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This sausage country gravy recipe comes from a time before cooks tried to think of ways to trim a few calories, but rather, thought of ways to sneak more calories into a dish. This was a meal that was meant to fill you up and keep you satisfied for a long time.

In addition to the astronomically high calorie count, another advantage of a milk gravy that’s been thickened with a roux made from the rendered fat of meat scraps, is it’s very cheap. So, when you combine “cheap,” with “filling,” and “delicious,” you have all the makings of a diner classic, which this certainly is.

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While Canadian Japanese fusion cuisine may not actually be the most popular dining trend right now, this tasty combination of cultures suggests maybe we should explore this further. The salty and very savory miso paste is a perfect match for the sweet Canadian sap. The rice vinegar marries the two, and a few drops of hot sauce are all you need to complete this incredibly easy, yet sophisticated preparation.

Cooking fish this way is virtually foolproof, and will take less than 15 minutes start to finish. As you’ll see, by searing the fish briefly in the pan before going under the broiler, the filets will cook much faster and more evenly. This is the perfect recipe for beginners to get over their fear of cooking fish, and will work with a wide array of seafood.

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When I told Michele I was making a grilled chicken recipe using a jar of chilies from Calabria, she said, “Well, you’ll have to call it stubborn chicken then!” We both laughed. You see, when Michele first met my father, John, he asked her what part of Italy her family was from. When she answered, “Calabria,” he said, “Oh, so you’re really stubborn.”

Michele laughed, and agreed that she was, but asked what that had to do with being Calabrian. My father explained that where he was from, “Calabrese” was jokingly used as a term for a stubborn person, apparently stemming from an inappropriate, yet possibly accurate stereotype.

Far from being insulted, Michele embraced this revelation, and it’s been a source of pride ever since. I know, that’s so Calabrese. Anyway, now that I’ve taken three paragraphs to explain the inside joke with the title, I can finally get to this recipe.

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A friend sent me a nice note recently that his wife had made these pumpkin pancakes for dinner, and that they were thoroughly enjoyed by all. I always appreciate those kinds of messages, especially since they often serve as a reminder for doing seasonally appropriate recipe re-posts.

This was the week pumpkin made its yearly appearance into my life. On restaurant menus, on television, in store windows, on neighbors’ steps, and all over our living room…and dining room…and kitchen…and, well, you get the idea. So, to celebrate the beloved American gourd, I decided to rerun this tasty winter treat. Enjoy!

[I hope you enjoyed our first and last Dostoevsky reference] Whenever I see those big piles of rutabagas at the market, I always think to myself, “who the heck is eating all these root vegetables?”  I understand that there’ve been times when we literally had no choice – it was either gnaw on a parsnip or perish, but nowadays with so many other delicious choices, why would anyone eat root vegetables on purpose? Has anyone ever stumbled out of a smoky dorm room late at night, in search of a big plate of steamed turnips? Probably not.  So, while you’ll never catch me boiling up a batch of these fugly roots to enjoy their intoxicating sulphurous savoriness, I have been Read more...

I’m not sure why I’ve always had such a bad attitude towards slow cookers. It does a great job turning out delicious braised dishes like this “7-bone” beef pot roast, it’s efficient, and could not be easier to use. So, then why have I used my crock pot fewer times over the last decade than ice skates? By the way, I don’t ice skate. It probably has something to do with going to culinary school, and judging everything from the point of view of the professional kitchen. They’re certainly not something you learn about at a cooking academy, or see in the back of a restaurant, and are generally associated with the dreaded, “housewife cooking.” This is the same reason we Read more...

“Spatchcock” refers to the method of cutting open a whole chicken, so that it sits flat in a pan, or on a grill. However, it wasn’t always the highly amusing verb it is today. Originally, it was a highly amusing noun used to describe a small, young chicken. Since these tender birds were usually butterflied to cook faster and more evenly over the coals, “spatchcock” became the culinary term for this technique. So, if you use a small, young chicken like I did, then you’re actually spatchcocking a spatchcock, which is about the most entertaining answer ever to the question, “What are you doing for dinner?”

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spatchcock chicken
I love a crème brulee as much as the next portly chef, but when you consider the custard base is egg yolk-thickened, sweetened heavy cream, it’s not something you should be eating more than occasionally. But, why waste such a great technique when it can be applied to other things, like fresh fruit?

In the spirit of full disclosure, I chose figs here because I received a generous sampling from the California Fig Advisory Board, and decided this would be a wonderful way to enjoy them. As I mention in the video, this technique also works on fresh banana, a roasted peach or apple, and basically any tender fruit you can slice and sprinkle with sugar.

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fig brulee with burrata cheese
When I need a fast and easy sauce for grilled steaks, I love to use this sort of mayonnaise-based condiment. As I explain in the video, the basic formula is mayo + salt + spice + acid + herb. I don’t think I’ve ever made the exact same one twice, which is not surprising when you realize how many combinations are possible.

I’m not calling this aioli because it doesn’t contain any garlic, but you can if you want to, since nowadays any flavored mayonnaise is called an aioli. That reminds me, this would be really good with garlic.

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I know I say this a lot, but I can’t believe I haven’t done this recipe yet! There are few things as easy and amazing as homemade breakfast sausage, and this is my favorite formula.

The key here is to get some properly ground fresh pork from a real live butcher. The ground pork in the meat case at the supermarket is not going to be coarse enough, not to mention the fact that the meat they used was probably chosen based on it’s inability to be sold in any other form.

Tell the butcher you want a couple pounds of freshly ground pork shoulder, and be sure to use the term “sausage grind.” This means a very coarse grind, and an adequate fat content. Anything less than 30-40% fat is just not going to make a great sausage patty.

Above and beyond the meat, almost anything goes when making sausage patties. I think the fennel, nutmeg, and orange zest really gives this a breakfast-y flavor, but if you’re not into those ingredients, use what you like.

Lastly, the overnight refrigeration really makes a big difference. All those big flavors need time to meld together, and besides, by making this in the evening for the next morning’s meal, you’ve pretty much assured yourself of some quality sausage-related dreams. Enjoy!

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