I’m late to the party, but that doesn’t mean the party is any less awesome.
The bastard love child of social media savvy Mexican-Americans and a traditional stew of goat meat with origins in Jalisco, these tacos pushed my boundaries as a cook. The venture outside my comfort zone was rewarded with a rich broth and flavorful meat that’s as velvety in texture as it is steeped in flavor.
I hate blogs that tell you their life story before they get to the method so if you’d like to read more about how quesabirria tacos gained in popularity check out…
A Comprehensive Guide to Mashed Potatoes
There aren’t any universally recognized poems about the night before Thanksgiving. I’m not going to write one, but someone should. Let’s take a minute to visualize together. It’s Thanksgiving morning, the parade is on in the background, maybe some of your kids are still asleep, maybe they’ve been awake for hours. If you’ve followed my advice up to this point, your turkey is on lock. (If you haven’t listened to the podcast on how to cook your turkey you can find it here.) For the intermediate cooks in the class I’ve provided fantastic recipes…
Matt Chapman aka @chapymattbbq bringing the heat and the sweet
Back in April, bored out of my mind and unemployed I convinced my wife I needed a Traeger grill. To date, it’s the purchase that’s, as Marie Kondo would say, sparked the most joy. From quick dinners to overnight briskets, my wife and I, and our friends, have enjoyed our Traeger immensely. (I said it yesterday but I’ll say it again, quit tagging me in that video. I’ve never taste tested a wood pellet.)
Matt Chapman, fellow Traeger enthusiast, and all around good guy, was kind enough to offer up…
A Side Dish Assist from Sara Range aka @polygrill17
It’s thanksgiving week! Hopefully you’ve listened to the podcast by now, if not you can find it here.
With turkey concerns behind us, they’re covered in the podcast, I reached out to Sara Range (@polygrill17 on Instagram) to see if she could put her “fancy barbecue” spin on a holiday classic. As I’m sure you can tell from the photo she knocked it out of the park. Here’s her recipe. My limited commentary will be written in italics. …
A Minimalist Guide to Home Cooking Gear
Hopefully by now you’ve seared a steak, or splattered the back splash of your stove with tomato sauce, maybe flung a few strands of spaghetti on the cabinets to make sure they stick. If you have no idea what I’m talking about you can read all about it in my last post here.
One my main goals from day one has been to assure you that solid cooking is within your grasp without having to dump a significant amount of hard earned money into the endeavor. …
Now that we’re getting better acquainted, and you’re beginning to adjust to my quirks let’s cook something.
You know those diners advertising steak and spaghetti? Also usually sitting with the name of either Gus or George? That’s the experience we’re after today. Formica table tops, Sinatra on the radio, advertisement placemats, gold edged menu holders. Definitively not modern, vinyl covered booths. We all know this restaurant, I hope. I’m not sure I want to live in a world where this restaurant doesn’t exist. The requisite steak is usually an off cut dubbed a “sirloin” but an upgrade to a t-bone…
Five Rules for Good Cooking
I’m terrible at beginnings. I think it comes from my impulse to jump into things, break them and try to put them together half way through. Such is the story of my cooking career, and the approach I’ve taken to countless recipes, methods of preparation, and in may ways life in general.
Through thousands of covers, over what feels like a lifetime of dinner, lunch and brunch services, I’ve compiled my principles, for better or worse, that as a professional cook, and now a home cook, I’ve let guide my kitchen career. Call it my…
Cooking advice from a former chef.
Sitting on the back patio at a cookout yesterday, I exclaimed, “I’ll give you a quick kitchen hack.” Everyone’s ears pricked up, millenials LOVE hacks. “Set the oven at 350, regardless of what you’re trying to accomplish, 350 degrees will get you there.”
It’s true, I don’t think I’ve looked at an oven temperature for the last 20 years. This is mostly because the professional kitchens I worked over the span of my career always had at least one oven running, and the temperature was always 350 degrees.
You’ve got five of them. Deploying…
Restaurant owners facing potential extinction.
By now I’m sure you’re all tired of being constantly bombarded with the near apocalyptic stories of a world desperate to contain the spread of COVID-19. A world slowly beginning to resemble the dystopian societies of Hollywood movies and Orwellian novels.
As our government shuts down new facets of our acquired lifestyle on a seemingly hourly basis, a silent faction of our society waits with bated breath to see what will become of them.
You know them better than you think.
They’ve been present to celebrate weddings, birthdays, promotions, first dates, and engagements. …
I was tired, scatter brained and fat. I don’t mean that I had body image issues.
I was clinically obese.
I was also an addict.
Alcoholism was in complete control of my behavior. I drank so I could relax. I drank so I could sleep. A brutal irony; I couldn’t sleep because I drank. The effects of sleep apnea were wreaking havoc on my brain, and my marriage. I developed “floppy eye syndrome,” a very real, and very gross side effect of sleep apnea.
It’s important to note, without breaking my addiction, nothing else I did would have changed. Alcoholism…
Retired chef, recovering alcoholic. Learning the rules so I can break them.