Author Archives: Erik
Recipe Time: Grilled French Toast
Wait! Stop! Don’t drool directly onto your dumb iPad! Shit’s expensive, dude.
Summer may be on its way out, but there’s still plenty of time left for grilling before November hits (yes, that’s right word of God states November is officially the end of grilling season). We recently decided to toy around with something that’s a bit of a missing link in the culinary chain. Grilling is great, and throwing stuff on the grill that doesn’t normally get grilled results in awesome things. Hell that’s one of the reasons why grilled desserts ended up becoming a thing. Yet, despite all that has been done with grilling, breakfast has mysteriously remained outside of the barbecue loop… Sure, you may once in a while hear about people grilling bacon, but it’s usually on the side of lunch or dinner. We decided to jump headfirst into this mystery, and came up with something magical.
Quick Recipe: Peruvian Style Grilled Chicken
There’s this really good local chicken place where we live, aptly called “Chicken Place”. They serve some of the most delicious rotisserie chicken you can imagine. Interestingly enough they specialize in Peruvian cuisine, and I came to learn the reason the chicken tasted so good was because of the style of seasoning they used which takes some cues from other ethnic foods like Chinese and Italian and Indian. After a little bit of research I was able to pinpoint some recipes that captured this awesome flavor, and lo and behold I produced a “close enough” version you can make at home pretty easily. It’s nothing out of this world, but it is certainly just a really delicious, solid way of preparing your chicken when you’re in the mood to grill.
Cheat Codes: Save Your Condiment Containers For A Later Date!
Condiments are great. Virtually every type of cuisine on the planet features some sort of condiments to go alongside its dishes. If variety is the spice of life, then condiments are the spice of food. Well… you know, besides actual spices. Afterall, french fries are pointless without ketchup and chicken fingers without honey mustard is a crime against humanity. But let’s face it, the vast majority of sauces and dressings we use are liquids that don’t hold up against the almighty force of gravity. Sure you can pour your favorite salsa out onto a plate and thrash your corn tortillas around in it like some sort of gluten intolerant caveman, but why do that when you can do better?
For reals. Don’t be save. Not cool dude.
Quick Recipe: Korean Garlic Soy Chicken
Despite being big fans of Asian foods, the two of us have only recently come around to find that Korean food is really yummy. In fairness, it hasn’t had much exposure prior to the past decade thanks to the rise of Korean BBQ restaurants and other efforts to further the cuisine in western civilization. We happened upon this sort of stir fry two years ago in Jasmine, the restaurant at Stony Brook University’s Wang Center. We enjoyed it so much we ended up making a copycat version of our own that was as close as we could get it. This garlic-soy chicken has a really dark, awesome flavor bolstered by the addition of sesame oil. If you like garlic and stir fry, this is totally up your alley. Be warned though, there is a lot of garlic in there, so unless you’re like me and Meg and particularly enjoy the smell of garlic, you may need to brace yourself.
Quick Recipe: Awesome Buffalo Sauce
One of the things I’ve had to deal with while getting older is that my body just doesn’t handle spicy food the way it used to. As a teenager and college student I could chug hot sauce and eat the hottest chili peppers raw just for shits and giggles. As an adult now, however, if I eat anything really spicy my stomach basically goes WHY THE HELL WOULD YOU DO THIS TO ME and I get gastrointestinal cramps on and off for later on. Tragic, yes, but it’s all part of growing up for some people fortunately.
Luckily for me, perennial favorite buffalo sauce falls into the category of spicy foods I still eat en masse without digestive trouble later on, probably because it’s not just totally hot sauce. Fortunately, if you want you can add peppers/spices to it to take it anywhere from harmless to borderline radioactive. But once you whip up a batch of this, you can toss it on chicken fingers, cauliflower, or just use it as a dipping sauce, among other things.
As featured in our Buffalo Cauliflower Pizza!
You could just throw hot sauce and butter together, but I have my own little formula that gives it enough extra flavor to stay distinctive and yummy from your generic garbage pre-made sauce from the store.
The Poor Couple's Food Guide 
You must be logged in to post a comment.