March 16, 2016

Let's get lambinated!



Lamb, baby, lamb. It's what's on for Easter. It's exponentially better than a fistful of peeps, those yellow marshmallow chicks that frankly creep me out more than Italian circus clowns. Follow the video directions and in 2 shakes of a lamb's tail, you will be demonstrating the depth of your goodwill to everybody with whom you share this tender bit of roasted lamb goodness. It may not be what you want but it sure is what you need.




March 10, 2016

Le Chook; C'est Chic--Poulet Basquaise



Been a long time. Here's a little something chicken that the O.G. put together to help the helpless in the kitchen. Easy food is both easy and pretty tasty. So very, very chic and yet at the same time tres rustique to boot. What more could you ask for? No egg in your beer for now, go away and start cooking this, while you're at it, make some rice and a mixed green salad too. Who loves you, baby?

March 16, 2015

Ladies and Gentlemen: Light Your Charcoal, the 2015 BBQ Season is On

The Results are in--the ribs are good
video
Smoking well seasoned ribs over fragrant hickory wood removes the soul destroying taint of Minnesota winter. 

Below is the official theme song of the 2015 BBQ season, which will be played during the initial pouring of the ceremonial libations until the inevitable freeze returns.


March 12, 2015

Who Do You Love?



Yes who do you love? Charlotte Rampling or Penelope Cruz. Quickly now you're going to have to say yes to one and let the other one ride. 
Okay, take a moment to decide while you listen to this:

March 11, 2015

Lamb Dumplings AKA Gyoza, Potstickers, Guotie etc.



A fusion of Japanese and Chinese, usually made with pork. These crisp yet mochi-mochi wrappers contain a soft filling of 1/2 ground lamb-1/2 grated cabbage, scallions, garlic and a little salt. These demonically addictive little pillows of joy cry out for cold Czech beer. Impossible to ignore their mellifluous siren song.
You can't, you won't and you don't stop.

March 4, 2015

Going big with Crab Benedict brunch




Had some leftover king crab (taraba gani) so decided to to make a sort of crab Benedict, perfectly poached eggs on a toasted whole-wheat English muffin topped with luscious king crab and a buttery smooth Hollandaise sauce flavored with white wine, vinegar, lime juice and fines herbes. The effect was rich and delicious, but not overly complicated. The slight acidity of the sauce kept the dish from being too rich or too much. Every sublime fork-full lingers clearly in my usually faulty memory.

March 3, 2015

Enjoy every sandwich. The comfort of mussels and French fries.


David Letterman, the late night talk show host asked Warren Zevon (musician, singer, song writer) about what he had learned from his struggle with terminal mesothelioma. "Enjoy every sandwich," was Zevon's reply.

This simple bowl of mussels steamed with white wine, shallots and saffron brought to mind Zevon's quote because I enjoyed this meal so damn much. The Prince Edward Island mussels were sweet and briny and such a perfect match with the saffron. The French fries were made from organic potatoes fried twice to a perfect crispness.

Met almost by accident and scrutinized fleetingly, this sort of food is a comfort that means so much.