Here’s an idea … Take your favorite beer (the darker the better). Mix it with some molasses, garlic, shallots, onions, fresh chopped thyme, parsley, and Dijon mustard. Kick it up a little with crushed red pepper. Mix all of these ingredients ...
Few things bring the caveman out in us like a smoker. Slow-smoke a brisket and you can’t help but start grunting like Tim Allen. Yet for many the thought of smoked fish conjure images of little more than lox and bagels. Lox is actually ...
Summer is officially here. Well, according to the temperature outside it’s been here for a month already. So while you’re firing up those grills and eating lighter, why not splash your glass with a Texas Rosé? McPherson Cellars Winery ...
We told you about The Covey here. Now, they’ve won even more awards. The Covey Restaurant and Brewery Brings Home Six Awards from the 2010 Los Angeles International Commercial Beer Competition (Fort Worth, Texas) – Brewmaster Jamie Fulton ...
“Do you have Reblochon?” It’s a question we get time and again at Molto Formaggio. If you’re unfamiliar with the cheese, allow me the introduction. Venerable cheese monger Steve Jenkins, author of The Cheese Primer (collectively known as the ...
The mix-ins for bandeja paisa, the regional lunch of Medellin, Colombia Bandeja paisa. Mmmm. Lunch time in Medellin, Colombia is busy, busy, busy–no matter where you go in downtown, everyone seems to be eating the same thing: Bandeja paisa. ...
Yep, I’m in Bogota, Colombia this week, playing golf and eating my way around town for a future story in AvidGolfer Magazine. Colombia is nothing like I thought it would be, and that’s a fine with me. Major crimes, drugs, and kidnappings ...