Vision-ary Cooking: Chicken Paprikash

If you didn’t get that pun, then you need to go see Captain America: Civil War (like seriously, close this tab and hie thee down to your megaplex).

Thai One On: Red Thai Curry Pork

I think it’s pretty much required when you have a cooking blog that you refer to a Thai recipe with that “Thai one on” pun at some point. I’m just getting out in front of that early. But really, the only thing Thai about this recipe is the Thai Kitchen branded red curry paste. So…

The Cure for Cured Meat: Dried Apricot Mostarda

If you are fond of fancy charcuterie plates (and short of being vegetarian, why wouldn’t you be?) then you may recognize this particular condiment. Mostarda is a spicy fruit preserve from Northern Italy that is traditionally served with boiled meats. It quite easily makes the side step into improving meat and cheese plates. It’s a…

Murlacos Tacos (Carnitas)

Another taco recipe! Carnitas in the very traditional fashion involves braising an entire pig until the water evaporates and it deep-fries in its own fat. This recipe approximates the results with a home-kitchen friendly pork shoulder (also known as a Boston Butt).

Green for St. Patrick’s Day (Salsa Verde)

Don’t get me wrong, I love corned beef. I love cabbage. But everybody and their dog has a corned beef and cabbage recipe up this time of year. . . . . .You know, I’m not even sure corned beef with cabbage is actually Irish. Aha! According to Wikipedia, corned beef is Irish-American. So it’s…

Cooking with Butts (Asparagus Soup)

The title was either that or something about “taking a leek” (I think I’ll save that one for vichyssoise). Did you know that something like 40% of the food in this country is thrown out? That’s an astonishing amount. Yeah, you could compost the “unpleasant to eat” things like woody asparagus butts, but with a…

Two Heads are Better than One

So there’s a certain class of food that is too good to be wasted on paying customers. These are the bits on the animal that you get to pick on in the kitchen before serving the “pretty” food. In the case of fish, that’s the head. There are pockets of moist deliciousness in the cheeks,…

Why does that even exist? (Seafood, Fennel, and Tomato Stew)

So to make this stew we needed clam juice. This is not the most intuitive thing to find in the grocery store. It’s not going to be next to the HI-C and Welch’s (although the Clamato is next to the V8). So I hunted down the nearest hapless HEB employee and asked where I could…

Finish Him! (Spatchcocked Chicken ala Chris Cosentino)

Spatchcocking is a phenomenal way to cook a bird. It maximizes the crispy skin and minimizes the time to get the bird on the table. There are a few tradeoffs. One, you miss that glorious “ta-da” moment of a beautiful roast bird. Two, my husband giggles like Beavis every time I say “spatchcocked”. For those…