NOTE: If you want to get on the path to regularly, effortlessly creating meals like this one from scratch, cheaply, and with minimal kitchen time, take a look at my cooking course, CK101! It’s half price for just a few more days, so get it while it’s cheap!
At some point in your culinary adventures, the kitchen environment you have so strenuously worked to cultivate begins to yield its fruits, there for you to effortlessly pluck. Not every time. But more and more often, skills, past projects, and imagination collide in a raw detonation of flavor and testosterone. This, my friends, is one of those times. Behold. Continue reading
It’s the last family mealtime before Julie heads off to college. Coach says ‘Have a seat, Julie, I’m makin’ ribs.’ Julie is all, ‘Why are you making ribs?! You know I don’t eat meat!’ Mrs. Coach is like, ‘Just sit down and spend some time with your family!’ And little Gracie Bell goes ‘Whaaaaaaaaaaaa!’ and Coach yells ‘Everybody sit down and eat supper!’ and even though it’s chaos there’s a comfortable, nostalgic patina around the whole scene, because family, and also Julie is crazy and must have been born in hippie New Mexico or something because RIBS.
Even though brisket is the undisputed King in Texas, ribs probably rank right there as Crown Prince, or at least Court Duke. I’m a Texan, from Texas, and always will be, but now I’m in Kansas City, and damn they have some good barbecue here. The great thing is, ribs play equally well in West Texas and KC. It’s, like, fusion. Or a shared cultural experience. Continue reading
Tomatoes do not agree with the wife.
If I had my way, tomatoes and the wife would get along great, and we could all go out to a movie together, but sadly, this is never to be.
The wife likes tomatoes, even, but they just clash. Sometimes personalities simply don’t mesh, and there’s nothing that we can do about it but shed that wistful, lonesome tear and say goodbye.
But are we saying goodbye to red sauce? That cherubic, apple-cheeked binder of the entire Italian-American smörgåsbord, that delectable dumpling of a condiment, sweet and sharp and earthy yet light enough to play host to a dazzling array of culinary stars, making each and every one feel perfectly at home? Continue reading
In preparation for our most recent LOAF Night, which happened to fall directly on St. Patrick’s Day, I began two weeks ago the curing process on a hefty couple of slabs of beef chuck.
Two long, long weeks. Fourteen days of looking at all that beautiful meat in the fridge every day, resisting the tiny satan telling me I should just eat some now, just take a little bit and make some hash or a reuben or something, just grab a smidge because once everybody comes over and finishes up then there’s not gonna be a bite left.
I struggled. I struggled as we got more and more RSVP’s, until the final count was around sixteen. I struggled as I cooked the beef on Sunday, knowing that the NOW COMPLETELY PREPARED corned beef was going to sit right under my nose for another two days.
And then there was a miracle. Continue reading
I have made something new.
I say this with all modesty, and I do try to cite my sources when I am inspired by or directly following another’s recipe. In fact, for this recipe, I used the marinade sauce and carrot pickles from this Traveler’s Lunchbox post.
But the impetus for the idea… the center of gravity for this… thing… the meat of the matter, if you will, is this: Continue reading
So our LOAF Nights have been going on for several months now. LOAF Nights are really just an excuse for us to have friends over for supper. We were inspired by this Serious Eats article. Originally it was supposed to be once a week and the main dish was always gonna be meatloaf. Over time, we realized that we could not manage it every single week and stay sane, nor could we eat meatloaf every week (with an unknown quantity of leftovers to finish off) without detesting the taste, the merest whisker of a scent, even obliquely veiled references to loafed meat product. So now it’s every two weeks, and the main course that we supply varies according to our capricious whims. So far, I believe we’ve had enchiladas, gumbo, and pulled pork. Maybe something else too. I don’t remember.
Regardless, it’s been awesome. It took several months of sticking to it, staying enthusiastic even if just one friend showed up, reminding people constantly, and just keeping on going, but now we have an ongoing thing where our friends show up, and we eat together and drink together and have a great time, and we don’t have to go out ANYWHERE. THEY come to US. As an introvert who really does like people but hates going out, it’s a dream. Continue reading
I’ve been busy with THAT. Click on it, you’ll see.
If you’re too busy to click it, just know that it’s a complete ‘how-to-cook’ for busy, broke people who might have never picked up a pan before in their lives. Because as we all well know, home-cooked meals are infinitely cheaper and healthier than takeout or convenience foods.
Why the hammer, you ask? Because… maybe some people.. think that’s… how to cook… Look, haven’t you ever just wanted to take a hammer to an onion? I know I’m not the only one here. It might be delicious! You don’t know. Continue reading
This is what it’s all about. You’re home. You’re exhausted. You don’t have time. Maybe you have another job to get to. You don’t want to cook.
But this is a test of character. You know you should cook. You know that there will be many more situations like this, and that caving in to a McBurger every time will just leave you greasy, sad, and alone. So here’s what you do: take twenty minutes to whip up this tuna casserole on the stovetop. Hell, if you cut up your cauliflower during your weekly veggie prep, it might take more like ten minutes. And you get a healthy, delicious home-cooked meal! And that’s why you’re here, right? Continue reading
I would do anything for meatloaf. I would indeed run right into hell and back. But I don’t need to. Because I can make it myself. I doubt that they have very good meatloaf in hell, anyway.
Last night, Juliana and I hosted our very first LOAF Night. This is pretty much just us having a weekly open supper invitation for friends and family, where we provide meatloaf and whoever’s coming brings a side. Wine flows freely. Talking bones are loosened. Good times are had by all. And then I DON’T HAVE TO DRIVE HOME! : D Continue reading
It’s over. I did it. Sixty-hour weeks, with my full time job plus another twenty at a certain coffee franchise we all know and maybe not love, but frequent regardless. It’s done! And the goal of the whole thing has been achieved: there is a shiny new(ish) Ford Focus sitting in my driveway. We’re no longer a one-car family! Woohoo!
But most importantly, what this means is that I once again have time to spend with you, my beloved readers. So thanks, Mom. I hope you enjoy the post. (If there’s anybody else out there, well hey! How’s it going! How’d you find me!?)
In this episode, we’re gonna tackle a dish that has been very frustrating for me: chicken tikka masala. Tikka has not been a frustration because of its preparation; it’s pretty dead simple. It’s not the taste; that’s just good stick-to-the-ribs (British) Indian food. It’s that, as simple and tasty and healthy and just all-around GOOD as chicken tikka masala is, I have somehow managed to avoid it on the blog until now. Continue reading