That was Betsy’s response when I told her we were having fish sticks for dinner a few weeks ago. You see, Betsy and I (and many of you I’m sure) grew up in The Frozen Fish Stick Era. It’s possible that this era is still alive actually.
We all ate them as kids. They were a total staple in my childhood. I remember the tiny pale bricks as being a little on the bland side, a little on the dry side, and way on the fishy side. But if you slathered enough mayo-relish-tartar sauce on it, they were just fine.
But we can do better. It’s not too much work to make really good, fresh homemade fish sticks. You can make a big batch and they freeze fantastically or you can just eat them all right away because they are really exceptional.
There are some smells in life that lead to lust. Not sexual lust, but food lust. For me, one of those smells is the smell of freshly roasted chiles.
I remember as a kid, my dad used to grow chile peppers and every fall he would lay the peppers out on metal grates and roast them with a huge torch. It would take hours to roast all of them and we would have enough chiles for the whole year. For days, the house would smell vaguely of a really good Mexican restaurant.
Unfortunately, I do not grow my own peppers (maybe someday) and I’m also piss poor with a blowtorch (I imagine), but I do get to relive this smell during the fall because stores in Colorado set up huge roasting stations right outside so you can get freshly roasted chiles this time of year. You can smell the chiles for blocks and you better get there early, because they sell out fast.
I bought a huge bunch of them a few weeks ago and made this frittata which is pretty much everything I want in a fall brunch dish. It’s not hard to throw together and completely savory and delicious.
I’ve been running Macheesmo Meals for four weeks now and I’ve gotten a lot of great feedback from subscribers! Here is what some of the subscribers are saying about the plans so far!
I love working with everyone to help them with their meal plans every week. I feel like it’s becoming a really great community for people who have limited time but still want to cook healthy and interesting meals for their families.
A quick reminder that you can get your first week free and cancel any time. If you sign up today, you can also lock in the super-cheap $9/month rate (it’s going to go up to $12/month soon). Find out more about Macheesmo Meals here or just give it a shot by clicking the big ‘ole button below:
Football season is in full swing. Let’s make a good game day appetizer!
At the Critics Table- This is a fascinating series of videos that the NY Times put out interviewing some of their more famous food reviewers. It’s really interesting to hear their thought process on restaurants and food. (@ NY Times)
The Importance of Food Writing - I think about this a lot actually and read this post when Michael first posted it. Since he reposted it, I’m re-linking to it because he’s one of my favorite food writers. (@ Ruhlman)
Best Hamburger – This is a hard title to live up to, but I think it does a pretty good job. I definitely agree on the bun… I might have to try my hand at making my best burger… (@ No Recipes)
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Throughout the week I love chatting with people and sharing fun and interesting stuff around the web.
We had a bunch of visitors in town over Labor Day weekend, so Betsy and I planned a fun daytime party to celebrate the end of summer. It has been abnormally hot in Denver this year so it was very important that the food I made for our party was easy to make in advance and also tasted good cold. I didn’t want to be slaving away over a hot oven all day!
A lot of times people think picnic during the summer, but if it’s abnormally hot or rainy, you may not want to venture outside. Whether you celebrate inside or outside, the key to making a success of a daytime party though is to make sure the food you serve can be made in advance. That ensures that your oven is off and the house is nice and cool and inviting for your guests.
Last week my blogging friend Greg sent me a copy of his latest cookbook called Savory Cocktails. As a previous bartender, I loved seeing some of the new cocktails featured in the book. What I really like about it is that Greg spent the time to interview a lot of popular bartenders and used some of their recipes in the book.
So it’s really a sort of “best-of” if you ask me. I haven’t made every cocktail in the book yet, but I can tell you that they all look delicious. I took photos of one of my favorites, The Green Gargoyle. So I thought I’d share how to make it with you all and also give you a chance to win a copy of the book!
This is a Sponsored post written by me on behalf of Sargento Foods, Inc.. All opinions are 100% mine.
I’m working at home these days and I typically just eat leftovers for lunch, but I remember well the struggles of the working lunch. Many people settle for a basic sandwich or they go out to eat. A good lunch though can fuel you through the afternoon and generally put you in better spirits and you’ll be more productive!
Sargento® contacted me a few weeks ago and asked me to come up with a quick but tasty lunch using some of their sliced cheeses and I was happy to oblige. Of course, you could use any cheese for the recipe but I used a nice sliced Colby Pepper Jack that paired perfectly with the roast beef and horseradish sauce!