Stupid easy to make your own, and it tastes better than the store bought stuff.  The only thing to be aware of is that it comes together really fast (it honestly takes maybe 15 minutes once you start cooking) so you would do well to measure out all the dry ingredients beforehand in to a… Continue reading Red Enchilada Sauce

I made this with a corned beef brisket a few weeks ago because I didn’t know what it was but I’d heard the name a lot.  Turns out it’s basically chicken noodle soup, but instead of noodles you use matzo balls.  Which I have to say seem far superior to noodles. One note on the… Continue reading Matzo Ball Soup

So the day after Dark Lord Day, I didn’t really want to move in any way.  But I needed to make something for dinner.  I figured that pretty much the easiest thing to make is pesto, but I was curious about other variants, so I googled other types of pesto.  This popped up, so I… Continue reading Walnut Parsley Pesto

This is amazing but takes a long time to make.  The problem isn’t the cooking time, the issue is the amount of time you are supposed to marinate it.  Generally you want to use a crappier cut of beef roast (there’s no reason to use a tenderloin here), and if you want to be authentic,… Continue reading Sauerbraten

I’m mostly just adding this here for reference.  This isn’t a super complicated dish, it’s just that I don’t want to have to look it up elsewhere. Traditional german side dish.  It’s great on its own but it really shines as a side dish.  It’s got a great sweet and sour thing going on. Generally… Continue reading Red Cabbage

Pozole is a mexican dish, sometimes described as the “gumbo of the southwest.”  I made it the first time because I read that description and I thought to myself, “Well, I like gumbo and I like the southwest.  Might as well mash them up.”  The original version, which from what I can tell is more… Continue reading Pozole Verde

This is a delicious dish with a stupid name.  It’s essentially jamaican collard greens.  It’s kind of similar to jerk chicken in that the main flavors are thyme and heat. Ingredients 5-6 cloves garlic, crushed 1/2 an onion, chopped 2-3 roma tomatoes, chopped 1-2 scotch bonnet/habanero pepper, minced 1 teaspoon dried thyme 2-3 pounds collard… Continue reading Callaloo

This stuff is great but I’d never had it before I made it, and the flavor profile is weird.  It’s mainly allspice, thyme, and HEAT.  It’s delicious, but kind of weird, so if you haven’t had this before and if you aren’t sure if you would like it, give it a miss.  Make the chicken… Continue reading Jerk Chicken

First off:  Yes, this takes a ton of different ingredients, but don’t freak the fuck out.  Most of them are vegetables or spices you SHOULD (I can’t promise anything, but it shouldn’t be hard) to get these at your local grocery store.  It’s a lot of things, but small quantities of each. This is a… Continue reading Navratan Korma