Recipe Categories: beef, chicken/poultry, pork, seafood, main dishes, sandwiches, side dishes, soups & stews, spices, rubs, & sauces, grill/smoker, oven, sous vide, stovetop
If you’ve never had a Seattle style hot dog, the ingredient list is going to raise some eyebrows. Cream cheese on a hot dog? Stick with me. This is one of those combinations that sounds wrong until you try it, and then you can’t un-try it. It’s tangy, savory, a little sweet from the caramelized […]
How to Make a Seattle Style Hot Dog Read More »
Chinese takeout has always been one of my comfort foods. It’s quick, familiar, and hits that sweet spot when you want big flavor without leaving the recliner. At the same time, I’ve always had a soft spot for unusual burgers; the kind that bend the rules a little but still feel approachable. Somewhere between those
Kung Pao Chicken Burger Read More »
I grew up in Michigan, and if I’m being honest, we didn’t have a lot growing up. A venison burger wasn’t a delicacy in our house, it’s just what we ate. It was the most common red meat on our table, and I’m proud of that. It taught me early on that great food doesn’t
Venison Burger with Michigan Cherry BBQ Sauce Read More »
Birria smashburgers combine everything people love about crispy edged smashburgers with the deep, rich flavor of birria consommé. This recipe keeps the burger clean, and serves the birria on the side for dipping. That approach delivers better texture, a better eating experience, and a dramatic cheese pull before the dunk. This birria smashburger recipe is
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If you’re looking for a butter that brings heat, depth, and straight-up luxury to the table, this Calabrian chili butter is it. It’s rich and spicy, but still balanced enough to let seafood and chicken shine. I originally built this with shellfish in mind, but after testing it on shrimp, scallops, lobster, sea bass, and
Calabrian Chili Butter Read More »
Living in Houston has spoiled me when it comes to Thai food, and this pan seared red snapper with Prik Nam Pla is inspired by the bold, bright flavors I keep chasing around the city. There’s no marinade needed for this red snapper so it’s easy, AND comes together quickly. It’s just lightly seasoned, cooked
Pan Seared Red Snapper with Prik Nam Pla Read More »
I grew up in Michigan where apple trees are basically a way of life. My grandmother had a ton of them in her backyard, and I’m still dreaming about her stuffed apple pies, which were the inspiration for this stuffed pork tenderloin. These days I’m cooking in Houston where a “cool fall day” means anything
Apple and Sage Stuffed Pork Tenderloin Read More »
I never really understood how lemons and cowboys went together, but cowboy butter really took off. Call me crazy but I just don’t see a bunch of cowboys sitting around the campfire discussing bright citrusy notes. In any case, cowboy butter is absolutely amazing so props to whoever came up with it. I just wanted
Bandito Butter (Chipotle Cowboy Butter Recipe) Read More »
If you follow my blog, you know I love burgers. I also love Indian food, so these Indian Butter Chicken Burgers just made sense. They’re everything you get in butter chicken, packed into a ground chicken patty that’s actually juicy, then placed on a toasted bun with a bright, crunchy slaw. The sauce is rich,
Indian Butter Chicken Burgers Read More »
