The past several years has seen the explosion of the fried chicken sandwich. It’s become a stable on fast food menu…restaurants like Chick-Fil-A built a whole business around it. And even fine dining restaurants are putting up some insanely creative fried chicken sandwiches with sauces and flavors from all over the world.
This is a debugging block
- 1 Read more
- 2 Read more
While conventional wisdom is that bigger is always better, I've found that is decidedly not the case when it comes to burgers. A few years ago, after having some damn tasty sliders out at a local bar, I decided to give them a try at home. And while, I do still make big, huge, manly half pound burgers occasionally, I've really gotten into these tiny little versions.
- 3 Read more
Burgers are a favorite of mine because there are literally thousands of different versions you can easily make at home. Here is a Caramelized Onion and Gruyere Cheese Hamburger that is a pretty frequent player is my burger rotation. The onions are cooked until tender and golden brown and give off a sweetness that nothing like raw onion.
- 4 Read more
While I love my “goto” friend the boneless skinless chicken breast, sometimes I just need to go caveman, and tear some meat off the bone. And while I love whole roasted chickens, there is an in between step we shouldn’t gloss over. Here I show you a recipe for Roasted Chicken Breast (the bone in, skin on) in a tarragon and mushroom sauce. Roasting a chicken breast like this has the advantage
- 5 Read more
I love a good burger. Unfortunately, it’s tough to label a single way or method as “the best” way to make a burger. And I’m not going to claim my burger is The one and only best. I will however, claim that my burger is a damn good one. I’m going to cook my burger in a sauté pan, on the stove top, but frankly the exact same techniques would apply for the grill; which I love to u
- 6 Read more
A pulled pork sandwich is a thing of simple beauty. First, you’re off to a great start, by using pork, one of the all time greatest things ever. Slow roasted in the oven at barely 200 degrees, with a sweet & spicy rub, the meat gets super tender, and stays deliciously moist. Second, (at least in my version) you’ve got coleslaw that adds a crunchy texture, and a tangy flavor. Finally, th
- 7 Read more
Pulled pork is kinda a labor of love. I throw the kinda in there, because while it does take a long time to make…it’s not hard and most of that time, it’s just quietly doing its thing in the oven – rather than “active” cooking. Now, I don’t use a smoker, and I know based on that statement alone some of you have already left.
- 8 Read more
The sandwich maybe one of the most under-rated meals in existence. There are endless combinations of flavors, ingredients, condiments, garnishes…and what else goes so naturally well with a tiny bag of potato chips. The perfect sandwich has the right combination of flavors...and...the right balance of bread (good bread), meat, cheese, garnish and condimen
- 9 Read more
Ah…sweet delicious Guacamole. Nice and creamy. Tangy and a bit sweet. And pretty damn versatile as well. I’ve got to admit that I don’t make guacamole as often as I should, but when I do, I always love it. It in addition to use as a straight dip, you use it as a spread on sandwiches, and on too many Mexican and Southwest dishes to count. You can also add in ingredients to change it up and