Thu Mar 14, 2019
Back in my old hood of Astoria, NY, we had an amazing arepas joint called Arepas Cafe. I was instantly enamored with my first taste of these Venezuelan stuffed corn cakes, and while I tested the waters early on of all different types of fillings, I found my three favorites and have stuck to ordering only those year after year. So when I was making arepas at home a few years back, two of my beloved varieties—the Reina and Guyanesa Tropical—were on the menu, but I also tossed one new variation into the mix with this arepa filled with black beans, grilled skirt steak, and cheddar cheese.
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Thu Mar 7, 2019
If you've been following along at home, you already know what feels like an endless onslaught of rain here in Durham has drastically reduced my grilling efforts as of late, and as a result of that, I'm pulling recipes from a collection of items from the past that were left to be forgotten for one reason or another. This recipe for cherry-sauced ribs was taken from there, originally cooked in 2011 and let sit since then not for any flaw in the recipe—in fact, these were among some of the tastiest of ribs I've made—but because I thought the sauce recipe was so good that I was going to hold onto it as one of my "secrets." Well, last summer I decided to hell with it and released my cherry-chipotle barbecue sauce recipe out into the wild, so there really was no reason to hold the resulting rib recipe any longer, and it just so happens the right rainy day to do so finally arrived.
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Tue Mar 5, 2019
Sauce Stats
Name
Southern Belles Gourmet BBQ Blueberry Blues
Ingredients
Tomato Paste, Sugars, Corn Syrup, Vinegar, Apple Cider Vinegar, Salt, Hickory Smoke Flavor, Molasses, Lemon Juice, Onion Powder, Garlic Powder, Chili Pepper Extract, Tamarind Extract, Anchovies, Spice and Coloring, Blueberries, and Roasted Pecans
Blueberry delivers a stronger than normal fruity profile to this well balanced and layered barbecue.
Thu Feb 28, 2019
I know what you must be thinking now, "Corn in February? Really?!?!" Yeah, I know I'm jumping gun more than a bit on this one, but here in Durham we've been inundated by rain and more rain, which has severely hampered my grilling time as well as left my yard more of a mud pit than gathering space. So I've fallen behind in my recipe development and have been left with pulling from a stockpile of items either meant for another time of year or dishes that have sat dormant for years. That's how we've arrived at this Taiwanese street corn post at the end of winter, which, in all honesty, will better serve you during the corn season that's still many months away, but at least that wait will be well rewarded.
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Thu Feb 21, 2019
Sometimes I'm left wondering—when does a recipe cross a line from doable to too daunting for the average home cook? These naan pizzas with a spiced paneer serve as a good example of that question being brought to the top of my mind. I made them at a pizza-themed Meatwave and they were the biggest hit I had of the day, so it was a no brainer they'd be slated for a spot on the blog. When I began writing up the recipe though, the long laundry list of ingredients and multitude of steps the the final recipe required became more clear as I wrote everything down in its final format, leaving me to question if anyone would ever try making these themselves at all. In the end, I even left off an entire sauce I had used in my pizza to try to condense things down a bit, although I'm not sure I did myself any favors really. So I'll let you judge for yourself whether these "pizzas" are worth all that goes into them—I know for myself, the answer was a resounding yes!
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