Food is Love Made Edible
I cooked my first stuffed pork loin about a year ago, and it has now become one of my favorite things to cook. Something I was at first intimidated by has now become something I can pretty much cook in my sleep. With a little bit of work you can as well. As with any recipe I post I want it to to be as simple as I can make it so that anyone can make it in their own home and enjoy it.
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To all of my Alpha Phi Alpha brothers out there this drink is in particular for y’all. When I was thinking of a name for this drink Thee Old Gold popped into my head and it just felt right. Running it and a few other names past some of my Alphabama brothers they seemed to like it as well so here we are… The black the black the black and OLD GOLD!
Thee Old Gold is a drink that I came up with after having something very similar served to me on a few occasions. I’ve never known the exact ratios that different bartenders used when making their version of the drink, but I must say I wasn’t at all disappointed that I had to drink cocktail after cocktail to get it to my liking.
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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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Where this recipe came from I really have no idea. Like many Sunday afternoons after Mass I am walking through Whole Foods doing my grocery shopping; and on one particular Sunday I happened to see a jar of duck fat. From that I began to think of what could I cook with duck fat and my mind went to a bag of baby potatoes I bought for another meal but didn’t end up using.
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Scrolling Pinterest as I do quite often I came across a whiskey lemonade of course I clicked on it. There were many other posts on Pinterest of whiskey lemonades; each with it’s own little flavor. So here is mine to add to the collection of recipes on the internet.
I drink a lot of bourbon and whiskey. Being from northern Alabama I have been around bourbon and whiskey my entire life. My childhood home is a mere hour or so away from Lynchburg, TN where Jack Daniels is distilled. Mind you Jack Daniels is not a bourbon; it’s a whiskey.
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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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Why use regular ole mayonnaise to make your sandwiches when you can easily make your own sauce? Why buy store bought dipping sauces when you can make your own to your liking? Why dress your dishes with anything but something you’ve created yourself? Well the answer is pretty easy for most of us; because you would think it’s much harder to make your own sauce than to do that.
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Caprese salads are one of my favorite things to start my meal with or just to snack on. Caprese salads are very simple but very delicious. This is definitely a recipe that anyone and every can make. The salad consists of only 5 ingredients; mozzarella, fresh basil, tomatoes, olive oil, and balsamic vinegar (this is the only ingredient that has to be cooked)… I know you are wondering ,”But how do those 5 very simple, non Creole, ingredients make a Creole Caprese salad?” Well it doesn’t unless we spice it up a bit, wait for it……CHICKEN! Mind blowing right? I’ll explain how this surprise ingredient will spice things up a little further down.
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What does dinner at my parents house, Christmas dinner with family, and LSU football game tailgates all have in common? JAMBALAYA! There is a good chance that a pot of this will be at every occasion as it is not a dish you make for yourself. This dish is something that is almost impossible to make in small batches, as sharing with others is what makes it taste so much better.
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What’s the best thing about this recipe you ask? The whole meal is cooked is in one pan and it’s quite simple.
So I have a confession to make, I’m 26 and the first time I have ever eaten a Brussels sprout was last year. I don’t know whether I should be ashamed or proud, but I know for a fact I like them now. The cartoon cliche of a kid sneaking their Brussels sprouts to their dog never happened during my childhood because my mom never made them and there was no dog. The inkling to try them came one day last year while I was walking through the farmers’ market and saw them on sale. So I thought to myself, why not give them a shot?
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I’m sure there are those who don’t so this post isn’t for them. This is for the people who love a thick slab of beef cooked to perfection that runs with juices when you slice into it.
Anyone can go to a fancy steak house and order a beautifully cooked NY strip for $30-$100 depending on the establishment and at times I do enjoy going out and doing just that. Here’s the thing though! For some reason it just tastes a bit better when you’ve gone to the grocery store/butcher/meat market and hand picked your steak and then made it your own in your kitchen. Knowing that what you’re biting into something that was done by your own hands in your kitchen just does something to you. Or maybe that’s just me.
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