I'm heading over to the Big Apple BBQ on Saturday. We have a small group going with a couple of out of town guests staying with us. Since we will be eating a ton of meat on Saturday I was trying to come up with a relatively light dinner idea for Friday night. Any suggestions?
Every Easter my grandmother would make "pizza gain," a savory calzone-like mix of basket cheese, dried sausage, mozzarella and eggs. Unfortunately, when she passed away unexpectedly the recipe had not been written down. It has been a quest in our family to recreate this dish. So far I have not been able to recreate her original recipe but am looking forward to trying again this year. Anyone care to share their recipes?
Going to try to make Ina Garten's Beef Bourguignon but I do not have a dutch oven (I know it's on my wish list!). Do you think I will be able to use a regular stainless steel pot in the oven or should I just cook the whole thing on the top burner of the stove?
I'm attempting to make fried chicken this weekend. I am using a basic recipe where I soak the chicken pieces in buttermilk overnight and then dredge through flour and fry in Crisco. I would love to hear any suggestions, tricks of the trade, etc. on how to get the best results.
Yesterday I cooked a 15 lb. turkey on my smoker. Any ideas on what to do with the carcass? Can I use it to make stock?
My neighbor gave me a huge amount of ghost chili peppers (Bhut Jolokia). What should I do with them? I really love spicy food. Anyone have any advice on making them into a sauce?
I'm in the process of cleaning out my freezer and came across a container of frozen pumpkin puree. I'm thinking it would work well in a soup. Any suggestions/recipes? Thanks in advance.
I just made a batch of Carrot Ginger Soup http://www.seriouseats.com/recipes/2010/01/cream-of-carrot-with-ginger-soup-recipe.html, which came out most most delish. I have a ton of it and was wondering how well it would do if I froze it. Will freezing it alter the taste in any way?
So now that the weather is getting cooler, I've started thinking about heartier meals. I want to make a beef stew in my crock pot, but in the past it has come out watery and bland. My basis method is dredging beef chuck in flour, searing in a pan, then adding the beef to the crock pot with water, onion, carrots, etc. and slow cooking the whole thing for about eight hours. Any tips on how to get a thicker, more tasty stew?
I will be in New Orleans next week. I have been to NO a number of times and am really looking forward to trying some new places. I had originally had my heart set on going to August, but sadly it just doesn't fit into my budget. I've been to a number of the Brennan family restaurants, which are also good, but am looking to try some new ones. So far I have Bayona on my list...
Any recommendations for off the beaten track/won't break the bank places to try?
I am in charge of bringing some pre-dinner snacks for a family get together. The main course is a rib roast so I don't want to bring something too heavy. Any ideas on some easy-transportable appetizers that won't be too filling?
I received a bunch of beets with greens in my CSA box. Any ideas on what to do with them?
The easiest way to make juicy, crispy carnitas without a bucket of lard.
While chiles rellenos have achieved relative fame—perhaps because there's no arguing with a stuffed and fried pepper—there is another stuffed poblano dish from the Puebla region of Mexico that is equally delicious, and a little less heavy. Chiles en Nogada—"nogada" refers to the creamy walnut sauce poured over everything—uses a poblano pepper that is charred and skinned, carefully deseeded, and filled with an unusual, delicious mixture of ground meat, fruit, and spices.
I am in charge of bringing some pre-dinner snacks for a family get together. The main course is a rib roast so I don't want to bring something too heavy. Any ideas on some easy-transportable appetizers that won't be too...