Comfort Foods and Indulgences

chicagodog.jpgHow is it we crave food we've never even tasted?  I've never been to Chicago and I've never eaten one of their hot dogs, but I knew I had to have one. 

There are many hot dog purists out there and lots of opinions on how hot dogs should be served and constructed.  I say, if you like it, then that's the way to serve it. 

People love to connect over simple foods like this and who doesn't love a hot dog at the ball park during the summertime?

I had to try a Chicago-style dog because I wanted to taste the sweetness of the relish with the sourness of the peppers and the sprinkle of celery salt that is supposed to bring all the flavors together.  So yesterday we braved the cold and the snow and fired up the grill.

Read more ...

baconeggcupsWow, what an awesome idea this is for breakfast, or breakfast for dinner...or a snack. It's like the whole kit and kaboodle in one bite. Do you know how hard it is to have the bacon, eggs and toast done at the same time? Well of course you do, you've tried. It's a challenge.

So I guess this post has now saved you from morning despair and frustration. Lucky you. Oh let's not forget how good these taste....the buttery toast, the salty bacon, the runny egg (or not depending on how long you cook it).

It's just fantastic and a perfect solution to making breakfast for a lot of mouths. Once they are in the oven, get the coffee goin' and you'll have to time to take the curlers out of your hair before you take the kids to school. They will be very happy for that.

And they easily pop right out of the tin. So perfect.

Read more ...

From the L.A. Times

friedchicken.jpgFried chicken is a beautiful thing.

Nothing beats the simplicity of a tender, moist piece of meat, delicately seasoned and lightly dredged with a dusting of flour, and then baptized in a pool of sizzling fat to crisp, golden perfection.

Quintessential comfort food that it is, fried chicken is unpretentious. No haughty airs here. Eating with your fingers is not only acceptable, it's all but required.

So maybe it's a little surprising to find that fried chicken has become the hot culinary muse of the moment. Chefs, meet Eliza Doolittle. Fine cuisine, meet fried chicken.

Read article...

tunamelt.jpgEvery Friday growing up I had a tuna sandwich in my lunch box.  The bread was usually soggy by the time lunch came around, caused by the use of too much mayonnaise and sweet pickle relish.  Friday was also the only day I was allowed to have a soda pop accompany my lunch.  It was usually RC Cola in the can, wrapped in tin foil to keep cold.  The RC Cola also kept my sandwich cool, a bonus as far as I was concerned.

While I still love tuna with mayo and pickle relish, I like the idea of capers, lemon and oregano taking the tuna to a different level.  Add the sliced tomato and provolone cheese blistered by the broiler....whoa, now that's a sandwich.

You must try this, it was quite a hit around here!

Read more ...

midnightpizzaWhen I awoke bleary-eyed at 12:15 am last night, I rolled over to Jeff's side of the bed to discover a still-warm, empty spot. Fearing he was ill, I immediately walked to the bathroom. Empty. I walked into the kitchen and there he was, standing in the darkened room lit only by the bluish glow of the refrigerator light. His cheeks were bulging, and he was holding a big slice of leftover eggplant and caramelized onion pizza.

"Watcha doin'?" I asked.

"Noffin," he said, trying unsuccessfully, to hide the ball of pizza stuffed in his mouth.

"Doesn't look like nothin'," I said, "Looks like pizza."

"You're dreaming. Go back to bed," he said.

If ever there was a pizza worth getting up in the middle of the night, it's this eggplant, caramelized onion and prosciutto pizza with smoked mozzarella.

Read more ...