Simple and Healthy Week Night Meal: Spaghetti Squash, Chicken and Veggies
This is more of an idea than a “written in stone” recipe. Whitney is a good cook but she is even better at creating concoctions. This came about one night when I went out with the boys for beer and wings, and she was left to fend for herself. But I digress… We love spaghetti squash but mostly use it as a noodle substitute with tomato sauce. Whit whipped this dish up and it’s...
October 18th, 2011 by Cavan
Habanero Raspberry Pepper Jelly
As I mentioned on Facebook and Twitter last week, my habanero plant has produced a bumper crop this year. I’ve frozen a majority of what’s been picked but I’ve also made a hot bbq sauce, a wing sauce, and some salsa. But I wanted to make something different. One of our followers (thanks LisaMarie!) suggested a habanero jelly. Perfect! So, I got to researching how to make a pepper...
September 26th, 2011 by Cavan
Halupkies: They Don’t Call it Pennsyltucky For Nothin’.
Being married to a person from Eastern Pennsylvania has introduced the Pennsylvania Dutch cuisine element to my repertoire. Whether it’s halupkies, pierogies, just about anything else that ends in “ies”, or the 147 uses for kielbasa I really like this kind of cooking. It’s simple but very flavorful. (I do have to disclose that I didn’t cook this dish–Whitney...
September 19th, 2011 by Cavan
Guinness Shepherd’s Pie
On days like today (it’s dropped below 60 degrees for daytime temps) I get a taste for dishes that are cooked in the oven: Shepherd’s Pie, anything braised, casseroles, etc. You’ll notice that the above picture of this dish is basically just the mashed potatoes. I learned that taking a cross section picture of Shepherd’s Pie does not make said Shepherd’s Pie look very appetizing....
September 15th, 2011 by Cavan
The ManCaveCuisine Crew First Gathering: Sandwiches
If this is your first time visiting our site we (Brian, Alex and Cavan) would like to welcome you. Thanks for stopping by! We’re three guys who like to eat, drink, and cook–and like to talk eating, drinking, and cooking. On our blog you’ll find some of our recipes (and favorite recipes of other chefs and bloggers), places around town we like to eat, some of our favorite dishes,...
September 14th, 2011 by Cavan
Sugano Japanese Resturant
Ever since I moved to Lexington in 2000 the quality of sushi found around town has never ceased to amaze me. Seki Resturant will always be near and dear to Whitney and me, but ever since Mr. & Mrs. Seki died our go-to has been Osaka on Boston Rd. That was until I heard about this little joint off New Circle (behind where the Continental Inn used to be) that served fried shrimp heads. If you’ve...
September 9th, 2011 by Cavan
You Put WHAT On That Burger? (Buffalo Chicken Dip Burger)
Right off the bat I’m going to say I regret not having a photo of this burger because this burger looks as good as it tastes–and it tastes GOOD. My friends Erin and Mike (particularly Mike) have a standing request for me to bring my Buffalo Chicken Dip to any gathering, and I happily oblige. The dip is very much a basic Buffalo Chicken Dip (recipe will follow). Well, one night a...
September 7th, 2011 by Cavan
Who Are You Calling Jerk, Chicken?
As I mentioned in another post (Habaneros Galore) my habanero plant has produced a bumper crop this year. I have frozen most of them for winter use; however, thinking of dishes where habaneros are a main ingredient I realized I’d never made a Jerk marinade before. Not being Jamaican (I know, right?!?!) I had to resort to a little internet recipe research. What I created is somewhat of a “greatest...
September 7th, 2011 by Cavan
Grilled Pineapple with Butter Rum Sauce
This desert is super easy, has great presentation, and is really really good. You’ll need: 1 Pineapple (you can sometimes find a fresh pineapple already sliced in the produce dept) Vegetable or Canola Oil Brown Sugar 1 Cup Rum 1 stick of butter Vanilla Ice Cream In a small sauce pan combine the rum, butter and a pinch or so of the brown sugar. Heat until the sugar is melted then let...
September 2nd, 2011 by Cavan
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