Well I guess if by some means of udder confusion a few vegetarians frequented my blog, this week and especially this recipe should pretty much scare them away for good. Not that it was intentional mind you. I think I was just iron deficient or something but here comes another big slab of meat. "That's what she..." Never mind, too easy. I suspect we still may have a few vegans from time to time peeking in on all the luscious
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Argentinian Tira De Asado is sometimes translated as short ribs that are long, somewhat thin, strips of cross cut (or flanken style) chuck ribs. While this is a very traditional cut of beef in Argentinian barbeque and the namesake of the recipe, I find that the tri-tip (a.k.a Santa Mari steak or colita de cuadril) steak works just as well, if not better.You can use either cut just be extra careful to not over cook the tira de asado or
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It had been a while since I have posted a dessert recipe and while I rarely eat dessert, flan is one of my favorites. This version of the classic recipe epitomizes what this blog is all about. Spicing things up! Even dessert.We add cayenne to the sugar when making the caramel for a hint of heat and the addition of lime zest in the custard delivers a nice mild zing. The combination of flavors offers a delicious twist on this
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This is wonderfully easy and extremely tasty way to cook a whole chicken and is great for tailgaters. The chicken cooks slow and low so for the most part it's hands free for about two hours giving you ample time to throw back a few bruskies and talk football.Splitting a smaller (4 pounder or so) chicken helps it cook more evenly. It's a surface to mass ratio thing. Plus it makes for a great presentation and is super simple. Serve this bird
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More spicy comfort food for ya. This recipe is an adaptation from Chef Paul Purdhomme’s Corn and Andouille Bisque. Andouille and Chorizo sausage are in fact very distinguishable from on another, but they do seem to be somewhat interchangeable. They both add a bit of a spicy kick to anything but in different ways. We made a few other changes to the recipe, not that there was anything at all wrong with K-Paul's Louisiana Kitchen. I just simplified it somewhat and used ingredients that were
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Still feels like summer in Florida. While the daily high temperatures remain above 90° down here, I am anxious to start cooking like it is fall. Well it’s got to be harvest time somewhere so I thought we would showcase several (somewhat non-traditional) soup recipes for the month of October. A few ideas that have been bouncing around my noggin are Spicy Pumpkin Soup, Roasted Red Pepper Soup and this one.This soup recipe is comfort food supreme for me. Muenster cheese
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My Dr Pepper® Ribs recipe from a few weeks back happened to be my most popular post on CCF and my most popular rib recipe among friends and family. It turned out to also be very controversial. Many people commented health concerns about the high fructose corn syrup found in Dr Pepper®. While I stayed out of the debate at the time, I have since had a chance to investigate the implied health risk with HFCS.There is a ton of info out there
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