Sausage dressing is a staple at Southern tables, and not just around the holidays. I’ve used this recipe (or variations of it) to stuff Turkey, chicken, cornish hens, pork chops, and bell peppers.… Read the rest
A few weeks ago I was flittering around Pinterest and I stumbled on a pin for sausage balls. If you can believe this, I’d never heard of them. Not once. Ever.
I showed the picture to my wife, who has heard of these little gems. She immediately launched into tales about how her Grandmother used to make sausage cheese balls for her all the time, how much she loved them as a kid, and how much she missed them.… Read the rest
This is definitely a case of cooking by the seat of my pants. I was thinking about flavor combinations the other day while snacking on leftover pork roast with caramelized apples when before I knew it, I was making pork & apple empanadas.
I don’t know of too many flavors that go together like pork and apple (trust me, I’ve used this combination a lot, like in my Apple Bourbon Glazed Pork.), and that’s what gave me the seedling of an idea that grew into a profound need to make this dish.… Read the rest
I was raised in a very Southern American household. As such, I have the common Southern love for all fried foods. I love fried chicken, fried mushrooms, fried shrimp, and of course chicken fried steak with a healthy serving of Southern Gravy.… Read the rest
Summer’s here folks, and it’s hot. Way too hot for the oven, or for heavy soups and stews. Yep, summer calls for something you can toss on the grill while you keep in the shade.… Read the rest
When it’s cold outside, the best solution is to have something warm, satisfying and a bit decadent inside. There’s no better way to fight the chill of winter and forget about the snow shovel for a few minutes than to sit down to a piping hot bowl of thick, rich creamy soup.… Read the rest
Perhaps it should have been enough that I originally introduced you to the Frito Pie. Maybe I should have stopped at the Frito Pie Burger. But I couldn’t help myself. I had to take this Texas original and move it to an even more All-American stage, the hot dog.… Read the rest
My definition of a great cookbook is not based on the fact that it’s full of great recipes. It’s also not based on whether those recipe work as written: they should work as written.… Read the rest
Fried rice is comfort food. I don’t care whether you’re from Tokyo, Beijing, or San Antonio. It doesn’t matter what ethnicity you are or what you grew up eating. This stuff is worthy of a place all its own in the history books of food that just makes you feel better.… Read the rest
From the archives. Lumpia is a perfect back to school meal, since you can roll them the night before and cook them on the next evening. They’re also the perfect vehicle for leftovers. Give them a try!
Basically, lumpia is the Filipino equivalent of the Chinese egg roll. I first experienced lumpia in my early 20’s, when our Guamanian next door neighbor made them and presented them to us as a housewarming gift, along with a massive platter of kelaguen.… Read the rest
Fragrant jasmine rice, succulent pork and the nuttiness of browned garlic. This take on a classic Vietnamese rice dish has it all, and then some. To top it off, 99% of the cooking happens directly in your rice cooker. This dish is simple, delicious, satisfying and best of all, ideal for a busy weeknight meal.
This take on golden rice is just as much a feast for the eyes as it is a treat for the palate. … Read the rest
My wife and I have very different methodologies when it comes to cooking. I go out of my way to keep my ingredients simple, to let the flavor of the food shine as much as possible, with only minor ingredients that highlight the flavors of the key components of a dish. My wife goes recipe searching until she finds something that challenges her baker’s sensibilities, usually with a fairly extensive ingredient list and some fairly complicated steps thrown in the mix for fun.… Read the rest
Who doesn’t love a good helping of homemade Mac-n-Cheese? It’s undeniably good in almost any variety, but this version takes a classic comfort food to new heights with crisp raw broccoli and subtly smoky ham. For the ultimate in creamy melty goodness, we used cream cheese instead of cheddar for a milder compliment to the other flavors. This dish is so jaw-droppingly good that our picky eater didn’t complain once about the veggies.… Read the rest
I’m partial to any recipe that starts with “open two bottles of beer.” In my case this may not show that the beer is actually going to be used in the recipe, but it almost always indicates a fun meal. In this case it’s my tried and true method for making the ultimate bratwurst.
I learned the method from an episode of Easy Entertaining with Michael Chiarello and I want to thank the chef personally for giving me the ultimate method for perfectly tender, juicy and flavorful sausage every time. … Read the rest
This might just be the ultimate sandwich. It’s got succulent pork, bitter greens, crisp bacon and the sweet and tangy combination of vinegar and hot sauce. If there’s a more perfect combination of flavors, I’m not sure what it is. This bad boy has all of that. It’s like putting all the best of the deep South in your mouth with every bite.… Read the rest
Ham and beans is a Southern staple. It’s simple, soul-satisfying comfort food at its very best. You’ll find this dish being made in almost every Southern household whenever a ham bone is available. It’s the best way I know of to use up leftover ham from Easter, Thanksgiving or Christmas. (Or even as an excuse to make a ham!) Ham and beans is invariably served with freshly baked cornbread to sop up all the wonderful juices.… Read the rest
I love salami. I was raised in the Northern California wine country, so this delectable treat has been a part of my life since I was a toddler. I so love this Italian cured pork that I’ve waxed poetic about it before, here, here and here. Salami in one form or another has been a staple in my refrigerator for most of my life.… Read the rest
Brussels sprouts. As a kid the mere mention of the things would have sent me running to my room in fear, yet here I am sharing a recipe for them at the request of my kids, who absolutely adore them. It’s a strange turn of events to be sure.
It’s strange the things I adore today that I never would have touched as a child. … Read the rest
Fall shouts out for slow cooked (or coddled) dishes. The kind that warm the heart on a long, rainy day or a chill evening. I’m going to go out on a limb and say that if you love stews, this dish will not only warm your heart, but it will warm your soul as well. … Read the rest
It was just brought to my attention that any mince pie may be called either Shepherd’s Pie or Cottage Pie and, that the two names were interchangeable until recently. Thanks much to Elise Bauer of Simply Recipes for pointing out this article.
Winter is finally rearing it’s chilly head here in Northern California. With temperatures finally dipping into the 30’s in the early mornings and the need for a jacket even in the afternoons the thought of a warm and comforting meal in the evening becomes less of a fond memory and more of an urgent desire.… Read the rest