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When we were discussing the idea of having a food website this was the first recipe I thought of to share. I love making this dish on a Sunday afternoon. It takes about an hour to prep, but it’s the kind of prep work I really like: chopping veggies, browning meat, and drinking wine.
Our good friends at Smith’s American Beef sent us couple pounds of short ribs, and let me tell you, nothing is better...
February 7th, 2012 by Cavan
Chefs Alex and Brian decided to get the families together and have some grub. First, a stop to the local butcher. (Turns out Kroger’s would have sufficed in this case, they actually had what we wanted. Ah well). I did get to visit my first “Super Mercado”. Great prices on all foods, with a freakin WALL of dried peppers! Jalapenos for $1.29 a lb? heck YEAH! We picked...
January 14th, 2012 by Alex
I’ve always liked a good beef stew. Something good that wouldn’t take a ton of time, easy to make and something the kids would actually eat. My kids actually ate this, and my wife liked it (also plus for my cooking). Plan for about half an hour of prep time, and 2 to 2 and a half hours to simmer. This would serve about 4-6 people.
I haven’t tried this in a crock pot yet, but...
November 24th, 2011 by Alex
Food covers all gamuts. There is Michelin Star Restaurants, 4 Star chefs, Diners Drive-Ins and Dives, and sometimes you get introduced to some new types of food (not everything has to be gourmet ya know). So this weekend I spent 2 days at Camp McKee in Central Kentucky with my 9-yr-old cub scout. Along with learning about knots, proper clothing for camping, shooting BB guns, and building a fire,...
October 16th, 2011 by Brian
Heather (Brian’s wife)was poking around some recipe sites and came across a heart healthy recipe for spaghetti squash with chili, you wondered where I got that catchy name, didn’t ya? This was the first time trying spaghetti squash so we followed the recipe as it was written but added a few extra spices. Gotta say I pleasantly surprised! It had a slight crunch texture and a sweet...
September 28th, 2011 by Brian
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
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
With all the gourmet this, and tweak that, and Bobby Flay embellishment, sometimes it is worth the change up to just keep it simple!
On order is a 28oz Top Sirloin grilled to perfection with a side of fresh corn-on-the-cob and dinner rolls (and beer!). First we went to the meat counter and ordered a fresh slab of sirloin. This wasn’t no pre-packaged deal pickup up from the refigerated shelf,...
September 14th, 2011 by Brian
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