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What are we doing here?

Well, what ARE we doing here? The truth is, I don’t know. But you can watch us learn.



The “Summer Kitchen”

I’m a big fan of a certain television show wherein the host travels around the country interviewing people who cook on unusual, outdoor setups. It’s compelling for two reasons: first, it’s just nice to see folks standing around a fire and cooking a meal without a lot of fake time constraints or competitive judging. Second,Continue reading “The “Summer Kitchen””

Basic Popovers

#RecipeUpTop: 1 part egg (by weight) 1 part all-purpose flour (by weight) 2 parts whole milk (by weight) Method: Pre-heat a popover pan in a 450F oven. Mix ingredients in a blender until well-combined, spray pan with non-stick spray, and pour in mixture. Bake at 450F for twenty (20) minutes, then drop the temp toContinue reading “Basic Popovers”

Jerky Boys

No #RecipeUpTop on this one, folks, because this is more about the basic process than an instructional roadmap. Fact is, if you search “jerky recipes,” a light goes off in a back room at the Department of Agriculture, and they re-route you to poison control. Okay, not really, but there’s a LOT of hand-wringing andContinue reading “Jerky Boys”

Ribs to Spare

No #RecipeUpTop today. Like our prior BBQ posts, this one is all about technique and intuition. But, we do have a grocery list: Pork Ribs – Spare or St. Louis Cut (I’ll explain this later); Brown sugar; Kosher salt; White or apple cider vinegar; Grenadine (trust me); Worcestershire; Cayenne pepper; Corn starch; Your favorite BBQContinue reading “Ribs to Spare”

Char-Roasted Brussels Sprouts and Cauliflower with Bacon and Balsamic

#RecipeUpTop (details below): 1 head of cauliflower; 1lb of fresh brussels sprouts; 4 rashers of bacon; 2 tablespoons balsamic vinegar; Salt and black pepper (to taste); Method: Render the bacon in a large cast iron skillet, and remove. Split the sprouts in half, and break down the cauliflower into florets. Add to the bacon fat,Continue reading “Char-Roasted Brussels Sprouts and Cauliflower with Bacon and Balsamic”

‘Wich-Craft

I’ve written too much here about the relationship the people of Maine have with the weather. Be it a gallows-glee at an incoming storm, or the quiet spite reserved for warm and muddy spring days. I won’t belabor those points here, beyond a simple reiteration that springtime in Maine amounts to two (2) weeks ofContinue reading “‘Wich-Craft”

Gumbo.

This is a process. There cannot be a #RecipeUpTop. There can, however, be a shopping list: 1 whole chicken; 1 medium yellow onion; 1 red or green bell pepper; 3 stalks of celery; 3 bay leaves; 4 tablespoons butter or veg oil; 4 tablespoons flour; Okra (to taste); Andouille (or smoked sausage) (optional) (to taste);Continue reading “Gumbo.”

First-Born Dinner

No #RecipeUpTop for this one; it’s all about the timing of putting together a full meal. In this case: crispy-skin salmon with lemon garlic pasta and caramelized-onion corn. But you do probably need an ingredient list, so: For the salmon: Salmon fillet(s), SKIN ON (amount varies by number of desired servings); 1 tablespoon veg orContinue reading “First-Born Dinner”

Cheesy Chicken and Spinach Roulade (or The Joy of Stunt Cooking)

#RecipeUpTop (details below): 2 chicken breasts (boneless, skinless); 1 large package frozen spinach, drained; 1 tablespoon veg oil; Shredded mozzarella (varies); Salt and pepper (to taste); Method: Separate the tenders from the breasts, then butterfly the latter. Pound everything to about 1/4 inch thickness, and overlap on plastic wrap. Stuff with mozzarella and spinach, thenContinue reading “Cheesy Chicken and Spinach Roulade (or The Joy of Stunt Cooking)”

Vegan Red Pepper Pesto with Zucchini “Noodles”

#RecipeUpTop (details below): 1 Red Bell Pepper; 1 Tomato; 2 cloves of garlic; 1/4 cup of olive oil; 2 tablespoons pine nuts; Salt (to taste); Balsamic vinegar (to taste); Sugar (optional; to taste); Crushed Red Pepper Flake (optional; to taste); 4 zucchini (for the noodles, optional) Method: Quarter the tomato, keeping the seeds and gelatinContinue reading “Vegan Red Pepper Pesto with Zucchini “Noodles””

Stormy Beef Stew

#RecipeUpTop (details below): 1 large chuck roast; 4 waxy potatoes; 4 carrots; 2 ribs of celery; 1 medium yellow onion; 2 TBS veg oil; 1/4 cup dry vermouth; Salt (to taste); Black pepper (to taste); Cornstarch slurry (to taste – see note) Method: Cut the chuck roast into bite-sized cubes, and brown in the bottomContinue reading “Stormy Beef Stew”

“Colby Cove” Cheesy Buttermilk Biscuits

#RecipeUpTop (details below): 350g all-purpose flour; 1 cup shredded cheese; 1 cup buttermilk; 50g lard or vegetable shortening; 25g butter; 4 teaspoons baking powder; 2 teaspoons garlic powder; 2 teaspoons onion powder; 2 teaspoons dried oregano; 1 teaspoon salt; 1/4 teaspoon baking soda; Cracked black pepper (to taste) Method: in a large mixing bowl combineContinue reading ““Colby Cove” Cheesy Buttermilk Biscuits”

Coal-Roasted Chicken Wings with Buffalo Sauce and Blue Cheese Dressing

#RecipeUpTop (details below): Chicken wings, separated into “drumettes” and “flats” Salt and sugar for brine (depending on amount of wings); For the buffalo sauce: 1/2 cup Frank’s Red Hot sauce; 1 tablespoon Worcestershire sauce; 1 tablespoon pickled jalapeno juice (optional); 1 teaspoon cayenne (optional); For the blue cheese dressing: 1/2 cup blue cheese (crumbled); 1/4Continue reading “Coal-Roasted Chicken Wings with Buffalo Sauce and Blue Cheese Dressing”

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