....Two were of a kind of steak burger prep, with steak sauce, raw and fried onions, and bacon. The other two had the addition of sweet and spicy elements, making a pineapple mustard from scratch, pickling raw onions in balsamic vinegar, and two slices of crispy bacon, and kicking the whole burger up with sweet relish and hot jalapeños. All four burgers sat very nicely on four toasted hamburger buns.... [Full post]

...The jalepeño·barbecue burger dog was a bit more of a revelation, if only in the dressing. I had never made that before, but after the first few bites of its smoky, tangy, sweet, and creamy properties—heightened by the acidic heat of the jalapeños, I immediately started to imagine all other future applications for it. I promise, this dressing will make a return!... [Full post]

...Stirring two cups of heavy cream into six whisked eggs, adding a little spicy brown mustard (eff you, Dijon...!), worcestershire sauce, liquid smoke, chili powder, tobasco sauce, garlic powder, salt, fresh cracked pepper, a pinch of nutmeg, stirring in two cups of shredded sharp cheddar cheese and a cup of baked ham, separating the liquid base into two frozen pie shells, sprinkling another cup of shredded cheese and a few shakes of paprika and chili powder on top of each pie, and placing the pies on the middle rack of a 375°-preheated oven.... [cont.]

...Later, I placed the legs in a large casserole, spooning the remaining sauce on top, and placed them in a preheated oven. Meanwhile, I emptied a can of black beans into a small pot, adding some liquid smoke (available in most supermarkets), worchestshire sauce, soy sauce, sriracha sauce, brown sugar, salt and pepper, stirring them on low heat while preparing white rice.... [cont.]