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Threadless T-Shirt Giveaway: Booty Fruit
My favorite experience with fruit was as a kid eating the curiously sweet crab apples from a tree on the golf courses in the town I grew up in. Walking by in the late summer and early fall and picking a couple to munch as you walked the course still seems like magic.
Cook the Book: Eugenia Bone's 'Well-Preserved'
Lactic fermented pickles; low tech, high flavor.
Cook the Book: 'Bottega Favorita' by Frank Stitt
Fresh chopped tomato sauce with garden tomatoes, fresh herbs, sweet onion and lots of garlic. Saute the aromatics with salt and pepper, deglaze with a bit of red wine vinegar and red wine, then add the fruit, herbs and al dente pasta until just warm. Add a little parm and enjoy al fresco if you can.
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Dinner Tonight: Zucchini Galette
Posted by Nick Kindelsperger, June 22, 2009 at 4:45 PM
Cook the Book: Mama Voula's Spanakopita
Posted by Caroline Russock, June 22, 2009 at 1:15 PM
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Recent Comments | Response to Comments
Cook the Book: 'Bobby Flay's Burgers, Fries & Shakes'
The original Lion's Tap burger in Shakopee, MN. Simple perfection.
Threadless T-Shirt Giveaway: Booty Fruit
My favorite experience with fruit was as a kid eating the curiously sweet crab apples from a tree on the golf courses in the town I grew up in. Walking by in the late summer and early fall and picking a couple to munch as you walked the course still seems like magic.
Cook the Book: Eugenia Bone's 'Well-Preserved'
Lactic fermented pickles; low tech, high flavor.
Cook the Book: 'Bottega Favorita' by Frank Stitt
Fresh chopped tomato sauce with garden tomatoes, fresh herbs, sweet onion and lots of garlic. Saute the aromatics with salt and pepper, deglaze with a bit of red wine vinegar and red wine, then add the fruit, herbs and al dente pasta until just warm. Add a little parm and enjoy al fresco if you can.
Cook the Book: 'Serious Barbecue' by Adam Perry Lang
A friend asked to do BBQ brisket for his backyard wedding reception for 70 people. I scrounged up a couple sidebox smokers, 2 bullets smokers and a couple of Webers and just barely got the meat to fit. Had to rub it as it went on and make the suaces and condiments on a tiny cutting board while I watch the six very different fires. Ended up perfect. A BBQ miracle.
Cook the Book: 'Real Cajun'
Sucking fresh orange juice through a peppermint stick in Florida when I was about 6. I still don't think I have had an orange as juicy as those are in my memory.
Cook the Book: 'Ten'
I once work to the store in a blizzard to get potatoes and then spent the next 3.5 hours working towards the perfect frites. Worth it!
Cook the Book: 'Beyond the Great Wall'
Jamaican patties fresh from a little bakery in Ocho Rios when I was 11. The first really spicy food I had ever had. Paired with a sort of everything-in-the-blender fresh fruit juice drink it was our go-to breakfast every morning.
Cook the Book: 'On the Line'
Grab whatever seafood you have, and throw it in a pot with seasoning a couple halved lemons, potato, corns, etc. Pour it on the picnic table and dig in.
Seriously Delicious Super Bowl Party Giveaway: Snow's Barbecue Brisket
Hickory, mesquite
cherry, apple and grape vines
sweet fire, slow and low
Cook the Book: 'The Great Wings Book'
Nachos. Gotta be nachos.
Weekend Book Giveaway: 'American Cheeses'
Rogue Creamery Smoky Blue
Seriously Delicious Holiday Giveaway: D'Artagnan Boneless Heritage Ham
Ham and gruyere on rye, fried in my old cast iron skillet.
Win a Free Organic D'Artagnan Turkey Here!
It's got to be perfect mashed potatoes. Gotta be.
Cook the Book: 'Dolce Italiano, Desserts From the Babbo Kitchen'
Italian Syrups...in coffee, steamers, deserts, and cocktails. They work all over the place. Orgeat is really suprising in its versatility.
Cook the Book: 'Eat This!'
Buy one get one for a dollar burgers on Wednesday night at the Old Town Tavern in Morristown, MN. Try the patty melt and a basket of tater tots.
Cook the Book: 'The Breakaway Cook'
Very carefully deployed fish sauce.
Time for a Drink: The Paloma
I hate to even mention this but when you live both in the hinterlands and the poor house,(six kids), the Wal-Mart brand of Grapefruit soda with a squeeze of fresh lime works pretty good. And lets you save your money for the Tequila. I especially like the Jose Cuervo Traditional in the numbered bottles. My Wal-Mar liqour store has them for $17 and at that price they are a very nice resposado.
I add _____ to macaroni & cheese
One can of tuna and one can of peas mixed with three boxes of mac n cheese makes all SIX kids happy plus the wife; and I get to make whatever I want!
Cook the Book: 'The Lee Bros. Southern Cookbook'
Buttermilk fried chicken w/ hoppin' john on the side and bottle of Crytsal hot sauce on the table.
Cook the Book: 'Bobby Flay's Burgers, Fries & Shakes'
Thank you for participating, and congratulations to our winners:
LiveToEat
wwe11
Universe Master
coconutgoddess
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Winners have been notified by email and also appear on our Contest Winners page.
Cook the Book: 'Bobby Flay's Burgers, Fries & Shakes'
One piled high with guacamole! Thanks!
