Quick Pickle

Pickling’s a great way to prepare vegetables for a cold meal or snack. This is the fast and easy method that takes less than an hour and will give you something that will keep in the fridge for weeks.  It’s perfect for anyone who wants to take some time on the weekend to cook for the coming week.

Service

Easy, fast and full of flavor. Just the way I’d like to be remembered.

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Filed under Condiments, Salads, Technique & Dirty Secrets, Vegetarian

Basic Pasta Red Sauce

Pasta’s an excellent way to have a nice dinner in the middle of the week, and what makes it really special is a fresh red sauce. This sauce is versatile, fast and allows for a glass of wine. Happiness all around.

Done

It’s all in the sauce

Basic Pasta Sauce (4 Servings)

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Filed under Main Courses, Pasta, Technique & Dirty Secrets, Vegetarian

Gazpacho

An 80s trend with staying power, gazpacho’s quick, easy and comforting. In the positive column it’s versatile. It can be strained and served as a drink, paired with a salad for a meal, or served as a quick snack. On the negative side it’s associated with brunch.

Ingredients.jpg

Only a few ingredients.  The whole is greater than the sum of its parts.

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Filed under Soups & Stews, Technique & Dirty Secrets, Vegetarian

Pork Stew w/Oyster Mushrooms

Pretentious but so good

Pretentious but so good

Oyster mushrooms… beautiful, delicious, and possessing a hipster pretension that’s off the charts. When I saw them at the farmers market I had to have them.

But back to the pork. These mushrooms have a deep, round and light taste. Pork stew’s perfect for maximizing their goodness. The stew itself is simple and comforting, like a big hug, and the additional splash of acid from fresh lime gives it that extra push.

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Filed under Main Courses, Pork, Soups & Stews

Home Cured Bacon

Some folks think of a cold remedy when they hear ‘home cure.’ Not me. I think of bacon, and there’s no better way to get some of the gateway meat than to make it yourself. To top it off, this is a case where homemade costs less than store bought. It’s easy, cheap and much better than anything off the shelf.

A thing of beauty.

A thing of beauty.

The only hard part is getting the two main ingredients: pork belly and curing salt. If you’re in DC, pork belly is sold at the Eastern Market, and the current price is $4.35 a pound*, and curing salt can be ordered from Amazon**.

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Filed under Pork, Technique & Dirty Secrets

Green Chile Stew

I grew up in New Mexico and now live in Washington, DC. How is this relevant? In New Mexico we know chile but in DC we know pork. And pork is the only thing that can go in a green chile stew. This dish itself is really easy. And, like most stews, it can be elevated to a new level by serving with a poached egg.

4 Green Chile Stew

The trick is to cook on low heat so that the acid from the chile gets all the way into the pork.

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Filed under green chile, Main Courses, Pork, Soups & Stews

Veggie Burgers

I recently went to a cookout where some of the folks were vegetarian.  I’ve been playing with meat substitutes for a while, so I volunteered for veggie burgers.

Looks almost good enough to eat :)

Looks almost good enough to eat🙂

A difference between this and most recipes is that many meat substitutes use beans as a main protein.  But I’m a fan of eggplant, so I chose to use this instead.  It’s not a common approach, but it worked remarkable well.

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Filed under Main Courses, Vegetarian