It’s taken me a long time, but I’ve finally perfected gumbo. I’ve gone through countless over-complicated recipes over the years and have systematically thrown out the steps and ingredients that were superfluous. This recipe is what remained. It’s the best gumbo I’ve ever had.
This weekend, I decided to make some fresh French onion dip to eat during the Alabama and Auburn games. You have to caramelize the onions, which takes about twenty minutes, so it’s a little time consuming. I wouldn’t have considered doing this on Saturday if I didn’t have a TV in my kitchen. Thankfully, I can wheel the island into the middle of the room and chop onions while I’m watching the game. What could go wrong?
There are a thousand recipes for greens out there, and I’ve tried a lot of them. They’re all pretty good, but some are more complicated and don’t offer much of a reward for your hard work. I’ve come to rely on a relatively simple recipe that makes sweet and spicy greens with a mild, savory glaze.
Most people aren’t familiar with bulgur, but it’s just cracked wheat. Think of it as a cheaper and puffier version of cous cous. It’s probably the easiest grain in the world to cook. All you do is measure one part bulgur into a bowl, add about two parts hot liquid, and cover. After 15-20 minutes, it’s done.
Sweet Vidalia Onions were on sale at the market this past weekend and we decided to make a dish that would feature them raw. I threw together a citrus vinaigrette pasta salad that was bright and fresh-tasting.
I’ve spent years perfecting my chili recipe. It’s still subject to whatever ingredients I have on hand, but it’s safe to say it’s about done. It’s not competition chili by any means and it’s more of a compromise than I’d prefer.
I like really spicy Southwestern chili with no beans, but my wife likes a milder, more Southeastern chili with lots of beans. As a result, this recipe makes a medium-heat chili with one can of pinto beans for added texture and flavor.
