Cast Iron Skillet Paella How to Make Paella using a Cast Iron Skillet Rather than using a traditional paella pan, this method uses a standard 12″ cast iron skillet to get the job done, and the results are spectacular. Note that you will need a lid, or something to cover the skillet, while the rice finishes. Continue reading “Cast Iron Skillet Paella” →
Santa Maria Tri Tip with Chimichurri Tri Tip, which comes from the bottom of the sirloin, is a relatively inexpensive cut of meat which, when cooked properly, is both succulent and delicious. Traditionally, it’s served with grilled garlic bread, salsa, and pinquito beans – but feel free to serve it with whatever you like! Continue reading “Santa Maria Tri Tip with Chimichurri” →
Spicy Fish Chowder When I was in high school, I had a best friend whose family always treated me as if I were one of their own. They were always so generous with me. I remember one time specifically when we went to a high-end seafood restaurant in Boston called “The Four Seasons” – it couldn’t have been cheap. Here, I had my first experience with a truly amazing fish chowder. I can still remember how it tasted. Over the years, I’ve worked on recreating this dish and I feel that finally I’ve come up with something worthy of sharing here. Enjoy! Continue reading “Spicy Fish Chowder” →
Southwest Pork Chili Verde This simple Southwestern stew is as simple as it is delicious. Instant Pot, Slow-cooker, and the traditional oven braise all work equally well and yield spectacular results. Continue reading “Southwest Pork Chili Verde” →
All American Beef Stew Yankee Cooking At Its Best This New England Classic is easy to make, but does require a long braise. The active cooking time is probably an hour or less. It is even better the second day. Continue reading “All American Beef Stew” →
The Intrepid Gourmet 