Short ribs also have a ton of flavor, so they are a personal favorite of mine. They also are usually pretty inexpensive (today they were less per pound than ground beef at Safeway). If I have a busy day I throw them in the crock pot, but if I have the time there is no better way to cook them than a nice slow braise. You can use any liquid to braise meat with, from broth to beer to water. I prefer something that is going to add to the flavor of the meat, so I use beer most often. Coating the meat with seasoned flour allows the flavor of the spices to stay on the meat, and the flour thickens up the braising liquid over the cooking time to make a nice tight topping. I hope you enjoy as much as we did.Read More
I was sent the Cooks Essentials Microwave Pressure Cooker last week to review, and I need to tell you I was skeptical. I remember my grandma using her pressure cooker for two things, canning and cooking beans. It being brought out included dire warnings about coming near it.Read More
Like many people, my go-to for a quick hot meal is a grilled cheese sandwich. One of the great things about a sandwich is the ability to improvise with different ingredients to make it new as often as you want. We had a bag of 4-cheese Mexican blend shredded cheese in the fridge and always have peppers and such around, so I decided to do a nacho/ Tex-Mex sandwich this afternoon.
Dead simple and tasty, it's the little things that combine to create magic in your kitchen.
Fatboy Tex-Mex grilled cheese
2 slices bread (I used a multi-grain with some nut flour)
1/8 cup shredded Mexican 4-cheese blend
4-6 slices pickled jalapeño peppers
2-4 Tbsp. unsalted butter
- Heat cast iron skillet to medium-high
- Spread cheese and peppers between slices of bread
- Butter outside of both sides of sandwich
- Place sandwich in skillet and place a second skillet or sandwich press on top
- Fry each side 2-3 minutes or until cheese is melted and bread is toasted to preference
- Remove sandwich from pan and cut in half to serve.
I took some of the flavors from my younger days and found a meatball recipe online that brought them together. The flavors of lemon and cardamom help cut the flavor of the ground lamb a bit, and when combined with the parsley and mint make what could taste heavy instead become a light and refreshing dish.Read More
Bread pudding is normally a dessert. Sometimes it's a breakfast though. So what if I took it's breakfast side and took it four steps further and mixed pork sausage and cheddar cheese into the bread pudding? And then kicked up the dessert side with some caramelized bourbon apples? This my friends is the kind of insanity that either makes for Fat Boy Heaven or has my family ordering takeout from Papa Johns at the last minute on a Wednesday night.Read More
Life has been moving pretty fast around here, and doesn't seem to be slowing down anytime soon. One of the biggest things to fall away has been time to cook, so when I have a chance I go big.Read More
The holiday season is full of big meals and family gatherings, but that means it is also full of leftovers. One of the hardest things to reuse around our house has always been left over mashed potatoes.
i came across a recipe for mashed potato soup from Rachael Ray and decided to take it to the next level to make it a Fat Boy recipe instead of just a family friendly one. The biggest changes are adding more bacon and switching to beef broth instead of chicken. Both changes make for a deeper and richer soup, trust me, your family will love the changes.
- A drizzle of extra virgin olive oil (EVOO)
- 1 lb. bacon, chopped
- 4 tablespoons butter
- 1 medium onion, chopped
- 4 tablespoons flour
- 1 quart beef stock
- 2 cups leftover mashed potatoes
- 8 ounces sharp cheddar cheese, shredded
- Chopped chives, for garnish
In a medium pot or Dutch oven, heat a drizzle of EVOO over medium-high heat. Add bacon and cook until crispy. Remove bacon with a slotted spoon to a paper towel-lined plate and reserve.
Drain off excess bacon fat from the pot and add butter. When it is melted, add the onion and cook until softened, about five minutes. Sprinkle flour into the pot and cook with a wooden spoon for one minute. Whisk in the beef stock and bring to a bubble. Cook until slightly thickened, about 2-3 minutes.
Whisk in mashed potatoes, then stir in the cheddar cheese with a wooden spoon and cook until the potatoes are hot and the cheese is melted. Add half the bacon and let cook for 3-5 minutes to allow flavor to combine.
Transfer to a serving bowl and garnish with the reserved bacon and chopped chives. Instant Fat Boy Heaven.
