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1 Boylston Street

I had lunch with my dad the other day, and he started to tell me about a restaurant that his great grandfather owned at 1 Boylston Street, in Boston. He had little information on the place, besides the name. The restaurant was named Number One, simply because of its address. I now have a new project to learn about this place and will update as I find out more!
Recent posts

Grandma Dorothy's Cornbread

The best kind of recipes are the ones passed down from family. They may not be the most authentic, award winning, or complex recipes out there, but when you sit down to eat them, all of the memories shared around the table come rushing back. 
My family has an entire cookbook assembled from past generations that we love to get out and cook from and reminisce over. I've even got a pot of our family gumbo on the stove as I wright this! Today I want to share Grandma Dorothy's Corn Bread, something that has been a mainstay on the table from childhood all the way through today!

The Recipe: 1 Cup Yellow Cornmeal1/2 Cup Flour2 Tablespoons Sugar1 Teaspoon Salt1 Cup Milk1 Egg4 Teaspoons Baking Powder4 Teaspoons Oil

Preheat oven to 450 degrees. While the oven is preheating, heat a cast iron skillet with half of the oil. For the oil, Grandma Dorothy used vegetable oil, but I have switched it to olive oil. Mix the dry ingredients. I usually don't add the sugar anymore, but it does add a…

Handy Kitchen Strainer

It's been quite some time since the last post. But don't worry, I'm still cooking as much as I can! The two little boys running around the house seem to take up most of my time lately!



As you probably know, I love to cook with fresh flavors, especially when it comes to adding fresh juices! But when I add fresh juice, I typically only want the juice and not any pulp or seeds. The biggest problem though is the

Reverse Seared New York Strip

One of my favorite meals is steak night! Last Saturday night was a rainy, Houston night, so what could be better than a steak and a movie at home? A creature of habit, I usually cook a steak the steak the same way each time. The same seasoning, the same sides, the same method. A good steak doesn't come cheap, so why take a chance and risk getting it wrong?




I have been hearing a lot about the "reverse sear method," when it comes to grilling meats, especially steaks. I decided to take a leap of faith with the two New York Strips I had picked up and try it out. I'm not sure that I'll ever go back. The cooking time is a little longer, but well worth the wait. The color is consistent throughout and melts like butter.







Conventional wisdom would tell you that a good sear when a piece of meat first lands on the grill will lock the juices in. The reverse sear does the same thing, but better. Since the meat is not over direct heat, the juices don't ever have a chance t…

Taco Tuesday on the 4th of July

It's been pretty busy around here, leaving little time for blogging. But I'm back and ready to go, with some great new ideas.


Rewind to the 4th of July. We always have a block party in the cul de sac and this was no exception. We all decided to do a nacho bar and have everyone chip in. Homemade guacamole, pico de gallo, smoked chicken, and my contribution, carnitas.

For the carnitas, I looked at a few recipes and got work!


The Recipe: 4 to 5 pound pork butt3/4 Cup Lime Juice1/4 Cup Orange Juice1 Tablespoon Olive Oil1 Teaspoon Chili Powder1 Teaspoon Oregano1 Teaspoon Cilantro1 Teaspoon Cumin1 Teaspoon Salt1 Teaspoon Pepper5 Garlic Cloves - Minced

Combine the orange juice, lime juice, olive oil, and spices. I used fresh squeezed juices for mine. Marinate the pork butt overnight. I used a gallon storage bag. Make sure to save the marinade for basting.
The next morning, get the smoker fired up. I use a combination of lump oak charcoal and hickory and pecan chunks in my smoker. Tip…

Pad Thai

I've always loved Pad Thai. My love adventure with this classic Thai dish began when I was younger and wasn't sure what else to order when we would go out for Thai food! I've slowly gotten a bit more courageous, but I keep falling back to my first love of Pad Thai!
The other night, we were on the phone and my wife's aunt mentioned how she always remembers how good it was when I made Pad Thai for the family a few years back. I dusted off my recipe, and my wok, and set out to make it for dinner!
The Recipe: 2 Limes - Juiced4 Eggs1/4 Cup Fish Sauce2 Tablespoons Rice Vinegar1/4 Teaspoon Cayenne3 Garlic Cloves - Minced3 Green Onions - Diced2 Tablespoons Peanut Oil1 Cup Chopped Chicken1/4 Cup Chopped Fresh Cilantro1/2 Cup Whole Peanuts1 Package Rice Noodles
The key to making great food in a wok, is to get the wok good and hot. That said, the food is going to cook really fast, leaving very little time to prep in between steps. It is best to get everything chopped, prepped, …