Cheats, Lies, and Hucksters (How to Cook a God Damned Grilled Cheese Sandwich)

As a kid, learning to cook a fried egg and bologna sandwich is like teaching me how to load a gun without establishing any safety guidelines. While the combination of griddled bread, egg yolk, mayonnaise, seared bologna, and American cheese is white trash foie gras, perfecting the fried bologna without having made a grilled cheese, … Continue reading Cheats, Lies, and Hucksters (How to Cook a God Damned Grilled Cheese Sandwich)

Pressure Cookers + Chicken and Dumplings

Next to farm fresh brown eggs, nothing conjures up an image of the farmhouse kitchen quite like the site of a pressure cooker. It’s Rockwellian in that it brings to mind iconic images of the aproned farmer’s wife peeling home grown carrots at the counter while on the stove behind her sits a huge pot-like contraption whistling and blowing steam through a small whole in its lid.

The image leaves you with a feeling of wholesomeness much like homemade whole wheat bread. It’s as if the pressure cooker does something magical that only the farmer’s wife knows. After all, for some reason, we always equate wholesome home cooking with the country kitchen. Continue reading “Pressure Cookers + Chicken and Dumplings”

Recipe Reclamation: Bringing Back Chopped Steak

While it might not be haute cuisine, chopped meat is surely economical, flavorful, and versatile. From meatballs to croquettes to tacos, it can do it all and can do it with ease. It is an uncomplicated ingredient, often interchangeable, and more often than not is a beacon signaling out comfort food to anyone within range.

Take for example chopped steak: it is nothing new. Salisbury steak for instance has been around since 1897. Named after a doctor, Dr. Salisbury, who created it. Salisbury was also a believer in a low-carb diet, fancy that. Continue reading “Recipe Reclamation: Bringing Back Chopped Steak”

Grilling: Tips, Skirt Steak and more…

Skirt Steak with Greek Salsa

I use a pair of kitchen tongs and quickly flip a steak, pull back to let my hand cool for a split second before diving in again behind the safety of the tongs to flip another. The hair on my forearm recoils from the heat. Even with a long pair of kitchen tongs I can’t bear the sting of the glowing coals like I used too.

I have lost my commercial kitchen hands. The hands that could take the heat without flinching, the same hands that could grab thermonuclear plates, or could move steaks around on a grill without ever noticing the heat. The heat abused hands that were once this line cooks badge of honor.

The wind shifts, a wisp of white smoke blows back. My eyes catch a little before I can turn and shut them. The smoke underneath my eyelids stings and my eyes begin to water. Continue reading “Grilling: Tips, Skirt Steak and more…”

Dashi

Don’t let its simplicity fool you. A well made dashi packs a wallop and is the foundation of Japanese cuisine. If you want the real deal you have to make this stuff from scratch. Possibly the easiest stock of all to make but again you will have to make a trip to the Asian grocery. … Continue reading Dashi