The perfect potato salad takes at least 6 hours to make. So if you are in a rush, you might want to go to the deli counter and just get some there. But, trust me. If you have time this recipe is totally worth it.
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If you are like me, no matter how much you cook, you always have a box of Mac n Cheese in the pantry. As much as I want to hate the stuff it is good. So, I have worked to spice it up in more than one way. Honestly, it is not much, but it is enough to transform a bland blue box to a tasty concoction.
Read moreThe Blue Box Revisited – Spicy Mac n Cheese
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A couple of weeks ago I ran into Nick from Macheesmo, and we started to talk about sausage making. I then invited him over to help make some Jalapeno Cheddar Bratwurst. This was key as it really requires two people to make sausage. Not just two people though, two people that really like to cook. To spend 3 hours elbow deep in raw meat is not for the faint hearted. Although, the rewards are worth it.
The key to a good bratwust is to make sure that it is juicy yet not so juicy that it explodes in your face. I have had many cheddar brats that as soon as you bite into them you hit the person next to you in the face with molten cheese. That is never good. This recipe is a perfect balance of meat and cheese. No need to wear goggles when the person next to you is biting into one.
Read moreJalapeno Cheddar Bratwurst
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I have been looking for a good recipe for soft hot dog buns. After looking around on the internet I found one at allrecipes.com that looked promising.
As you can see the buns come out nice and golden brown.
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Yesterday I wrote about a basic baked potato. The baked potato is a versatile canvas that melds well with many toppings. For instance, bacon and cheese. Mmm. I really like bacon. I just found the March issue of Food & Wine and it included this exceptional recipe for Baked Potatoes with Wild Mushroom Ragù. Just seeing the pictures in the issue made me want to run out to the store to get some fresh wild musrooms.
The earthyness of the wild mushrooms is a perfect accompaniment for Baked Potatoes.
Read moreBaked Potatoes with Wild Mushroom Ragù
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When I was 18, I got a job bartending at the Nickerson Inn in Pentwater Michigan. It was a great place. Great food and a relaxed atmosphere that is missing from modern restaurants. If you had the opportunity to eat and/or stay there before it burned down in 2007, well you were lucky. Along with being a great place to eat, it was also a pretty good place to work. The only problem was that the dining room was so small, that they did not have enough people to keep me busy bartending. So to get their money’s worth, they had me became a prep chef. I was responsible for the dinner rolls, dicing vegetables, preping the stations and baking the potatoes. My family and friends always noted that the baked potatoes there were the best. Everyone wanted to know how to make potatoes that are perfectly cooked inside but have crispy skin. Today I am going to show you how to make the perfect restaurant potatoes.
I know it sounds simple but the basic baked potato was one of the most asked about recipes that I have received. To get a nice crispy skin and perfect fluffy inside is hard for many.
Read moreBasics: Baked Potatoes
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Spring is here and it is time to do a little spring cleaning. So, today I decided to clear out my pantry. What is the best way to clear out a pantry you ask? Why it is a stir-fry. You can throw in whatever veggies, meat or random ingredients that you have. This is slight variation on my Mom’s classic Stir Fry. Thanks Mom!
Above is Chicken Stir Fry with green beans and water chestnuts.
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Ahh the elusive 10 minute pizza. I love homemade pizza but it just takes too long to make for the average individual. Dough usually needs to be rested, proofed, and formed usually taking up to and over 2 hours. Below I tried a recipe based on a recipe from Cooks.com for a 5 minute pizza dough that you just mix and put in the pan.
Read more10 Minute Pizza Crust
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