Corned Beef and Cabbage

This recipe only requires 15 minutes of prep, and makes your house smell awesome all day. Just make sure you don't have other plans for your oven! I vaguely remember my mom attempting to make this St. Patrick's Day classic one time during my childhood. As I remember, it involved braising the corned beef by … Continue reading Corned Beef and Cabbage

Instant Pot Stock

Almost all restaurants make their own stock - it's one of the things that gives restaurant food that additional depth of flavor and texture. Traditionally, this process takes 8 - 12 hours at home, but the method here takes less than 2 - and most of that time is hands off - thanks to using … Continue reading Instant Pot Stock

Grilled Shrimp with Garlic Saffron Aoli and Old Bay

This grilled shrimp is summer on a plate. Ingredients For the Shrimp 2 lbs raw jumbo shrimp (21/25 CT), deveined but with the shells on (shells on is important) Old Bay Seasoning (or any Cajun seasoning of choice), approximately 2 teaspoons 2 limes, halved, for serving (for bonus points, grill them on the hot grill … Continue reading Grilled Shrimp with Garlic Saffron Aoli and Old Bay

Bruschetta

This makes for a great appetizer or even a light dinner. Follow these tips to elevate your brushetta game from great to magnificent. Note: The instructions below recommend that you toast the bread while finishing the bruschetta - this is mostly for efficiency. If you don't feel like you can keep an eye on the … Continue reading Bruschetta

How to Achieve a ‘Steakhouse Style’ Sear on Your Home Cooked Steak

Ever wonder how steakhouses achieve such a beautiful crust on the outside of their steaks? The answer is simple: Heat. Really, really, really, high heat. We're talking like 750°F - 1000°F hot here. The world famous Ruth's Chris Steakhouse purportedly sears their steaks at a blinding 1800°F. Further research reveals that, since they use infrared … Continue reading How to Achieve a ‘Steakhouse Style’ Sear on Your Home Cooked Steak

Hatch Hatch Hooray!

It's one of my favorite times of year! Hatch Chile season is upon us and that means its time to celebrate one of the most wonderful peppers in existence - the New Mexico Hatch Chile. It's a short season August and September only, so take advantage while you can! Hatch chiles hail from the small … Continue reading Hatch Hatch Hooray!

Killer Garlic Bread with Roasted Garlic

This garlic bread is so good that it's easy to eat it in place of eating dinner by mistake (my wife did this last night). For whatever reason, it is highly addictive. Also, it's guaranteed to keep the vampires away but won't leave you feeling like a giant bulb of garlic due to the fact that … Continue reading Killer Garlic Bread with Roasted Garlic

Chili-Lime Mango Dressing

Sweet, Spicy, Tangy, Creamy - this dressing is a sure fire way to liven up any medley of mixed greens. Add sliced oranges, dried cranberries, an avocado, some walnuts - whatever suits your fancy - and you've got yourself a unique and amazing salad. Ingredients 5oz full fat plain Greek yogurt (2% will work fine … Continue reading Chili-Lime Mango Dressing

How to Cook with Stainless Steel

Stainless steel: The cookware that strikes fear into the hearts of even the most experienced cooks, largely because it's known as the cookware that everything sticks to. This post is about why that happens, how to avoid it, and why you should actually cook with stainless steel most of the time. Note: The technique described … Continue reading How to Cook with Stainless Steel

All About Pasta: Part I – The Best Pasta to Cook With

Sometimes I just have to admit it: My wife is right. My wife Claudia is right about a lot of things more often than I would like to admit. One of the areas where I think I am usually right, and she thinks I am usually wrong, is our disagreement regarding her religious devotion to … Continue reading All About Pasta: Part I – The Best Pasta to Cook With