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!)
BBQ Baked Beans
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
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
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