Cooking

The Best Mac & Cheese

Posted by on August 3, 2015 in Cooking, Recipes | 0 comments

The Best Mac & Cheese

I’ve made this dish a million times. I think it’s based on something I saw Ina Garten prepare on TV several years ago. Every time I make it, I scramble to remember what I did last time, and what I said I’d do differently the next time. I actually wrote this down back in 2013 but didn’t remember to take pictures until this weekend. I grew up eating the ubiquitous southern-style mac and cheese that’s swimming in butter and thickened with beaten eggs. The texture...

Read More

More Homemade Pizzas

Posted by on July 27, 2015 in Cooking, Recipes | 0 comments

More Homemade Pizzas

The wife and I have this pizza making exercise down. It used to be a big production with lots of dirty dishes, but now it’s a very casual affair. We typically make three pizzas. It’s takes a decent amount of charcoal to get the oven going, so it makes sense to make the most of it. Although we can make the oven hotter or cooler for different styles of pizza, we’ve pretty much settled on a hybrid New York/Neapolitan dough with a NY-style sauce and a whole milk, low-moisture...

Read More

Frijoles De La Olla

Posted by on July 25, 2015 in Cooking, Recipes | 0 comments

Frijoles De La Olla

I’ve never been a bean snob. I think canned beans are incredibly convenient and consistently good. For most recipes that use beans, good is good enough. But when beans need to stand on their own, you really can’t beat dried beans on quality, and especially not on price. There’s a Mexican restaurant chain in my region that serves great frijoles de la olla. It’s such a welcome break from the [sub]standard refried beans and rice sides that are so prevalent at strip mall...

Read More

Kung Pao Chicken

Posted by on July 9, 2015 in Cooking, Recipes | 0 comments

Kung Pao Chicken

I’ve been cooking a lot of American-style Chinese food at home lately. One of my favorite dishes to order out is Kung Pao chicken. This dish actually originates from the Sichuan province and is prepared pretty close in the US to the way it’s prepared in China. In Chinese cooking, dishes are typically very heavy on either meats or vegetables, not both like you find here. This dish is almost all chicken, but here in the US we add some bell peppers for sweetness. My recipe is a little...

Read More

Beef & Broccoli

Posted by on June 3, 2015 in Cooking, Recipes | 0 comments

Beef & Broccoli

I’ve been on a quest lately to reproduce Chinese take-out at home. Stir-frys and noodle dishes provide a great way to take advantage of the fresh produce in my garden and at the farmers market. I recently bought a wok and am working on my skill with fast, high heat cooking. My new preoccupation—getting a home wok to restaurant temps. I need to make some sort of fluted charcoal chimney. pic.twitter.com/wObV0F4eK0 — Chad Chandler (@chad_chandler) June 2, 2015 The ingredients and...

Read More

Fuse Method BBQ Cooking

Posted by on May 28, 2015 in Cooking, Grilling & BBQ, Recipes | 0 comments

Fuse Method BBQ Cooking

For years, I smoked on a cheap, portable, charcoal grill that was a hand-me-down from my father-in-law. When I moved to my new house in 2014, I treated myself to new Weber propane and charcoal grills. Even still, clung to my old method of building a simple two-zone fire in the kettle. The standard two-zone set-up technically worked, but it required constant temperature checks, rotating of the meat, and the addition of fuel throughout the cook. It simply wasn’t very stable or...

Read More

Thai-Style Stir Fry Sauce

Posted by on May 14, 2015 in Cooking, Recipes | 0 comments

Thai-Style Stir Fry Sauce

I know the title of this post doesn’t make a lot of sense. Stir-fry is stereotypically Chinese and adding Thai ingredients doesn’t change that. But foreign cultures group disparate foods together that they consider “American” (check out the Crown Crust Burger from Pizza Hut Middle East), so I’m going to do the same with pan-Asian foods. I’ve been cooking a lot of Asian-inspired meals lately. My Asian market is now on my Saturday morning shopping circuit. It...

Read More

Three Easter Pizzas

Posted by on April 6, 2015 in Cooking, Grilling & BBQ, Recipes | 0 comments

Three Easter Pizzas

The wife and I are getting really good at pizza making. We’ve pretty much nailed NY-style pizza, so now we’re trying to perfect Neapolitan-style pizza. I can make either variety in my homemade pizza oven based on how much charcoal I use and whether or not I burn wood. We had a low-key Easter this year, so we decided to make a few pizzas instead of the standard holiday fare. We usually make very simple Neapolitan pizzas, but we decided to get creative with flavor combinations this...

Read More

Homemade Mongolian Beef

Posted by on January 19, 2015 in Cooking, Recipes | 0 comments

Homemade Mongolian Beef

I cook a lot. I generally enjoy it. Still, some things have always seemed easier to buy than to make at home. Over the past few years, I’ve been chipping away at that notion. I’ve experimented with sausage-making, charcuterie, barbecue, cheesemongering, homemade pasta, homemade pizza, and a myriad of foreign foods. The elusive category that still seemed like too much work was Asian food. Saying “Asian” is kind of a cop-out when you realize how many styles of food...

Read More

Alabama White BBQ Sauce

Posted by on January 14, 2015 in Cooking, Grilling & BBQ, Opinion, Recipes | 0 comments

Alabama White BBQ Sauce

One of the annoying things about cooking news and entertainment is the tendency for self-styled trend setters to equate food with fashion. Over time, good foods fall out of fashion even though they still taste great, and other foods come into fashion even though they’re not so good. It’s all about newness. And nothing is more fashionable than find a great new thing that’s actually really old. Whether it’s Oaxacan mole or Tuscan meatballs, it’s annoying to see a...

Read More

Asian-Inspired Chicken Soup

Posted by on January 13, 2015 in Cooking, Recipes | 0 comments

Asian-Inspired Chicken Soup

I’ve been trying to master the art of rotisserie roasting on my grill. In a post about homemade lemon-pepper chicken, I wrote: Rotisserie roasting chicken is actually a relatively low-fat preparation. While healthiness is a great side benefit, the best thing about cooking whole chickens is the leftovers. And my favorite way to use leftover rotisserie chicken is to make soup. There’s something very nurturing in thick, meaty stews—especially in winter—but I also like the...

Read More

Lemon-Pepper Rotisserie Chicken

Posted by on January 12, 2015 in Cooking, Recipes | 0 comments

Lemon-Pepper Rotisserie Chicken

I’ve always thought that cooking whole chickens and turkeys is one of the most economical ways to procure and prepare meat. These days, you can buy a whole chicken for less than the price of a standard pack of three breasts. So not only do you get more meat for the money, but you get the means to make a nice stock with the bones. My in-laws recently gave me a rotisserie attachment for my propane grill, so I’ve been roasting up a storm. My favorite dish to make is lemon-pepper ...

Read More

Crispy, Baked Buffalo Wings

Posted by on November 24, 2014 in Cooking, Grilling & BBQ, Recipes | 0 comments

Crispy, Baked Buffalo Wings

I love buffalo wings, but I hate deep frying at home. It’s a huge pain in the ass to maintain the temperature of the oil, drain the fried food, and then strain and re-bottle the excess oil. It takes up a ton of counter space and generally results in a lot of dirty dishes. That’s why I rarely deep fry anything anymore. I stumbled upon an oven-fried wings recipe at Serious Eats and have been experimenting with it for a while. Almost complete, even if Payton Manning's passes...

Read More