Rushed homemade chicken salad for lunch today. Grilled chicken, with sweet peppers and zucchini in a bed of tomatoes, cucumber, and mixed green with feta all made under 12 minutes… eat it and beat it Rachel Ray.
-Braised Bombshell
It was time to clean out all the veggies from the fridge, so what better than a vegetarian frittata. It gives the appearance of being healthy without all that damn work.
Included in my frittata: eggplant, red pepper, broccoli, asparagus, and tomatoes.
-Braised Bombshell
Homemade cheddar and sun-dried tomato biscuits… not bad for a non-southerner (South Florida doesn’t really count as the South). Next time I’ll beat that batter less, for an airier texture. Apparently I have to put aside my violent I-punch-yo-butter-batter-face blending ways for proper biscuits.
Oh and yeah I’m aware the shape is weird, I played it conservative with muffin pans. I didn’t want to spend my morning cleaning a biscuit explosion in my oven.
-Braised Bombshell
Experiment #1 with my many grocery store found cheeses: No-fry eggplant parmesan sandwiches two-ways. I used the green Sage Derby cheese with spicy guava jelly and red jalapeno olives for one and some delicious cheddar from The Cheese Course, rosemary, red pepper flakes, watercress and balsamic vinegar on the other. Parmesan cheese topped both.
These were as delicious as they look.
-Braised Bombshell
Can chimichurri and cacao powder really be a dynamic duo?
I ran into this incredible website this morning that helps anyone find food pairings among the most unlikely bed fellows. Oyster and passion fruit? Yup lab tested. Strawberry and sardines? No brainer according to science. Anyone who loves experimenting in their home kitchen or in a professional setting has to sign up, like 5 minutes ago.
-Braised Bombshell
Now who could pass up this Passover meal? ;)
-Gastrodamus
Of course I ate some of the Passover staple, matzo ball soup.
-Gastrodamus
Don’t be fooled by these seemingly simple-looking tacos, they are in fact my brainchild. I tossed ground chicken with cumin, cayenne, red adobo spices, spinach, garlic and capers on the skillet (god I love that kitchenware) and made a pear and green onion salsa with chardonnay vinegar to offset the spicy meat. Laid down some guacamole (duh!), black beans and layered with fixings. Topped with Habanero hot sauce. Hellz yeah.
Delicious clusterfuck of veggies and fruits sitting in the fridge.
-Braised Bombshell
Broiled eggplant & marinara topped with cheddar & truffle pecorino.
-Braised Bombshell
Baked Japanese sweet potato wedges coated in a crisp Parmesan & aged Gouda exterior.
-Gastrodamus
Another shot of my pan seared steak. It’s often the simplest things that taste the best. Damn, I need to cook this again very soon, I’m going through ribeye withdrawal.
-Gastrodamus
It’s been far too long since I cooked anything, and not to toot my own horn but I whip up a mean steak. Seared, buttered and broiled ribeye with garlic asparagus. The trick is to never pierce it and let the steak rest after (but elevated it above it’s own juices). Melt in your mouth steaky goodness. Not to put down vegetarianism, but It’s times like this I truly rejoice in being a carnivore.
-Gastrodamus
#cooking some #breakfast @bvsupperclub #mushrooms (Taken with instagram)
Sometimes you #cook. Other times you impress! - Black Angus of @bvsupperclub #wok #food #foodie #foodporn #dinner (Taken with Instagram at Casa Blanca)
-Black Angus
Tuna with balsamic honey marinade, sauteed kale with caramelized shallots, and roasted fingerling potatoes with rosemary. Think sauteed onions would have been better in the balsamic reduction sauce over the fish, but there’s always next time :)
-Gastrodamus
