What do you do with a few pounds of leftover brisket? That depends. If you’re cooking for several people there alre a lot of things you could do with it, from noodle toppings to sammiches. When you’re cooking for one grumpy foodie with a sinus infection...
I’m dedicating this post to Lydia of the Perfect Pantry, who requested brisket the last time I did barbecue, and every expatriate Texan out there, including of course the lovely Lisa from the Homesick Texan. I wish you could have been here to enjoy with us!...
As promised, my smoker was up and running well before sunrise this morning. As I write this, 2.8 pounds of beef brisket and 3.4 pounds of Boston Butt Pork roast are transforming from “just meat” to barbecue. (Sorry Biggles, I know Meathenge labs...
I thought these little gems up while I was working out my guest blog post over at What’s Cooking? I had decided to do a bit of fusion cooking, mixing Asian Techniques with Mexican flavors. I called this little creation Jerry’s Tex-Mex Fried Yellow Rice (amarillo...
This Month’s Daring Baker’s challenge, hosted by the lovely Morven, of Food Art and Random Thoughts, was one that made me giddy from the get go. Why? Because this time the rules basically said “do what you want”. The challenge was to make our...
I enjoy fusion cuisine. Some of the best combinations of flavors and textures I have ever eaten have come as the result of taking the flavors of one culture and the techniques of another to form something extremely unique and ultimately satisfying. This is one of...
I’d like to take a moment to introduce our very first guest author Ben Herrera. Ben is the author of “What’s cooking?” a blog focusing on wonderful Mexican recipes. Please give him a huge round of applause! ~ Jerry I have to admit that I got...
If you’ve spent any time at all hanging around this blog you’ll know that I love frittata. Just like the omelet, frittatas offer a nearly unlimited choice of ingredients and variations on a theme. Anything this versatile should be celebrated, and I do...
Colcannon is something I just had to try this year. In Ireland, this dish is traditionally served on Halloween. Until quite recently this was a fast day and no meat was eaten. The name of the dish is derived from the Gaelic “cal ceann fhionn”, which...
While I work on some St. Paddy’s day goodness, I thought I’d leave you with an elegant way to serve my wife’s favorite snack. There is no recipe, just apples and low fat natural style peanut butter. (You may add a drizzle of honey and some coarse...
This sauce was originally inspired by the classic Italian Bolognese sauce with a dash of my mother’s own ragu from my childhood. the result is neither one or the other, but has become my own unique creation over the years. For me this thick, deep and...
There’s simply nothing better on a cold windy day than a good bowl of piping hot soup. Add a bit of drifting snow to the equation and it’s almost mandatory that a good hearty soup comes into play. Thursday was that day. Though the snow never did stick, the...
Matt Armendarez recently posted about his love of sardines on his incredible food blog Matt Bites. In that post, titled An Open Letter, Matt’s outlook on the situation is satirical, light and downright hilarious but as he put it, he just couldn’t keep his...
“Welcome to the Daring Bakers, You are tasked with making the one thing in the world that absolutely terrifies you. Yup, that’s how it felt. I finally decide to go and join up with the rest of the blogging world and try this baking stuff out only to find that my...
(I’m combining this post with my weekly Thursday Thirteen, if you were just here to see the TT, scroll to the bottom of the post.) As foodies we are sometimes driven to try the most recent trend in foods. To go after more exotic ingredients and preparation...
Ladies and gents, I just received my copy of Cat Cora’s Cooking from the hip. I’ve only had a moment to flip through it at this point, but at first glance I get the feeling I’ll be visiting this book often. I’ll let you know more when...
As a long time cook I am well aware that nearly nothing I make is a completely original creation. In most cases I probably couldn’t tell you what the original dish that inspired me was. It may have been something I saw in a cookbook, a magazine or on television...
If you’re looking for a meal that is cool, light and refreshing, look no further than this simple pizza. While it may sound odd for me to talk about cool meals in the wanting days of February, our part of the world has seen some pretty strange weather this...
As much as I appreciate Texas Red Chili, it’s not what I crave when I’m in the mood for a bowl of chili. The chili I crave is a variation of the chili my father used to make when I was young and even though it’s never won a competition, I’ve...
The goal: A supremely simple yet still sweet and unexpected Valentine’s gift for my wife. The result: Chocolate Peanut Perfection, with a kick from Cajun spices. I don’t usually “do” Valentine’s Day, at least not in the sense of buying...
