Thu Jul 18, 2019
I feel like I've been openly lamenting the state of Thai food in the Triangle region of North Carolina a lot recently. I feel a little bad about that, but it's hard for me not to think about it when I'm left unsatisfied too often by not being able to get one of my favorite cuisines in a way that tastes true to its origins. This has led me to learn how to cook a lot more Thai food at home—and it's really not hard, it's mostly just a matter of procuring the correct ingredients—but I'm not always in the mood for cooking, so I still find myself eating out at Thai joint somewhat regularly. Despite my complaining, there have been a few bright spots I've come to rely on at the restaurants around here, one of those being nam tok, otherwise known as beef waterfall salad. This grilled beef salad is simple and doesn't require as many special ingredients as some other dishes, which may be one reason why its has faired better at restaurants, although homemade has still been best!
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Thu Jul 11, 2019
It was kismet that someone who loved grilling as much as I do, used to live in a Greek heavy neighborhood where halloumi—a salty, grill-able sheep and cow's milk cheese—was both plentiful and inexpensive. It had definitely become a staple in my diet and a go-to for recipe development. After moving to North Carolina, I assumed this magical cheese would cease to be part of my repertoire, but to my surprise, my new local grocery stores did stock the stuff, albeit at price almost twice that I was used to paying. So I didn't bid farewell to halloumi, but instead it became a special occasion thing rather part of the normal rotation. So it was with grand glee that, while at my corner Middle Eastern market the other day, I saw halloumi and inquired about the price and found out was even cheaper than what I was paying in Astoria. In a flash, I bought six bricks of it and came home and began making all new halloumi recipes again, starting with this halloumi with za'atar and grilled squash couscous.
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Tue Jul 9, 2019
Sauce Stats
Name
Weber Smoky & Thick Hickory BBQ Sauce
Ingredients
Tomato Puree, Sugar, Vinegar, Salt, Food Starch-Modified, Caramel Color, Natural Hickory Smoke Flavor, Molasses, Spices, Xanthan Gum, Red Pepper, Onion, Garlic
A brand that makes grills just as you imagine they should be also makes a barbecue sauce that tastes just as you would expect with a bold smoky flavor that sits a notch above other supermarket staples.
Thu Jul 4, 2019
It's been customary for me to relinquish grilling duties on the major summer holidays—I figure these are the days my friends are more likely to hold their own cookouts, so it's a good time for me to take a break from playing host. Now that Fourth of July is upon us, it felt fitting to put aside my recipes the require a live fire and share one of my favorite non-grilled side dishes I've made lately—this honey mustard potato salad.
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Tue Jul 2, 2019
If there was ever a Meatwave designed solely for me, this might have been it. Can You Handle the Meat? was created to be a menu filled with spicy foods, and I really love spicy things. I have a few common complaints about eating and North Carolina, and one of those is that nothing is spicy enough—it's like all restaurants figure that since a lot of folks around here don't handle spicy well, then no one gets that wave of heat experience. It's kind of maddening to me, and there are so many foods that just don't taste right because they're missing that kick. So this menu grew out of that frustration and got me my ideal tastes of a lot of different dishes that are close to my heart.
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