It’s Martin Luther King Jr. Day, National Hug Day, and my birthday! And yesterday was National Cheese Lover’s Day. Time for a combination of two wonderful things: cheese and smokiness. I fell in love with a pasta dish from a recipe card that came with a Pampered Chef pan years ago, and have adapted it to my taste over the years. It’s pretty distant from the original, but that was the inspiration. Glorious inspiration. I hope you love it!Read More
#MamieFennimore #OvenlessDesserts #CiderMillPress #Mezcal #BBQ #barbecue
I was playing in a book, Ovenless Desserts, and came across a Roasted Marshmallow Milkshake. That sounded fabulous. I made it and tasted it and was immediately transported to a campfire out in the woods. I’m a barbecue fanatic. I was out back at 7 this morning getting the fire going to smoke dinner. I adore injections of smokiness wherever the opportunity strikes. Smoky marshmallows. What if you added a little more smokiness with a shot of mezcal? Oh gosh, is that ever good! I’d like to introduce you to my favorite boozy milkshake, the Roasted Marshmallow and Mezcal Milkshake. Thank you to Mamie Fennimore for the inspiration and thank you to Cider Mill Press for letting me share it with you! If you’re making this for small people, omit the mezcal and make it as the author intended! 😀 I’ll tell you more about that book after the recipe. Read More
I’ll gladly spend all day working on dinner but I suffer from serious morning laziness. This is a problem because I love brunch. We moved to Texas about 10 years ago, and discovered migas. Tortillas fried in oil, and eggs scrambled in. Oh baby. That is a fine breakfast. It seems tragic that I’d missed out on these until then. <sniff> No, it’s okay. I’ve been making up for lost time. My version is for morning underachievers who want to get close enough without extending themselves. I make them with tortilla chips. Sometimes the atomic orange ones. <I know!> I treat them like nachos and load them up with everything good. When I smoke meat, I love to save the leftovers in little baggies in my freezer for future migas. Come on! Let’s get you into some migas! Read More
We moved to Texas about 10 years ago, and fell in love with some of its iconic foods: queso, kolaches, migas, sweet tea, and smoked brisket. Oh baby, that’s good brisket! I read all the books. No, that’s not an exaggeration. I like to tackle things nerd-on. And I practiced, just making one little modification each time til I got my perfect brisket.