Cucumber Velvet Bruschetta | The thing I used to love watching the European master chefs make the most, was a pearl onion reduction. They would reduce pearls in all kind of awesomeness – fortified wines, vermouth, raisin juice, you name it – then season them up to make interstellar flavor asteroids that sent any dish into a new age. Pearl onions are small and impressionable – like the nerdy new kid in middle school – but in the end they provide an inventive and priceless contribution that makes the rest of us wondering why we didn’t pay more attention to them in the first place.
Let’s face it. Everyone loves fresh pasta. But most days you just don’t have the time to make it. When we feel that way, we call on our ravioli imposter – the wonton wrapper. The beauty of these guys is that they open the door to unique crispy textures that you don’t see in many pasta dishes. You can fry for some crunch, then give them a quick steam to make them soft little flavor bombs. We’ll admit. Wontons can be tricky to master, but once you do master them, they’ll become one of your favorite ingredients.
Winter Kale Salad + Carrot Aioli | When winter rolls around, it’s time for a nice shot of kale and root vegetables. And speaking of root vegetables, two of our favorites are radishes and carrots. They give you both flavor and texture (not to mention they are super good for you). But just tossing them…
Hoisin Kielbasa + 7 Minute Egg | Every Christmas morning we make kielbasa. Our family usually smothers it in brown sugar, bakes it off, and devours it alongside our scrambled eggs and pancakes…then we go back to opening gifts. Kielbasa is the Billy Joel of our morning menu, it’s our “Downeaster Alexa”, our “Uptown Girl”. Ok, I’ll stop, but the point is we know how to make kielbasa the star of the show and we do it here…
Caveman Drumsticks in Potato Porridge | Want a simple down-and-dirty chicken recipe that will blow your socks off? Of course you do! So here she is. Drumsticks – easy to handle and easy on the wallet – that we give the caveman treatment. That is, we make them look like they are grilled over an open flame. But wait. It’s a trick. We don’t grill them, oh no we don’t. We make cooking them even easier by just tossing them in the oven after we coat them in a sweet & spicy honey and gochujang glaze. And then the caramelization begins, as the sugars cook down and give you a gift of charred deliciousness and crispy skin. Don’t forget that crispy skin!
Tarragon Cauliflower Puree | When I worked my brief restaurant stint in Portugal, I was put in charge of purees. Or more accurately, I was put in charge of being the guy that got screamed at for making purees. Or even more accurately, the poor guy that was publicly admonished in 5 international languages, before laughing it off because I had absolutely no idea what the hell they were saying. Despite all the noisy distractions, I did manage to find a puree I loved the most (probably cause I messed it up the least), which was made with…wait for it…a cauliflower. What?
Plumcot Sauce Explosion | This is our cross-pollinated sauce. Sounds super good right? Just kidding. But we’re actually not kidding. Technically a plumcot is a hybrid of a plum and an apricot, engineered to extract the best flavors from each fruit. So while you’re doing your routine plum sauce research (kidding again), you’ll see that many…
Marry Me Short Rib Tacos | Let me just begin by saying that not many things put a smile on my face more than these tacos do. But it’s not just me, they put a smile on a lot of people’s faces. That’s why we call these “marry me” tacos, because every time we make them, we get marriage proposals. Not kidding. They are the most requested thing we make and our go-to game day recipe. So if you are hosting a super bowl party this year, make these, and you’ll be throwing parties for many more Roman numerals to come.
I was just told we were a quarter Irish. I knew there was a reason we were terrified of leprechauns! Bruin & I are not fans of little Irish green men, but we are fans of their cheddar cheeses. They are sharp, smooth and unique. They are Ireland’s greatest contribution to the world since Colin Farrell (which isn’t saying much). So when we break the bank and load up on the good stuff, we use it in our favorite cheese application of all – Mac & Cheese. This is the one to make.
The Opah Show | Hailing from the shores of Hawaii, the Opah has made landfall in our Texas kitchen. It swims long distances all by its lonesome – swimming in schools just ain’t its thing. Because of its workout schedule, it’s one meaty & firm fish so it stands up well to high heats and almost all cooking methods. Heck, it’s even rich in healthy oils and low in sodium! So go grab some Opah and get cooking.