Fettuccini with The Whole Damn Garden

#RecipeUpTop (details below): For the base: 2 tomatoes; 2 bell peppers (either red, yellow, or a combination); 4 cloves garlic; 2oz tin of anchovies in oil; 1 TBS olive oil For the flair: Green garden veg of choice (e.g. sugar snap peas, green beans, broccoli florets, pea shoots, etc.) 1/4 cup pine nuts; High-quality parmesanContinue reading “Fettuccini with The Whole Damn Garden”

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”

Shrimp and Grits, the 10Chickens Way

#RecipeUpTop (details below): For the grits: 1 pint Maine lobster stock (or shellfish stock, or chicken stock, or water if you’re boring); 1 cup coarse yellow grits; 1 bay leaf; 1/4 cup whole milk; 1/4 cup shredded jack/colby cheese blend; Salt (to taste) For the shrimp: 1lb of U.S. wild-caught shrimp, preferably shell and headContinue reading “Shrimp and Grits, the 10Chickens Way”

Introducing: “Yeah, but is it worth it?”

I grew up in a disposable household, in the heyday of impossibly-cheap products destined for limited use and quick replacement. It wasn’t my parents’ fault, of course, it was the nature of society at the time. Why pay more for something that will rack up wear-and-tear when you can pay less and get a newContinue reading “Introducing: “Yeah, but is it worth it?””

Yeah, but is it worth it: Weber Smoky Mountain

Short & Sweet: The Weber Smoky Mountain (WSM) is an enameled-steel, vertical drum style smoker that is fired by charcoal briquettes. It comes with two grill racks for food, an in-line water pan, and a little port for a probe thermometer. It’s available in two sizes: 18″ and 22″ diameter. New, it’ll run about $400.00.Continue reading “Yeah, but is it worth it: Weber Smoky Mountain”

‘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”

Pan-Fried Spring Smelts with Lemon Dip

#RecipeUpTop (details below): Fresh smelts; 3 cups all-purpose flour; 1 cup coarse-ground cornmeal; 3 eggs; 1 cup whole milk; Salt (to taste); 1/2 cup vegetable or canola oil (for frying); For the dip: 1 lemon (zest plus juice); 1/4 cup mayonnaise; 3/4 cup sour cream; Salt (to taste); Method: Rinse the smelt and pat dry.Continue reading “Pan-Fried Spring Smelts with Lemon Dip”

Fast and Dirty Pita Pockets

#RecipeUpTop (details below): 500g bread flour; 300g water; 50g lard or vegetable shortening; 25g sugar; 10g salt; 5g yeast; Method: Combine all ingredients and knead thoroughly. Form into a ball, and allow to rise until doubled in size, about two (2) hours. Divide dough into ping-pong sized balls, and roll flat. Griddle on an ungreasedContinue reading “Fast and Dirty Pita Pockets”

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”