Pumpkin Ale Pork Chili

So, it's finally starting to feel like Fall around here, and with the slowly changing leaves (very slowly, because Dallas has been hovering in the mid-70s this week), it's starting to look a bit like it, too. So, when my friend Miah posted this recipe for a pork chili simmered in pumpkin ale with chocolate, pumpkin, and spices, I thought "What on Earth? That sounds really odd." And my next immediate thought was ". . . but Miah wouldn't steer me wrong. . ." And he absolutely didn't. The combination of flavors this chili produced were nearly addicting. It's a bit on the spicy side (so, I've been told; my sensitivity to spice has been reduced drastically in recent years) so it may be "Holy crap, my tongue! It burns!" spicy to those of you who haven't been challenged to eat raw peppers as of late. Also, while the garnish may not look exceedingly appetizing (and as a friend pointed out, a bit like melted Velveeta), it's a really uplifting flavor and is delicious mixed in with the very complex sweet and spicy chili. Continue Reading

One Michelin Star, Two Hungry Sardinian Tourists, a Private Sailboat, and 11ty Courses . . .

I tend to go on and on about how much I love Europe, and how Italy (specifically, Positano) has stolen my heart, but I'm here to tell you, I think I have a new love in my life. I know. Surprising, right? It's been quite some time since, but W and I jetted off to Sardinia in May ahead of what was a very generous (and timely) vacation to the island of Capri provided by Small Luxury Hotels. Well, *provided* after I spent weeks and weeks voting and asking many of you to spend some time voting for me, so for that, I thank you. I intend to do some justice to Capri at a later date, but this post is intended to focus on our lovely experience at a hidden gem of a restaurant in Palau on the northeast tip of Sardinia, La Gritta. Oh, yeah. And something, something . . . on a boat. Continue Reading

Chocolate Chip Biscotti

I'm not really one for baking, as I feel I'm more improvisational in the kitchen as opposed to a scientist. Measurements (exact ones, anyhow) tend to scare me a bit. And, if I'm being honest, I've had my share of baking experiments gone awry in the past, so I'm not really interested in repeating those mistakes any time soon. However, I've made some Lemon Almond Biscotti without a whole lot of drama in the past, so I thought I'd take a stab at some that included one of my favourite things; Chocolate! These were pretty great, and didn't last long in our household, as both W and I are coffee drinkers (him, way more than me!) every morning, and we have friends who accept our generosity at exactly face value; please remove these delicious treats from our household so our waists don't expand *that* much. Continue Reading

Roasted Brussel Sprouts Topped with a Baked Egg

I have been a vegetable roasting fiend as of late. Pretty much any combination of vegetables, I'll roast. Lately, I've rediscovered the magnificence of simple roasted brussel sprouts, and at the risk of over kill, it's been a two-three time a week meal since we're trying to watch our figures and make sure our upcoming trip to Las Vegas allows us to be gluttonous fools for a weekend. DB Brasserie and Burger Bar await, as does Bouchon for brunch. Well, that's where this post runs off the tracks. I had every intention of just using minimal oil, salt, pepper, and garlic to season these things, but then the idea of bacon and topping it all with a couple of eggs crept into my mind, and all hell broke loose in the form of these breakfast-inspired roasted brussel sprouts. Gotta love the versatility of them, but they can get exceedingly addicting. Just fair warning. Continue Reading

Braised Pork Shoulder Breakfast Tacos

Though I've done so in the past (I know; bad, bad Lauren!), I just can't bring myself to call these braised pork shoulder breakfast tacos "carnitas". I didn't slow cook them in lard, and sort of cheated, if I'm being honest. Because really, that's just what braising is; joyous, minimal prep, and then shoving the meat in a dutch oven with some liquid, and just let. it. go. I watched nearly the entire web series The Guild (highly recommended if you're an internet nerd, and well, you're reading this blog, so I strongly suspect that you might be) while I was waiting for dinner to be ready. I wrote the recipe for a larger amount of pork (because most people will have a 4-6 lb. pork shoulder to work with), but what I like to do since we recently invested in our KA meat grinder (on another note, grinding meat has become somewhat relaxing in a way), is to buy a 10-12 lb hunk of shoulder from our favourite meat shop and break it down into 1-2 lb. freezable portions, so that I'm rarely overcooking and thus, boring ourselves with the same leftovers for days. This amount (1.5 lb.) of shoulder easily made 8-10 breakfast tacos, which was perfect for 2 nights of dinner for 2 people. Continue Reading