brussels sprouts & bacon

a simple twist on roasted brussels sprouts- add chopped bacon to the pan and roast for 10 minutes before adding brussels sprouts & chopped onions, seasoning with a bit of olive oil & salt and pepper. Then roast it all at 400F until the brussels sprouts and onions are caramelized and the bacon is crispy. Eat right away.

chocolate creme brulee

try making this very easy & elegant dessert at home. If you don't have a torch to brulee the tops, you can use your broiler with the rack placed in the highest position.

1 1/4 C heavy cream
4 egg yolks
1 vanilla bean
4 oz. dark bittersweet chocolate
1 T sugar
4-5 T sugar for topping

1. heat the cream & vanilla bean over a double boiler, stirring occasionally, for 10-15 minutes. remove the vanilla bean and save for something else. add chocolate and stir until melted completely, then remove mixture from heat.
2. whisk together egg yolks and sugar in a metal bowl big enough to fit on top of the double boiler
3. slowly pour the chocolate cream into the egg mixture, whisking while you pour.
4. place the mixture back on the double boiler and turn to low heat. Let simmer for 5 minutes or until the mixture coats the back of a spoon.
5. divide mixture into 4 ramekins and place in a baking dish. fill the baking dish with enough water to come halfway up the sides of the ramekins. Bake in a pre-heated 300 F oven for up to one hour or until set.
6. remove from the water bath and cool completely before sprinkling remaining sugar on top and caramelizing with brulee torch or broiler. enjoy!

a take on detroit's famous "zip sauce"

i don't personally keep steak sauce in my refrigerator, so here is my fresh take on a detroit special sauce that adds a lot of flavor to steak, chops, roasts (or whatever you want to put it on).

you can use your blender or food processor for this to make it really smooth.

3-4 cloves garlic, peeled
3-4 leaves fresh sage
2 sprigs fresh thyme, de-stemmed
1 sprig fresh rosemary, de-stemmed
freshly cracked black pepper to taste (i use about 1 teaspoon)
big pinch of cumin
big pinch of cayenne pepper
2 T dijon mustard
1/4 cup worcestershire sauce
1/8 cup soy sauce
1 T tomato paste (or ketchup if it's all ya got)

blend all of these ingredients and then whisk in 1/3-1/2 cups of pan drippings, melted butter, or olive oil depending on your tastes and viscosity preference.



disclaimer: this is in no way the original recipe for "zip sauce", this is a recipe i created akin to the famous sauce and anti bottled corporate sauces like A1. please enjoy! -e.b.

appetite city

Just want to recommend a book I am reading right now called "Appetite City: A Culinary History of New York" by William Grimes. If you are interested in the foodie culture of the U.S. this is where it all started... plus, there's a whole chapter about oysters. My Grandmother got it for me for xmas. Thanks, Grandma.