Monthly Archives: July 2013

  • By j@jlooney.com On July 22, 2013
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    Whether I’m smoking or grilling, I like to add a little flavor to my chicken before I put it on the fire. Nothing too bold, mind you, just a subtle little boost to the flavor that’s already there. This dry rub fits the bill and works on any piece of poultry you’re going to put […]

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  • By j@jlooney.com On July 22, 2013
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    There’s a lot to be said for dry rubs when they’re done right – they help tenderize the meat, they add flavor, and in some cases, become an element of the dish that’s critical to the overall result, like with baby back ribs when the rub becomes the “bark” or crispy crust that holds in […]

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  • By j@jlooney.com On July 22, 2013
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    This is a rich and tangy barbecue sauce that goes well on anything, but works particularly well on a nice meaty beef rib or a rack of St. Louis style pork ribs. This sauce was inspired by the sweet and sour balsamic BBQ the guys at Animal use. 2 cup balsamic vinegar 2 cup ketchup […]

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  • By j@jlooney.com On July 15, 2013
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    If you’ve got some french fries to eat, you’re gonna need something to dip ‘em in, right? Ketchup is fine if you’re under the age of 7, but grown-ups need a little something extra – something with a kick! This chipotle aioli fits the bill nicely. It’s easy to make, tastes awesome, and you will […]

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  • By j@jlooney.com On July 10, 2013
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    What’s the difference between Cajun and Creole? The differences are subtle and few, but there is a definite distinction between the two. Simply put, Cajun is the food of the common people, Creole is somewhat more elevated in it’s preparation and presentation. Jambalaya is nothing if not a food of the people – simple to […]

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  • By j@jlooney.com On July 10, 2013
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    Pantry Several of you have asked what I keep my pantry stocked with – what spices, sauces, seasonings and condiments are on my shelf. It’s important to understand that what a chef has in their pantry will vary widely with the seasons and their particular style of cooking, but there are a few staples that […]

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  • By j@jlooney.com On July 10, 2013
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    Doro Wot So Ethiopia, like Morroco, is pretty much a cross-roads of the world-wide spice trade, and has been for centuries. Consequently, they use a TON of different spices to flavor their dishes. Doro Wot is no exception. In fact, it’s really not much more than onions, chicken and spices served atop the traditional Ethiopian […]

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  • By j@jlooney.com On July 10, 2013
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    My marinara sauce is legendary. I don’t say that to brag, it’s just true. And it’s a simple recipe, although it will require plenty of time and energy to do it right. I’ll mention a few shortcuts in the notes, but first, here’s the recipe: Marinara Sauce Ingredients 10 roma tomatoes 30 beef steak or […]

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  • By j@jlooney.com On July 10, 2013
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    No summer cook out is complete without the beans, right? So, after all the time and effort you spent choosing high-quality proteins, sweating over a fire and smoking, barbecuing or grilling them to perfection, why would you open a CAN of beans and dump ‘em into a bowl? No, my friend, you need some epic […]

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  • By j@jlooney.com On July 10, 2013
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    I know this sounds a bit arrogant, but it’s true – this lasagna really is epic. It’s all the little things that make it so damn good. Sure, you can cut corners, but why would you? This is truly one of the best recipes I have. Be patient. Put the work in. And above all, […]

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