This little piggy had pulled pork.
Do you ever have a craving for pulled pork? Sometimes I do. For Memorial Day I tried my hand at making barbecued pulled pork — cooking slow and low over indirect heat on a grill using a North Carolina-style mop sauce as inspiration and a pork butt roast marinated in...
Voracious anosmiac
There are the super tasters in the world (who are usually super sniffers as well given the correlation between smell and taste) and then there are those like me who can hardly smell a gas leak right in front of them. I’ll never be someone who can smell what type...
Okie Gnocchi!
This week, I lost my head. When I arrived at school for a cooking final, I realized I had forgotten my locker combination, and my uniform was inside the locker; I had to call security to cut the damn thing off. My phone disappeared in the black abyss of my...
Have a little bacon with your pie.
I’ve been following some of the bacon desserts that have been popping up and thought that combining bacon, bourbon and pecan pie would be amazing. It is. Enter ba’can pie. One of the best compliments that I’ve received about this recipe came from a Jewish individual who made an exception...
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My new favorite comfort food
With the exception of last Tuesday, I’ve been hitting up the Eastside Madison farmer’s market off of Ingersoll and Willy every week. It’s great to browse and select what grabs you in the moment. (By the way, if you go, you MUST come home with some tomatoes from Young Earth...
Oil-free, salt-free, grain-free vegan bean salad
This recipe was something I created in light of my girlfriend’s oil-free, salt-free, grain-free vegan diet. Check out the related Isthmus column here. Blackened Rainbow Black Bean Salad Serves 10-12. Dressing: ½ mango 2 bunches cilantro ¾ c. mango vinegar Juice of 2 limes Salad: 1 ripe plantain 1 sweet...
Tokyokel Greens
This is a side dish that I made for my first test kitchen, “Eat Your Soul Food” which was a Southern-fusion themed menu. This recipe borrows heavily from Japanese influences. Read the related Isthmus column here. 4 bunches of fresh spinach, or greens of your choice 1/4 c seasoned rice...
Stuffed Anchos with Horchata Rice Pudding
This dessert has multiple steps but the elements are actually quite simple and it is very important that you use the best ingredients you can find. I found the juiciest, biggest Anchos at Penzey’s Spices, which is also where I found super fragrant whole vanilla beans and “true” cinnamon (Ceylon...
Seitan Ropa Vieja
This is a Cuban-style stew made with a tomato-wine sauce. Traditionally, it’s made with beef but I usually make mine vegan, with extra garlic. The related Isthmus article can be found here. Seitan Ropa Vieja Serves 10-12 One batch of homemade seitan (I use Isa Moskowitz’s) Or, buy 2 8oz...
Seitan: Meat substitute just the way you like it
I love making my own seitan — you can make a ton of it for a fraction of the cost of buying it in the store, and the even better news is that the homemade stuff is worlds better. I particularly like that you can customize the dry and wet...
GTK V: Trick or Eat
I’m hosting a Halloween buffet at my place. The menu is TBD but I know that there will be Bloody Mary fondue with gnocchi skewers. BYOB. Spooky movies will be playing on site. Where: 1149 Williamson St. When: Wed. Oct. 28, 2009 from 8-11pm What: the best damn spooky platters...
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