It’s almost time for Morgan’s annual Super Birthday Bowl party. Not being much of a football guy myself, I am getting excited for the food. Normally, Morgan serves green chicken, beans, rice, fixin's, and a nacho bar to kick the night off. This year,
A Tasty Alternative to Hollandaise
Morgan made a confession to me today. She doesn’t like hollandaise sauce. As somebody who could eat Eggs Benedict everyday of the week, I was taken aback. Who could resist the joy that is a rich, citrusy hollandaise? It was reassuring to know that she
Resolution: Cook all the NY Times’ Cooking 20 Best Stews
I'm not much of a resolution maker, but this is one I've set for myself: cook all twenty of the NY Times Best Soups and Stews. I plan to use my Clay Coyote Flameware Dutch Oven. While my number one fave, Split Pea is included, some of my favorites are
Tagine Night: Moroccan Chicken with Olives & Preserved Lemons
When we visited Morocco we took a cooking class at a little spot in the Atlas Mountains. The thing that struck me the most about Moroccan cooking was just how fresh everything tasted. We learned to make a chicken tagine, a health salad, and then later ate
Hot Dish vs Casserole Debate
Now, before you change your mind about us, both Morgan and I are not originally from Minnesota, so it’s not our fault we don’t call it hot dish. Because we don’t call it that, it got me wondering what the origin of hot dish is, considering Minnesota is
Bakers Square Stir Fry Pita
One of the questions we get a lot is about lids for our Flameware pots. We normally recommend a multi-purpose lid that you can get for around $8 at Target. But it just so happens that my stockpot lid fits perfectly on my cazuela (aka my go-to, everyday,
The Salt Under the Potato Trick Works!
Watched The Grill Dads on Today Show yesterday. The salt under the potato trick works for non-Hasselback spuds too. Light, fluffy, and an essence of salty goodness. Also made a seared steak in my large Flameware Skillet. 3 minutes on each side over high
Monday Night Dinner & Leftovers For Days!
Beer Can Oven Chicken in a handmade clay baker and Bang Bang Brussel Sprouts and Carrots in a handmade Flameware Large Skillet. Chicken: Add liquid of choice to your Clay Coyote Chicken Baker, set oven temp for 350F, drizzle with a little EVOO and
Cooking is an art, recipes are “suggestions”
I'm not a by-the-book cook. I'm a wing it, taste it, and cross your fingers kinda cook. Tonight was no different. I had pork chops, I'd normally grill them, but it's a grand total of 7F outside and windy. So I figured, oven was more weather friendly
