Can you guys believe that tomorrow is December??? It's time to crack out the Egg Nog! But what if say, you happen to spill some egg nog into the frying pan while cooking some delicious meat? Not to worry! Just make this stroganog to save the day.
November 2012 Archives
I recently recreated an old sandwich of mine, but instead turned it into a calzone. I wasn't originally going to post it, but it was so good that I thought it could use revisiting. I made this meat filling a few years back for Tablespoon, and it tasted great as a sandwich, but it might have tasted even better in this calzone. As a dipping sauce I put some kimchi into a food processor and called it a day.
I want to say thanks to everyone who entered the giveaway last week, and congrats to Corinne for winning! I honestly was about to just not announce a winner and keep the gift certificate for myself! In other news, this post of mine on Tablespoon features a straw made of bacon. A STRAW MADE OF BACON! Check out the Rum Cola Floats with a Bacon Straw for the crazy bacon awesomeness.
This is NOT the soup that many Persian people serve at their wedding. What this actually is, is a riff on Italian wedding soup, but instead with Persian flavors. I am planning on making a "wedding soup" for as many countries as I can, because this version came out so good! To me, a wedding soup requires 3 things: Mini meatballs, a green, and a starch. I chose the Persian dish Fesenjoon as a starting point for this soup, a tasty meal with chicken, walnuts, and pomegranate. I did the chicken and walnut in the meatballs, and left the pomegranate for the broth. To me, no Persian dish is complete without the crispy rice known as tah-dig, and it was the perfect garnish on top of this soup.
Thanksgiving is a big week for me with lots of family and social obligations, lots of drinking, and of course lots of cooking. Because of that, I won't be posting again until next week. I'm going to be busy making tortellini and meat stuffing, amongst other things. What are you guys making? If you tell me in the comments, you could win 50 bucks to Lava Lake Lamb! Yup, I'm actually doing a giveaway. The people over at Lava Lake Lamb were so nice to send me over some lamb to try out and they even threw in a 50 dollar gift card for one lucky reader.
If you DO win the gift card, you should probably make this awesome lamb tenderloin with bacon polenta. The lamb came out so tender we were all cutting it with our forks! I actually cleaned out my fridge the day I made this and ended up just throwing a bunch of random ingredients into the polenta, but luckily it all meshed perfectly and paired great with the lamb.
This dip strains the boundaries of what might or might not be considered a dip. I brought it to a friendsgiving this weekend and it went over pretty well. It was no turducken, but people seemed to like it anyways. I haven't revisited the sandwich-as-dip series in a while, and I thought a hot pastrami dip would be a great way to bring it back. (Soup Mondays will resume next week).
I get the best emails.
Made the everything bagel mac and cheese for a breakfast tailgate. It was fantastic and really held true to the bagel flavor profiles. We did not have a food processor so had to crumble extra toasted bagel by hand for breadcrumbs, the larger pieces added a nice texture.
REQUEST - While eating our bagel mac, a friend had the brilliant idea of Dorito mac, using Doritos as breadcrumbs on top and a blend of cheeses including feta for its similar salty, tangy cheesiness. We have some ideas, but I think you could MASTER this for us with your genius. Are you up for the challenge?
Well, are you?
Editor, What's Cookin'
Yes Kate, I am.
It's that time of the year where I get obsessed with Baileys Irish liquor. I just love the stuff around the holidays! I made this cake with Baileys, and a boxed cake mix believe it or not, and it came out amazingly moist and delicious. Try my recipe for Balieys Chocolate Cake with Peanut Butter Frosting for your next holiday get together.
This month at Cafe Burrito, we are offering the Thanksgiving Burrito. Basically like something you might make at home the day after thanksgiving, this thing has everything you know and love about the flavors of the holiday. But instead of just tossing corn and cranberry sauce in there, we use our own fresh homemade corn and cranberry salsas to really make it unique. Today I'm gonna show you guys how to make the cranberry salsa, but why go through all this work when you can just come down to Belmont and try one?
Finally I can give my mouth and stomach a break from all that spicy food last week! It's soup Monday yet again, and this week I have a nice and easy one for you guys. This was the most comforting soup I've had in awhile. I mean, what's not to like in this big bowl of potato, beef, corn, peas, and carrots? I believe it is supposed to be raining this afternoon here in Massachusetts, and I think this soup will be just the thing to help you through that rainy Monday funk.
Of all the hot things I've made this week, this was the best by far. In fact, I'd be willing to say that this was the best thing I've ever eaten that was this intensely spicy. The cream in this recipe really helps to take the edge off the peppers and really brings out that unique habanero flavor. We were all sweating and crying as we ate, but that didn't stop anyone from getting seconds and even thirds.
Another great way to preserve my habaneros was to make these two delicious hot sauces. I've read that hot sauce is the next craft beer in terms of the market is exploding right now. This seems weird to me because beer is hard to make but hot sauce is super easy. What I'm trying to say here is make your own hot sauces people! It's quick, easy, cheap, and delicious. Since making these last week, I've used them on everything from omelets to pasta to nachos to burgers.
This one was insanely hot. I used less peppers than the dish I am posting on Friday, but for some reason this one was way hotter. The kind of heat that you feel the second it touches your lips. Not the normal casual slow burn I usually associate with habaneros. I made a super simple tomato sauce that was just tomatoes, onion, and garlic, but even that provided no relief from the crazy heat of the risotto.
I was hoping that these would taste like banana peppers but just a little spicier, and they do! This was a great way for me to use up a bunch of the habaneros I got. I can't wait to eat these on sandwiches and salads for the next month or so.
We interrupt regularly scheduled programming here on The Food in my Beard for an impromptu habanero week. You see, at work last week, this huge box of habaneros were sent to my restaurant by accident, and the supplier didn't want them back. I was extremely happy about this mistake, until I realized I had hundreds of habaneros to use up before they all went bad! I vowed to do my best and not be wasteful with this gift, so I have been eating super spicy food for all my meals since then. I guess regularly scheduled programming isn't THAT interrupted though, cause here we are on a Monday with yet another soup.
I had the craving for something spicy, but not like ethnic spicy, just good old American comfort spicy. I've "buffaloed" a lot of things in my day, but it wasn't until my roommate mentioned craving gyros that I realized how good a match a gyro really was for the buffalo chicken flavors. I started by making a loose buffalo chicken sausage as the gyro meat, replaced the tomato and onion with a carrot and celery slaw, and of course, added some blue cheese to the tzatziki.