carnivore, herbivore, omnivore, can't we all just get along?

my wife and i talked last night about our increased tendency to eat meatless meals. when i was younger, a meal just didn't seem like a meal without some kind meat. since i really began cooking though, i've noticed the versatility of some foods, like mushrooms, that can really replace meat in a given dish. take our item below, the tuscan calzone with "the works" by rachel ray. spinach, cannelini beans, and portabellos covered with cheese and dipped in marinara with kalmata olives. if you don't think this is a meal, i pity you.

the perfection of the wonderous buffalo wing

this past weekend, i went to visit my sister in law for her birthday. her restaurant of choice? b-dubs. as most guys would agree, i could probably sit around and eat buffalo wings ALL DAY without getting full (as evidenced below). to top it off, b-dubs has this sweet and (really) spicy sauce called mango habenero. if you've never had it, and can handle spicy foods, get yourself over to buffalo wild wings on a sunday, order a bucket of beers and a bucket of blue cheese, watch football, and go to town.



proffessional eating tip #428- ever have trouble eating those non-drumstick wings without getting wing sauce all over your face? hold said wing at the top between thumb, index and middle finger. push down. result? an upside down palm tree of deleicious chicken wing...

(this video is a slightly different technique, but still pretty good)

http://www.youtube.com/watch?v=lljQ4wkCiQU

like peanut butter and jelly

beef and horseradish go together as good as any food combination. ever. this is a flank steak salad with some homemade croutons, marinated flank steak (garlic, worcesteshire, red wine vinegar, etc.) and an awesome horseradish sauce. for a simple horseradish dressing, just mix together equal parts horseradish and dijon mustard, double sour cream and some lemon juice (one lemon per tbls of horseradish). the result? spicy creamy goodness (see below)

Welcome!

As this is my first post, I suppose I should explain what's going on here...

This blog is for me to show off what I'm cooking right now (if it's good), tell you how I found out, or explain how to make it if I came up with it on my own.

This first dish is something I made last night. It's called a chicken sammie with brie and mango chutney, with a side dish of tomatoe cucumber salad. This thing was fantastic. The bitterness of the brie complemented the sweetness and hint of spice from the mango chutney. The salad was average, but something a little different from a traditional salad. I got this one out of one of Rachel Ray's cookbooks. bon apetit