We made two dips: a spicy spinach dip, which is our go-to, and roasted red pepper and garlic hummus, which is fun because hummus provides a versatile canvas.
We paired crispy quinoa salad with sweet potato coconut curry soup. That’s a meal that would please any red-blooded American—or someone from China or Uganda or India. Really, everyone.
The cut of pork shoulder is often called, “Boston butt” or “pork butt.” It may be the cut best suited for smoking. Here's our recipe for Kansas City-style smoked pork shoulder.
This avocado and shrimp salad makes ideal meal for a sweltering summer night. Fresh. Light. Delicious. We cooked the shrimp in our Sous Vide Supreme and used Late July Organic Tortilla Chips to scoop up the goodness.
If it’s summer, we want these fish tacos with mahi mahi, lime crema and mango salsa. We concocted a spicy rub of paprika, cumin, and chili pepper that balanced out the creaminess and sweetness.
Lobels sent us a Frenched Rack of Lamb. We packed it with butter, rosemary, thyme and mint and cooked it sous vide at 134°F for three hours. It delivered lamb at every-inch medium rare.
Our secret to perfectly cooked scallops every time? Simple, cook them sous vide. Here’s our recipe for seared scallops with brown butter caper sauce over whole wheat linguine.
This smoked pork loin was delicious paired it with roasted Brussels sprouts and garlic cheese bread. We had extra, which we nibbled on throughout the week.
The Lekue Omelet Cooker makes an omelet in less than three minutes in the microwave. One side for two minutes; the other side for 30 seconds. The result: a fluffy and delicious omelet.
Being human, we adore meatballs. Even if you’ve adopted a vegan or vegetarian lifestyle, we bet that you miss the everlovin’ heck out of them. Meatballs taste so good. And, thank heavens; they’re enjoying a majestic renaissance in the culinary world. Not just for pasta and potlucks anymore, meatballs have appeared on the menus of some of our favorite restaurants. And, at least twice monthly, you can find them in our kitchen. Ours aren’t grandma’s meatballs. Actually, they sometimes are; she had a killer recipe—very Old County. But, we’re young, hip and fresh. And, we mix it up. That’s why we consult “I love meatballs!” by Rick Rodgers. This meatball bible offers a collection of recipes with a range of tastes and ingredients. Pork. Shrimp. Beef. Crab. Turkey. All meat that you can ball. We recently made Greek meatballs. They’re...
We used a bread machine to make dough but baked this honey rosemary bread on a Emile Henry Baking Stone. The baking stone helps an ordinary oven act like a classic brick oven. It absorbs moisture for crispier crust.
The fine people at Nabisco must love us. They must want want us to be happy and festive. And so, they have gifted the world with what we all craved but didn't know we needed: Pumpkin Spice Oreos. If you find them, buy them all. Hoard them. We did. Happy Halloween from your friends at G@H!
Along with football, pumpkin-related foods saturate autumn. So, we made homemade pumpkin hummus with our Blendtec blender. It worked with a savory fluffiness.
You make beer can chicken, right? Of course, you do. Everyone does. And, if you don’t for some strange reason, say you do. An admission otherwise will earn you a one-way ticket to ridicule and rejection. We at G@H won’t lecture you on how you should make the dish. But, kindly allow us to share our gentlemanly secrets for grilling better beer can chicken. 1. Ditch the can. We’re coming out of the gate with potential blasphemy. We will likely offend purists. But, whatever, they can keep their can. We use the Rösle Chicken Roaster. It’s sturdily constructed with a wide base. Unlike an aluminum can, this devise will not crumple or tip. It has a removable handle, which eases transport but does not monopolize precious grill space. 2. Caramelize the skin You probably have a go-to barbecue rub. Perhaps,...
We’re Americans, so we love peanut butter. We consume tons of peanut butter. It’s delicious. So, we make it ourselves because made everything tastes better.
Enjoying flavor and not wanting to waste a bounty of hot peppers, we recently concocted a recipe for homemade hot sauce. It’s marvelous. You should try it.
Here’s our recipe for Creamy Spinach Dip. We enjoy making dips because we enjoy eating dips. Our friends, they too enjoy eating dips. We use a Blendtec blender.
We’ve got secrets to making delicious chicken at home, including smoking it in our Bradley Digital Smoker. Cooking low and slow locks in moisture. The smoke delivers bold, distinct flavor.
We make our ketchup scratch like artisan gentlemen. It’s easy. You need a blender. a large pot, and Roma tomatoes. Here’s our G@H recipe for Hot Maple Ketchup.
If you're not a having a BLT a week with all these fresh tomatoes, well, God, Jed, I don't even want to know you. As you can see, we added some extra sharp cheddar cheese to ours.. We guess it's a BLTC. Or a BLTESCC. Or something. Whatever; it's delicious. Normally, when posting food, G@H shares its tried and true recipe. But, we trust in your ability to conquer the BLT solo.
