Pan-Seared Grass-Fed Strip Steaks with Porcini and Rosemary Rub + Yorkshire Pudding and Creamed Spinach (x)
I’ve been cooking things from Plenty for about a week now and can recommend it. It’s a vegetarian cookbook but there’s no reason omnivores wouldn’t like it (Ottolenghi serves meat at his restaurant and a lot of these recipes would pair perfectly well with meat dishes.) The arugula and eggs breakfast I posted earlier is from this book. Everything seems reasonably unfussy and adaptable, and I like that it’s more great flavor-oriented than optimal health-oriented, which sometimes seems hard to find for vegetarian cookbooks. (Yotan Ottolenghi is really into cheese, if you are also into cheese you will like this a lot.)
Mascarpone & Grilled Peaches Pot Pie with Ginger Molasses Cookie Lid. A big slice of summer. (via peach mascarpone pot pie ginger molasses cookie lid — Lady and Pups – an angry food blog)
i have carnitas crisping up on my stove and they’re not ready yet and the smell is torturing me help
Alright. I’m wearing a helmet, a raincoat, sturdy boots, several layers of pants, carrying an umbrella and a baseball bat and basically everything I possibly can to deflect the flood of “THAT’S WHAT SHE SAID” jokes I’m about to get, but what am I supposed to do with a ton of leftover chorizo?
Except now I’m left with like 22 oz. of chorizo (I swear to god, not a peep out of any of you) - what should I do with it?
Eggs? Prank gravy? Help me out, here.
In related news, I taste like onions and chorizo. So if you want to make out or hire me to breathe on your enemies, you know where the ask button is.
Melt about 1/4 cup bacon fat in a large pot (preferably aluminum). Add 2 or 3 popcorn kernels, and once they begin to pop, add about 1/4 cup more kernels to the pot. Cook, covered but stirring every minute, until the kernels begin to pop, then cover and continue to cook until the popping has slowed to 2 to 3 seconds between pops. Immediately dump the popcorn into a bowl and toss with generous handfuls of grated parmigiano-reggiano cheese and freshly ground black pepper. (x)