An Updated Take On Coq Au Vin

Maybe it’s the cooler weather.  Maybe it’s the fact that chicken legs are $0.79/lb.  Whatever the reason, coq au vin seemed like a good idea.  But spending a full day making it did not. Traditional coq au vin uses a rooster or aging chicken.  Today, you’ll be hard-pressed to find a rooster unless you live…

Slow Cooker Pulled Pork With Spicy Slaw

Just like last year, it’s unbearably hot and humid.  And since I’ve been busy with the job that pays the bills and celebrating my Dad’s 70th birthday yesterday (Happy Birthday Dad!- not that he will ever bother with the internet to see this), I thought I’d re-post one of my favorite recipes as a reminder…

Purple Cauliflower…Oh My!

Almost every child (and my younger self included) has tasted play-doh.  The question is why.   The smell is off-putting, though certainly unique.  Its consistency is absurd – crumbly yet soft – like cold mashed potatoes.  But I don’t recall it tasting buttery in any way.  Its vibrant color, on the other hand, makes it appealing…

Holiday Cocktail: Bacon Infused Rye

If you’re looking for a last minute gift for the holidays, think of something homemade.  Like infused alcohol.  You can add almost any ingredient that you like to whatever spirit would be enjoyed most.  Infuse tequila with a few jalapenos (the longer this sits, the hotter it will be).  Add cinnamon, lemon or pineapple to…

Roasted Pepper Maple Bourbon Sauce

In my never-ending quest to figure out what to do with all the peppers I keep getting from my CSA, I found a Roasted Pepper BBQ sauce on Epicurious.  It had good reviews and since I’m always tweaking things, I couldn’t resist playing around with this recipe. My first attempt was shockingly delicious, spicy, flavorful…