Andouille Stuffed Peppers

Who hasn’t had a stuffed pepper of some sort before? The most common stuffed pepper: a green bell stuffed with some mix of rice and ground beef. I wanted to revisit stuffed peppers but see if I could give it a zestier twist.

First, I started with red peppers–I just love the taste of a sweet red bell compared to the other colors (I wouldn’t miss green bells if I could never find them again). I also wanted a more flavorful meat than just ground beef, so I opted for something much more full-flavored: andouille sausage. With this ground up, I also took a trick I’d learned from Peter over a Kalofagas: instead of plain old rice, I cooked up a hearty risotto. Bring these together with some creamy cheese and a number of other flavors, and you’ve got something great.

I thought this tasted amazing.… click to read more…

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Very Strawberry Cupcakes!

As if cupcakes on their own aren’t spectacular, these cupcakes in particular were really something. I had aimed to work strawberry flavors into every element of this cupcake, as if the title of this post didn’t already convey that. Strawberry cupcake? Check. Strawberry cream-cheese frosting? Check. Strawberry Rhubarb jam filling? Check. Awesome? Yes.

Strawberry Rhubarb Jam Filled Strawberry Cupcakes with Strawberry Frosting and some indecisively placed strawberry garnish. I hate strawberries ;-)

With all of this strawberry action at once, you might be surprised, but the result wasn’t just getting hit in the face with strawberry. It actually worked quite harmoniously and each component kind of showcased a different side of strawberry: the cake was subtle, sweet, and floral, whereas the frosting was rich, creamy, and really a much more vibrant punch of strawberry. This is all in contrast to the strawberry rhubarb jam piped inside the cupcake. Oh, and funny thing, the only reason I thought of these cupcakes? I was shocked by how much jam I had made… click to read more…

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Sweet “Faux” Gras Pâté on Pear Chips…wait, wtf? Chicken for dessert?

Jeff at Culinary Disaster posed a challenge among a few friends recently to make a dish using chicken. I think we’ve all made many a chicken dish before, and seeing how dessert is where I seem to have the most fun, I thought it would only be appropriate that I try to do something a little odd and make a chicken-based dessert since I thought (a) that has to stand out and (b) that sounds like a hell of a challenge. I know…dessert…and chicken? You didn’t misread, so let that one sink in and bear with me (have I ever steered you wrong, dear reader?). Trust me, this one has a happy ending!

Obviously, one has to tread carefully to get a dessert out of a chicken, and leaning too heavily on eggs seems like a crutch (given how obvious they are in dessert, anyways). So I thought I might be better off looking away from the usual breast/thighs… click to read more…

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Egg Curry

When you go to an Indian restaurant, the menus at most of them are pretty much the same and its unfortunate because this showcases such a narrow window of this amazing genre of food (honestly, why do so few restaurants focus on South Indian cuisine?). Don’t get me wrong, I love this narrow window as well, but it just means that if I want to satisfy my cravings for the kind of food I had when I was in India, that’s all on me. This is such an attempt to recreate a curry my wife and I both love: egg curry.

Instead of the usual chicken or lamb, this curry’s protein is diced hard-boiled eggs. The gravy it tomato-based, slightly spicy, and both creamy and slightly sweet on account of the presence of coconut milk. I followed a similar technique in making this as I did when I madeclick to read more…

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Carnitas with Roasted Corn Salsa

Even if Mexican food isn’t your thing, you have to love carnitas. What are carnitas, you might ask? Think something akin to a Mexican twist on pulled pork–juicy, tender, but paradoxically crispy and crunchy at the same time, all served on a tortilla, in this case, with a freshly made roasted corn salsa.

Carnitas with Roasted Corn Salsa

There are many approaches to carnitas out there, but I think they can pretty much be divided into two categories: semi-healthy using braised pork, or, as is the case with this recipe, a more traditional, heart-stopping approach on account of slow-cooking the pork in roughly a pound-for-pound equal amount of lard (like a confit).

Your reaction to that statement will go one of two ways: (1) holy shit awesome! (I agree 😮 ) or (2) grossed out and almost off-handedly ruled out as insanely unhealthy. If you’re in the latter group, slow down now and hear me out! After all, its not like you’re ultimately going… click to read more…

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