I just finished a whirlwind trip to L.A. where I made some meatballs. That's what I went to L.A. for, to make meatballs! It was the right thing to do.
I'll post about my time there and the hilarity that ensued as soon as I sleep for two days straight, but first, I want to share…
I know it is a bit early, but I bet some of you are already wondering what to make for Easter.
Are you feeling a little provocative? A tad tongue-in-cheek?
Then this is what I recommend.
It was part of my Arkansas cooking extravaganza a few weeks ago and I thought it was high time to share.
Young rabbits…
After I spent the day solving the "plague of pigs" crisis a few weeks ago, I began a hog cooking extravaganza. There were so many parts to break down and ponder.
This is my friend Mike breaking down and pondering:
Isn't he doing a nice job? He's a scholar of the woods and the kitchen.
The thing about…
On Friday when I was showing you my adventures in thin crust pizza, one of the ingredients that I unloaded onto the crust was caramelized onions. And then it dawned on me that maybe not everyone knows how to caramelize onions...
Do you know how? Do you want a quick little demo? Hm...
I'll take your silence…
Chicken breasts are hard to get right. Chicken tenders though... well that's a different matter altogether. A lot of protein tastes better when it's cooked low and slow. You can still get the brown crusty outside if you play with the fire...
These are perfect for you Super Bowl watchers this weekend.You know who you are.…