The San Francisco Chronicle tasks its Taster’s Choice panel with ranking the turkey bacon brands. Short version? If your fork can’t touch pork, Oscar Meyer’s Louis Rich brand wins by, like, a lot. And if you shop at Kroger, definitely skip the house label. (via) (photo)
“It takes a special kind of nutjob to attempt every recipe in The French Laundry Cookbook,” Carol Blymire writes on French Laundry at Home, where she did exactly that. Start with her recap and retrospective, then work your way back through all the brilliant success and maddening kitchen sadism. (via) (pic)
Zilly Rosen, a cake artist from OBK’s home base of Buffalo, NY, leaves us nearly without words with her 1,250-cupcake Obama portrait. Read how she did it at Cupcakes Take the Cake.
Russ Parsons’ book “How to Pick a Peach” proved the best match on two of the recipes, a tomato tart built on supermarket puff pastry, and a plum cornmeal buckle.
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Puff pastry from the supermarket’s frozen food case, wrapped around brie topped with pesto or jalapeno jelly, makes a welcome, oozy party appetizer.
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Jalapenos and vegetables warm to the embrace of spices and vinegar in this versatile pickling method. They’re good in a few days and perfect in a week or two.
Filed under: Home cooking, Recipes, appetizers, parties, vegan & veg, vegetables | 4 Comments »
Standing in a parking lot shivering can make anyone hungry, but smoked cheeseburgers and grilled shrimp with chipotle salsa will get you ready for the game.
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Not some authentic blend of Mexican cheeses made on a tiny farm in Guadalajara where the farmer knows all of his goats by name and sings them to sleep with mariachi lullabies every night. Or even salsa made from heirloom tomatoes.
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However complicated you want to get on the rest of the plate, this roast Chinese pork belly really couldn’t be simpler. Rub pork belly with salt and five-spice powder, let dry out for two hours, roast. I let the time sneak up on me the last time I made it, and I hit it with a hairdryer for 15 minutes instead. It was a crackling good time.
Filed under: Recipes, appetizers, bacon, pork | 4 Comments »
Cook with chile paste until browned but not burnt. Return the meat and collected juices to the pan, and add enough water to come up to at least two thirds up the side of the meat pieces. Bring to a boil, then lower heat to a bare burbling simmer, and cover.
Filed under: Home cooking, Recipes, appetizers, meat, pork | 2 Comments »
The other day we decided to have coconut grilled shrimp, a simple marinade of garlic, curry, salt and coconut milk that caramelizes gently over the coals. It’s on their canonical list, and even puts them to work.
Filed under: Home cooking, Recipes, appetizers, grilling, kids cooking, seafood | 3 Comments »
There is no getting around it: Sample serves the smallest portions of food I have ever seen for sale. Sample’s bites are smaller than sushi and even dearer. Buying its offerings by the half-dozen and nine-piece isn’t as expensive, but individual pieces run $1.75 to $3.50. Still, I will give Sample this: They are tasty.
Filed under: Buffalo, Restaurants, Uncategorized, appetizers | 6 Comments »
It’s so simple you can’t even call it “cooking.” Put crumbled goat cheese in a bowl and add about one-quarter its volume in mayonnaise. Microwave it for a few seconds until the cheese softens, and whip it together. Add a dose of Sriracha or other chile sauce - even Frank’s Hot Sauce would work - and keep mixing till uniform. If you’re not sure how much heat you want, just add a little at a time and taste as you go.
Filed under: Recipes, appetizers, cheese, parties, quick & easy | 2 Comments »
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