The Best Fish Tacos Ever. Really!

I used an olive oil/canola blend that I purchased at Smart N Final instead of the original lard. “Health,” you know.

Salsa Sunday Fun!

Mango Salsa
Two of the salsas are fruit salsas, which on the surface seems like a contradiction. Hot and sweet, the way I used to be.

The Best Fried Chicken Ever. Period.

It was incredibly delicious - I had guests who were eating wings over the sink (“I don’t need no steeking plate!”) - and were raving over the flavor.

A Honey of a BBQ Sauce

Bee
In most parts of the country, BBQ season is still several freezing months away, but for those of us in the sunny Southwest, it continues year round. Don't hate me because I'm warm!

In the Laboratory – My Soupy Weekend

I chose the Thomas Keller five-hour method. What was the result? Orgasmic.

Demi-Glace – MirePoix Vegas Style!

Solid, cooled Demi-Glace
The first thing I want to do is to explain why I'm on a soup roll. It began with the chili cookoff at Don & Mark's in October, and has continued till now. Whether I'm attempting French Onion Soup, Chili, Menudo, Chicken, or whatever, I believe (and have always believed) that a good bowl of soup makes everything okay....

Managed Heat – Building a Chili for Wine

The recipe for basic chili is pretty simple: Meat, beans, celery, onions, peppers, garlic, tomato of some sort, seasonings such as cumin and chili powder, and salt and pepper. That's a good, easy-to-make chili, but it's not "Challenge" chili. It's sitting-in-front-of-the-TV-with-a-beer chili.

Beyond Meat Loaf – the World in My Kitchen

It’s an almost otherwordly experience to walk into an Asian supermarket and be greeted with Christmas carols sung in Chinese.