I found the Spanish chiles known as pimientos de padrón at the Downtown Growers Market here in Albuquerque and fried them in olive oil, then dressed them with sea salt. Just excellent!
Happy Fourth of July, everybody! With a lot of us looking for last minute hot dog ideas, the folks at The Kendall School of Culinary Arts hooked us up with this simple graph showing us (and you) what’s what dog-wise across the country. Try them and let us know what you think!
While you’re there, take a look around. Cookstr does a great job of organizing some of the best cookbooks in the world and giving you quick access to their recipes on one easily searchable website. You can look recipes up by chef, ingredient, or recipe title. Each recipe also has stats for difficulty, prep time, and relative cost, to boot. The nutritional breakdown listed with the recipes is great information. It will not, however, assuage your guilt when you overindulge. You’ll just have to suck that up on your own, cupcake.
ManBQue Meatings look like a hell of a lot of testoterone-charged and alcohol-fueled foodie fun. There might be one in a backyard near you.
Candy caning dogs in swine is by no means a Los Angeles thing. The New York Times ran this great article on Mexico’s part in their origin story but I’m never one to leave well enough alone, so I changed it up a bit. Anything you can do with a hot dog is generally as good if not better when executed using Italian sausage, chorizo, or brats instead, no?
Traditionally Independence Day is one of the busiest days for backyard cooking. Burgers, hot dogs, steaks and more are on grills throughout the country. For my July 4th get-together this year I’m creating a refreshing, somewhat spicy, and very flavorful appetizer to serve my guests: Chile Lime Garlic Shrimp with Baja Gazpacho.
A pig, a Cuban, and a chef walk into a bar…sounds a bit like the beginning of a joke, but the rising popularity of La Caja China cooking is nothing to laugh at.