It’s been a particularly frigid winter in the Chicago area, with lots of days spent inside drinking tea and dreaming of summer. A frequently recurring daydream around here involves the smell of burgers on the grill with a cold beer in hand, lounging around in the backyard. Unfortunately, burgers on the grill are just not going to happen anytime soon. When we start getting a little forlorn at this prospect, these burgers come to the rescue. They’re easy to put together without the help of a charcoal grill, and are so flippin’ delicious that it blows memories of Labor Day barbecues away. Continue reading
Category Archives: Meat
There is something about October for me that’s tough to get through. Cooking-wise. Don’t get me wrong, I love everything about October- gorgeous fall colors, sweater weather, all that. But after the hustle and bustle of trying to deal with all the produce in September… well, I’m tired. This year, I canned, froze, and dried my little heart out. The only thing left on my food preservation to-do list is make up a batch of my favorite herb rub. Hopefully I’ll get to that one later today. Maybe. Maybe not.
Those of you who have hung around for a while remember that a few years ago, I presented you with the golden rule of bacon, namely, “When in doubt, wrap it in bacon.” Well, that still obviously holds true, but now I have a slight amendment. If you don’t want to wrap it in bacon, chopping the bacon up and mixing it in is absolutely acceptable. And adding some smoky chipotles and fresh herbs certainly couldn’t hurt either. Continue reading
The word “pot roast” can conjure up a wide array of images- anything from thick brown gloppy stuff in a school cafeteria to a glistening boeuf bourguignon served in a fancy French restaurant. In most of our everyday realities, it’s somewhere in between the two. I really never made pot roast at home because it’s just kind of… boring. But after we ordered our side of beef, I find myself wanting to revisit some old classics that will really let all this good meat shine.
This recipe fits the bill. Turns out that the key to delicious, melt-in-your-mouth, flavorful pot roast is simplicity. I mean, it makes sense, but for some reason, it didn’t occur to me how exceptionally tasty pot roast could be. And how much satisfaction it can give you for such minimal work. Oh, the satisfaction. The meat falls apart beneath your fork, the vegetables are tender but not mushy, and the flavor is surprisingly subtle for pot roast- I think the fresh herbs make a big difference here. Continue reading