This post is sponsored by Tabasco® and is the second of five dishes in the Tabasco 10 Ingredient Challenge. The views and opinions in the post are my own.
The nice thing about this 10 Ingredient challenge is that they gave us some delicious veggies to work with. To be honest, you can combine them in almost any order with some seasonings and it’ll probably be delicious.
This salad has only a few colorful ingredients but is one of the better lunch salads I’ve made in awhile. It’s filling thanks to the wild rice and beans, but it’s also addictively, perfectly spicy.
The hardest part about this dish is not eating it straight out of the freakin’ skillet.
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This post is sponsored by Tabasco® and is the first of five dishes in the Tabasco 10 Ingredient Challenge. The views and opinions in the post are my own.
It seemed right to start off my five recipes for the 10 Ingredient Challenge with an appetizer and when it comes to using hot sauce in an appetizer you better believe I think first of chicken wings.
Now, chicken wings can get crazy complicated these days. I’ve been to some bars with, like, thirty different kinds of chicken wings. That’s all fine and good, but what I really want is just a delicious, spicy wing. I don’t need anything fancy.
The sauce for this recipe really only has three ingredients, but it tastes really complex and savory thanks to a healthy dose of Parmesan cheese and as much Tabasco® as you can handle.
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Anyone who has been reading this blog for more than a few seconds will know my serious love of hot sauce. I use all kinds and tend to slather it on almost everything I eat.
When Tabasco contacted me last month to see if I wanted to participate in a sort of blogger recipe challenge, I was all like:
The challenge is pretty straightforward. There are 10 bloggers participating besides yours truly and we will all be posting a recipe per day for the next five days. As you might imagine, Tabasco is featured in each recipe, but the real reason I liked the challenge is because of the limited other ingredients.
There are only 10 basic ingredients that are allowed in each recipe (besides oil, salt, and pepper). I can only speak for the recipes that I’ll be posting over the next five days, but they are all fairly simple and feature only a few ingredients. That said, they have great flavors.
Here are the ingredients that are allowed in the recipes:
You might think that this is easy, but trust me it wasn’t. There were some ingredients that I use in almost everything that I couldn’t use for these recipes (Garlic!).
Besides myself, here are the bloggers that are participating in the challenge so if you are liking this idea, it might be worth it to check out their blogs over the next five days and see what kinds of fun stuff they are making out of these ingredients.
That’s a pretty strong list of bloggers and I can’t wait to see what stuff they come up with.
So check back tomorrow for my first of five fresh recipes featuring Tabasco!
PBS aired a show called The Mind of a Chef last year and I quickly fell in love with it. I don’t think you can stream it on PBS anymore but I think it’s on netflix still.
The show featured David Chang and was narrated by Anthony Bourdain. Each episode would feature a theme and the two of them would work through how chefs think differently about that thing.
My favorite episode was “rotten.” It was all about how our perception of rotten food is pretty backward and some of the most delicious things are actually based on rotten items. There were lots of examples in the show like kimchi but the thing that stuck with me the most was bananas. Anyone who has ever made really good banana bread knows that the trick is to use basically rotten bananas. It really brings out the flavors and makes it taste intensely like bananas.
In the show David Chang interviewed his baker for the Momofuku milk bar and she said that it was also really important to use rotten bananas for things like puddings and pies. I made a mental note to try out homemade banana pudding the next time I had some super-rotten bananas. It only took me almost a year to actually do it!
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It’s always a good measure for how good a dessert recipe is by how quickly I demand Betsy take it to work. It’s a direct relationship: The faster I insist she takes it out of the house, the better the recipe.
I had this sucker packed up and ready to go for her before it even cooled completely otherwise I was concerned I would consume it all in some sort of self-loathing coffee cake binge.
I pretty heavily adapted this recipe from a Bon Appetit recipe this month. The original had hazelnuts which are more expensive, and less delicious (IMHO) than pistachios and bittersweet chocolate which is also not as delicious as dark chocolate. So I made the simple substitutions replacing good things with better things.
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Last week I asked the Macheesmo Meals subscribers what sorts of extras (besides awesome meal plans) I could give them that would help them feel more confident in the kitchen.
The overwhelming answer was videos.
Obviously, there are millions of videos on Youtube that can help with cooking, but I’m going to try to make a few focused videos on specific techniques that will be available to those that subscribe. Making cooking videos is a new world for me, but I have a nice camera and a smile so we’ll see what happens!
No poll this week because I have a week long recipe plan scheduled for next week. Five recipes coming your way all featuring one of my favorite ingredients.
This Week’s Meal Plan
This week’s meal plan is featured around a few of my favorite fall dinners. The main ingredients all happen to start with the letter “P” so I call it my Triple P Plan. As always, the meals in the plan are quick, but filling and sturdy. You can sign up now for Macheesmo Meals and get a free week to try out the plans (there are now 8 total) and see if you like them!
Click here to get started!
Government Shutdown Cupcakes - This seems appropriate given our current situation in Washington. (@ Cupcake Project)
Bountiful Cookbook – One of my favorite blogger couples just launched their first cookbook and it looks lovely. Todd and Diane make beautiful (and delicious) food and you should check out their cookbook video. (@ White on Rice Couple)
Bacon Avocado Griddle Pizzas - These little personal pizzas are right up my alley! I actually think they would be delicious with my homemade english muffin dough, but you could also just use store-bought dough. (@ Recipe Girl)
Cool Cover App – Okay… I haven’t actually tried this app yet but I love the idea. Set up an account and you can pay for your restaurant visit without even touching the bill. Sort of like Uber for restaurants. Love the idea. (@ Huff Post)
Connect with me!
Throughout the week I love chatting with people and sharing fun and interesting stuff around the web.
- Follow @macheesmo on Twitter.
- Like Macheesmo on Facebook.
- Add Me to a Google+ circle.
- Follow Macheesmo on Instagram.
And, of course, you can always subscribe to daily Macheesmo recipes via the feed or via email!
Cool photo by Morgan.
NOTE: This is an update to a post I originally posted in 2009. The recipe is updated based on a suggestion from a reader (Thanks Jocelyn!). This recipe is much better than the original thanks to more liquid in the dough. The finished muffins are rustic and have lots of holes and crags like an English muffin should.
Sometimes the reason why I make things is because I can’t find them in the store. Last weekend I really needed english muffins for a brunch I was making and the local store didn’t have any so I decided to make some. How hard could it be? Turns out it isn’t that hard.
English muffins also stack nicely!
English muffins are very similar to a lot of other bread items. The real difference is the method of cooking.
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