I am making bratwurst in beer today. It pairs really well with my too cheesy macaroni and cheese. Nothing like a heaping helping of cholesterol on one plate! Hey, I do try to eat a tomato on the side. Somehow in my mind it makes it healthier, please don’t message me to tell me that it isn’t any healthier…. I already know this, my day job is in healthcare.
Yes, it’s another recipe that can be served on a bun or some carb loaded wheat based product. We skip the mac and cheese if there is a bun……. In case no one has noticed, we eat a lot of “sandwich type” foods in this house. Blogging is time consuming. Sandwiches are quick.
My blogging partner (and son) makes his own bratwurst. Me? I buy a famous brand at the store and go from there. I am all about quick! Perhaps one day, I will try to make my own bratwurst from scratch too. Hahahaha! Who am I kidding? I will leave the expansion of cooking skills to the next generation. Continue reading “Bratwurst in Beer”
Here I go again with another recipe designed to cure a craving for a food that I can’t seem to find outside of the Chicago area. There, Italian beefs were easily accessible at almost every pizza or hot dog place. You can search high and low outside of that area and never find one. Finding a good Chicago style hot dog is also another challenge.
These are nowhere near an original Italian Beef that can easily be found in that area. Those are made with beef roasts cooked to rare in a flavorful broth, then sliced into thin perfection pieces of meat. The meat is dipped back into that wonderful broth and slapped onto a sturdy Gonnella roll (which are unfortunately only available in and around the Chicago area grocery stores). Continue reading “Italian Beef”
Chocolate Bacon Bourbon Balls is a recipe I’ve been experimenting in preparation for football season. Football only a few months away, so I figured I’d start early with some new ideas and recipes.
I have to give credit when credit is due. This recipe was inspired by Martha and Jack’s Bourbon Truffle recipe over at A Family Feast. I took their recipe and gave it my own twists with more chocolate goodness and bacon.
This recipe is also inspired by a few of my favorite things: chocolate, bacon, bourbon, and college football (go bulldawgs!). Plus, bacon and bourbon seem to go hand-in-hand with football, at least it does here in the south. I can’t walk out of a college football game without seeing the stadium littered with small empty bourbon bottles. It’s a tradition, but one I’ve never partook inside a stadium. Continue reading “Chocolate Bacon Bourbon Balls”
If you’ve visited a restaurant while visiting the deep south, I’m sure you’ve seen fried pickles on the menu. Fried pickles are a southern favorite and a pretty easy to make. Most folks who’ve never had a fried pickles tend to think the combination of frying a pickles as a little weird. However, I can promise you that once you try a fried pickle, you’ll order them every time you see them on the menu.
I’m kind of a fried pickle snob. Fried pickles, while delicious, can be easily ruined by one ingredient. Salt… a fried pickle that is too salty is sometimes just too difficult to eat, no matter how much ranch you cover it in. Finding the right pickle is pretty critical to the final product, so you’ll have to do a little bit of experimentation with the pickles available at your grocery store.
Even though you might experiment with pickle varieties, we have settled on our absolute favorite pickle. Pickles from Wickles are sweet, spicy, and just a little bit salty. Wickles are thicker than your average sliced pickle, so the pickle-to-crust ratio is great. However, some folks in the south prefer their pickles razor thin to maximize the amount of crust. I think this is just an excuse to eat more fried crust with ranch dressing. With Wickles, you can actually enjoy the great flavor of the pick itself. I find myself eating the pickles for a snack sometimes.
Continue reading “Sweet and Spicy Fried Pickles”
Spring officially started at my house a month or so ago. It had nothing to do with the date, the slew of singing birds in the area, the baby bunnies the dog loves to chase, or the budding trees. Spring at my house gets started with the first potted fresh herbs sitting on the patio table.
Unfortunately, they had to spend their first night in their new home hiding under the patio table since we had tornadoes in the area. Tornadoes are more of a spectator sport in Oklahoma, but tender young plants don’t do so well in gusty winds, heavy rain, and hail.
