Food is Love Made Edible
Recipe ideas can come from anywhere and everywhere. Many of my recipes come from recipes that I grew up eating or from meals that I have had while dining out. This bourbon maple chicken recipe actually came from an episode of Iron Chef America. I love watching cooking shows and getting ideas for things to whip up in the kitchen. The episode of Iron Chef America that I was watching just so happened to feature one of my favorite things in the world… Bourbon.
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What do you do when you want to cook dinner, you don’t want to go get groceries, and you don’t want to order from Uber Eats? You experiment. I must say that some experiments come out better than others, and in this case my grabbing of ingredients that I had in my kitchen worked out pretty damn good.
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What would be your last meal?
It’s a question I’m sure you have been asked or heard asked many times in your life. It’s something that is often tied to prisoners on death row; i.e. The Green Mile and loaf of corn bread brought to John Coffey. So I again ask you the question. If you only had one more meal left to eat before you left this life and you could request anything you wanted what would you choose? It’s pretty simple for me; my mom’s red beans and rice.
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For the majority of people who are reading this and do not know me personally; know that this recipe is out of my normal repertoire. My usual meal centers around some sort of protein. Whether that be a nice steak, some nice plump shrimp, etc. This asparagus soup recipe is definitely not that. It’s a much lighter, and I suppose healthier, recipe that I am sure vegans AND the rest of us will all enjoy.
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Roasting a yard bird, better known as a chicken, is something that most anyone can do. I first came up with this recipe a year or so ago and lots of through trial and error I’ve gotten to what you see today. The error being stuck with a chicken that really doens’t taste good at all, but making myself eat it because I don’t want it to go to waste. I hope that I have taken the error away from your kitchen with what you have before you now, and I hope that you are able to try this recipe and that you enjoy it as much as I do.
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Working in an industry where the welfare of so many countless people is reliant in a large part upon me is very stressful at times. Then when you add in the fact that so much of my work scope is out of my control I ended up pulling up to my house ever day in more disarray a fish as it’s pulled out of water with a hook in its mouth. So where do I go to get myself back from chaos to order? Well if you’re reading this I am sure that you know the answer to that but I’ll answer it anyway… My kitchen.
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I sure do love me some asparagus. It’s such an easy and quick vegetable to cook I make it quite often as a side for dinner; and you can as well. Scratch the typical broccoli or baked potato or rice that you would normally have along with your steak or chicken or such and try asparagus instead.
Like any vegetable you get what you pay for when it comes to quality. I always go with organically grown asparagus myself. I don’t know if they’re better than conventionally grown asparagus or not, but they are what I prefer. The more important thing I have found though is to make sure that you get some nice thick asparagus. I try to find asparagus that are about the thickness of my pinky. They cook better and don’t become as flimsy when you’re working them in the pan.
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I could easily (and quite often do) eat chicken salad two or three times a week. Now it’s very easy for me to go to Whole Foods and grab a thing of chicken salad from their already prepared foods area. It is very good and I get it on occasion. Where is the fun in that though when you can make it yourself? And when you make it yourself you can adjust the ingredients to make it exactly how you like it best.
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We all have certain things that we cook over and over because they are good and relatively easy to make. This roasted chimichurri chicken is one of those recipes for me. To be as good as it is it really is quite simple to make and a recipe that you can master.
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We have all heard the term “organic” in regards to food, so it’s pretty safe to say that almost everyone reading this has bought something organic. The real question at hand is as follows: What are we actually getting when we buy organic food vs. regular food from the grocery store? I aim to answer that question in this post. My curiosity in regards to what we are eating on a daily basis is at an all time high, so please bear with me. To keep this post simple, I am going to focus on organic steak vs. conventional non-organic steak.
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So, there is a BBQ place in Austin, TX that has been raved about on Food Network, celebrities, friends of mine, just to name a few. I have had great BBQ and tried BBQ all over the country when traveling in my 26 almost 27 years of life. On this journey I asked myself a couple of questions, Why this place? Why do people willingly wait in line 4+ hours for a plate of meat? Can’t you simply just do your own in your backyard or go to any other BBQ place? Of course I had to see what this was about! So here goes nothing!…
Being an Engineer when I first read the statement, “You are not what you eat but what you eat eats”, in Dan Barber’s book “The Third Plate”. The first thought that came to my mind was something I learned in college, the Conservation of Energy. I want to start this discussion off with a crash course in physics. The Conservation of Energy states that energy can neither be created nor destroyed; it is merely transferred from one form to another. Applying this concept to the food you eat you it can then be said that your body is not made from what you eat but from what you eat eats. Expanding this out on a grander scale it can be said that everything that you have eaten, everything that you have eaten has eaten, and everything that you have eaten has eaten has eaten has eaten, and so on makes you who you are.
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