And, as always, enjoy! If you want more information about why the blog format has changed, and why we're now offering complete written recipes, please read all about that here.
And, as always, enjoy! If you want more information about why the blog format has changed, and why we're now offering complete written recipes, please read all about that here.
And, as always, enjoy! If you want more information about why the blog format has changed, and why we're now offering complete written recipes, please read all about that here.
And, as always, enjoy! If you want more information about why the blog format has changed, and why we're now offering complete written recipes, please read all about that here.
And, as always, enjoy! If you want more information about why the blog format has changed, and why we're now offering complete written recipes, please read all about that here.
And, as always, enjoy! If you want more information about why the blog format has changed, and why we're now offering complete written recipes, please read all about that here.
Making panzanella with any kind of leftover bread is always a great idea, especially when fresh, summer tomatoes are sweet, and plentiful, but making one with leftover focaccia took this rustic Tuscan salad to a whole new level. Not only was the bread more flavorful, but the olive oil content in the bread prevented it from...to read the rest of Chef John's article about Focaccia Panzanellaplease follow this link to become a member.) Follow this link to get a complete, printable written recipe for Focaccia Panzanella!
And, as always, enjoy! If you want more information about why the blog format has changed, and why we're now offering complete written recipes, please read all about that here.
And, as always, enjoy! If you want more information about why the blog format has changed, and why we're now offering complete written recipes, please read all about that here.
And, as always, enjoy! If you want more information about why the blog format has changed, and why we're now offering complete written recipes, please read all about that here.
And, as always, enjoy! If you want more information about why the blog format has changed, and why we're now offering complete written recipes, please read all about that here.
And, as always, enjoy! If you want more information about why the blog format has changed, and why we're now offering complete written recipes, please read all about that here.
And, as always, enjoy! If you want more information about why the blog format has changed, and why we're now offering complete written recipes, please read all about that here.
And, as always, enjoy! If you want more information about why the blog format has changed, and why we're now offering complete written recipes, please read all about that here.
I’ve made a lot of pasta salads over the years, using just about every shape and size imaginable, with one notable exception. The egg noodle. I only came to this realization recently, when I was looking to make a “prop” pasta salad to sit next to some grilled pork. The cupboards were bare, except for a handful of egg noodles, which I pressed into service, and what started out as an afterthought, turned into an... to read the rest of Chef John's article about this Deviled Egg Noodle Salad recipe,please follow this link to become a member.) Follow this link to get a complete, printable written recipe for Deviled Egg Noodle Salad!
And, as always, enjoy! If you want more information about why the blog format has changed, and why we're now offering complete written recipes, please read all about that here.
And, as always, enjoy! If you want more information about why the blog format has changed, and why we're now offering complete written recipes, please read all about that here.
I don’t think there’s actually a difference between a liquid
salad, and a cold vegetable soup, but if there is, I’d like this Bloody Mary Burrata
recipe to be considered the former. Especially since I already posted a gazpacho this summer. But regardless of what you call this strange hybrid, it really
was delicious, fun to eat, and very refreshing.
I was recently gifted some homemade Bloody Mary mix by a
couple of new friends, Clayton and Linda-Marie, which unfortunately I haven’t
been able to enjoy yet. However, the combination of seeing that on the counter,
along with a tub of burrata cheese in the fridge, led to this rather odd
attempt. While the Bloody Mary part of the equation completely dominated the
tomato and mozzarella salad element, I still found this thoroughly enjoyable to
eat, which at the end of the day, is all that matters.
I’m not exactly sure how best to serve this, but a small
portion as a starter would seem to make the most sense. Or, maybe a larger
serving, paired with a crusty hunk of bread as a brunch item. Vodka sold separately.
So, whether you’re going to take this idea and run with it, or you’re just
going to do the first part, and make some real Bloody Marys, I hope you give this
a try soon. Enjoy!
Ingredients for 4 portions of Blood Mary Burrata:
2 pounds fresh vine-ripened tomatoes
1/3 cup sliced celery
1/4 cup sliced hot or mild red peppers
1/2 clove garlic
1/2 cup water
juice of one lemon
2 tablespoons Worcestershire sauce, or to taste
2 teaspoon hot sauce, or to taste
2 tablespoons hot prepared horseradish, or to taste
2 teaspoon black pepper, or to taste
1 teaspoon kosher salt, or to taste
For Service:
1 cup Blood Mary Burrata base
2 ounces burrata cheese, or fresh mozzarella
sliced olives, celery, and cherry tomatoes to garnish
freshly grated horseradish root for the top
freshly ground black pepper and olive oil to finish,
optional
If you don’t do a lot of cooking, this confetti rice salad
recipe might be the kind of thing you disregard, since it probably appears to
require lots of slicing and dicing, which is true, but that’s a bad reason to
not make it. That would be like not using real confetti for your celebration
because it’s hard to clean up.
The truth of the matter is, with very little practice, all
the veggies for this salad can probably be prepped in less than 15 minutes. In
fact, this would be a great recipe to set your benchmark, and then see how you
improve over time. Or, just use a food processor to chop everything. Either
way, it’s worth the effort.
Obviously, you can adapt this recipe a thousand different
ways, and I’m not just talking about which vegetables you toss in. If you want
something creamier, you can add some mayo, or sour cream, or any combination of
both. If you do, I’d cut back on the oil and vinegar a bit, but either way,
make sure you hold back some of whatever you’re dressing this with.
Any dressing you add before it goes in the fridge will be
full absorbed, and I think the texture is much nicer if we moisten the salad
with more before service. That’s up to you also, but we don’t want our confetti
rice as dry as the real stuff. Other than that, not much can go wrong, and I
really do hope you give this a try soon. Enjoy!
