C – I am addicted to grilled peaches. Ever since Luke introduced us to grilling stone fruit, I have been craving it. Stone fruit season couldn’t come fast enough this year. It was strange when they snuck up behind me and surprised me. Hello peaches, nectarines and apricots! I have … Continue reading
C – Even a Grill Master like Jim makes mistakes. Over thinking? Maybe, not thinking enough? Under heating? Or, just being too stingy with the coals? Maybe … all of the above. The basic problem was not enough heat on the grill. We had to leave the ahi on the … Continue reading
J – This dish had a really nice surprise ending. It was an evolution from the beginning. I saw a great photo of a chicken paillard dish by Eric Ripert. I like a lot of his ideas … except this one. In this one, I only liked the ingredients. He … Continue reading
C – Jim was reluctant for me to make a Romesco sauce. He said there would be too many steps; it’s a tough recipe to achieve a good result. I was disappointed. But, I wasn’t going to give up. I just had to find one that was easy and prove … Continue reading
J – Most tri tip gets way overcooked … unfortunately. It’s such a tasty cut of meat. Overcooking doesn’t have to be so. I’m not sure what people do to mess it up. Do they just forget about it on the grill? Or, is there some mysterious compulsion to cook … Continue reading
C – We just had to be a part of @driscollsberry #StrawShortcake competition. Of course, I had to work my new addiction into the competition. I am addicted to collecting Mason jars and using them. You should see the Be Mindful. Be Human. kitchen. We have so many kinds. As … Continue reading
C – Sometimes eating vegetarian makes me crave bacon. Not that gross soy/vegetarian bacon either. I want the real stuff. Luckily, I am not going full-on vegetarian. I can splurge once in a while. I will be good to myself, though. So, I will use prosciutto. I guess that’s healthier. … Continue reading
J – I love fresh fava beans. I’m always looking for new ways to cook them. The season is short, so I sneak them into lots of dishes. Although, sneaking is not exactly accurate, since they are so bright and green and tasty. Of course, shucking them is, as one … Continue reading
C – I forgot an ingredient in this recipe. The oil. Is it really considered aioli without the oil? I already served it. No one missed it. Of course, I didn’t tell anyone. What they don’t know won’t hurt them. Right? I think it’s perfectly fine. Avocado has lots of … Continue reading
J – Endive leaves make just about anything elegant. And, when you start with the richness of tuna confit and capers, the presentation is even more inviting. These one-bite flavor-bombs really shine on their own. Or, group them with some of the other appetizers we’re showcasing this week. Welcome to … Continue reading