Bozo for global cooking, eating, & drinking
Seriously, why don’t more pubs serve Italian-inspired nachos? Meaty, unctuous, creamy, and, if done the right way, chicken livery, bolognese ragu is the most famous of meat sauces. When poured over a bowl of pasta and topped with grated cheese, it becomes the best damn bowl of pasta ever. So what happens when you pour bolognese [...]
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Char, just like butter, makes everything taste better, no metter whether it is the char from a fired up grill or oven-roasting. Brussel sprouts are transformed from bitter and boring to flavorful and sexy when probably roasted to a black char. A little drizzle of homemade apple cider sauce, loaded with butter, will make you [...]
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Pumpkin and pork, a combination that is all to lacking in our everyday eating. I’ve dabbled around in the past with pumpkin beer braised pork belly. Hand over heart, the pumpkin flavor was so subtle, some may have considered it absent. I wanted to give the pumpkin braised pork belly another try, but with a [...]
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A braised bone with a hole is always welcomed in cold weather. Ossobuco is royalty for braised meat fans. It is a Milanese specialty that stars the cross-cut of a veal shank. If you’re having an Ossobuco that does not comprise of a veal shank, you need to fight for your party to buco. This [...]
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Recipe for cold weather inspired salad with brussel sprouts and exotic mushrooms. Brussel sprout leaf salad with shiitake, chanterelle and poached egg
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If you like it, make a spread out of it. Like foie gras is to pate, say hello to pumpkin butter. This is a wicked way to enjoy pumpkin. Contrary to its namesake, there is no butter involved. It is more jam & thick spread, than it is butter.
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Recipe of smashed fig puree with Asian-Italian flavors, such as soy sauce, balsamic, sriracha. Served with proscuitto, in sandwich, on top of fish.
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I am a born-again eggplant believer. This past month, I’ve been going eggplant crazy. Turn me on. Thanks to it being in season, but also the re-discovery of the Grandma secret of sweating and draining the eggplant before cooking, I’ve rekindled a deep Italian love. My favorite recipe for eggplant is the following eggplant and [...]
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I do not believe in following recipes. Part of this stems from the fact that I do not really know the difference between a teaspoon and a tablespoon nor do I actually own any measuring devices. The primary reason is I have approached cooking from an eater’s perspective – I focus on flavors – the [...]
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Drop it like it’s hot, drop it like it’s hot. Until recently, I’ve always known lobster rolls to be elegant versions of a chicken salad sandwich, except with lobster and served in a buttery toasted hot dog roll. The lobster in these rolls were always served chilled or close to room temperature. Sweet homemade mayo [...]
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Chunky sauce of blue cheese with fresh tomatoes as a salad in tower form. Easy twist on the steakhouse salad classic
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Recipe using a summer tomato sauce as a poaching liquid. Chilean sea bass poached in summer tomato sauce with salsa crudo, potatoes, edamame
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