By Rob, on February 21st, 2011%
Lately I have been making huge batches of things for H and I to eat because we have been wrapped up with house-hunting stuff. This week it was rice and beans, and some other stuff to accompany them. So here we have an improvised chili braised pork that turned out to be one of the most delicious things I have ever made.
Some of you may recall my experiment in bear chili, wherein I created a chili base that was super concentrated and overly powerful. Well I found great use for that here, along with a dash of liquid smoke and some coke. The result is a rich, decadent, sweet, savory, meaty masterpiece that just puts a smile on your face. FULL POST
By Rob, on February 6th, 2011%
Dirty rice is one of those things that is probably going to be different every single time you have it, and that’s definitely the coolest thing about it. The “dirty” part, depending on how you interpret it, generally refers to the fact that it can be a hodgepodge of leftovers, fresh ingredients, or experimental ones. Anything goes – kind of like casserole.
Anyway, I saw some massive U8 shrimp at the market and started thinking of what I could do with them. I knew I had sausage and chorizo, and I knew I wanted to highlight the shrimp as main attractions, so dirty rice seemed like a pretty tasty choice. Spicy, robust and comforting, this was a variation that I am documenting the recipe on, because I definitely wouldn’t mind having it again some time. FULL POST
By Rob, on January 2nd, 2011%
I still cant believe I got H to eat a whole fish. Not only that, but it was so tasty that we were picking it apart with our fingers by the end! Broiling a whole fish and eating it family-style is a truly comforting experience, and I encourage anyone who likes fish to give it a shot. This is a very easy, satisfying meal that is pretty darned healthy to boot. FULL POST
By Rob, on December 9th, 2010%
I was planning on making duck tonight but they were all out so I changed it up and picked up some nice little scallops instead. I made a simple, zesty risotto and cooked the scallops sous vide for the first time. The citrus notes paired wonderfully with the scallops and they pretty much melted in the mouth, so this last minute change ended up not being so bad after all. FULL POST
By Rob, on December 4th, 2010%
It took me a while to figure this one out – but boy am I glad I finally did. This is rice that works amazingly in a burrito, as a side, or on its own. The secret is a deep flavor created by the heavy caramalization (read: torching) of all the aromatics, and a touch of chipotle for an underlying smokiness that expands on the palate. Overall though, this rice is subtle enough to not overshadow your favorite carne asada in a burrito, which is perhaps the best part about it. Simple yet complex, I use this recipe all the time. FULL POST
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About This is a logged journey of food and my adventures in the kitchen with my blowtorch, sous vide supreme (before I sold it) , and other super awesome (and more traditional) tools and techniques.
I hope that these explorations, which my fabulous other half "H" graciously entertains, provide others with inspiration, ideas, or even just relief from boredom.
I don't always use a blowtorch. But when I do, I prefer Bernzomatic.
Rob
5 books/ingredients I’m into right now Coconut Oil
Lard
Microgreens
Boneless Chicken Thighs
Cumin
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