I Ate The Chocodile

Jo to Go has come and gone. It has been confirmed that the Kansas City, Missouri location of Jo To Go at 7121 NW Barry Rd. (across from the Zona Rosa shopping center at I-29) has closed its doors (and drive-thru windows) for good. Free are we from the tyranny of poor-quality franchised […]

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In honor of Top Chef 4 contestant Richard Blais, (who is my clear favorite for this season’s winner,) here is my play on a sous-vide application for reheating barbecued pulled pork:

A 32 oz. stainless steel steaming pitcher

A vacuum-sealed pouch of hickory smoked shredded pork shoulder

Apply sssssteam heat!

Cut open pouch with scissors.

Stir in a few tablespoons […]

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In honor of the late Charlton Heston, I went out and purchased my first gun–a nitrous oxide powered whipped cream gun!

The iSi Mini Whip holds a cool half pint (that’s a smart-assed way of saying “one cup”) of liquid, which expands to roughly the volume of an average 8 oz container of Cool Whip… but […]

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Watching football can be a household cultural event much like a Thanksgiving dinner, steeped in tradition. Whenever there’s a big game on television, you can count on a creamy crock of queso piled with spicy Scimeca’s sausage on the table, or a rainbow of kebabs or beer-soaked bratwurst sizzling on the grill. There is often […]

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Two of my favorite things to warm up with on a chilly day are a hearty cup of soup, and anything chock-full of Capsaicin. (Add to that my increased susceptibility to Umami and it might explain my former pint a week Hot and Sour Soup habit.)
Whole Foods Market has a bountiful […]

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Tonight’s dinner, a pork tenderloin encrusted with Inglehoffer whole grain mustard, kosher salt and cracked black peppercorns, with a balsamic reduction.  Served alongside fresh green beans with caramelized onions and country bacon, and cabbage slaw with scallions, Roth Kase buttermilk bleu cheese crumbles and a creamy blood orange vinaigrette.

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Meal planning often starts with a trip to the produce section, to see what’s fresh. If the zucchini are small, green and firm, you can bet that they’re going into my cart. If they’re gigantic, spongy and blemished, I’ll opt for something else, and begin to build my recipe around that. On […]

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