When Jones Dairy Farm sent me a beautiful semi boneless ham, I knew I had to do something not only special, but a little different than what people are used to with ham. I wanted to go spicy instead of the usual sweet glazes you find on ham, and my first thought was the pineapple jalapeno flavor I am so fond of. Pineapples are pretty common though with ham, so instead I went with pineapple jalapenos evil cousin, banana habanero. I made a hot sauce with the two ingredients that I actually make all the time, and just poured it over the ham. After baking, it had sealed on top of the ham like a perfect crust!
Great news for everyone who wanted to give Stuffed as a Christmas gift, but realized that the January release date is just a little too late. The first 200 people who purchase Stuffed, and send their proof of purchase receipts to firstname.lastname@example.org, will receive a Christmas card, a signed bookplate to stick into Stuffed when it arrives, and a recipe card with the Mac and Cheese Burger recipe! This will all come in plenty of time to give as a Christmas gift as a way of saying thanks and letting people know their gift will arrive in a few weeks. You can preorder the book on Amazon or Barnes and Noble for only 15 bucks!
I haven't talked too much about Stuffed on the blog yet, other than just to hint that it exists, so let me get into it here for a minute. Stuffed: The Ultimate Comfort Food Cookbook is my first cookbook. It is published under Page Street Publishing and comes out on January 14th. The cookbook is 75% totally new content that has never been seen on this blog. The other 25% is the best of the best that the blog has ever seen, and the recipes have been re-tested, re-photographed, and detailed perfectly (unlike my normal lazy recipe style often seen here). As the title suggests, everything in the cookbook has been stuffed, and if you know my blog at all, you know that the combinations are totally wild, creative, and delicious, without being gimmicky
I recently recieved my super early advance copy of the book, and even though I wrote the thing, and was on site cooking for the photo shoots, I was absolutely speechless when I first saw the finished product. There are around 115 clever and creative stuffed recipes, with over half of them featuring stunning photography (with a few glamour, and un-glamour, shots of yours truly). The book works not only as a great go-to cookbook, but also a food-porn laden coffee table book that will spark conversation and future dinner parties featuring some of the recipes.
If you are waiting to pre-order this book because you can't get it in time for the holidays, hopefully this promotion will change your mind. If you are waiting to pre-order this book because you think it makes no difference if you order it now or later, it actually is WAY more helpful to me to have higher pre-order numbers, so please pre-order! If you haven't pre-ordered yet because you think that the book will just feature recipes from the blog, I hope I already covered that that just isn't the case.
As always, I just want to say thanks to all the fans for being there and making this cookbook possible. I will be talking about this thing non-stop for the next several months, because I want my second book to be a reality (I'm already working on it, but can't talk about that yet!) So please bear with me, but know that I will try my hardest to not let the book launch effect my regular posting schedule!
This recipe has been on the list to make for almost a year now. Most times during the year though, bringing a mac and cheese cheesecake to a party is just weird. But at a christmas party, it's somehow normal. Let's be clear, this isn't a cake of mac and cheese, this is a savory cheesecake with cheddar and pasta in it. It came out super festive and awesome, and I would suggest anyone to bring it as a unique app to your next gathering.
It's getting pretty cold out there, and this soup is the kind of thing that will warm you to the bone. It almost has the feel of a chicken chili at times, but the sweet tart cranberries and dense little plantain dumplings really set it apart from anything I've ever made before. Try my Chicken and Plantain Dumpling Soup on Tablespoon.
At the Asian market I noticed that they had square rice paper. I have only seen the round kind in the past. When Mandi saw the square kind, she instantly suggested that I use them to make some sort of Thai or Vietnamese lasagna. The first thing I did was buy a pan the same size as the rice paper. Then I went back and forth on some different ideas and flavors to use in this lasagna, and finally went with drunken noodles. The sauce can really stand up to the prolonged cooking time, and it's pretty much my go-to Thai dish anyways. I used ground chicken and diced up the veggies extra small to give it that lasagna feel, and swapped out the ricotta cheese for some tasty tofu.
Big Macs are delicious. We can all be food snobs and pretend like they aren't, but the fact is, big macs were developed by scientists for optimal deliciousness. If you don't believe me, I bet you haven't had one in a while, and I REALLY bet you haven't had one drunk in a while. That being said, I'm not selling out to fast food or saying you should all be eating more big macs, I'm just stating facts. This recipe came to me a few weeks after thanksgiving last year when I was (surprise!) eating a big mac (and probably drunk?) I was thinking about what makes the burger good. Its OF COURSE NOT the burger itself. It has more to do with the interplay of the cheap bread, cheese, pickles, and crunchy lettuce. For some reason it came to me that the ratios of meat to bread to flavorings are similar to that of stuffing, and I thought it would be fun to literally buy 8 big macs, chop them up, stir in some chicken stock, and bake it off as a stuffing. Well I sobered up, realized I didn't want to spend 40 bucks at McDonalds, and had almost a whole year to develop this recipe. This stuffing came out absolutely amazing. When you eat it there is no question that you are eating a stuffing, and also no question that it is big mac flavored.
Regular stuffing I'm not crazy about. I know that's blasphemy to most people around this time of the year, but I just really don't care about it that much! Cornbread stuffing though, one that's loaded with sausage and studded with tart cranberries, is a totally different story. I can't get enough of the stuff! I decided to borrow these flavors for a pre-Thanksgiving polenta I made the other night to hold me over for the big event! Make this this weekend to hold you over like I did, or make a big pot of it to serve as a twist on a thanksgiving side dish. Either way you and your family will love it! This is a sponsored post from the great people at Jones Dairy Farm, and if you want more great Thanksgiving inspiration you can check out their Facebook page.
The reason I posted on Tuesday instead of Monday this week was because I mistakenly fell asleep at like 8 on Sunday night. It's been a long couple days! So now we are crushing through this week with lots of Thanksgivingy recipes, and them I'm totally taking next week off. This is a tasty little fried rice you can make with your thanksgiving leftovers, and it's topped with a magical sriracha gravy! Check out the recipe for Turkey Fried Rice with Sriracha Gravy on Tablespoon.
The idea for this one came from the type of shots where you float one alcohol on top of the other. I thought it would be fun to do with soups and this was the flavor combo I happened to be craving that day. The soups went great together. A nice sweet simple pumpkin soup with that extra sweetness from the caramelized onion was a great contrast to the sharp spice of the ancho floater.
A friend of mine who happens to be gluten free is going into surgery today, so I decided to make her some cookies as a treat for before and after the operation. I went with an alton brown recipe that had rave reviews as the cookie base, and then loaded it up with all sorts of mix-ins to help cover up any potential weirdness in texture from the lack of white flour. I don't think I needed all the mixins, because the cookie batter came out really great, but the chunky goodness only helped these cookies go from great to amazing.