A twist on a chicken sandwich. Hard to believe but true.
It’s a bold statement and I don’t blame anyone who just hits the back button when they see the title. But it’s true. It’s not the bread and it’s not the toppings. It’s not the condiments – no wonder ingredients in the mayo. No garlic, chipotle, anchovy, caper, lemon or anything else.
Without the truffle this soup is called potage parmentier when served hot and vichyssoise when served cold. I don’t think it has a name but truffled leek and potato is completely over the top.
Montreal smoked meat is Canada’s answer to the pastrami sandwich. It’s a seriously great sandwich.
Sometimes you screw up. If you don’t you’re not trying hard enough. That’s exactly how I came up with this. I was trying to make these amazing sous vide pork carnitas cubes I saw Rick Bayless do. When they hit the frying pan the pork lard melted and they self destructed. Time to make tacos!
This mac and cheese is so good it will outshine your lovingly prepared mains. It’s a star attraction. I know. I’ve done it to myself. More than once.
This is one of those recipes that you have to be careful with. It’s good. Very good. Crazy good.
Texas knows beef. Texas knows barbecue. Shouldn’t be a big surprise to anyone that Texans make awesome barbecue beef. Making BBQ beef short ribs is an outstanding way to use a cut classically reserved for braising.
Have you heard about reverse sear steaks? Ever wonder how they get steaks perfectly evenly cooked in restaurants? How it’s pink from edge to edge?
