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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.



“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”

Poor Man’s Brisket

No #RecipeUpTop today because this is a BBQ post, and, well, it’s literally all technique. Were I to summarize: season several chuck roasts with salt and cracked black pepper, then cook over coals and woodsmoke until 205F internal. Rest and serve. The end. But there’s more to the story. Oh, so much more. In theContinue reading “Poor Man’s Brisket”

Keepers of the Arcane

In my youth in rural Maine, when my parents would travel out of town on business, my brother and I would frequently stay with our next-door neighbors; an elderly couple. I cannot say enough nice things about these people. They were the consummate New England neighbors, but more than that, they seem to have beenContinue reading “Keepers of the Arcane”

Injection Renaissance

#RecipeUpTop (details below): 1 unassuming chicken; 300 grams cider vinegar; 200 grams water; 100 grams sugar; 50 grams salt; 5 grams onion powder; 5 grams garlic powder; Method: Combine the injection ingredients in a small saucepan and bring to a boil, then cool. Spatchcock your chicken, and start your grill, aiming for a “ring ofContinue reading “Injection Renaissance”

Maine Lobster Ramen

I love Maine lobster. Like, with every part of me that is able to love. Everywhere I have lived, I’ve been an evangelist for the bugs. When I was a season ticket holder with the Miami Hurricanes, we’d do a big tailgate boil at least once a year where I’d foist hunks of lemon-buttered tailContinue reading “Maine Lobster Ramen”

Fresh-Herb Chicken Meatballs

#RecipeUpTop (details below): 700 grams (1.5lbs, roughly) ground dark-meat chicken, with skin (preferably home-ground); 70 grams plain, unseasoned bread crumbs; 35 grams grated parmasan cheese; 7 grams salt; 7 grams freshly chopped parsley; 1 large egg; 1 to 2 tablespoons olive oil; Combine the ingredients in a large mixing bowl and set aside (refrigerate) forContinue reading “Fresh-Herb Chicken Meatballs”

Classic Pesto

#RecipeUpTop (details below): 2 hand-fulls of fresh basil (home grown preferable); 1 hand-full of fresh flat-leaf parsley (home grown preferable); 3 large garlic cloves; 1/4 cup pine nuts; 1/4 cup grated Parmesan cheese; 2/3 cup olive oil; Salt (to taste); Black pepper (to taste); Method: Combine the herbs, garlic, pine nuts, and half of theContinue reading “Classic Pesto”

Back to the Woodpile

When things feel awful and out of control, I typically default to some combination of exercise and organization an attempt to remind myself that I do, in fact, have the ability to effect change and progress, if even symbolically. In my days as a trial attorney, this typically meant something as simple as cleaning myContinue reading “Back to the Woodpile”

Fennel-Brined Chicken with Lemon and Black Pepper Glaze

#RecipeUpTop: 4 Boneless, skinless chicken breasts (home butchered preferred); For the brine: 50 to 100 grams salt 50 to 100 grams sugar Fennel seed (to taste) Coriander seed (to taste) For the glaze: 1 lemon (juice and zest) 1/4 cup white vinegar 1/4 cup water 2 TBS sugar Fresh cracked black pepper (to taste) SaltContinue reading “Fennel-Brined Chicken with Lemon and Black Pepper Glaze”

A Sauce of One’s Own

If there’s one grocery store item I deeply despise, it’s pre-canned tomato sauce. Actually, there are a lot of grocery store items I despise, but they almost always follow the same pattern: simple, basic things that have been over-processed, over-priced, and sold as completely impossible or impractical to make at home. And, frankly, the worstContinue reading “A Sauce of One’s Own”

Mutiny of the Bounty

Spring is quickly sliding into summer here on the mountain, and the explosion of verdance is both refreshing and frustrating, particularly as we look around our garden. In my youth, the family garden was something of a novelty at best, and a weed-ridden albatross at worst. The early morning rays of March sunlight seemed toContinue reading “Mutiny of the Bounty”

Rustic Guacamole

#RecipeUpTop (details below): 3 Ripe Avocados; 1 large lime; 1 jalapeno pepper; Salt (to taste); Method: Zest and juice the lime into a large mixing bowl. Remove the seeds and membrane from the jalapeno, mince fine, and add to the bowl. Split and pit the avocados, and add to the bowl, season with salt, andContinue reading “Rustic Guacamole”

The Pull of Pork

My first serious food obsession was authentic BBQ. And, for someone who (at the time) could barely open a can or boil water, it was a hell of a place to jump into cooking. In baking, a novice can be guided by precise measurements, controlled temperatures in an oven, and any other number of quantifiableContinue reading “The Pull of Pork”

The Classic

No #RecipeUpTop for this one because, well, it’s a cheeseburger. It’s not that complicated, and it’s not really a recipe. It’s more akin to our discussion about steak; some tips and tricks, some things to avoid, and some personal pet peeves. As I’ve mentioned before, we generally only buy two cuts of beef: whole ribeyeContinue reading “The Classic”

Split Pea Soup

#RecipeUpTop (details below): 1 ham bone or smoked ham hock; 1 bag of dried split peas (16oz); 1 yellow onion; 1 celery rib; 1 large carrot; Water (to cover); Salt (to taste); Pepper (to taste); Method: Dice the mirepoix, and add to a large soup pot with the ham bone and split peas, then coverContinue reading “Split Pea Soup”

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