Photo: Aina Hole
I have been in the blog business for nearly one month. I have received good help in getting started and I have learned a lot by studying other people´s blogs. Some are very good while others are not my particular cup of tea.
All posts by craig
Aioli To The People
Why all the fuss about aioli? So-called experts say that any aioli not whipped together by hand is not worth eating. Humbug! A good machine-made aioli is better than pretty much anything you will find in a store and as good as or better than most of what you will find prepared by restaurants, cafés and the like. Aioli is unbeatable with vegetables, fish, meats, as a dip, on bread … wait, let´s just say that aioli isn´t that great with dessert, but otherwise good to go!
Flashback Fridays “Are You Mad?” (as in crazy or insane, not as in angry or worse)
Any American reading today´s blog will have something to say about a guy offering a recipe for iced tea. The American (as in USA-American) south is the world headquarters for iced tea. No other nation, and for that matter planet, can lay claim to this title. Southerners invented the stuff (at least I think so), and they are the most iced tea-drinking people anywhere.
Period.
Continue reading Flashback Fridays “Are You Mad?” (as in crazy or insane, not as in angry or worse)
Papas con Sausage (Homage til Juan del Fuego)
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.
Continue reading Papas con Sausage (Homage til Juan del Fuego)
One Asian Dish, Thanks
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.
Flashback Fridays: Grillet Squash Caprese
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.
A Mouthful of Magic
Those darned Italians can nearly do no wrong, at least when it comes to food.
Skinny Dippin´ and Calorie Countin´
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.
Glasert bryst på grillen
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.
Grilla Gravlaks
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.