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xaire

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Seriously Delicious Holiday Giveaway: Zingerman's Culinary Adventure Society

Insanely fresh fish and fried chicken in St. Lucia after a long hike in the rainforest.

Win a Free Organic D'Artagnan Turkey

Brussel sprouts with bacon! I can't believe these sound good.

Cook the Book: 'Urban Italian'

Pasta with coconut milk, peanut butter and bacon (and chili flakes if you want spice). LOVE this dish, even though it looks revolting.

Santa brought me truffle butter and demi-glace!

Chicken demi-glace. I meant to specify beef to Santa, but am excited nonetheless. Thanks for the ideas!

Giving the gift of salsa

Based on these recommendations, I may give canning a try! So many gift foods I want to do this year (mostly to have the excuse of tasting them myself). Next stop: pralines. thanks all!

Giving the gift of salsa

When I say canning, I mean being able to jar it properly....or, um, you know.

Weekend Book Giveaway: 'The Saucier's Apprentice'

When I lived in a group house in DC, our oven spent three or four months having temperamental fits. These inevitably occurred whenever I was having people over for dinner. Probably the most embarassing was the uncooked chicken served with finesse to my roommate's new girlfriend, but the cookies we ended up microwaving run a close second

Ending lobster phobia and other seafood goals

Hurray! Thank you everyone! I made a trip to the store tonight and took my first sea food steps (frozen peeled shrimp and some frozen lobster meat). I am so excited, I can barely decide what to cook!

surplus OJ?

I tried a Bobby Flay (I think) recipe recently in which you, while roasting potatoes, saute garlic and onion, deglaze with white wine, then add about half a cup of orange juice to the pan. You reduce this to a syrupy mixture and then pour it over the potatoes when serving. It was very different but awesome. I think I might recommend adding something spicy to the mixture (like crushed red pepper).

Southern Food - Recipes and tips please!

I make both of those without much thought of a recipe, but when you get the hang of it, try these variations:

1) Add some onions and garlic to the oil you're frying the chicken in
2) After getting a good crust on the chicken, take it out, let it cool, raise the oil temp again and put it back in the pan - extra crispy!
3) Use different breadings - ritz or cheese crackers, panko, regular crumbs, grated cheese...
4) Oven fry - in butter.

For mac and cheese, remember that everything is better with bacon. Or tomato. Or hot sauce. Or deep fried.

Pork Chops

Pound them thin, bread in crumbs and parmesan, fry briefly and add a squeeze of lemon juice. After buying two giant value packs of pork chops (for people who generally don't eat much pork) earlier this year, this simple recipe saved us from drowning in pig.

How was your school's hot lunch?

Chicken rings. They were chicken nuggets in the shape of rings, and they haunt me to this day. Best was Fridays, when you could order them with a softball sized buttery roll, mashed potatoes and gravy, separately or as a sandwich. I remember visiting high school during college just to try them again. So good!

Also, the best egg roll I have ever eaten was served by the junk food line in my cafeteria.

From elementary school, I remember the pizza, which came practically cheeseless (loved that) and carrot and raisin "salad."

Cook the Book: 'Top Chef'

Something with bacon. Anything with bacon. Who doesn't like bacon?

Cook the Book: 'Mario Batali Italian Grill'

Lemon and lime (I learned my acids from Mario).

Cook the Book: Lidia's Italy

Something people don't expect home cooks to make, like a lengthy, elaborate mole.

Leftover Asparagus-What to make?

Definitely agree on the risotto! Throw in some bacon/prosciutto and parmesan too. Mm, tasty.

Tired of boring pork chops

Giadia has an amazing pork chop recipe that involves coating thin pork chops with bread crumbs and parmesan, pan frying and serving with lemon wedges. It is phenomenal. I had a freezer full of chops and no desire to eat them again; this recipe saved the deal.

Sage!

Ravioli (like butternut squash) with a butter and sage sauce (improvise for infinite variety with lemon, garlic, nutmeg, etc), but just the simple combo of butter and sage is delicious.

Cook the Book: 'Roast Chicken and Other Stories'

The first whole roast chicken I ever made was The Chicken Who Would Not Thaw. Admittedly, we should have dug it outof the freezer a little earlier, but removing the innard took pots of boiling water, a several knives, a giant saute pan, predictable bouts of tug of war that ended with limbs akimbo and the chicken on the floor, and far more time with my hand up a very cold chicken rear than feels healthy. I rubbed it in salt and herbs, stuffed it with an onion and it was heavenly.

Ground lamb, growing lonely and cold in the freezer

Wow, it appears I'm going to have to acquire more lamb! These all sound fantastic. I think I am either going to go with lamb burgers, or almondjoy's delicious sounding Indian/Pakistani recipe for this round. The burger with boursin sounds fantastic (what doesn't sound great with boursin?). Lambie-pies I'll save for the next time we get out the grill--come on spring!

Recipe ideas for someone new to the US?

The Midwest? Introduce her to American casseroles (or the aptly named hot dish). Something with cream of mushroom soup and some Minnesota wild rice. The casseroles I ate tons of in my grad schools days in Minneapolis were usually simple to make and build off of, on top of being served at every community gathering across the Midwest. It would be easy for her to add more familiar ingredients and create something Midwest-caudorean.

Ketchup On Burgers...

Also a Texan, and ketchup is not only on every burger I eat, but on the side in abundance for easy dipping. But I also add mayo (to fries and hot dogs too). Maybe "Texas burgers" are supposed to have barbecue sauce? I sometimes add green chilis (more New Mexico than Texas).

I hate lettuce on burgers. I just don't understand the point. What is it adding to my experience besides some leafy greens inevitably hanging out of my mouth after I take a bite?

Green beans...what's your favorite fixer-upper?

Brown sugar and melted butter. As much as possible of both without actually stepping into the dessert lane (or really, why stop yourself?). I toss the beans with these ingredients, throw them in the oven for half an hour or so, and pure bliss!

I ate the Juicy Lucy!

My first Juicy Lucy experience was the first time I really knew that commercials worked. There was an ad for the Groveland Tap on some local channel (a REALLY bad ad) with up close and personal video of JLs. Three minutes later I was in my car, twenty minutes later I had my first bite of cheesy goodness. It didn't rock my world, but it did cheese it up a lot.

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