Looking for something quick and delicious for your leftovers? This is about as easy and cheap as it gets. I used those store bought ramen noodle packages, the super cheap ones, and threw in some veggies, pickled red onion, and leftover pork loin I had. Voila… everyone loved it! Substitute different meat or veggies, basically,…
Archives for December 2015
Sous Vide Chicken w/ Saffron Cream
The sous vide machine had to beĀ invented with chicken in mind. I swear it’s the best way to cook chicken. The end product is so beautifully tender and juicy, you won’t believe how good a plain chicken breast can taste. This recipe is simple and easy to make on a busy work night. Let’s get…
Classic Eggs Benedict to End the Year the Right Way
We are in that moment right now- We are starting to feel bad about ourselves because of all the rich foods and sweets we’ve been eating through the holidays and we are planning out our healthy eating habits for the new year. Why not go out with a bang with creamy hollandaise and perfect poached…
Roasted Spiced Butternut Squash w/ Coconut Oil
Listen, I know you’re tired… probably hungover too. The holiday season is in full swing and with shopping, holiday parties, Jedi training, and gift wrapping, who has time to cook? Well, make some time! Remember you’re reading a food blog… Ain’t nobody got time to listen to you whine! This is definitely my favorite way…
The Great Chinese Chalupa Disaster
Friday afternoon, approximately 2 pm… I had a light bulb moment. The kind of moment that we work towards every day in the hope that it will happen, probably when we least expect it. The creative person’s utopia. The high we chase. Michael Jordan on fire in NBA Jam kind of moment. Free Willy jumping…
The King of Beaujolais Nouveau
This article is from Issue 7 of the magazine from author Mike Alexander. I’ll admit it, I rush out to the store to get the first batch in the fall as well! At exactly one minute past midnight tonight, the third Thursday of November, it will be legal, under French law, to start marketing the…
Pork Loin stuffed w/ Soppressata, Provolone, Spinach, Portobello, & Roasted Red Pepper- Sous Vide Style
I just bought a new sous vide stick for the house and so far I’m pretty impressed. It’s the anova bluetooth one. This was the first piece of meat thatĀ I tried and it came out great. Tender, juicy and all the cheese didn’t melt out of the rolled pork loin. It took about 3 hours…
Grilled Pizza w/ Smoked Salmon, White Bean Puree, Pickled Pepper & Onion, and Goat Cheese
Do you have that friend that claims to be the best this or the master of that, etc…, you know the type. I’m sure you probably do! I have this one friend, Let’s call him Jim… well because that’s his name. He goes by Donnie sometimes or even sheep bleeper, but that’s a whole other…
Pan Roasted Brussel Sprouts for the Unbelievers
There are a group of people out there, you probably know them (or maybe you are one of them… say it’s not true please!) , the people that claim they don’t like brussel sprouts. I like to call them the unbelievers or non-believers. In reality, these unbelievers probably have never even tried brussel sprouts or…