocado to the delicious blend. I’ve been watching my carbs, and trying to eat less bread. Then, I had hankering for a BLAT, what do I do? Suddenly, I realized I should just make a lettuce wrap! Asian lettuce wraps are something I make occasionally, and I [...]
A little unusual, I generally avoid processed food. But, it’s the holidays, and there are many parties to attend, and I wanted an unusual, but somewhat festive dish. A friend, Brenda Schuett (@brendajos on Twitter) shared this recipe, which at once had me thinking “oh, that’s gonna be weird”, and “humm….” So, I tried it. [...]
I make this using a dedicated smoker, but you can achieve the same thing by using a grill as a smoker. The key is keeping a constant low heat (150-160). Any fatty fish does well in the smoker, so trout and mackerel also make good choices. I prefer using lighter fruit woods to smoke fish. [...]
OK, so anything cooked in butter, olive oil, garlic and hot pepper is good. Shrimp, scallops, snails, very small rocks. Still, this is a delightful appetizer and the leftover liquid is perfect for soaking up with bread, if you’re into that kind of thing. It’s also really, really, really easy to make. Ingredients: 12 large [...]
A simple twist on a griling staple. These have turned out to be a favorite at all my bbq’s this year. The concept and execution are both amazingly simple. All you do is slice a spiral the length of a sausage prior to grilling. An easy way to do that is to put the sausage [...]
I used to make “baked beans” by buying a can of Bush’s baked beans, and adding some BBQ sauce and some beer, and cooking it for an hour or so. Granted, that’s pretty good, but now that I’m not afraid to branch out a bit, this is way better. Ingredients: 1/2 yellow onion, chopped 1/2 [...]