Elotes is mexican street corn, grilled and charred and then slathered in this…stuff…that makes it delicious.  Traditionally, you eat it as corn on the cob.  Thing is, I don’t have a grill, so I cam up with the idea of using frozen corn and charring it in the broiler, then mixing it with all this… Continue reading Elotes salad

The best thing about cajun food.  Which is saying something because there’s a lot of good things there. Ingredients 1 pound andouille sausage, sliced 3 pounds chicken, thighs preferred 1-2 pounds shrimp or other seafood 1-2 tablespoons cajun seasoning (I use the spice house blend. Emeril’s essence is also highly recommended.  You can find the… Continue reading Gumbo!

Couple of things to note here.  I’m going to give you a recipe for the jus, with an option on what kind of meat you want to make with it.  You have a couple options: Use a pot roast and basically cook it in the jus until you can make pulled beef out of it. … Continue reading Italian beef

Turns out this stuff is basically pickled vegetables stored in salad dressing.  That’s why there’s so much salt in the recipe.  Anyway, you soak the vegetables in salt water overnight, then drain them and store them in oil and vinegar. Also?  it makes a ton.  So be aware.  Having too much is never a bad… Continue reading Giardiniera!

Everybody who eats these says the same thing:  Holy Shit.  Fantastic little appetizers, garnishes for bloody marys, or a snack if you’re drunk. The pickling brine is the same ratio I use:  1 part kosher salt, 3 parts vinegar, 6 parts water. Also, unlike the other pickles I like to make, these are suitable for… Continue reading Pickled Mushrooms

Glug is a traditional scandinavian  christmas drink.  It’s a type of spiced wine. It has similar roots to gluhwein that you might get at a winter market, but that stuff tastes like shit compared to this. It’s just a sad imitation. This isn’t my recipe, this is apparently how my grandfather made it.  I never… Continue reading Grandpa’s glug

This was a total shot in the dark, but it tasted good in my head (does that make sense?  That’s part of how I test new recipes) so I took a crack at it.  Blew my fucking mind.  This stuff is outstanding and dirt simple.  And as opposed to most pickles, it really only needs… Continue reading Lemon basil pickled asparagus

I took a crack at this as an attempt to do something different from the regular way people spice pumpkin.  I thought the spice would balance out the sweet nicely, and it totally does.  The measurements here are kind of a guess. Ingredients 1 pie pumpkin, seeds removed, cut in to wedges, rind removed if… Continue reading Chipotle roasted pumpkin

This was something I just made up and I’m really happy with it.  This recipe will probably evolve over time. The basic idea is that you’re going to beat the shit out of a flank steak until it’s nice and thin, then roll up a cheese and vegetable stuffing inside of that.  There are some… Continue reading Italian Stuffed Steak

I figured, how hard could this be?  So I took a crack at it.  turns out, not very hard at all.  These things are amazing.  And they don’t require any cooking of any kind!  You mix up the brine in a bowl and then pour it over cut cucumbers.  And that’s it.  You’re done. As… Continue reading Dill Pickles!