This might sound kind of strange, but I keep restaurant supply bottles in my refrigerator at home. I have a spray bottle filled with a 2:1 ratio of apple juice to apple cider vinegar that I use to mist BBQ as it smokes. I also keep a spray bottle filledRead more
As regular readers know, I like to simplify recipes to their most basic elements. I’ve spent years experimenting with chicken soup and I thought I’d finally post my version online. I should mention that I prefer thick soups. So if you’re partial to thin, brothy, chicken soup, then this recipeRead more
I usually cook a big meal on Sunday that can be used for lunches throughout the following week. That meal is usually labor-intensive, especially when I’m experimenting with homemade mozzarella, grinding my own sausage, deboning a whole rabbit, or something like that. But sometimes I don’t have time to standRead more
There’s nothing complex about poppy seed chicken. If you’ve made it once, you’ve probably memorized the recipe. The only reason I’m blogging it is because a lot of people think it’s labor-intensive. It doesn’t have to be. As long as you have a stand mixer and a little time, it’sRead more
When I was right out of college and teaching myself to cook, I tried to reverse-engineer Ruby Tuesday’s Sonora Chicken Pasta. I hate to date myself, but this was back in the days of Web 1.0 before seemingly everything was posted online. I didn’t want to literally recreate the dish,Read more
As I’ve mentioned before, the wife doesn’t like hard-boiled eggs. Since the standard Southern recipe for chicken salad is swimming in chopped eggs and mustard, I’ve had to develop another recipe. This one comes out so creamy and mild that we usually eat it on crackers like a dip insteadRead more
I’ve been trying to get the wife to eat more meat on the bone. I’m convinced that bone-in fare is simple more flavorful than its boneless counterparts. She’s okay with barbecued ribs, because the bone is so big, but she gets squeamish when the bones are small. I’ve been makingRead more
I recently made a bunch of sausages at home, the most unusual of which was chicken & apple. It’s basically just chicken thighs, a granny smith apple, some chardonnay, and few spices, but it combines to make a very tender sausage that’s not too sweet.
I’ve been trying to get some of my pan sauce recipes online lately so the wife can cook them when I’m not around. Chicken Marsala is her favorite.
I’ve never been a big fan of grilled chicken, especially at restaurants. You end up paying too much money for an extra thick, chewy chicken breast that tastes like water with a thin coating of whatever sauce you thought would make this version of charred bird would taste better thanRead more