(New England Style) Indian Pudding
I’ve been thinking about Indian Pudding a lot lately. It’s something I grew up with, and it had been a while since I’d eaten any. For those of you who don’t know, it’s a cornmeal and molasses pudding with cinnamon, ginger and other warming spices. Imagine making the...
Shad Roe Bottarga
I just picked up my first shad roe of the season. It's currently being served on my menu, but I wanted to reserve some for something special: making bottarga. This is my first go at it. I followed instructions from Hank Shaw, with some great advice on Twitter &...
Semi-Smoked Brisket with Hybrid Sauce
A recipe for a semi-smoked beef brisket and hybrid BBQ sauce from Frederick, Maryland chef Chris Spear
Smoked Tofu
I've wanted to work on this for a while. I had a dish from Jordan Kahn that I think had this in it. I made note of it two years ago and then never tried it. I took some extra firm tofu that we had on hand and drained it. It was sliced in four pieces lengthwise and put...
Cochon 555 2014- DC Edition
Another year of Cochon 555 has come and gone. Here are a select few pictures from the event. I can't really tell you what all of these are, so try to enjoy anyway. If you want a really great set of pictures from the event, check out these by Huge Galdones. Here are...
The Postal Service
I see this drink as a bit of a Martini/Manhattan hybrid. The genever is like a malty gin, and the barrel aged version brings it even closer to the realm of whiskey. The Vya vermouth has a lot going on in the way of botanicals. I love both their sweet and extra dry...
Ginger Beer
I've been working on my first Ginger Bug. It's entry level fermentation, but I had never actually tried it. I'm four days in and there are signs of life, so I'm optimistic.
The Growing List
Here's what I have for seeds, so far. Borage Bloody Dock Purslane Genovese Basil Oregano Rosemary Nasturtiums- Dwarf Jewel Nasturtiums- Jewel Peach Melba Shiso Ransoms Chives Onion- Zebrune Onion- Tokyo Long White Lettuce- Romaine European Mesclun Pepper- Tequila...
Vodka Hurricanes, Cheap Liquor and Tea Infusions
I don't usually usually use artificially flavored vodka at my bar, but sometimes circumstances arise, and you find yourself with some. Since wasting anything is rarely an option, I wanted to see if I could make something palatable. I had 1 bottle of Whipped Cream...
Prime Rib Scrap Jam
Prime Rib Scrap Jam Often, we like to serve prime rib on Sundays as a special. We don't serve brunch anymore, and it used to be something that was popular. We roast them whole and they're carved during service. As you probably know, there's a lot of fat and trim on a...