Joe, you finally get a copy. Earlier that it comes in the mail, too! You won’t see it until October, but I’ve done what I could. Brown 1 pound Italian sausage in a Dutch oven, do not drain. If you are skipping the sausage, instead drizzle two glugs of your favorite olive oil in the…
Month: April 2018
Devilishly Delicious Eggs
For every 6 halves, you’ll need 4 hard boiled eggs. I’ve found that steaming the eggs makes them a lot easier to peel than actually boiling them and they break a whole lot less often. Peel the eggs and slice in half. Remove the yolks into a food processor or shallow bowl. Add your two…
Bruleed Grapefruit
Cut the ends off a fresh grapefruit and then cut in half. You’ve cut the ends off so that when you wield a torch at it, it doesn’t wobble and you don’t light your house on fire. Hopefully. Place grapefruits fruit side down on paper towels for ten minutes. For some extra flavor, sprinkle a…
Papas Borrachas
Traditional drunk potatoes call for, you now, alcohol. I modified it because I am not a big beer drinker and don’t always have them in the fridge to cook with. If you’re very committed, add them to the beans in lieu of chicken stock and cook down. Add salt to taste since you’ll be missing…
Crispy Rosemary Potatoes
Preheat the oven to 475. Bring a pot of salted water to a boil. Add three Russet potatoes, chopped into bite sized pieces. The smaller you cut the potatoes, the crispier they’ll be. Boil the potatoes for approximately 15 minutes. Drain. Put the potatoes back in the pot, hold the lid on and give the…
Osmakadamia Nut 