Broiler Ribeye + Sweet Garlic Spread

Broiler Ribeye + Sweet Garlic Spread | What amazing kitchen tool does almost every home cook have but never use? Their oven broiler. Too many home cooks are frankly terrified of it and think their house will burst into a flame ball by simply turning it on. The truth is there is a reason all your favorite steakhouses cook steak under a broiler, and if you just follow the correct steps you can cook the perfect steak at home too.

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Bacon Wrapped Tenderloin + Celery Soup

Bacon Wrapped Tenderloin + Celery Soup | Want to make something quick and ridiculously good? If you’re a reader of this blog, you’ve probably noticed Pork Tenderloin pretty much makes an appearance on our table every month. And it should on yours too. It’s tasty and cheap. What could be better right? Oh wait, I got an idea. How about we wrap the whole thing in bacon?

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Prairie Meatloaf + Gochujang Sauce

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.

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Lemon Chicken Piccata + Reverse Hollandaise

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).

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Heartburn Chili Sloppy Joes

Heartburn Chili Sloppy Joes | It’s official. I just renamed Bruin, “Chili”, because this chili recipe has stolen a place in my burning heart. It’s so good, yet so bad for you, but who cares at this point. It’s October. By far the best month of the year. Football is already here. The World Series is in full swing. Winter is coming. How can you not love this month. So this is a tribute to all the October chili lovers out there…don’t wait to make this one.   

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Crispy Cheesy Chicken in Lime Gravy

Crispy Cheesy Chicken in Lime Gravy | We love chicken. We make it a lot, so we like to think if there is any ingredient we’ve mastered, this is it. In our opinion there are two ways of cooking chicken that are far superior to any other methods: quick-searing and roasting. In this recipe, we…

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Sweet Pork Medallions + Butter Beans

Sweet Pork Medallions + Butter Beans | What’s your favorite part of a pig? Bacon? We love our bacon too, but that’s not our prized cut. That title belongs to the Tenderloin. If you treat her right, she is just darn amazing and not too hard on the wallet either. She’s like the Neiman’s of pork on Black Friday. And she only gets better after a brine bath and a dose of our sweet sauce potion.

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Braised Chicken in Tomato Cream

Braised Chicken in Tomato Cream | We make a lot of chicken. We know it inside and out. We cook it every which way. And even after all the fancy preparations, the simplest approach always churns out the best eats. And that’s what we do here. This our spin on Poulet Provencal  – a French recipe…

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Andouille Cheese Dogs

Andouille Cheese Dogs | Man, if this isn’t comfort food, than I don’t know what is. This is silly good, and for a guy, the equivalent of eating a pint of ice cream after watching Ryan Gosling anything. In this recipe we smother spicy andouille sausage in a 3 cheese mustard sauce and serve it…

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Cream Poached Pork Sliders

Cream Poached Pork Sliders | We want to introduce you to a new game day favorite. One recipe that will blow your mind – Cream Poached Pork Sliders – and trust us, these are THE BEST. Bruin and I literally cannot go anywhere anymore without being asked to make them. I’m not kidding. I might as well walk around with a backpack full of pork tenderloins and just make them on the fly. The beauty of this world is that there are just some ingredients that combine flavors to make something indescribably phenomenal. This is the result.

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Crispy Airline Chicken

Crispy Airline Chicken | If you’re a reader of this blog, you know I tend to reminisce about my glory days as a member of the Sharks growing up in the mean streets of Boston. Ok that’s a joke, I never joined a gang and I grew up in the suburbs, but we did get into the city to see the sights once in a while. And one of those sites stands proud at Park Plaza, the old Hotel Statler. And you know what this place was famous for? Its fancy “Statler Chicken,” which was a chicken breast with the first wing joint attached (aka the drumette). Soon it became a hit, and the airlines started serving them up in the 60’s when people thought it was ingenious to smoke on planes, and that’s how they adopted their better known name today, the “Airline Chicken.”

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Hong Kong Filet + Hot Ghee

Hong Kong Filet + Hot Ghee | I got an idea. Let’s make steak a little different. Let’s make it even more awesome by pairing it with a unique side and condiment – with flavors that people won’t expect to see in a steak dish. It will set us apart and have people talking. It…

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