Grilling
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 >>
Wed Jan 11, 2012
Bifteki
I really love getting comments/notes/emails from you all with kind words about this here blog—I can check analytics all I want, but there's nothing like hearing from someone who actually tried and liked a recipe. Last month I got one of these such notes from a fan on Facebook, who newly discovered the Meatwave and promptly went for the keftedes. So this one is for Laura, because if you liked those Greek meatballs, you bound to love this bifteki—basically large keftedes with the added bonus of being stuffed with feta.
More and recipe after the jump >>
Tue Dec 20, 2011
Butternut Squash Soup With Sweet Italian Sausage
Winter = soup. Plain and simple. The only thing more comforting than soup in the winter is an entire side of beef (preferably made into chili), but that's the exact reason I come out of the cold, dark months with more than a few extra pounds, so I try to veer myself to soups more often than not. Of course, leave it to me to take a soup and find a way to both make it on the grill and with the unhealthy addition of fatty meat. So maybe this butternut squash soup with sweet Italian sausage may not spare my seasonally expanding gut, but it certainly makes me a happy eater.
More and recipe after the jump >>
Thu Dec 8, 2011
Negimaki
I'm totally "that guy" in Japanese restaurants. You know, the one person at the table who doesn't eat sushi and skips 3/4 of menu and goes straight for the tumpura, katsu, or teriyaki put on the menu just to placate people like me. While I'm slowly getting over a lifelong seafood aversion, raw fish has yet to successfully make its way into my diet, and I'm left ordering off of the "kitchen entrees" of shame. In my own messed up mind, sometimes I turn to negimaki—thinly sliced wrapped around scallions—and trick myself into thinking it's some sort of "meat sushi" because it's in a roll form. I know that's incredibly ridiculously, but you can't deny that this is some pretty good eats.
More and recipe after the jump >>
Tue Nov 29, 2011
Jerk Chicken Wings
With Thanksgiving now behind and little respite before Christmas madness starts sweeping in, this is the time of year I start kicking back and spending the early nights in front of the glowing television transmitting the only winter sport I really care about, basketball. It's a down right dirty shame that this isn't happening right now, and instead have found myself stuck in a waiting pattern with cautious optimism that resolution will be one of the many gifts on Christmas day. While I may have temporarily lost part of my ritual, there other half of this equation is always some sort of bar food—be that wings, skins, nachos, etc—and I see no reason to turn my back on those. With so many games a (normal) year, I've amassed an arsenal of wing recipes to pull from, one of the tops being these Jerk chicken wings.
