Jul
10

Carbonara’d Garlic Scape Pesto

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I know another pesto recipe? This one deviates from the previous one in that its main component is garlic scapes rather than basil. Garlic scapes are the stems from garlic plants and they’re delicious. Most abundant in early summer at farmers markets but usually found year round in asian markets. They spicy, fresh, and of …

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Apr
27

Tears of the Sun Pork Belly

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Pork belly braised in cider, pears served with a pea puree, cucumber pear salad, chicharones and yogurt foam. If you’ve never made pork belly before – be warned, its a lot of work. When done properly its a three day long labor of love that you’re either going to find so rewarding you’ll be making …

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Mar
21

Rogue Black Bean Soup with Chorizo and Kale

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I’ve loved black bean soup since I first had it as a kid. There’s something very comforting about it, the texture, the spices, the heat – to me its real comfort food. I’m giving this recipe with two options, dried or canned black beans. The soup will good no matter which way you go but …

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Jan
09

Hellacious Beef Jerky

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I was lucky enough to get a dehydrator for Christmas this year, sure there are lots of awesome things you can do with them but is there really any better use for it other than homemade beef jerky? You don’t have to think about it, there isn’t – and how can you make this even …

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Dec
29

“Beef and Broccoli”

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Beef and broccoli, the old Americanized Chinese food takeout classic. Its never been bad but come on, its never been really good either – until now. We’ve got short ribs, an emulsified broccoli sauce and crispy fried rice to transform these familiar flavors into something that is far too good to be ordered by the …

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Mar
23

Guinness Pot Pie with Bone Marrow Herbed Crust.

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At every point in a career you have something that you’re most proud of, a website, a song; in this case, a recipe. At one point in time it was my ribs then it was an asian kale salad and now in this moment its this pot pie and its all because of the bone …

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Mar
13

Cryin’ Collards

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When you think of collards what do you get? Some brownish green slop that, although delicious, has been cooked to death for hours, has lost all of its textural integrity and is, lets face it, pretty damn ugly. ┬áThis recipe is completely different. Because we’re going to remove the stems from the greens, we don’t …

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Dec
30

Too Much Mushroom Ravioli

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This is one of those awesome dishes that enables you to do dam near everything yourself. Aside from milling the four, laying the eggs and growing the produce, this dish will be 100% yours, you will have control over everything. Its going to be a time consuming endeavor and if you’ve never made ravioli or …

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Dec
21

Potato Leek Soup

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All right, so maybe if I live the rest of my life without ever eating, making or seeing tomato soup ever again, I will be perfectly happy; however I do love a good soup. Generally I can’t get enough of them, especially in winter when oil prices are high and thermostats are set low. This …

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Dec
11

Fennel and Satsuma Salad

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Seedless and easy to peel, the satsuma is the mandarin orange equivalent to the clementine. Satsumas will probably be one of the most juicy and flavorful citrus fruit you’ll ever sink your teeth into, so what better to with all that juice than to use it in a vinaigrette and make a kick ass salad, …

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