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Project: Kitchen

March 1st, 2014 

Posted by johngl

I got tired of looking at a Thanksgiving post as the latest thing on this site.

Remember that destruction I did several months back? Probably not. I know you have slept since then.

Here we are now, still in progress. Maybe there is a song in there somewhere.

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Before After

The other end of the kitchen has yet to be touched. It is a labor of love.

Thanksgiving Day Duck

November 29th, 2013 

Posted by johngl

Home demolition and Thanksgiving turkey just do not make for a good combination, especially since said demolition takes place within several feet of the food preparation area.

Seeking out a simple, yet delicious substitute for the spared gobbling fowl, most glorious spousal unit and myself, in true Pilgrim tradition, rummaged around the freezer and, what ho! a pre-roasted duck appeared.

duck_in_fat_bath

Above, the prepared duck halves are submerged in just over a quart of duck fat. If you don’t have this in your larder, you should be ashamed.

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Everyday Tortilla Soup

August 25th, 2013 

Posted by johngl

We had some black beans, quinoa, remnants of rotisserie chicken, avocado, fresh tomatoes, chicken stock, and a tasty taco seasoning blend, the latter of which we’d picked up at a local Amish market.

lotsofchicken

It was time for a quick and easy tortilla soup and a great way to make room in the fridge for this week’s groceries.

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Bakin’ Atlantic Salmon and Fryin’ Potatoes

August 18th, 2013 

Posted by johngl

One of my (many) pet peeves is over-cooked fish. For whatever reason, even the best of cooks can’t seem to get it quite right. This piece of salmon was baked at 150°F for twenty minutes.

salmon

Before seasoning, I gave the fish a rub down with some freshly squeezed keylime juice, then seasoned with kosher salt, paprika, crushed red pepper, chili pepper, oregano, basil, and coriander. It’s a spicy, tangy mix that I’ve grown quite fond of over the years.

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Bakin’ Bacon

August 10th, 2013 

Posted by johngl

Last weekend, most glorious spousal unit and I ventured out to do some exploring and came across a small Farmers’ Market not too far from the house. There aren’t too many vendors there, but the ones that are carry most of what I am seeking: pork, beef, chicken, eggs, salad greens, and tomatoes. Most of the fare is organic in nature.

Noticing one of the vendors has applewood smoked bacon, I made a beeline while fishing out a tenner from my pocket.

more_bacon

Whoever it was that discovered bacon, I bow deeply to your genius. Combining salt curing with smoky goodness with pork fat is just a wondrous thing.

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Chicken as Noodles

August 4th, 2013 

Posted by johngl

I had a need for flat chicken. Chicken so flat that it would resemble papparadelle. Flat chicken in the vein of a post I did a few years ago.

chicken_strips

I didn’t get it quite flat enough, but it worked out pretty well anyway.

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Pan Seared Center Cut Top Sirloin

July 28th, 2013 

Posted by johngl

A few weeks ago, I was wandering the Costco Isles and happened upon a whole top sirloin with the cap intact. This was prime grade beef and around five bucks a pound. Still, it’s a lot of meat. Some butchery was in order. There’s a guide offered here, but I adhere the general rule of follow the muscle.

After I removed the cap, I followed the tissue and found this little beauty:

Sirloin_log

Okay, so it wasn’t seared off yet, but you get the idea. This is a muscle in the center portion of the sirloin, all trimmed up and seared at blistering temperatures in a cast iron skillet.

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Egg McSausage with Muffin and Cheese

July 21st, 2013 

Posted by johngl

On the heels of my McPig redo, here comes another. I didn’t plan it this way, but we had stores of fresh breakfast sausage, eggs, white cheddar, and English muffins at the same time.

SausageMuffinWithEggs

Why only use one egg when two will do.

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Pulled Pork (Rib) Sandwich with Avocado

July 20th, 2013 

Posted by johngl

Before your mind wanders toward envisioning a reconstituted McPig-type thing, I’ll call your attention to what I do with “extra” ribs when, by some chance, the two of us can’t eat them all.

PulledPorkRibs

There, isn’t that better?

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Big Green Egg: Oak Smoked St. Louis Cut Ribs

July 6th, 2013 

Posted by johngl

This is my first Fourth in Maryland; it needed something special.

BigGreenEggRibs

I think this will suffice.

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