To my mind there isn't much better than a thick stew or chowder on a cold winters night. I've done quite a few variations on corn chowder over the years, but got to thinking that throwing some edamame into the pot instead of green beans or peas as the green veg and dumping some curry powder in might make for an interesting twist.Read More
Fat Boy Heaven's take on my Father's Tsimmes, a traditional Jewish stew made from root vegetables sweetened with honey and prunes. The flavor comes from the combination of the ingredients and the way the fat in the beef renders during the slow braising. This isn't a fast dish, but it has amazing flavor for such simple ingredients.Read More
As I posted a few days ago, I decided to give this juicing trend a try to see first what the cost would be to the average person to follow each of the major plans; and second to see how my body reacted to the change.Read More
I really should never let old friends meet my wife. When I do crap like this happens. When Coop and I ended our Fat Boy Summer Road Trip a couple of weeks ago it gave my lovely wife a chance to get to know him. That led to him talking about healthy living, the polar opposite of the Fat Boy lifestyle. He encouraged her to watch a documentary made by a man named Joe Cross entitled "Fat, Sick, and Nearly Dead".
In the movie he details his incredible weight loss achieved by going on a juice only diet. The success of the film caused him to write a book of recipes, sign a deal with a juicer manufacturing company, and exploit his success. Suddenly my darling wife wants me to order her a juicer, and a new series for Fat Boy Heaven is born.
Over the next week I will compare two popular juice based cleansing diets, the "Reboot with Joe" made famous by Joe Cross, and The BluePrint Juice Cleanse, a very popular brand of pre-made cold pressed juices that sell for a huge amount ($7-11/each) and whose recipes have been widely copied and published via the web as a result.
Each plan is a three day cleanse, and we will compare taste, variety, cost of ingredients, and weight loss/health changes to determine which plan works out best for me and proves most time and cost effective.
First up starting tomorrow will be a DIY version of the BluePrint Renovation Cleanse, their most varied and flavorful package intended for those of us new to Juicing.
The Moscow Mule, served in copper mugs has been making a loud revival at bars nationwide. A blend of Vodka and Ginger Ale over muddled lime and mint leaves, it is a tasty beverage. Since I hate vodka, I decided to create the Kentucky Mule. Essentially the same drink, but with bourbon rather than vodka. Super simple and amazingly flavorful, this will be a go to drink for quite a while.
3 mint leaves
2 oz Kentucky Straight Bourbon
- Place lime slice and mint leaves in glass and muddle
- Add ice
- Add bourbon
- Fill glass with ginger beer and enjoy.
Day four brings us to Atlantic City, the storied "King of the Shore". To many of us, the streets were familiar long before we ever heard of Atlantic City. From Boardwalk and Park Place to Ventnor and Vermont Avenues the streets of downtown Atlantic City became the backdrop upon which Monopoly was built.Read More
Sometimes I just don't know what I want to make for dinner. I love to cook, but especially when my wife is out of town for extended periods of time (she has been gone since last Wednesday at this point) and I know the kids would be just as happy with Hot Pockets or McDonalds as they are with anything fancy I decide to make for dinner it is difficult to find inspiration. It is times like this that have brought me to an interesting realization. No matter what mood I am in, if I can't decide what to make for dinner beef stew or corned beef hash always work and never disappoint. Really. A big bowl of a thick beef stew made from scratch and cooked the right way for hours in the oven with a good whole wheat roll is NEVER the wrong answer.
Click the link to see my recipe and understand why it is easy enough to make this anytime you aren't sure what to make for dinner.Read More
One of my favorite things in the world is a nice thick beef short rib, and I'm always trying new ways to prepare them. I decided to cut the normally long cooking time by doing them in my pressure cooker tonight. Using a sugar based soda as the foundation of this braising liquid not only caramelizes onto the outside of the meat but also helps break through the salt and work with the spices to make an amazing pan sauce.Read More
There is nothing more comforting to many than spaghetti and meatballs, and many spend years working to perfect their meatball recipe. I have spent years working on my recipe, and finally have it right. Give this one a try, you'll love it.Read More
I love a good chili, and love pork even more. I was trying to decide what to do for dinner tonight and decided my own variation on a Chile Verde might be fun. Instead of just green chiles I also added some sweet yellow, red, and orange chiles to the dish for some flavor balance and color.Read More
I received an interesting new kitchen appliance from the folks at WOOT yesterday, and decided to give it a try tonight. They sent me an Indoor BBQ Pressure Smoker, something that I had no idea even existed before they told me it was on it's way. It promises to smoke and cook a piece of meat in 1/4 the normal time or less, and if it works as advertised it will change much about the way I barbecue.Read More
Growing up, St. Patrick's Day was "boiled dinner". Corned Beef and Cabbage cooked all day on the stove, allowing flavors to mix and make a delicious dinner to serve the whole family. If we were lucky and weren't very hungry that night, there were enough left over potatoes and corned beef for Dad to make hash the next morning. Twelve years after Dad has passed away, it is still the dinner I fall back to on St. Paddy's Day.Read More
My kids were out of school today, and my son asked for fettuccine alfredo for dinner. I didn't want to do it with chicken like we normally do, but as I was thinking about it I realized that I had never posted my Alfredo recipe here.Read More