Chicken Burritos with Salsa Verde

I’ve had Mexican flavors on my mind lately, and with Cinco de Mayo approaching, it only seemed appropriate to make a distinctly Mexican-inspired burrito. These burritos include shredded chicken, freshly made salsa verde, a mild, Spanish goat cheese, and roasted poblano peppers, which all together, amounted to a new must-make-this-again-soon recipe.

I’d heard of tomatillos before, but had never actually tasted or seen one hands on. When I ran into them, I couldn’t help but just grab a ton of them without a clue as to what I would do with them. If you’ve also never worked with a tomatillo, they look kind of like small, green tomatoes with a papery wrapping (like a head of garlic). After a little thought, the most obvious thing struck me (another new thing for my tastebuds): salsa verde!

Now tomatillos are not tomatoes and salsa verde is a salsa that has no tomatoes (tomatillos are the star of the show), and in… click to read more…

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Strawberry Rhubarb Jam

Seeing how I knew my steamy love affair with strawberries simply wouldn’t last forever, I decided that jam would be a fantastic way to prepare myself for strawberries and I going our separate ways for the season. So to commemorate the tapering off of the winter strawberry harvest in Florida and to indulge my newly discovered pension for rhubarb, I made Strawberry Rhubarb Jam.

Strawberry Rhubarb Jam

This was my first ever jam-session ( *rimshot* ), so I approached with just about as much irrational fear as my first preserving experience. Something about saving fresh produce for many months to come just has me worrying that I’ll screw something up and give myself botulism or some other happy malady. But if you’re reading this, I’m still here, alive and well, so phew! 😛

In addition to not wanting to let the strawberry season… click to read more…

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Manchego-stuffed Lamb Burgers

So after finishing the last of those deliciously braised lamb shanks, I found myself with a good bit of leftover sherry blackberry sauce. To some, this would be a sad waste, but to me, this is yet another opportunity to try something new using leftovers. So in the ongoing love of all things lamb: lamb burgers!

Manchego-stuffed Lamb Burgers

The weather is warm here and it just screams for cooking outside. I had a craving for burgers, but I wanted to try something different from what I normally make. So to keep going with lamb and to not let any of that delicious sherry blackberry sauce go to waste, I picked up some ground lamb and decided to make a rich and tender burger. These are easy to prepare and some of the juiciest burgers I’ve ever… click to read more…

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Braised Lamb Shank with Sherry Blackberry Sauce

After having enjoyed a rack of lamb and remembering how much I love lamb, I needed more. This time, I opted for a different cut of meat, one of my favorites: the shank! I wanted to continue experimenting with “darker” sauces paired with lamb, so today, I have a Braised Lamb Shank with Sherry Blackberry Sauce.

Braised Lamb Shank with Sherry Blackberry Sauce

This was a very hearty meal. Given the beautiful, spring-time weather, it almost seemed a bit too heavy, but this is also when you get the best lamb, so I got over this dilemma pretty quickly. The meat was fall apart tender, rich in flavor, and infused with the dark flavors of the sauce. The sauce, at a high level, was a reduction of the braising liquid, but there was more to it in addition to the full, hearty flavors imparted by the lamb. The other major players:… click to read more…

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Vanilla Bourbon Butter Pecan Ice Cream

The campaign for delicious home-made ice cream continues on! This week, I decided to take a break from the usual fruit-based flavors, and instead, opted for a more grown-up oriented flavor: bourbon. Specifically, vanilla bourbon butter pecan (now there’s a mouthful!).

Vanilla Bourbon Butter Pecan Ice Cream

I enjoy many a drink–a good beer, a nice bottle of wine, whatever. But if I had to pick one thing, I’m more of a whiskey guy. Some weeks, that means a good, single malt scotch, and others, a nice bourbon. Each have their charms. So why not combine a nice after-dinner drink with a nice after-dinner dessert? And so here we are.

But a bourbon-based ice cream wouldn’t quite be enough. Vanilla seemed like a natural combination (plus, it would mix very well seeing how the flavor of vanilla is extracted using alcohol), but I wanted a little something more. Seeing how that usually… click to read more…

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Herbed Rack of Lamb with Port Fig Sauce

Lamb is a wonderful meat that lends itself to many beautiful dishes, but a common theme across all of them is to keep it simple so that the delicious, gamey flavor of lamb can shine through. With the spring season comes the new lamb season, and so I have prepared a number of lamb dishes. Today’s dinner: an herbed rack of lamb with a sauce composed of a port reduction and dried figs.

Herbed Rack of Lamb with Port Fig Sauce

This was simply delicious. The ideal way to eat lamb is medium rare so that it is juicy, tender, and just bursting with a distinct flavor. One of my favorite preparations of rack of lamb is herb encrusted, but one thing that never quite sat right with me was the bread-crumby texture of the herb crust–it always bothered me, because when you go to eat it or cut the rack, so much of it crumbles off and is lost! So I tried to apply some of… click to read more…

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