Since I’m only in Oklahoma for a small part of the year I’ve been forced to make good egg dishes at home, including this one: Juan Herrera’s Papas con Chorizo, a combination of eggs, homemade chorizo, onions, peppers, cheese and Fuego Fries (their wonderful seasoned ‘n fried potatoes). This amazing breakfast is served with warm, fresh corn tortillas and a salsa so good I have considered kidnapping Juan and (if I have to) pistol-whipping the recipe out of him.
Making out-of-the-box tacos on Friday evening does not make one a Mexican chef. Any true Mexican chef has probably never even tasted one of those so-called tacos. Why? Because they are not Mexican. They are an American twist on a real taco, a totally different and way better taco.
Boken “Ingen røyk uten grill” (Kagge forlag) kom i 2010, et hektisk år for meg. Jeg hadde nettopp forlatt restaurantbransjen og startet produktutviklingsjobben for REMA 1000. Vår første kampanje kom i 2009, og på dette tidspunktet handlet livet om grill og atter grill.
Those darned Italians can nearly do no wrong, at least when it comes to food.
The best way to destroy any dedicated, hard-working dieter, is to serve them this dip. The name conjures up images of the past. We were young and free (and probably thinner), and skinny dipping was an activity we either did or wish we had done.
Kalkunbryst er fantastisk som hovedstjernen på middagstallerkenen; til jul eller nyttår, eller en av de andre 363 dagene vi vil ha noe godt til middag.
I was never very fond of salmon right up until the first time I ate the Scandinavian masterpiece called gravlax. I had eaten salmon boiled, baked and of course grilled, but the fatty fish never impressed me in the same way that halibut or turbot did.
The American holiday favorite cranberry sauce isn´t really a sauce. Brown gravy is a sauce; the same with hollandaise or A1 steak sauce. Cranberry sauce is more a relish than a sauce, and it is normally served as a side dish instead of being poured over a piece of meat.
Today we are launching (sans exploding Champagne bottle) the new www.craig.no website. To get a better understanding about what will be going on here please read the short piece entitled “Who´s Afraid of Æ, Ø and Å?” here on the home page. I would like to thank the people who have put together this site. You have all done a formidable job and I can´t thank you enough: Olav (putting the site together and putting up with my severe lack of knowledge of all things technical), Noah (all creative ideas made doable) and Espen (the man behind all the great drawings and the new logo). A big thank you also to the Monkey Business trio: Erik (photo and tweaking the site), Annika (making the site “blogalicious” and all around good help) and of course Mari (setting the course and invaluable help with everything; check her out at www.vegetarbloggen.no).
We have been working on the site for quite a long time and I´m thrilled to get the ball rolling. I hope you enjoy what you see and please send your comments – pretty much whatever they might be. And as a wise man once said “I believe in everything; nothing is sacred. I believe in nothing; everything is sacred. Ha Ha Ho Ho Hee Hee.”
Today’s post is an angry, bitter one. The subject matter, bacon, doesn’t really make me angry, though you will soon find out that a lot of what is going on in the world of bacon, is more than mildly irritating.