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A Real Winner: Seared Cauliflower Steaks with Salsa Verde and Almonds

Some people collect cars, for others it is playing golf, for me, it’s barbecues. I don’t collect them per se but rather I cook with them. Their value isn’t termed by condition but in hours of use. Much like a … Continue reading A Real Winner: Seared Cauliflower Steaks with Salsa Verde and Almonds

Barbecue Chicken Pizza (+ How You Should Think About Prep)

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This recipe is a throwback. It was extremely popular in the 1990s — along with duck confit and tuna steaks, seared rare. I still see it now and again on menus, but it has largely disappeared due to overexposure; we became bored with it simply because it was everywhere. Continue reading “Barbecue Chicken Pizza (+ How You Should Think About Prep)”

Memphis Style Barbecue Nachos

Memphis style pulled pork nachos

Great barbecue is about the cut of meat, the smoke, the rub, and the sauce. But just because sauce is only one part of the equation, doesn’t mean it shouldn’t be excellent. In fact, barbecue sauce should be so delicious that you can use it for much more than simply dipping or brushing. Continue reading “Memphis Style Barbecue Nachos”

Small Batch Barbacoa Beef for Tacos

DSCF4507There is something about big hunks of meat cooked over long periods at low heat that appeals to us at a very basic level. Pit-cooking traditions like hog roasts, barbacoa, and luaus aren’t just barbecues — they’re celebrations. They conjure up visions of earthen pits and long buffet tables with folding chairs, all set up for a multitude of guests.

This kind of cooking takes judgement and practice, though, so unless you host these kinds of events on a regular basis, you’re more than likely cooking blind. After all, you probably aren’t buying a whole lamb or calf more than a couple times a year. It could take you a few years to get it right. Continue reading “Small Batch Barbacoa Beef for Tacos”

All About Smoking + A Pulled Pork Sandwich

Pulled Pork with Stubbs Sauce

Barbecue is a far cry from the days past when you were simply handed a platter of meat and sent outside to a grill. I mean, you don’t see leg of lamb braising contests at every turn, or weekend-long fish sautéing competitions — at least not yet — and while you won’t see men look longingly at a stock pot, they will ogle a smoker or a grill like it’s the centerfold of a men’s magazine. Continue reading “All About Smoking + A Pulled Pork Sandwich”

Poulet á l’ Estragon (Chicken Tarragon)

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Spring always seems rushed. It’s as if we spend months climbing a mountain called winter, and when we finally reach the peak, we’re so grateful that we run as fast as we can down the other side — past spring and directly into summer. It’s even true for the vegetables we’re attracted to — the fleeting cool weather crops that are harvested and eaten before spring has truly begun. Continue reading “Poulet á l’ Estragon (Chicken Tarragon)”

The New Steak (+ a Recipe for Duck Teriyaki)

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A whole roast duck is as satisfying to eat as it is pretty on the table; while foie gras is a rich man’s food and confit is pure comfort, a delicious seared and crispy-skinned duck breast is one of the real luxuries of eating.

Duck is versatile, but quirky to cook. And when something is unusual, people tend to keep it at an arm’s distance in a that’s my crazy uncle sort of way. But I’m here to say that it is simple to prepare; no matter which cut you’re preparing, cooking duck comes down to two things: rendering off the fat, and getting the skin crispy. Continue reading “The New Steak (+ a Recipe for Duck Teriyaki)”

Greek Style Shrimp in Tomato Sauce (+ 10 Tips to Better Sautéing)

Greek Style Shrimp There is something wonderful about a one-pan sauté. Sure, a quick dinner and easy clean-up would be enough to pass muster for most, but what I love is how wonderfully delicious dinner becomes as you build flavors in the pan. Starting at the bottom of the pan, there is an order to how things go; it is not a dump-it-and-go process. Continue reading “Greek Style Shrimp in Tomato Sauce (+ 10 Tips to Better Sautéing)”