American / Snacks / Salad / Potatos
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What is up with beer and me lately? I can’t get enough of the stuff. If I’m telling the truth, I really enjoy cooking with beer much more than I like drinking it.
When it comes to cooking meat, few chefs are as highly regarded as Michael Symon. The pride and joy of the Greater Cleveland area—what with the betrayal of LeBron James two years ago—you’ve probably seen Symon on the Food Network’s Iron Chef America and The Best Thing I Ever Ate , or the ABC cooking talk show The Chew . This month Symon released his second published cookbook; the content of which is a true testament to the “meat-centric” restaurateur. Carnivore: 120 Recipes for Meat Lovers is an epic undertaking of beef, poultry, pork, and several other animal-flesh-friendly recipes.
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly total prep Not quite the traditional rolled chicken cordon bleau, but a close second! Feel free to also use Gruyere instead of Swiss cheese for a special treat.
Thickly butter (or brush with good olive oil) both sides of two pieces of sandwich bread. Layer with ham (not prosciutto), Gruyere or Comte cheese, and Dijon mustard. Pangrill (use a panini maker if you have one) until the bread is golden and the cheese has melted. More on MensHealth.com: What Do 100 Calories Look Like?
A lot of folks have asked me for this recipe. It’s one of The Angry Chef’s signature dishes, and I was lucky to pry it away from him. This recipe is a dream come true for garlic lovers like me. It’s tart and garlick-y and oh-so-fragrant in all the right ways. (As a bonus, you’ll surely be safe from vampires for the evening.) The instructions below are one part recipe, one part technique.
I’m never going to make garlic potato fries any other way. These garlic fries, win hands down as the best garlic french fries I’ve ever made. Plus they are baked – so I won’t feel too guilty if I make it every time I’m craving for some potato comfort. When I read that there is garlic infused oil involved, my heart skipped a beat (in a good way, not the way oil would otherwise treat your heart). I got down to making them immediately. I used extra virgin olive oil instead of vegetable oil because I just love the aroma that garlic and olive oil combine to impart.
Inspiration : I think Brandon could eat truffles/truffle salt/truffle oil at every meal and never tire of it. He just loves it (…and I certainly won’t turn it away, either). We bought a nice little bottle about a year ago that has lasted us a good long time, and it’s always fun experimenting and trying to come up with new uses for it. We love to cook fries or sweet potato fries in goose/duck fat, and then sprinkle them with plenty of Kosher salt and drizzle them with truffle oil. That’s our absolute favorite use of the truffle oil for sure.
I’m thinking we’re very comfortable together at this point, me and you. You and me. At best, we’re virtual soul mates bonded through food and cooking. At worst, we’re in a one-sided pen pal relationship and you’re not keeping up your end of the bargain. I’m tired of paying for postage when you never write back. But really, it’s mostly good, isn’t it?
If I told you that I had partied a little too hard last night celebrating the start of Vegan MOFO, I’d be lying. Don’t get me wrong, I’m obviously excited for it, but this was a case of karaoke bar+liquid courage=grumpy/hungover Jackie. Oh, the repercussions for having a hilarious and fun night. This is what leads me into this amazing smoothie/shake; I found myself quickly “researching” ie. googling, foods that cure hangovers and came across an article on How Stuff Works . After glancing at it and seeing bananas, I knew that I had a mission to complete and that mission was to make an amazing banana smoothie.
NEW YORK, July 12 (UPI) -- Dan Coudreaut, executive chef for McDonald's fast food restaurants, has revealed the secret behind the Big Mac's secret sauce. All you need to make the Big Mac sauce is store-bought mayonnaise, sweet pickle relish, classic yellow mustard, white wine vinegar, garlic powder, onion powder and paprika, the New York Daily News reported Wednesday. The paprika, Coudreaut said, "gives it a little flavor but it also helps to enhance the color a little bit." Coudreaut recently made a video demonstrating that anyone can make the secret sauce in their own home.
I will be the first one to admit that I am not a huge sandwich person. Ryan loves them. He loves sub sandwiches, turkey sandwiches, roast beef sandwiches, meatloaf sandwiches, meatball sandwiches…I could go on and on.
The temperature hit 70 the other day here at Chez Bullhog. That hasn’t happened since September, according to the weather guys, but I really wouldn’t know. When you live in a city where people put on sunglasses for light rain, you learn to optimize conditions; around here, one really nice weekend can instantly wipe out months of bleary weather. So – sunshine in Seattle, the University street fair in full swing, the smell of freshly mown grass, everybody out in shorts and flip-flops and flowers blooming all over the place.
Sometimes, I don’t find it necessary to write a long post describing the dish I’ve cooked. Sometimes, all you need to do is look at the picture and know that this is going to damn good. Today, is one of those days. This pecorino (or parmesan if you prefer) crumbed chicken could not be simpler to make or more delicious to eat. Perfectly crisp coating, juicy chicken and the lingering flavour of good cheese is all you need to convince you to make this. Perfect as a light supper with a fresh salad or as a quick lunch served with some bread and home-made mayo.
I asked Alicia what she felt like for dinner. She responded with, “Chicken enchiladas!” I then asked Google how to make enchiladas. Tyler Florence responded with, “Chicken, random veggies, tortillas, chilies, cheese, and spices.”