It was the tiger sauce topping these beef steak sandwiches that pulled him in and took the rest of us right along with him.
Watching cooking shows on weekend mornings is how my husband and I ease into the reality that in a wink of an eye we’ll be smack dab in the middle of Monday. Oh, how we rue the day (fist shake at the sky).
It’s also the way we figure out what’s looking good on the Casa de Larsen menu for the week and usually my husband decides on at least a few of the recipes because we share time in the kitchen. See, I don’t always have to be in charge.
We get our fair share of episodes on Food Network, but you simply can’t forget about good old PBS and some of the long-loved cooking shows that have outlived many an episode’s kitchen timer like those featuring the 80-year-old Jacque Pepin and Lidia Bastianich and yes, even the doyenne herself, Martha Stewart.
If you’re any sort of food lover in the kitchen you’ve likely run across America’s Test Kitchen and Cook’s Country on PBS. What a set up these guys have in their sweet countrified-porch-wrapped kitchen that makes you feel right at home so pull up a chair.
They do the testing. Lots of it. They work the recipes until they discover the secret to it’s success. And only then do they share it in all it’s glory. And Christopher Kimball…in his trademark bow tie. If you have a thing for a guy in a bow tie, this is your man.
These Sirloin Steak Sandwiches were a featured player a few weeks ago. They called them Baltimore Pit Beef Sandwiches. We simply called them delicious.
There are two jobs in particular that I bet are matches made in heaven for imaginative voyeurs. They’re perfect professions for those people who daydream their workday away by living the lives of others, due simply to the clues presented that give a really, really good glimpse into what’s really happening at home.
The first voyuer would be the neighborhood postal carrier.
Day in and day out, every month of many years, this worker gets to know everyone in the neighborhood more intimately than anyone else. Thanks to the steady stream of bills they know if you’ve been seeing the doctor or are in danger of having your cable TV cancelled. They know if you’re a shopper when the Nordstrom bill and Christmas catalogs arrive. They see the IRS notices (yikes!) and they know who gets handwritten letters that mean someone does indeed care. And just think of how they can dial in your personality depending on which crazy mix of magazines you subscribe to. Okay, that could be scary.
The second daydreaming voyeur is one I know you have wondered about every time you go to the grocery store. Yep, the grocery checker.
Hello friends, loved ones and partners in crime. Thanks for taking time out of your day to visit this little slice of the web called FoodieCrush. I love to share, and am so glad you care. Care enough to stop by and see what’s cookin’ in and out of the kitchen.
We had some new neighbors move in across the street. Instead of the de rigueur welcome pie or brownies, I took them a cornucopia of caprese makings, burrata (yes!) and DeLallo pasta fixin’s. Okay, it was a basket, not a cornucopia, but the idea…it’s solid.
I’m sublimely happy harvest season is in full swing, and have been sharing posts featuring ingredients to help you #eatseasonal. Tomatoes are always at the top of my hit list but with the Farmer’s markets delivering such stellar produce, I’m not stopping there so more seasonal fare recipes will be coming your way. Long live autumn!
Here is the thing about eating seasonal: You eat it while it’s fresh and you eat it ’til it’s gone.
I’ve pretty much been living this mantra all week long thanks to a batch of Hatch chiles I was gifted that resulted in an unofficial Hatch chile week in my kitchen, on my dinner table and here on the bloggity blog.
I was gifted these pretty little peppers by my friend Amanda, who brought them to me from New Mexico where Hatch chiles are authentically grown. Because it’s hard to get them fresh and locally here in Utah, I was thrilled! What a great hostess gift for a heat seeking foodie, don’t you think?
With so many options of how to put these chiles to work, I took to my Facebook page and asked you what recipes you wanted to see. Along with the favorites chile topped cheeseburgers, chile rellenos and enchiladas, here’s what you had to say:
Lisa said: “Green chile stew. I use the recipe from the Santa Fe school of cooking. Delish!” (I’m freezing some chiles so I can make Amanda’s version of this in the slow cooker this winter after a chilly ski day.)
Heather asked for: “Salsa verde!” Check that! Get my recipe for Hatch Chile Salsa Verde here. P.S. You’ll need it for this recipe, too!
Faye requested: “Hatch Chili and Chorizo Frittata.” I’m putting it on a to-make list.
Christopher may have been the most adventuresome of the group and a dyed in the wool Hatch chile lover. He said: “I roasted 25lb. I use them in eggs, smoothies, ice cream, hot and sour soup, stews, rice and bean burritos. I go through about a 1lb every week.” The man likes it spicy.
In then end, I had some great ideas to work with. But my husband ended up trumping them all with his request for a homemade Chile Verde.
Whether you like them hot, sweet or somewhere in between, roasting chile peppers takes any variety of peppers to a whole new level.
The closest I’ve been able to get my hands on real deal Hatch chiles has been when Whole Foods loads up their inventory. But when my friend Amanda visited me recently (her Instagram gives me serious wanderlust), she brought with her a big bag of Hatch chile peppers.
She had just visited her man’s family in New Mexico and the actual city of Hatch (yep, there’s a real town for them!) where chile pepper season is at it’s height. With a trip in her sights to come my way, she knew I’d be pleased as punch to put some bone fide, straight from NM chiles to work in some upcoming recipes.