Tuesday’s Project: Summer Isn’t Officially Over, So Grill Flank Steak

It might already feel like it should be time for the World Series and in some parts of the country the foliage has even begun. But the calendar has not hit September 21 yet. So even if it feels like summer left long ago, it’s still summer. Hold off on the root vegetables and theContinue reading “Tuesday’s Project: Summer Isn’t Officially Over, So Grill Flank Steak”

Tuesday’s Project: Blueberries with Fish

It seems to be a perfect match: fresh fruit and fresh fish. A freshly picked fruit bursting with life at the peak of its season paired with a just caught fish. Add a glass of chardonnay and right there should be the perfect dinner recipe. Except so often two of the food world’s most desirableContinue reading “Tuesday’s Project: Blueberries with Fish”

Summer Weekend Project: Moroccan Eggplant and Chickpea Salad

O.K., it’s not Tuesday so this can’t be this week’s Tuesday Project. To accompany grilled steak, a tomato involved salad, and ice cream for a summer Friday night dinner, let’s get a little flash without using any heat outside of the grill. Presenting this fantastic Moroccan chickpea and eggplant salad that can function either asContinue reading “Summer Weekend Project: Moroccan Eggplant and Chickpea Salad”

Tuesday’s Project: Caprese: The Dynamic Duo of Tomato and Mozzarella

It’s the final day of July, which means the latter half of summer unofficially is about to begin. Peaches, corn, cherries, and those other signs of early summer will soon bow down to the summer produce king: tomatoes. For the past 8 or 9 months, much of the country has either preached the Alice WatersContinue reading “Tuesday’s Project: Caprese: The Dynamic Duo of Tomato and Mozzarella”

Tuesday’s Project: Negroni Variations

  Something about a pitch perfect negroni hits the spot every early evening as the sun sets and the nighttime activities commence. An apertif is meant to be a simple, easy way to get nightlife under way. Be it a tawny port or a pastis, or even some prosecco, accompanied by a few slices ofContinue reading “Tuesday’s Project: Negroni Variations”

Tuesday’s Project: Barbeque Jerk Chicken

Jerk chicken is one of those mythical terms I often always am gravitated towards on menus and cook-outs. As a kid, I always thought the name itself was reason enough to order the dish. Being (hopefully) more mature now, jerk chicken conjures images of the tropics mingled with the moistest, vibrant chicken imaginable. The answerContinue reading “Tuesday’s Project: Barbeque Jerk Chicken”

Tuesday’s Project: Barbequed Ribs, Missouri-Style

Regional cooking variations debates are intense– stay away– was one of the first pieces of advice I received as a food intern at a San Francisco newspaper. Trying to say the merits of this pizza versus this pizza or this form of carnitas taco compared to the next will always evolve into a debate ofContinue reading “Tuesday’s Project: Barbequed Ribs, Missouri-Style”

Tuesday’s Project: Bananas Foster

The tableside flambĂ© is a dying art, much like professional service at restaurants. Diners seem to prefer a de-constructed take on Bananas Foster or a slab of herb butter on an unadorned steak, instead of the pomp and circumstance of the flambĂ© cart being wheeled tableside and the server finishing off the Bananas Foster orContinue reading “Tuesday’s Project: Bananas Foster”

Tuesday Project: Jambalaya Time!

As the onslaught of Portland and Seattle articles are finally reaching the end (almost…), we’ll be heading out to New Orleans next, switching microbreweries for sazeracs and espresso for beignets and cafe au lait. Which got me thinking about creating a New Orleans dinner. With a little help from Emeril Lagasse and John Besh (ofContinue reading “Tuesday Project: Jambalaya Time!”

Tuesday Project: Ike’s Fish Sauce Chicken Wings from Pok Pok, Portland

We’ll cover Portland and Seattle over the next few days, so let’s get things started with the iconic dish of Portland and the best bites of many amazing bites that I sampled on the entire trip. Having visited Andy Ricker’s original Pok Pok in a funky, multi-level hut-restaurant in the middle of the residential SoutheastContinue reading “Tuesday Project: Ike’s Fish Sauce Chicken Wings from Pok Pok, Portland”