I’m heading off to Miami today for a show- I’ll be gone a week- so here’s the post of the ridiculously off-the-hook steak we had the other night to tide you over until I get back. It’s a perfect example of how the simplest ingredients can attain perfection when they’re properly sourced, grown, and prepared. In this case, a seriously badass steak and a bunch of just-picked vegetables. Sounds pretty average, right? But oh, what…
Month: September 2009
Q: What’s better than 40,000 filthy hippies in the Nevada desert? A: A raspberry mocha custard tart with a red wine glaze. Don’t believe me? Check this out: Now, if you haven’t yet, please go here, find “Cookblog,” (currently at #3) and bestow upon me some hats. Allow me to suggest five as a nice round number. Your appreciation will make a difference, and I thank you for it. As I said, the family went…
OK, so I have no idea how I ended up in a blog popularity contest with the most popular food blogs in the world, but I’ll take it. If you haven’t already, and you are so inclined- on the basis of, you know, liking this blog- please click over there and lavish me with hatty appreciation. If I can get my traffic to a respectable level, it will be ever so much easier for me…
Some kind soul nominated this here blog for an awards-type competition. So if you like what you read here, why not click over and vote (come on, gimme 5 hats) so I can build enough traffic to get a book deal for something that I’m working on. I have no idea who nominated me, but thanks. Not sure what the deadline is, so be skippy. If I win, I will send you BACON. Tonight, continuing…
Among other things, I got some Arctic char from our weekly primo fishmonger. Monging fish is hard work, evidently, so he was late for the delivery, but I still managed to get dinner together- though not without less elegance than I had originally imagined. Char is pretty mild, salmony hue notwithstanding (it often comes off as a bit of a letdown, flavorwise, since it looks so much like salmon) so I gave it a goose…
I didn’t have a ton of time yesterday, so I convection-baked chicken thighs with a spice rub and put them on top of polenta with some roasted Roma tomatoes (roasted alongside the chicken) and a salsa made with more tomatoes (Roma and pink Brandywine) plus red onion, cucumber, lemon juice, and poblano broiled until the skin blistered and came off easily. I had thought about going the chiles rellenos route, but the wife is not…