eatbensmeat

This is a delicious dish with a stupid name.  It’s essentially jamaican collard greens.  It’s kind of similar to jerk chicken in that the main flavors are thyme and heat. Ingredients 5-6 cloves garlic, crushed 1/2 an onion, chopped 2-3 roma tomatoes, chopped 1-2 scotch bonnet/habanero pepper, minced 1 teaspoon dried thyme 2-3 pounds collard… Continue reading Callaloo

This stuff is great but I’d never had it before I made it, and the flavor profile is weird.  It’s mainly allspice, thyme, and HEAT.  It’s delicious, but kind of weird, so if you haven’t had this before and if you aren’t sure if you would like it, give it a miss.  Make the chicken… Continue reading Jerk Chicken

First off:  Yes, this takes a ton of different ingredients, but don’t freak the fuck out.  Most of them are vegetables or spices you SHOULD (I can’t promise anything, but it shouldn’t be hard) to get these at your local grocery store.  It’s a lot of things, but small quantities of each. This is a… Continue reading Navratan Korma

Okay, I’ll own it, the subtitle there is pretentious as fuck. But I don’t know what else to call it.  This stuff doesn’t taste like any other stir fried noodles I’ve had.  It’s sweeter with a different flavor. The sauces here are likely available in your supermarket in the asian section, but the one thing… Continue reading Mie Goreng (Indonesian stir fried noodles)

Holy shit, this stuff was great.  It’s what known as a dry curry, which means it’s more like meat with a gravy, as opposed to a normal curry, which is more like a stew or soup. Couple notes: The recipe calls for lemongrass.  If you buy lemongrass at the grocery, most of it is junk. … Continue reading Beef Rendang (coconut curry beef)

This is one of those traditional mexican dishes that I just took a crack at, and I thought it came out amazing. It’s pork served with grilled pineapple. Posting it here because I don’t want to figure out what I did next time. There really isn’t a whole lot to it, you marinate the pork… Continue reading Pork al pastor

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!