Thu May 5, 2016
Just before I began writing this post, my wife told me one of the sweetest things—she picked up a pint of fresh strawberries at the farmer's market on her way home. It was soured though when she made it clear they were intended for her own personal smoothie use. Oh what a cruel fate, in the height of strawberry season I have my favorite fruit in its most delicious state sitting in the kitchen and was instructed not to eat it. There's no way I was going to be beholden to those demands and have already sneaked a few berries for myself, and that led me to thinking this is a perfect time to bust out this recipe for a strawberry and halloumi salad dressed in a balsamic vinaigrette.
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Tue May 3, 2016
Apple-Chipotle Glaze of Glory
Sugar, Cider Vinegar, Water, Ground Chipotle Pepper, Salt, Apple Juice, Hydrolyzed Soy Protein, Corn Syrup, Caramel Color, Potassium Sorbate
Apple-Chipotle Glaze of Glory challenges barbecue norms with its unique delivery of a sweet, fruity heat that veers from the standard tomato and molasses combo to create a sauce that stands out in a crowd.
Thu Apr 28, 2016
In my creative process of thinking of new recipes, once I hit an idea, my brain often won't stop considering all the variations that can come out of it. This was the case when I decide to try to make Turkish pides— which are pizza-like stuffed flatbreads. My original inspiration was a minced lamb pide, but instantly I wanted to also do a potato version, and a spinach and cheese version. My tendency towards excess led me to make all three, and I'm finally getting around to sharing that last one of the series.
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Tue Apr 26, 2016
I knew there would be a number of my favorite foods I'd have to leave behind when I relocated from New York to North Carolina. I thought one of them was going to be my beloved arepas—Venezuelan stuffed corn cakes—from Arepas Cafe in Astoria, but once I got down to Durham, I was pleasantly surprised to find that there were actually a couple areapa spots in town. Both ended up being fine, but fell short of matching the quality and combinations of Arepas Cafe and ultimately left a hole in my heart. This led me to try my hand at arepa making over the winter, and to my surprise, it wasn't difficult at all to make ones that came close to what I consider ideal. I've been so overjoyed with this discovery that I wanted to share what I consider the pinnacle of arepas with all my friends here in North Carolina, so made the first Meatwave of the 2016 season one that celebrated these Venezuelan specialities and a more.
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Thu Apr 21, 2016
Big Julie's Bold and Sassy BBQ Sauce
Tomato Ketchup, Cider Vinegar, Robust Unsulfured Molasses, Sugar, Cabernet Sauvignon Wine, Lemon Juice, Hot Sauce, Salt, Spices, Worcestershire Sauce, Water, Garlic Salt, Poultry Seasoning
With a well spiced tangy profile that gains extra sweetness over the fire, Big Julie's Bold and Sassy BBQ Sauce is built to do right by you in many different applications.