You could probably figure it out by the painting that I did a couple of years ago in the background, but I love milkshakes. A lot.
Something else I happen to be a big fan of is whiskey. I seriously keep empty Jack Daniel’s bottles to use as vases for fresh flowers. I even put whiskey on my steaks.
Continue reading “Salted caramel and whiskey milkshakes”
There are certain universal pleasures in life: noticing that flowers are blooming at the end of winter, finding surprise money in your pants pocket, and topping a dessert with a fat helping of whipped cream.
Continue reading “Simple Whipped Cream”
When people think of southern food they normally think about super heavy, fatty, artery-clogging feasts. While in many cases that is extremely far from the truth there are dishes where that is exactly the case.
Continue reading “Sriracha Pimento Cheese”
Over time pasta carbonara has become one of the most controversial dishes out there. You would think with a simple preparation of pancetta, egg, parmesan, and black pepper it would not be a big deal. However not too long ago I read an article about Nigella Lawson posting her recipe for the dish on twitter, and people flipped out on her. All because she puts cream in her sauce. In all honesty despite any lack of authenticity cream might provide I tried her recipe and I enjoyed it.
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Ever since I first got into cooking there has been one item that ruled my culinary bucket list, creating fresh pasta. Any time I would eat at an Italian restaurant that uses house-made pasta the dish would automatically become a bowl of heaven.
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I have an intense love of ramen that dates back to when I was in middle school. I was sleeping over at my best friend’s house and for lunch her mom made us grilled cheese and chicken flavored instant ramen, or as they referred to it, ray-man noodles. I later learned that ray-man is not widely accepted as canonical pronunciation of ramen noodles, but I digress. I had a period of about two or three years after that where I would always force my mom to keep maruchan in the house because I was that about it. I was obsessed to the point of complete burnout.
Continue reading “Bacon Ramen”
Back in the 90s when I was a small child there was one food I craved above all else. My mom’s fudge batter pudding. The dessert is like a chocolate lava cake with emphasis on the lava part. Just picture, you pull a dish out of the oven and it looks like a super-sized chocolate cake. But then as soon as your spoon digs past the first inch or two of cake you hit hot, chocolaty goo. That’s a technical term there, goo.
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Steak Diane, one of those old school steak house dishes that were once seen as the height of elegant dining, but has since become stale. Do not get me wrong, there’s nothing to dislike about steak topped with a sauce made out of mushrooms, booze, and cream. The
lies in the same recipe being used for years on end with no refresh button being hit.
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Every time I go to Chicago I have to stop at Lidia Bastianch’s Eataly. Eataly is basically candy land for any lover of Italian food featuring restaurants, delis, and a specialty Italian grocery store. My favorite thing to buy whenever I am there to take back with me to South Carolina has to be their flavored pastas. With flavors ranging from Calabrian chili to nettle they really allow home cooks to take their pasta game to a level that was previously unheard of.
Continue reading “Pasta for Goths”
Considering this is my third piccata themed posting it is probably no secret that piccata is one of my favorite meal preparations. And why not? It is acidic, buttery, and savory all in one sauce. Lemon and butter are basically food soulmates. Normally you see the sauce paired up with thinly pounded chicken breasts. However one day I thought, why not make it with salmon?” After all lemon and salmon are basically best friends.
Continue reading “Salmon Piccata”