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?
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 cringe anytime I see “water” as a recipe ingredient. Why? Because it’s such a lost opportunity to add flavor. You could substitute stock, acids, booze, whatever, and you’d have such a more dynamic dish. So naturally, when it came to boiling water for pasta, I was not a happy camper – besides salting the…
Bubble & Squeak Burgers | Just stop reading this blog right now, because we are 99.9% positive we will never make anything better than this. Like, never. It’s that good. It’s rare that we brag about our food, but this is our Mona Lisa. It’s so indulgent, it’s like rolling a joint in a trillion dollar bill (cue Google’s SEO penalty). But you know what? It’s so worth it, and quite frankly, this recipe is just a healthy reminder of how much fun cooking can be.
Eisenhower’s Cabbage | I was dumped by a girl from Denison, Texas. But once, while visiting that wonderful one-stoplight town, I stumbled upon a small house. But it was not just your average house. Tiny, yes. Down the street from where the she-devil grew up, yes. But it was who used to live in this house that made it special. His name: Dwight Eisenhower.
Steamed Broccoli Crema | Want to know the easiest way to eat your veggies? Stir in some sour cream. Yea yea, we know it kinda negates the purpose, but you’d be surprised what awesome concoctions you can whip up in the kitchen. We’ve experimented a lot. A LOT. And one of the best tasting veggie-sour…
Prairie Meatloaf + Gochujang Sauce | The old guy on the Quaker Oats container used to creep me out (still does), so when my mom used to mix his oats into her meatloaf recipe, I was running for the hills. It was one scary dinner let me tell ya. But I knew one day when I grew up, I was going give the creep the boot and devise a meatloaf that would make up for all those years of turmoil. This time it was personal. No more Mr. Quaker Oats.
Soft Carrot Aioli | When I’m checking out at the grocery store, I always laugh at how Carrots somehow end up in my basket. It’s like they stalk me, grow legs and follow me around. I think it’s because they know deep down how much I really do love them. Since they are subtly sweet, they are the perfect base of flavor for many savory dishes. We use them everywhere – braises, stews, sauces, soups, purees – and yes, in aiolis too!
Lemon Chicken Piccata + Reverse Hollandaise | It was the best day ever. It was summer. I was sitting at a small white table under the shadows of a tomato orchard, at a cliff-side restaurant on the Amalfi coast. And what was on the plate of food in front of me? Veal. A Veal Piccata to be exact. It was simply ridiculous. Full of lemon and fresh flavors. I could have had 15 of them. This recipe is a nod to that experience, to that place, that I would sell my soul to get back to (well not really, but you get the idea).