By drying a tomato, we create a robust little flavor bomb which can be dropped into all kinds of foods. Roma tomatoes work best. Cherry tomatoes provide a touch more sweetness.
In a lot of ways, we're like your Italian grandmother. Scratch that. In one way--we both transform those backyard Roma tomatoes to the fresh red sauce. Here's our G@H's original recipe: When life gives you a bucket of Roma tomatoes, you make tomato sauce.
At G@H, we try biting off an amount proportionate to what we can chew. That’s why we only learn one new dish at a time. Currently, it’s steak au poivre. French. Pretty fancy, we know. Expect a recipe and photos shortly. In the meantime, here’s our suggestion for not wasting that leftover steak from last night.
French toast reigns supreme among morning entrees because it tastes marvelous, requires little culinary magic, and allows you to revive otherwise semi-stale bread. Here’s our savory twist.
This isn’t the banana bread you instinctively think of when you hear banana bread. That’s cake. This ain’t cake. It’s bread with banana as an ingredient made in our Zojirushi bread maker.
Followers of G@H know that we enjoy cooking and eating. When obligations limit our time to do the former, though, we must still do the latter. Making a good meal fast isn’t easy. Or, at least, it wasn’t easy until we discovered the Lekue Steam Case. This silicone contraption steams meats and vegetables in their own juices. We toss in Brussels sprouts, a handful of dried cranberries, some salt and pepper, and a touch of butter. We microwave that for four minutes. We add a salmon filet. We microwave everything for another minute and forty seconds. And, dinner is ready. Healthy, delicious, quick dinner. Skeptical? Behold the photographic evidence. The Lekue Steam Case sells for $30. You can find it at retailers like Sur La Table or online at Amazon.com. We at G@H thank Lekue for providing a sample Steam...
It’s early in 2014. Healthy living still preoccupies people, including us at G@H. But, really, our interest stretches beyond the New Year. Although we aren’t old, we’re getting older. We think more about our food. We try to eat better—mostly because we don’t want to buy new pants but also because we see food differently. We appreciate food as fuel. The right food boosts our energy, improves our focus and keeps us, well, alive. Don’t mistake us. We eat pizza and ribs. We’d rather lose a lung than give up Buffalo wings. Cheese is, most definitely, our friend. To facilitate eating bad occasionally, though, we eat well ordinarily. One G@H editor particularly sucks at breakfast. He often skips it. When he has something, it’s usually instant oatmeal. That changes today. Today is February 1, and each day during February, he...
One man’s rubbish can be a gentleman’s prize. We at G@H practice a unique tradition: every three months or so, we hit thrift store alley. We’re always on the lookout for some items, such as table lamps, ceramic pots, sport coats, and apothecary jars. Limiting one’s self at the resale shop, though, is akin to ordering off the menu at the Bellagio Buffet. It’s unadventurous. It’s uninspired. You might miss out on the most amazing bite-sized pecan pies. (That last sentence is metaphoric. Eat desserts from Goodwill at your own peril.) We walk each aisle with scouring eyes and an open mind. And, given our unabashed love of kitchen appliances, we never skip that section. Discretion and moderation are key. We have struck fool’s gold. We bought a vacuum sealer that didn’t seal. We bought a pressure cooker with a...
Otto von Bismarck once said, “Laws are like sausages, it is better not to see them being made.” We at G@H have engaged in both activities. And, sausages, well, they get a bad rap. Sausage makers are artists. The casing is the canvass. The maker pulls from a palette of ingredients—meats, cheeses, vegetables, spices, fruits and herbs. The inspired create masterpieces. The clueless concoct something utterly inedible. Be the former. This will help: Home Sausage Making: How-to Techniques for Making and Enjoying 1000 Sausages at Home by Susan Mahnke Peery. It teaches process and safety. It covers everything from pork butt to rabbit, lobster to black beans. And, it’s filled with obscure sausage trivia. Did you know that the Roman Empire banned sausage because it was consumed with great gusto at pagan orgies? We now do.
Welcome to autumn! Brace yourself for an avalanche of pumpkin-flavored fare—bread, coffee, ice cream, granola, pancakes, etc. Don’t mistake us. We enjoy the pumpkiny goodness, especially the beer. But, we also embrace autumn’s other flavors. We enjoy sweet potato casserole. We dig roasted Brussels sprouts. We love apple crisp. Add this to our list: Dave's Gourmet Butternut Squash Pasta Sauce. We found it at World Market.
With fresh peaches, we made chutney in jam cycle of our bread maker, then grilled chicken breast, steamed jasmine rice and covered it all in glorious peach chutney.
