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Category: Grilling Wed Aug 25, 2010Frustration, Torment, and Pocket Pitas Grrrrrrr. Just thinking of working with dough elicits a deep visceral reaction of frustration and torment—"grrrrr" being one of the kinder phrases that comes to mind when trying to describe that feeling. I love bread, and so wish it came to me as naturally as working with meat. Why is proofing such a mystery, while seasoning so simple? Why is rising such a nail-bitter, while marinating is a walk in the park? Why is baking so perilous, while grilling so care free? All of those feelings should keep me a good distance away from any bread-making endeavors, but some perverse force seems to pull me into doughy situations that often result in the free flinging of expletives that, every once in a while, actually end with something that was worth the suffering, like these grilled pocket pitas. More and recipe after the jump >> 
Mon Jul 26, 2010Watermelon and Haloumi, So Happy Together It's kind of embarrassing that my recipe reserve currently out numbers what's actually on the blog. I'm sure you can understand that's hard to find the time to actually write about something when the grill sits just feet away, constantly beckoning. Being more prolific in cooking than writing, I often forget all of those photos laying dormant in Lightroom, just waiting to see the light of day. It's thanks to super Meatwaver Lindsay that this little gem came out of the closet. She was talking up some exciting changes to a local bar at our Meativersary and got into how they even have a watermelon and haloumi salad, although it didn't compare to the one I had made a couple years back. With that, all the fond memories of this simple and wildly awesome salad came back, forcing me to spew out words to you describing the deliciousness a salty cheese and sweet melon can create when combined together. More and recipe after the jump >> Tue Jul 20, 2010Invasion of the Meatwads There are some people that are just pure genius, my good friend Chris falls into that category. Being separated by the distance between New York and Chicago, we don't see each other much, but when we do, it's often life changing. The last time he was in New York, way back in 2003, he told tales of how the Windy City was experiencing a full on Meatwave, and from that came all of this. He stopped by for a quick visit this winter with another nugget of brilliance, explaining the concept of the meatwad, leaving me once again bowing to his greatness. So without further adieu, I'm ready to drop some Meatwad my knowledge unto you. More and recipe after the jump >> Tue Jul 6, 2010Hittin' the Sauce Oh, barbecue chicken, what a conundrum. First, it's primarily grilled and not barbecued, so the whole thing gets off on the wrong foot. Second, it's just usually not very good. Chicken marinated in sauce or slathered before being put on the grill seals an unnecessary ill fate for the bird, rendering a mostly burnt result. There's a secret to barbecue chicken though—for all those horrid pieces of bird you've probably endured, there's a way that it can actually be good, great even. So it's time to hit the sauce and make this backyard classic into something we can all be proud to serve. More and recipe after the jump >>
Thu Jul 1, 2010Go Go Bulgogi! It wasn't that long ago that I was answering to the stunned responses I got when I admitted that I had never had Korean BBQ. As such a meat enthusiast, it was dumbfounding to others that I had not experienced the greatness of the cuisine. I had no excuse for not trying it, it was just one of those things that never happened, until this winter, when the wait for Korean fried chicken was too long for my rumbling tummy and Korean BBQ was the inevitable back-up in an area of the city dominated by Korean joints. Maybe it's the fact that I had put Korean BBQ on a pedestal after so many enthusiastically sold it to me, but I was not totally blown away. Don't get me wrong, it was damn good, just not life changing as fabled stories had led me to expect. This rang most true for the bulgogi—marinated thin slices of steak—so much so it never crossed my mind to make it at home, but during last weekend's Korean meat feast, it made the cut, and what came off the grill was not only heads and shoulders above what I experienced at the restaurant, it immediately stole the show from all other meats that day. More and recipe after the jump >> |
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