Golden Ginger Pork

#RecipeUpTop (details below): Method: Peel the garlic, ginger, and turmeric, and add to the carafe of a blender. Add the diluted soy sauce, brown sugar, and oil. Blend until smooth, then pour over pork in a leak proof container (like a zip-top bag) and allow to rest in refrigeration for two (2) to four (4)Continue reading “Golden Ginger Pork”

Garden-Fresh Tomato Pie

#RecipeUpTop (details below): Method: Blind bake the pie crust and cool (per directions if using frozen); in the interim, slice the tomatoes into medallions roughly 1/8th of an inch thick, place on paper towel, and salt liberally. Allow to sit for at least an hour. Brush the bottom of the pie crust with dijon andContinue reading “Garden-Fresh Tomato Pie”

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”

Golden Roasted Cauliflower Soup

#RecipeUpTop: 1 head cauliflower 1 quart chicken stock (homemade preferred; low sodium otherwise) 1 cup whole milk 1 yellow onion 3 ribs celery 2 nubs fresh turmeric 4 cloves garlic 2 tablespoons vegetable or canola oil Salt (to taste) Green onion (optional) Oyster crackers (optional) Method: Preheat oven to 450F. Remove the leaves and stemsContinue reading “Golden Roasted Cauliflower Soup”

A Persistent Rhythmic Clucking

I’ve never raised chickens. In fact, the closest I’ve come to governing domestic fowl was an antagonistic relationship with a nasty parrot in a rented room in Miami. But I do know a lot of people who keep chickens, or lich fowl, or ornamental heritage whatevers. And when you ask them why, their eyes growContinue reading “A Persistent Rhythmic Clucking”

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”

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”