It took four punches of the snooze button to get me out of bed this morning. I wasn't tired. Or sick, for that matter. But I was sick and tired. Sick and tired of the same old routine, minute after minute, day after day, year after year, since 1995, when I made the decision to stay at home to manage our family.
In an effort to make up for some small fraction of recent diet of eating like a recently released convict, I decided to make one of my favorite Korean dishes, but without any guilt. Jjajangmyeon is a black bean sauce noodle that is salty and savory. It's usually made with pork belly and hand-pulled, hand-cut noodles. Sure, if you can afford the calories, go get the real thing.
Jordan Lloyd honed his skills in the kitchens of some of America's greatest chefs, like Thomas Keller at Per Se in New York and Michael Richard at Citronelle in Washington, D.C. He returned to his hometown on the Eastern Shore of Maryland to create the Bartlett Pear in Easton, a restaurant that's one of the Mid-Atlantic's culinary stars, earning a rating of 28/30 by Zagat.
Cooking with wine is an easy way to bring a subtle flavor update and a new level of complexity to any dish. I use white wines in marinades and red wines in savory dishes like Ragu Bolognese. For slow-cooked dishes, I love using a rich cabernet sauvignon that has oaky undertones and brings an earthy depth of flavor to the dish.
As we head into BBQ season, stray from the ordinary and get some authentic Turkish kebabs on the grill. In this short video I'll share my experiences with this fantastic cuisine and quickly show you how to make proper Adana Kofte (spicy minced lamb), Tavuk Sis (marinated chicken), and a wonderful chili sauce.