Food recipies

There are so many examples of big foods being re-imagined into smaller, bite-sized versions, but going the other direction is not nearly as common . That's what I was attempt ing to do with this satay-inspired, Thai-dipped beef tri tip. I enjoy beef satay way more than I do skewering small pieces of beef. Besides, I�ve never made satay, and not stuck a bamboo skewer into my finger at some point in the process. And not only did this involve less labor, but you can cook this in any number of ways. I decided to go low and slow, over indirect charcoal heat, until I reached an internal temperature of 132 F.   If you�re in more of a hurry, you can cook tri tip over higher heat, and it�s perfectly fine, as long as it doesn�t overcook. You can also roast this in the oven at 325 F., just in case a thunderstorm tries to mess up your plans. All the ingredients here are easy to find, with the possible exception of lemongrass. Most big city grocery stores carry it, but in other parts of the...

When Food Wishes was first getting started, and funds were scarce, I did some freelance video production for various outlets, and apparently lemon ricotta pancakes was one such recipe. I know this because I got a request for ricotta pancakes recently, and when I tried to refer them to the blog link, I realized there wasn�t one. I�m looking at you, About.com. Anyway, as it turns out, this is a new and possibly improved recipe, featuring�water? Yes, I tried this recipe once, with water instead of milk, and I actually liked it more. Or I thought I did, which is really all that matters. Most lemon ricotta pancake recipes call for the eggs to be separated, and the whites whipped to give the pancakes more �lift.� Feel free, but if these pancakes were any lighter, they�d float off the plate. Speaking of lightness, I prefer using self-rising flour for this, but if you can�t, I�ve explained below how to make your own. Either way, I really do hope you give these delicious lemon ricotta pancakes ...

Just wanted to let everyone know I�ll be on vacation this week. I'd call it a "Spring Break," except that makes it sound like I'm going to be chugging beer through a funnel, half-naked, while listening to Flo Rida, which is not accurate.  I'll actually be sipping beer, half-naked, while listening to Flo Rida. Anyway, I'm looking forward to a the break, and suggest you use the time to catch up on videos you�ve missed. We have so, so many. Thank you, and we�ll see you next week! .

Erin go what? On the surface, this may seem like an inappropriate St. Patrick�s Day recipe post, but I�ve always considered this holiday one of the official signs of spring, and since that means it�s grilling season, then maybe this is appropriate after all? Yes, I went a long way for that. As I mentioned in the video, the secret to this simple chicken is a very powerful marinade. This is one of those rare recipes where, when in doubt, we add a little more. Above and beyond that, the only way to ruin this would be to singe the skin/marinade with too high, direct heat. We really want to sort of roast these pieces on the grill. So, don�t build a huge fire, and wait for it to turn ashy, before using semi-indirect heat to slowly cook the meat through. This way we get a tender inside, as well as and a gorgeous, caramelized exterior. This is so flavorful that you really don�t need a sauce, but some fresh lemon is nice, as is a spicy yogurt. Just squeeze a little lemon into some nice thick,...

I love that my wife, Michele , follows Questlove on social media, but not just because it makes me feel cooler by extension, which it does, but also because he�s a huge foodie, and this enticing eggplant �bacon� came from his Instagram . Links were followed, and I discovered the recipe was from Minimalist Baker , and although I did tweak the technique and ingredient amounts a bit, the recipe is basically thieved from this gorgeous blog post . Thank you, Dana! B y the way, t here they were brushed, but I decided to dip. Because my slices may have been wetter, they did take way longer to cook. Personal taste being what it is, you�ll have to experiment with not only your sweet-salty-smoky ingredient ratios, but also with how thick you cut your eggplant, as well as how long you cook it. I went for thin and crispy, but it was closer to a bbq potato chip in taste/texture than bacon. I may slice it thicker next time, and see if I can get some chewy bits, woven through the crispy bits. Thes...

I know I�ve made fun of salads served in Mason jars before, but when I was asked to contribute a layered Nicoise to an Allrecipes Easter feature, I immediately thought of this tragically hip presentation. Also, I didn�t have a straight-sided, see-through glass bowl to do the layered salad in. I love a good Nicoise, and it�s perfect for layering, especially if you slice/chop up the ingredients first. Not only will your layers be easier to keep straight, but chopped salads are always a pleasure to toss with dressing. Speaking of which, I really enjoyed this avocado spiked French-style vinaigrette, and it paired perfectly with the rich, fatty, olive oil-packed tuna.  Look for something from Spain or Italy, and you will be impressed with how much nicer it is than the stuff Charlie and his buddies are pushing. So, whether you composed this on a plate, in the classic fashion, or follow my lead, and create the world�s trendiest Nicoise, I really hope you give this a try soon. Enjoy! Ingr...

I�ve received many food wishes for cheddar biscuits over the years, which I used to think was odd, until I learned about a certain version served in America�s most famous chain of lobster restaurants. I eventually got to try this casual dining delicacy, and while it really wasn�t that bad, it wasn�t great either, and I pledged to take the idea, and create a new and improved cheddar biscuit. That was like five years ago. So, why all of a sudden the newfound interest? Two simple reasons. First, I had some gorgeous Irish cheddar in the fridge. Secondly, it�s almost St. Patrick�s Day, and the search engines demand something Irish, or at least something that sounds Irish. So, I combined those two facts, and decided it was time to make cheddar biscuits that would rival those at the aforementioned crustacean sensation. I know, a very high bar. All kidding aside, these really did come out quite well, and I think that�s because we didn�t just mix the cheese into the dough. By layering and fo...

I won�t add insult to injury writing a long blog post about how disappointing this recipe was. The video pretty much says it all. And while I can�t honestly say I hope you try this yourself, a small part of me secretly hopes you do. Not that I want you to experience the misery that was this recipe, but rather because maybe you�ll think of a way to actually pull this off. The taste was fine. Maybe even better than fine, but the texture was a huge letdown. You can�t win them all. Enjoy? Ingredients for about 24 crappy cauliflower �fries:� 2 head cauliflower (about 5 pounds total), cut into florets 1 tablespoon kosher salt - You should end up with about 3 1/2 cups of cooked, squeezed-dry cauliflower To the cauliflower add� 2 large eggs 4 ounce (about 1 cup) shredded cheddar cheese 1 ounce (1/4 cup packed) finely grated Parmigiano-Reggiano 4 cloves peeled garlic, crushed fine 1/2 teaspoon freshly ground black pepper 1/4 teaspoon dried oregano 1/8 teaspoon cayenne 1 tablespoon olive oil mor...