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!)
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
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