Sides
Thu Mar 24, 2011
Grill Fries
In winter, I can easily swap my self-declared "Meatmaster" title for one a little less beefy, "Mr. Potato Head." In the cold months, potatoes are my go-to side—I can pair just about any meal with a heap of potatoes, whether they be roasted, smashed, mashed, grilled, or fried. Now that it's spring, the green veggies are finding their way back in, but I still have a fondness for spuds that make them an oft-grilled item even during prime Meatwave season. One of the most simple, and easily adaptable, ways to cook taters over the flames is in the form of "fries," or more correctly, potato wedges, but I like "fries," so I'm sticking with it.
More and recipe after the jump >>
Wed Jan 5, 2011
It's My Party and I'll Eat What I Want To
So I said the new year would bring along with it a new consciousness of what I'm eating, but there's one big problem with that, It's my birthday! I'm not one of those people who shy away from their birthday or have a fear of aging, quite the opposite, I see my birthday as a reason to go all out and bask in the attention that comes along with it. Each year I try to squeeze as many people into my tiny apartment as possible, make a crap load of snacks, and drink to the point where I won't recall the embarrassment I brought upon myself and my wife the night before. No, this is no time for holding back—I will eat whatever I want, and however much I want to on my birthday. Up there on the scale of things horrible for you, that I'm sure to be devouring this weekend, are these bacon-wrapped jalapenos.
More and recipe after the jump >>
Tue Aug 17, 2010
Fried: Hush, Puppy
With all this North Carolina talk going on around these parts, it'd be a disservice not to have sides with that, and when I think North Carolina barbecue, hush puppies are right up there with slaw as a must have on each plate. As a kid growing up in suburban Virginia, hush puppies were exclusively found in seafood establishments, and were the only redeeming part of them in my mind. This led me to think of hush puppies as lone wolves—the only thing edible from our otherwise horrendous outings to Red Lobster and Long John Silver's. It wasn't until I had them next to some chopped pork that they were reinvented in my mind as one of the greatest barbecue sides out there.
More and recipe after the jump >>
Tue May 4, 2010
Salsa Gone Green
How I love to lament the state of Mexican and Tex-Mex in NYC. Seriously, it's pretty atrocious. Luckily, being married to a Texan, I get my fair share of the good stuff throughout the year, but while not under those big, bright shining stars, Mexican is almost strictly a home cooking venture. Besides a few of the more authentic Mexican joints near my office in NY, I rarely ever see tomatillo salsa—which is always served right next to the red stuff in TX—and that's a down right shame. This is like the crack of salsas—once you have some, it's pretty futile to ever try to get yourself off of it.
More and recipe after the jump >>
Fri Oct 16, 2009
Fried: Pickle Me This
It's been over a year since my last recipe post, and what do I go and do for the first post returning this blog to form, toss out the grill and take to the fryer! Don't worry, barbecue and grilling is on the menu, but I recently let you Meatwavers decide what you would like to see at the Meatwave, and a side of fried pickles was unanimously choosen, with one loyal reader asking to see the process. In the interest of giving the people what they want, I proudly present to you the fried pickle.
