Appetizers
Thu Jan 19, 2012
Grilled Leeks with Romesco Sauce
Over at Serious Eats, I've been on the sauce trail for nearly a year now. This has me concocted sauces nearly as much as I've been grilling, which now dictates a life constantly on the search for new condiments to try out at home, and pair with grilling as often as possible. Romesco—a roasted red pepper and almond spread originating in the Catalonia area of Spain—is one stellar example of this. As soon as I tried it for the first time at local favorite Il Bambino, I was quickly in the kitchen making my own, then enjoying it with excellent grilled leeks.
More and recipe after the jump >>
Thu Jan 5, 2012
Mini Pulled Pork Empanadas
Happy New Year Meatwavers! I just got back from a nice break in Texas, where I reveled with my mighty merry family for Christmas and New Years, with a jaunt in between making meatwads over a big fire deep in the heart of Hill Country (oh, and let's not forget the magical stop at City Market in Luling). After two weeks away, it's nice to be home, but how did NYC great me this year? With a high of 26 degrees! Now I'm not scared to be out cooking in the cold, but sometimes days like these call for staying inside and making due with barbecue I froze during the warmer months, which is how I originally came up with these superb pulled pork empanadas.
More and recipe after the jump >>
Tue Dec 27, 2011
Crispy Potato Skins with Bacon and Cheddar
As soon as Christmas is over, I switch from huge holiday roasts to full on party foods. New Years represents just the start of a few months that seem perfect to plop in front of the television, watch some basketball, and spend the night working through a plate of wings, ribs, stuffed jalapenos, or something of that sort—all great for tailgating too, but I personally prefer the comfort and warmth of my own home. One of my favorites in the winter-time rotation are potato skins, and this recipe adapted from The America's Test Kitchen Family Cookbook makes the best I've ever had.
More and recipe after the jump >>
Wed Jul 6, 2011
Fried: Tostones
Before I digressed into the virtues of an all-out barbecue bash, and how to plan one, I was on a bit of Cuban kick with pernil, followed by Cubanos. Picking back up from there, I can't image how you could have either of those without plantains— inseparable in my book. Of course, grilled plantains can be excellent, but I have a sweet spot in my clogged arteries for tostones—twice fried green plantains.
More and recipe after the jump >>
Tue Feb 1, 2011
Ultimate Grilled Buffalo Wings
I'm fresh off a solid week of wings thanks to the best assignment given to me by Serious Eats. The mission that I chose to accept was to find five non-buffalo wing recipes that would entice serious eaters. Seeing as I'm a man of excess, I ended the week with eight recipes, over a hundred wings, and a severely broken New Years resolution. I was also left with one nagging desire that had to be fulfilled—Buffalo wings, well, not just Buffalo wings, but ultimate grilled Buffalo wings!
