I fucking love these. They’re beans but they actually taste good, instead of like something you take just to be polite. This is adapted heavily from Alton Brown’s recipe. He’s good on technique, but I find his recipes lack seasoning. So I kicked it way up. If you don’t like heat, when you go to… Continue reading BBQ Baked Beans
Author: bigbenbt
Cajun Seasoning
This is really pretty much just Emeril’s essence, I just didn’t want to have to hunt around on the internet for it every time I have to make more. Ingredients 2 tablespoons paprika 2 tablespoons garlic powder 1 tablespoon ground black pepper 1 tablespoon thyme 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon… Continue reading Cajun Seasoning
Pepperoni
Okay, so, for this: this isn’t a dry cured pepperoni. I would love to make that, but I don’t have a space in my apartment to set up a meat curing cabinet. This is smoked (or, if you don’t have access to a smoker, you can mix in some liquid smoke and bake it in… Continue reading Pepperoni
Garlic abomination
So, not even really sure what to call this, it’s something we just made up. It’s a pasta dish. You caramelize a bunch of onions really hard until they’re medium brown, then mix in a half a pound of roasted and mashed garlic, and go from there. It’s very decadent and gives you the most… Continue reading Garlic abomination
Dry Rub #1
Named not because this is the greatest dry rub or anything, but just because it’s the first one I thought to write down because it really came out great on grilled chicken. If you don’t have lemon pepper, you could leave it off and just add a teaspoon of black pepper. Ingredients 1 tablespoon garlic… Continue reading Dry Rub #1
Thai green curry paste
HOLY SHIT THIS STUFF IS AMAZING! Packed with flavor. If you want to make thai curry, just throw this stuff in with some coconut milk and you’re done. This is adapted from the recipe from Hot Thai Kitchen, here: https://hot-thai-kitchen.com/green-curry-paste/ , but I couldn’t find some of the ingredients in Chicago so I had to… Continue reading Thai green curry paste
Chorizo
Mexican style chorizo, as opposed to spanish style. Makes amazing tacos. It is going to be a “wet” sausage, in that if you leave it to sit for a while some liquid will leak out of it. Not a big deal, just mix it back up before you use it. If you are stuffing this… Continue reading Chorizo
Fire Chicken
Spicy korean chicken. It’s delightful, but the name is serious. If you’re sensitive to spicy food you definitely want to give this one a miss. Also, I realize this might come as a shock to some of you, it’s apparently pretty common in Korea to eat this smothered in mozzarella. I tried it and it… Continue reading Fire Chicken
Korean Radish Salad (Musaengchae)
This is just a nice simple little dish that I like, it goes well with any kind of korean barbecue. It’s a little funky because of the fish sauce, which I like, but it might be a turn off for some people. Strictly speaking you’re supposed to make this with mu, which is the korean… Continue reading Korean Radish Salad (Musaengchae)
Nepalese Chow Mein
This is like…my new favorite thing. As near as I can tell, Nepalese food is basically a cross between Chinese and Indian cooking. Which, looking at a map, makes perfect sense. But it’s kind of a weird and wonderful mashup of flavors that I never would have thought of before. This does make a lot,… Continue reading Nepalese Chow Mein
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