It has been a chillier than normal spring and none of the herbs have done so well this spring. Fresh basil and parsley are key ingredients for my lasagna and spaghetti sauce. At this point, it will be weeks (maybe months) before I can harvest enough of both for a huge pot of sauce. I like to keep a healthy supply of sauce (and other things) in the freezer for quick meals on busy nights. It helps break up the monotony of sandwiches. Continue reading “Favorite Pasta Sauce”
I think my sous vide baby back ribs are off the chart and I have to thank my sous vide machine for all of the magic. I love my sous vide machine. I don’t mean like kind of love. I really love it. It’s my favorite kitchen gadget. My wife and I use it at least once a week. There isn’t much I have cooked with it that didn’t turn out absolutely fantastic. I also love baby back ribs, but there are some days I just don’t feel like screwing with my smoker. One rainy weekend I really wanted ribs, but didn’t feel like babysitting the smoker in the rain, so I had the brilliant idea of doing some research on sous vide ribs.
There’s a lot of information on the interwebs about how to sous video a large variety of meats, including baby back ribs. The variation in information, techniques, and results is wide, so I am giving a rundown of my preferred method of cooking sous vide ribs. I don’t like tough ribs. I actually prefer my ribs to be almost fall off the bone tender. So in this recipe, we’re going to aim for some delicious fall off the bone sous vide baby back ribs.
Continue reading “Sous Vide Baby Back Ribs”
Beef and Noodles fit the bill perfectly for those days when all I want to do is eat carbs. Simple comforting carbs. Even when I have overcooked, undercooked, or even flat out screwed up this recipe, I eat it for dinner and then microwave leftovers until I have run out of noodles. Corn, tomatoes, and some buttered white bread is all I need to make this meal complete.
I tend to make this with homemade noodles, but frozen noodles, and even dry noodles when I can find a decent dried kluski noodle somewhere will do.
As the food industry shifts its focus to please more and more “foodies”, basic, easy to make foods that even picky kids will eat, are getting hard to find and edged out of the market. Like kluski noodles. Which, by the way, were the only way I used to make beef and noodles until they became scarce.
Continue reading “Beef and Noodles”
If you think this Almost Butterscotch Pie recipe looks very similar to my Sugar Cream Pie recipe, you would be correct. It is the same recipe except it uses brown sugar instead of granulated sugar. There is no cinnamon on top, and I do not bake this version.
The reason for this recipe is that I have yet to make a butterscotch pie that A: tasted like my grandma’s, B: tasted like Andy’s Aunt Alice, and C: didn’t turn out grainy and runny. Yes, I could use a boxed pudding mix, but I would rather go without butterscotch pie. I do use boxed pudding mixes in some recipes, like an éclair cake, but I just don’t believe it belongs in a pie crust. Continue reading “Almost Butterscotch Pie”
I have only seen 3 mothers of vinegar in my life. Once in a bottle of white vinegar I found hiding in the back of the pantry while packing for one of my vagabond moves, and 2 yesterday when I needed vinegar for a vinaigrette. Both new finds were in a bottle of white wine vinegar. They look gross and nasty, but this time I knew that they were harmless. I had done some internet searching the first time I saw one. Here and here are examples of what’s available for information online.
Finding a slimy, jellyfish looking thing in your pantry can be kind of creepy.
When Andy saw it today he was 6 kinds of freaked out.
Continue reading “Alien in the pantry”
Chili Mac has been a part of my life as long as I can remember. Growing up, Wally’s Drive-In was the best place in the world for a hamburger, onion rings, or a chili-mac. I suppose they had other things on the menu, but I wouldn’t know. I never wanted or ordered anything besides those 3 items.
Wally’s had been a staple in my hometown and it was a sad day when the last carhop delivery was made and the doors were locked permanently.
It would be a long time before a genuine chili-mac made an appearance in my life. Oh, I’d seen chili-macs on menus and saw recipes for chili-mac, but let’s face it, those were never anything more than chili, with or without beans, glopped on top of spaghetti noodles. Continue reading “Chili-Mac”