Cook the Book: 'Bobby Flay's Burgers, Fries & Shakes'
Once I had the oppurtunity to obtain some fresh road kill.Cant say what kind it was for fear of offending dog lovers,but i cleaned the meat up,removed any obvious road debris,boned it out.Ground it up with a coarse blade,mixed some fine pig fat in with it for moistness and flavor,then proceeded to make the worlds best onion burger,on a toasted sesame seed bun with pickles an special sauce. MMMMM
Cook the Book: 'Bobby Flay's Burgers, Fries & Shakes'
My nephew made up a burger that he calls a Squeezal Burger. I know it is not "good" for you. It is delishous. I don't know exactly what is in it. I know I saw him grinding the beef with a pound of bacon and adding loads of spices. I know that one of his secret ingredients is morel mushrooms dried and then ground into a powder. JeansandTs@hotmail.com
Cook the Book: 'Bobby Flay's Burgers, Fries & Shakes'
My all time favorite burger is a quarter pound all beef bacon cheeseburger with hot sauce and blue cheese--buffalo bacon cheeseburger.
Cook the Book: 'Bobby Flay's Burgers, Fries & Shakes'
Traditional favorite would have to be mushoom and swiss. However, a restaurant near me has a taco burger that is to die for.
Thank you for the entry.
Cook the Book: 'Bobby Flay's Burgers, Fries & Shakes'
I love the Rincon Burger at Islands!
Cook the Book: 'Bobby Flay's Burgers, Fries & Shakes'
My favorite burger is a turkey burger with shredded apples, minced onions and poultry seasoning added. I top it with a savory chocolate barbecue sauce and it's delicious!
Cook the Book: 'Bobby Flay's Burgers, Fries & Shakes'
This is a tough one! There have been many "best " burgers but they would always have to have been juicy rare with oozing cheese, S+P, sauteed onions, and friends around the table laughing and having a great time.
Cook the Book: 'Bobby Flay's Burgers, Fries & Shakes'
medium-rare beef burger, tomato, blue cheese, bacon. Maybe some onion too.
Cook the Book: 'Bobby Flay's Burgers, Fries & Shakes'
I like a Turkey burger with Turkey bacon, Cheddar cheese, fresh tomato, lettuce, pickles, onion, and mustard.
Cook the Book: 'Bobby Flay's Burgers, Fries & Shakes'
a double cheese burger with hot onions, ketchup, mustard and mayo. garrettsambo@aol.com
Cook the Book: 'Bobby Flay's Burgers, Fries & Shakes'
The best burger I had was the one made by my daughter-in-law at a family cookout...it had swiss cheese (my favorite) and a big slice of grilled onion on top!
cmflan122@gmail.com
Cook the Book: 'Bobby Flay's Burgers, Fries & Shakes'
I love a juicy burger with bacon and cheese.
Cook the Book: 'Bobby Flay's Burgers, Fries & Shakes'
I love a burger with bacon, pepper jack cheese, a bold, rich bbq sauce and that's it. Simple, spicy, and oh so right.
Cook the Book: 'Bobby Flay's Burgers, Fries & Shakes'
I love burgers topped with Montreal Steak Seasoning, red onion, lettuce, tomato, gourmet mustard, and either ketchup or bbq sauce. I also love ot add cheese, usually cheddar.
Cook the Book: 'Bobby Flay's Burgers, Fries & Shakes'
We actually made our favorite burger recipe for the 4th of July. It is a simple Blue Cheese Burger Recipe. We season the ground beef and add chopped onions and green pepper to the mixture. We sprinkle in some breadcrumbs and add an egg. We grill the patties and top them with blue cheese crumbles and bacon.
Cook the Book: 'Bobby Flay's Burgers, Fries & Shakes'
If I'm not at home and making hamburgers from scratch, In-N-Out Burgers are great, especially with their available off-menu options.
Cook the Book: 'Bobby Flay's Burgers, Fries & Shakes'
Homemade ground sirloin burger
Cook the Book: 'Bobby Flay's Burgers, Fries & Shakes'
Lamb burger, with a little mint in the burger, and topped with tzatziki. So yummy.
Cook the Book: 'Bobby Flay's Burgers, Fries & Shakes'
Grilled burger with a toasty bun. Topped with ketchup, lettuce, and tomato and cheese.
Cook the Book: 'Bobby Flay's Burgers, Fries & Shakes'
Absolute favorite: portabello mushroom burger on a taro bun with bleu cheese from a local restaurant. yum!
Cook the Book: 'Bobby Flay's Burgers, Fries & Shakes'
Mine is grilled medium rare, topped with thinly sliced onions and cheddar cheese. Yummy!
Cook the Book: 'Bobby Flay's Burgers, Fries & Shakes'
favorite hamburger of all time... hmmn lots and lots and lots of grilled mushrooms and blue cheese mmmmm-
Cook the Book: 'Bobby Flay's Burgers, Fries & Shakes'
AHI BURGER: Fresh Ahi tuna seared rare with ginger wasabi mayo & asian
slaw on a toasted egg bun.
Recent Posts
timjertson hasn't written a post yet.
Recent Favorites
Dinner Tonight: Zucchini Galette
Posted by Nick Kindelsperger, June 22, 2009 at 4:45 PM
Cook the Book: Mama Voula's Spanakopita
Posted by Caroline Russock, June 22, 2009 at 1:15 PM
Cook the Book: Eggs-Any-Style Chilaquiles
Posted by Michele Humes, February 16, 2009 at 1:45 PM
Sunday Brunch: Buttermilk Blueberry Pancakes
Posted by Ed Levine, February 8, 2009 at 8:50 AM
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The original Lion's Tap burger in Shakopee, MN. Simple perfection.