The Grill is Back: Brined Chicken Thighs with Chimichurri
Grilling season is back. Despite the spring rain, and the near-constant threat of afternoon storms, the smell of smoke and the char of seasoned steel grates is just too strong to deny. I love to grill. So much that each season, when winter truly sets in, I go through a little of what I call [...]
Reuben Patty Melt – The Frankenstein’s Monster of St. Paddy’s Day Leftovers
Every once in a while, I’m tempted to play Dr. Frankenstein with my food. This time, the Monster was the 2 pounds of corned beef leftover from a Sunday St. Paddy’s feast. I eat corned beef once or twice a year, almost always in Reuben sandwiches. Reubens are delicious, and I challenge anyone who thinks [...]
Kuwaiti Fried Fish with Curry and Garam Masala Cauliflower and Brown Rice
A former colleague recently gave to me a fabulous book about Arab cooking called the Arab Table (check it out on Page 2 of the Culinary Store). My favorite part about it is the front-of-the book section highlighting the myriad of spice preparations emanating from various parts of Asia, North Africa, and the Middle East. [...]
Pan-Seared Lamb Loin Chops with Caramelized Brussel Sprouts
The winter once again reminded us yesterday in D.C. that it will not go softly into that goodnight. But, as always, one can use the kitchen and fresh, local ingredients to turn a cold day warm. I’d initially headed to D.C.’s Eastern Market in search of venison, but alas I found none. Instead, I moved [...]
Garlic Rib Eye Steaks with Local Farm Fresh Salad
Recipe introduction on the D.C. Examiner Sustainable Food page. STEAKS 2 6oz. Boneless Rib Eye steaks Garlic Rub: 2 tablespoons minced fresh garlic 1 tblspoon onion powder 1 teaspoon white pepper 1/2 teaspoon mustard powder 1 tablespoon sea salt