Ingredients for 12 portions:
2 cups white long grain rice
1 teaspoon kosher salt
2 tablespoons olive oil
3 cups boiling water
- Place in 9 x 12 baking dish, cover, and cook rice for 35
minutes, then let rest 10 minutes, before fluffing.
1/2 cup green peas
1/2 cup sliced blanched green beans
1/2 cup finely diced blanched carrots
2 large red bell pepper, finely diced
1 large orange bell pepper, finely diced
1/4 cup sliced green onions
1/4 cup red onions
2 teaspoons kosher salt, plus more to taste
cayenne to taste
3/4 cup sherry and/or rice vinegar (add 1/2 cup before
fridge, and 1/4 cup after)
3/4 cup olive oil (add 1/2 cup before fridge, and 1/4 cup
after)
The great American philosopher, Homer Simpson, once said,
“You don’t make friends with salad.” This cold, spicy, and addictively
delicious chicken noodle salad might be the exception. You bring a big bowl of
this to the next big cookout, and you’re going to make all sorts of friends. The
only people who might not be huge fans are the folks who brought regular pasta
salads, in which case the best you can hope for is frenemies.
While I also love more traditional pasta salads, there’s
just something extra special about this combination of tastes, and textures, as
well as the always exciting aspect of spicy food served cold. Besides that,
this recipe is a perfect catchall for all those summer vegetables we're supposed
to be eating more of. No matter what you add, if you can make this ahead, it
will always come out a little better, since the noodles and chicken will have
time to soak up all that flavorful dressing.
As I mentioned, this salad usually gets made because you
have some possibly dry leftover grilled chicken around, or other meat for that
matter, but if you do want to poach some like I did here, I would watch this video for the proper technique. Or, in a pinch, just pick up a rotisserie
chicken from the store. Regardless of what you use, I really do hope you give
this a try soon. Enjoy!
Ingredients for 4 large portions:
8 ounces dry spaghetti, cooked al dente, rinsed in cold
water, and drained
1 large cooked chicken breast, shredded
1 cup thinly grated carrots
1 red bell pepper, thinly sliced
4 green onions, thinly sliced
1/2 cup chopped roasted salted peanuts
1 cup packed mixture of chopped basil, mint, and cilantro
For the dressing (all amounts here are to taste, so add more if you want): 3 garlic cloves, crushed 1/2 cup seasoned rice vinegar 1 tablespoon brown sugar 1 tablespoon soy sauce 1 tablespoon fish sauce 1 tablespoon sriracha 1 tablespoon hoisin 1 teaspoon sesame oil
I’m not particularly picky about my coleslaws, and as long
as they’re properly made, I enjoy a wide variety of flavors and combinations,
but this mustard slaw may be my fav. The combo of hot and
sweet has a proven track record in palate pleasing, and that’s especially true
when we’re talking about a cold salad.
Of course, how sweet, and how hot will be up to your
personal tastes, as well as what you’re going to serve this with. If I’m going
to toss this next too some spicy grilled sausages, then I will tone down the
punch, whereas if I’m topping a sweet, smoky pulled pork sandwich, I might be a
little more aggressive, like I was here.
Regardless of what exactly you put in yours, the key here is
salting, and massaging your cut cabbage first (aka “cassage”). This not only
draws out water, which actually sweetens up the flavor, but it also produces a
flexible, yet still crunchy texture, which I think is lacking in many other
“chop and mix” recipes.
I realize we’ve done coleslaws where we skip this step,
which is fine if you slice your cabbage thin, and serve it relatively quickly,
but for what I refer to as “real” coleslaw, the extra ten minutes is well worth
it. Plus, once preserved in this way, your coleslaw will not only last days,
but maybe get even better.
By the time I’d topped my soon to premiere boneless baby
back rib sandwich, this slaw had been in the fridge for almost two days, and had
developed even more flavor, while still retaining it’s raw crispness. So, stay
tuned for that video, but in the meantime, I really do hope you give this
great, hot and sweet mustard slaw a try soon. Enjoy!
I wanted to sneak in this pork belly on black-eyed peas
salad video before the New Year, to help ensure you a very lucky, and prosperous
2019. Of course, there’s no guarantee this roast pork belly on black-eyed peas salad
recipe will bring you good fortune in the New Year, but what if it does?
Either way, this is still one of the most delicious ways to
enjoy both pork belly and black-eyed peas, and could not have been happier with
how this came out. Since I’m still officially on vacation I’ll keep this post
brief, but I did want to mention the bean soaking seen herein.
There are many articles online about this being an
unnecessary step, and technically it is, but it’s been my experience that if
you soak your beans the night before, they seem to hold their shape better, as
well as cook a lot faster. So I say soak, but either way, I want to wish you
all a very Happy New Year, and I really hope you start 2019 off with a big bowl
of “beans and belly.” Enjoy!
Ingredients for 6 portions:
For the Pork Belly:
2 pound pork belly (skin removed)
1 tablespoon kosher salt, plus freshly ground black pepper and
cayenne to taste
- Roast at 200 F. for 7 1/2 hours
For the Black Eyed Pea Salad:
1 cup dried black-eyed peas, soaked overnight, drained
2 quarts fresh water
1 tablespoon kosher salt
1 bay leaf
Dressing:
2 tablespoons Dijon mustard
1/3 cup seasoned rice wine vinegar
2 tablespoon white vinegar
1/3 cup mild olive oil or vegetable oil
1 minced garlic clove
1/3 cup finely diced red onion
2 jalapeno, finely chopped
1 red bell pepper, finely diced
salt, freshly ground black pepper, and cayenne to taste
