Pasta Carbonara is a classic Italian pasta dish that every one loves. Here we take the classic and give it a Midwestern twist.
We love our wings in the Midwest but until I made wing sauce, equal parts real butter to hot sauce, I hadn’t had wing sauce. Sadly, and I know it is about cost, I doubt a single wing shop uses real butter in their sauce anymore. The good thing is you can have the … Continue reading Farmhouse Chops in Wing Sauce
Great barbecue is about the cut of meat, the smoke, the rub, and the sauce. But just because sauce is only one part of the equation, doesn't mean it shouldn't be excellent. In fact, barbecue sauce should be so delicious that you can use it for much more than simply dipping or brushing. I like … Continue reading Memphis Style Barbecue Nachos
Barbecue is a far cry from the days past when you were simply handed a platter of meat and sent outside to a grill. I mean, you don’t see leg of lamb braising contests at every turn, or weekend-long fish sautéing competitions -- at least not yet -- and while you won’t see men look … Continue reading All About Smoking + A Pulled Pork Sandwich
Chef Leichte spun on the balls of his feet. A millisecond ago he was heading forward, and I was following him. Now we are face to face, and he pokes my chest with his finger. "Commit!" he says in a raised voice, his chef's toque rising from his head and towering above me like the … Continue reading Tips for Reading Recipes (& Chinese Style Honey Hoisin Sticky Ribs)
It is not generally in my nature to go out of my way to make a shepherd's pie from scratch. Instead of cooking all the individual components -- breaking them down only to put them back together -- it always seems like a job best done by leftovers. I don't mean to pick on … Continue reading Pork Confit Parmentier (or “Sorta” Shepard’s Pie)
If my extended family's eating habits are an indication as to what the preferred meat was on my grandparents and great grandparents farm then it is obvious to me I come from a long line of pork eaters. It's not as if this matters or that I need some sort of familial approval for my … Continue reading Seasoning with Pork: Polenta with Peas and Pork Sausage
This is to pig what XO is to cognac. SERVES 4 4 boneless pork butt steaks 1 cup All purpose flour 1 egg mixed with 1/2 cup of whole milk 2 cups unseasoned bread crumbs, sifted 2 lemon, one of them quatered 4 large eggs 16 anchovy fillets 1 tablespoon capers parsley, minced 2 … Continue reading Schnitzel a la Holstein