I don’t know what else to call it, this is just how my friend Eamon marinades his flank steak and I fucking love it, so I decided to migrate it over here from my email. It’s pretty straightforward, but it’s just tastes great. Ingredients 1 cup oil 1/2 cup white vinegar 1 tsp pepper 1… Continue reading Eamon’s Marinade
Chili Oil
This is another of those things where I make an ingredient for a thing instead of a thing itself. This is chili oil, it’s a common ingredient in Chinese cooking, especially Szechuan cuisine. You can absolutely buy it in the store, but I thought this tasted better and it took all of 10 minutes to… Continue reading Chili Oil
Gin
Okay, so…this is a weird gin. I’m going to come back and tinker with the recipe a bit as time goes on, but this is how I made it. There’s a LOT going on here. Also, tonic really opens it up. It’s amazing with fevertree elderflower tonic and a splash of lime. Also, it doesn’t… Continue reading Gin
Dry Rub #2
USE THIS ON RIBS. You can use it on other stuff if you want, but USE THIS ON RIBS. Holy shit. It’s well balanced and has a bit of heat but not too much, and it’s a little tangy…the only thing I might add is sumac for more tartness, but I could go either way… Continue reading Dry Rub #2
Andouille Sausage
I’d never tried andouille sausage before, but now that I have a fancy smoker, I figured I could take a crack at smoked sausage, and I thought that I might as well start with the best sausage. This is a little modified from how I made it, but it should be even better; and the… Continue reading Andouille Sausage
Vegetarian Feijoada
Okay, here’s the thing: this is a vegetarian take on a traditional Brazillian dish that, as far as I know, has no traditional vegetarian equivalent. Most recipes start with assembling most of the parts of the pig and then adding beans for color. This one is just beans and aromatics and I’m a little fuzzy… Continue reading Vegetarian Feijoada
Coleslaw
Okay, this is really me just straight up stealing the one from Serious Eats, but I wanted it here so I could refer to it more easily. I did make some adjustments, but not very many. It’s just great fucking coleslaw. Ingredients For the salad: 1/2 head green cabbage, finely shredded 1 red onion, finely… Continue reading Coleslaw
Lemon sugar #2
This is a different way to make lemon infused sugar. It’s a bit more work, but it’s not as wet, so I think it’ll keep better. It doesn’t taste quite as strong, but again, going for shelf life here. Ingredients Zest of four large lemons 2 cups sugar, divided Direction Add one cup of the… Continue reading Lemon sugar #2
Experimental Cheese #1!
The name is because…now that I know how easy it is to experiment with queso fresco, I’m going to do a whole lot more of this in the future. This one is for a garlic and lime infused cheese I made for a dinner party that is better than any cheese I have ever had… Continue reading Experimental Cheese #1!
Corned Beef (from scratch!)
I LOVE corned beef, so I took a crack at making it, just starting from a brisket. It’s way easier than you might think. All a corned beef IS is a brisket that’s been brined for at least a week in salt water and spices. That’s it. It’s called “corned beef” because they used to… Continue reading Corned Beef (from scratch!)
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