At my day job there’s a man who regularly brings my coworkers and me produce fresh from his garden. At first he brought tomatoes that I turned into soup. Most recently he brought us more banana peppers and green chilis than I knew what to do with.
When I first started this blog back in 2014 there was one dish in mind that summed up everything the concept of the fancy redneck was about. That dish was taking a culinary icon of South Carolina, pulled pork with mustard sauce, and marrying it with the aromatics of southern France. This is that dish. The dish that I built the dream of my food writing career on.
There was a time a few years ago that I was broker than broke. Like try and sell everything you own broke. During this time I had to rely (even more heavily than usual) on pasta. On top of that it was definitely a no ingredient left behind situation.
This dish originally started as a happy accident a few years ago. All I had in the fridge/pantry was a pork tenderloin, a couple bottles of Angry Orchard, and some garlic. So I made dinner out of it.
Pizza is like a house. It all starts with a good foundation. I first learned how to build pizza houses in my high school foods class. This recipe is derived from the recipe used in that class, but with more proving tike for the dough since one class period only allows you so much time.
Like almost every bookworm millenial I had a massive obsession with Lemony Snicket’s A Series of Unfortunate Events. As many know the first book references pasta puttanesca.
Everyone has been there: That moment when you have an almost visceral craving for Chinese takeout. Amidst the sea of sweet tasting meats fried rice seems like the greatest idea possible. Then you get it. Whether the rice has a meat in it or is vegetarian it tastes like oil and only oil. You start to wonder what you are going to do with what now seems like a mountain of greasy rice and veggies.
Have you ever had chicken teriyaki from a Sarku Japan inside a mall food court? Spoiler alert: it is borderlining obscenely delicious. When I first tried it when I was about eight-years-old I seriously thought I was the living definition of cultured.
Hot take: creamy/zesty Italian salad dressing is gross. I have seen it on lettuce, on pasta, even as a marinade for chicken. None of these options bring a smile to my face. On top of tasting weird these dressings also have way more sugar than anything going on a salad should ever have.
When I was a kid my hometown had only two restaurants that were not a chain or meat and three place. One of those is named The House of Pizza, and was my earliest introduction to Greek and Italian food.