Beef

KKF Bolognese Sauce

Test subject Bill asked for Bolognese sauce last week. It’s always nice to get a request…and then NAIL IT. This sauce was a thing of beauty. I recommend serving it over homemade pasta for best results! Note: a good Bolognese takes time. Don’t rush it, and you will be rewarded. KKF Bolognese Sauce 1 lbContinue reading “KKF Bolognese Sauce”

Brisket Insanity

So for all the recipes I try and food that I make at home, you would think that I’d done a brisket before. Nope. Not a single brisket had ever graced my freezer, refrigerator or oven…until today. Now all I can think about it how do I get me another one. I emailed my farmerContinue reading “Brisket Insanity”

Independence Day Egg Bash Part II

In my opinion, grilling comes down to a) quality meats and b) proper technique. Although I still consider myself a real beginner at grilling, I am noticing that when I do the least I’m getting the best results. For example, the burgers I grilled today. Ground beef and a homemade rub. That’s it. Granted, theContinue reading “Independence Day Egg Bash Part II”

Independence Day Egg Bash

Grilling out is a sign of independence. Humans. Fire. Meat. Electricity optional. Maybe that’s why it’s so popular to have a cookout on the 4th of July. Maybe it’s because this style of cooking was very popular during the early years of the USA, as it’s easy to feed a large crowd. Whatever the reason,Continue reading “Independence Day Egg Bash”

A Million Ways to Cook with an Egg

When you buy a Big Green Egg, it’s kind of like joining a cult. People who own a Green Egg (or “Eggheads”) become fanatical, notice other Eggheads when they drive or walk by their house, and dancing or jumping ensues just from seeing someone else’s Egg. This month, I joined the Egg Cult. The firstContinue reading “A Million Ways to Cook with an Egg”

KKF Gets Schooled: Braises & Stews

I attended another cooking class today, this time on Braises & Stews at Whole Food’s Salud Cooking School. It was an aggressive menu for a three hour class: Braised Short Ribs, Beef Stew, Pot Roast with Vegetables, Lamb Ragu and Creamy Polenta. There were nine students in class and we were split up into threeContinue reading “KKF Gets Schooled: Braises & Stews”

KKF Gets Schooled: Moroccan

Now that I’m done with school, the first thing I do is…sign up for more classes. Except this time I’m leaving finance far behind and indulging in some cooking classes offered by Whole Foods and Viking Cooking School. This past Sunday I got schooled in Moroccan cuisine! Here’s the menu we prepared: Orange Salad withContinue reading “KKF Gets Schooled: Moroccan”

Meat Roll Up Hack Job (AKA British Burritos)

I attempted to make Jamie Oliver’s Ground Beef Wellington the other night, a recipe in his Food Revolution cookbook. It’s basically ground beef mixed up with sautéed vegetables, wrapped in puff pastry and baked. As most of my kitchen hack jobs start out, I was missing something and improvised… I didn’t have frozen puff pastry.Continue reading “Meat Roll Up Hack Job (AKA British Burritos)”

A Mostly Sustainable Graduation Party

On January 8, 2011 I graduated summa cum laude from Georgia Gwinnett College with a degree in Business Administration, Finance concentration. To celebrate the event, I catered my own graduation party last Saturday night. As much as possible, I used local and/or organic food. It was a lot of work, but at the end ofContinue reading “A Mostly Sustainable Graduation Party”

Low Carb Asian Feast

Every now and then you make a meal, not expecting much, and you end up really suprising yourself. I had one of those tonight and figured I’d better blog about it before I forget what I did. And since I’m still trying to get into that dress for my niece’s wedding, I decided to keepContinue reading “Low Carb Asian Feast”