This is a type of smoked beef sausage that’s associated with Texas BBQ. Once you’re done here, they are fully cooked, but if you really want them to taste great, you’re going to want to sear them on the grill for a bit before serving. Now, they are called Texas Hot Links, that’s because of… Continue reading Texas Hot Links
Potato Salad
This is a modified version of the Serious Eats version and it’s great. It’s the first potato salad I’ve ever had that I actually liked. One note: at one point he has you sprinkle vinegar over the cooked potatoes. I don’t know how the hell you sprinkle two tablespoons of vinegar over a sheet pan… Continue reading Potato Salad
Jalapeno Cheddar Cornbread
Just like it says in the name. It’s not spicy, or at least it shouldn’t be, you remove the seeds and pith from the jalapenos before cooking so you just get a nice floral element. You can omit the jalapenos and cheese if you just want to make straight cornbread, and it’s still great. The… Continue reading Jalapeno Cheddar Cornbread
Italian Bean Casserole
Found this online because I was looking to do something with beans and greens, because I’ve been trying to eat less meat lately. I whipped it up on a whim and I was shocked by how good it was. It honestly ended up tasting like pepperoni. I was really worried there would be too much… Continue reading Italian Bean Casserole
Red Pesto
Turns out red pesto is green pesto, and then you blend in a shitload of sun dried tomatoes and roasted red peppers. And that’s it. It’s fantastic, on the level of “Why was I wasting time with the green stuff?” Ingredients 3 ounces pine nuts 1 12 ounce jar roasted red peppers, drained 12 sun… Continue reading Red Pesto
Utica Greens
I’m not even entirely sure where I heard of this, but I’m glad I did. It’s a great side dish; you mix up bitter greens with parmesan, proscuitto, and hot peppers; most of the cooking takes place on the stove, but you end up popping it in the oven right at the end, so a… Continue reading Utica Greens
Eamon’s Marinade
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
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