This review originally appeared as a guest post on Kevin Shalin’s wonderful blog The Mighty Rib. We had planned that we’d both review K Hall as part of our occasional series called He Said, He Said, but my cup runneth over and I far exceeded my word limits so Kevin posted it as a solo…
Restaurant Buenos Aires is Mostly a Miss
This review originally appeared as a guest post on Kevin Shalin’s wonderful blog The Mighty Rib as part of our occasional series called He Said, He Said. Here it is again, but with additional photographs and further light editing. I came to Buenos Aires knowing three things about Argentinian food, each of which made me very excited to…
Easy Homemade Kimchi
I admit it. I have a kimchi addiction. I love its savory spiciness, and how the kimchi’s taste actually changes as it ages. That’s because it’s alive! (It’s nature’s probiotic. Kimchi is full of naturally occurring lactic acid bacteria—that’s good bacteria that ferments the kimchi and gives it its eventual sourness!) Anyway, I usually buy…
Split Pea Soup with Bacon, Ham and Caramelized Onions
I’m a soup man. Always have been. There is nothing more close to my definition of a perfect food, than soup. Sick? Soup. Tired? Soup. Celebrating? Start with soup. See what I mean? My mom was really a soup master (mistress? momstress?). Split pea soup is one of those that I remember from early childhood….
Southern Collard Greens with Bacon and Onions
You really can’t have a Southern-focused food blog without a great collard greens recipe. This is it. I could eat these everyday, all day long. And they are easy-peasy to make! Here’s how I do this. Fill up your sink with cold water and drop in two bunches of collard greens, separating them out from…
Chickpea Tikka Masala
Continuing on my winter vegetarian theme (can you tell I’m still within the New Year’s Resolution timeframe?), I bring to you a super easy Indian dish, chickpea tikka masala. This is savory and spicy, rich and creamy, and very filling. I like to serve this with toasted naan (Indian flatbread) right out of the oven….
Chipotle Tofu Sofritas
As many of you know, Mrs. WooPigFoodie is a vegetarian. Now that doesn’t matter a whole lot to my omnivorous diet since she isn’t bothered by me eating what I like, but over the years I have begun eating a lot more plant-based, than animal-based (despite my many BBQ posts!). We recently went to Chipotle…
How to Smoke a Texas-Style Beef Brisket
Beefy, smoky, peppery and a little bit charry, smoked beef brisket is a delicious thing. It can also be one of the most difficult BBQ dishes to perform correctly—to end up with a juicy and succulent brisket instead of a tough and chewy one. Because it requires good technique to make a good brisket, I often use…
Homemade Garlic Dill Pickles
I love pickles of all types. I grew up on those kosher dill pickles that they sell in the refrigerator section of the grocery store. It was only recently that I realized that pickles are So Easy To Make. So easy, that it didn’t make any sense to buy store pickles, since I could make better…
Pulled Pork Tacos
Tacos are a great family dish. It takes almost no time to get all the parts ready, and then everyone can build just what they like. The kids really clean their plates come taco night. We make all types of crunchy and soft tacos, with beef, chicken, and even vegetarian ones made from black beans,…
The Ultimate Pulled Pork
Pulled pork is a real treat. There’s nothing better than juicy, smoky strands of pork, covered with a nice dark bark that still has the sweet hints of your own special BBQ rub. And there’s nothing better than making it yourself. We make this several times each summer. I promise you, there’s nothing complicated about this recipe, but it does…
Pulled Pork Sandwiches with Sweet ‘n Heat Coleslaw
This is one of our favorite ways to eat The Ultimate Pulled Pork. The combination of the smoky barbecue, your favorite barbecue sauce and Sweet ‘n Heat Coleslaw is just about perfect. Here’s how we do this. (The recipe follows at the end.) Once you have the pork smoked, you just pull it as discussed in…
