…if what they want is GOOD food.

Throw grated cheddar cheese, sour cream, sliced green onions, and cilantro over a bowl of Stagg Chili and you have a satisfying bowl of chili.  Throw those same condiments over a warm bowl of this hearty lamb and chorizo chili, and you have an epic winter meal.  But I’ll warn you, this chili isn’t for the faint of heart.  This is some rich, earthy fare the likes of which are seldom explored by the typical American diner.  In my mind, I believe this is chili the way chili was always meant to taste.

Thick, heavily spiced and slightly gamey, this is cold weather, stick-to-your-ribs food at it best, making it not only great for the winter season, but also perfect Super Bowl grub if you’re looking to feed a group with a big appetite. I’d go so far as to call this real man food, if my girlfriend weren’t so quick to remind me that women love chili, too.

Garnishes are key here; they lighten the rich flavors while enhancing the chili’s meatiness, so set out a spread of shredded cheese, chopped onion, cilantro and sour cream and let your guests go nuts.

Continue reading lamb chili recipe . . .

Let me start by saying that this is a recipe for guacamole the way I like to eat it.  Not too chunky, definitely not too smooth, bright with lime juice, and not a tomato or garlic clove in sight.  That’s right — I like to leave out the garlic and diced tomato you sometimes find in other recipes because I want the avocado to be the star.  In fact, I find the addition of garlic, even in small amounts, tends to overpower the delicate flavor of a good avocado. So, what makes my version so unique? Nothing special, really.  Just a few basic techniques that I find produce a perfectly textured, beautifully balanced guac that is as good as a dip with chips as it is a condiment on burritos, tacos and enchiladas.

My guacamole starts with ripe avocados — not the hard, vegetal tasting variety that you’re likely to find when they’ve just been delivered to your local supermarket.  With avocado prices what they are these days, in my opinion, it’s not worth the time or money to make guacamole unless you can find soft-ripe, buttery avocados to do so with.  This sometimes takes some careful planning, giving slightly under-ripe specimens the appropriate time needed to reach the proper level of ripeness.  Next, I give my guacamole a nice, healthy dose of freshly squeezed lime juice for a clean, citrusy note and finely minced serrano chiles and “deflamed” red onion for a bit of heat and textural contrast.  Finished with a bit of chopped cilantro and a good dash of salt and I’m left with a true a crowdpleaser.

This recipe doubles easily, so next time you have a group of friends coming over or are tasked with the duty of bringing a dip to your next potluck, throw out a bowl of this guacamole and watch it disappear.

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I spent the weekend barbecuing in the rain.  Sure, Winter might not be the best time to break out the Webber and smoke some meat, but having lived in a San Francisco apartment without access to a yard for a couple of years, I’ll take any opportunity I can get.  I spent the past few days away at my parents vacation home in Sea Ranch, and despite Mother Nature’s best efforts to keep me cooped up inside, I decided to brave the elements and experiment with an old recipe that I’ve been meaning to try for a while now.

When it comes to barbecue, for me, it doesn’t get much tastier than a good pulled pork sandwich topped with a tangy, vinegary coleslaw.  I’ll order them whenever and wherever.  In fact, on a business trip to North Carolina, I spent nearly $40.00 on a round trip taxi to a local BBQ joint claiming to have the best pulled pork in all of The Carolinas.  However, having spent so much time dedicated to finding the ultimate pulled pork sandwich, it recently donned on me that I’d been neglecting another hallmark barbecue staple — the BBQ Beef Sandwich.

Now, what you see above is by no means authentic or traditional in any way, shape or form.  This recipe is an adaptation of one from America’s Test Kitchen’s, Cook’s Country for a knock-off, quick riff on the beef-centric barbecue of Texas.  Knowing that I’d be missing the slaw found on its pulled pork cousin, I decided to whip up a batch of creamy coleslaw studded with rich blue cheese – one of beef’s best friends – as a crunchy condiment.  Placed atop some fluffy brioche hamburger buns I found at the local market, I was left with a sandwich that was instantly catapulted into the ranks of some of the best I’ve ever made.  Smoky, saucy and beefy, these sandwiches pack huge flavor.  This recipe is great for a crowd and can be prepared well in advance of service once you have the smoking out of the way.

Continue reading BBQ beef sandwich . . .