Vichy Carrots

One of my favorite side vegetable side dishes is carrots. I usually make roasted carrots. Now this week I was clearing up space on my DVR and was watching IRON CHEF AMERICA, it was battle swordfish and Chef Marc Forgione, one of my culinary idols, made Vichy Carrots. I had had them before but had never attempted…

Crockpot Sloppy Joes

As I said in my other Sloppy Joe post School Lunch Sloppy Joes I love Sloppy Joes and I also mentioned that in the area of Pennsylvania I live in we have people from North East PA that call this barbecue and also people from Western Maryland that call it Steamers. There are many online debates about…

Baked Potatoes 2 Ways

If you are anything like me you love a good crispy skinned baked potato. I think I might like the skin more than the inside. Now getting the skin nice and crispy can take a long time cooking and you run the risk of overcooking the inside. I have found to ways to cook the…

Homemade Chimichurri

Chimichurri is a delicious sauce from Argentina that can be used as a dipping sauce, a marinade or just a topping for grilled meats.  One suggestion for the origin of the name chimicurri is that it comes from the Basque tximitxurri which loosely translated is “a mixture of several things in no particular order. I think that is…

Brown Sugar Maple Pork Chops

As I have said many times before I love Pork. Whether it is a pork loin, pork roast, pork steaks, pork chops, pork ribs, or pulled pork I am a pal of pork. In our house we eat pork 2-3 times per week. This one is a riff on a recipe Karen has been making…

Butter Baked Chicken Thighs with Garlic

For several years the wife and I have been making Garlic Chicken. It was actually a long involved process of cutting the chicken into bite size pieces flashing frying the chicken in a wok then sautéing minced garlic in butter and then combining the garlic and chicken making sure the garlic didn’t burn. To be…

STEAK CONFIT

Okay I was looking for a new way to prepare steak other than grilling, pan frying, smoking or broiling. Now I love all of those methods but I really wanted to try something different. I know one of the big trends is Sous Vide but as of today I have not purchased my sous vide…

Risotto

This week we made one of our monthly staples, Short Ribs. Now I typically serve Short Ribs over rice but wanted to change it up slightly but not too much. I didn’t really want mashed potatoes or noodles. We didn’t have any polenta in the house, but we did have Arborio rice so I decided…