Author Archives j@jlooney.com

  • Irish Stew is perfect for winter weather – it’s hearty and filling, loaded with all kinds of nutritious ingredients, and it’s damn tasty. Plus, once you understand the basic concept and method for making a stew, you can use the same basic template and procedures for making excellent soups and stews with whatever ingredients you […]

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  • This is more or less a generic green sauce used in much of Pakistani cooking. Just like there are thousands of varieties of barbecue sauce in the US, there are thousands of variations of this green sauce. This one was inspired by Mo’s green sauce from the Waki Paki¬†food truck in Salt Lake City (who, […]

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  • My friend Trent Fargher from Shades of Pale Brewery here in Park City, Utah was telling me that one of the most popular items on the menu at one of the bars that serves his beer is an ice cream float made with his 4-Play Porter. Well, I thought I could do one better, and […]

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  • I’ve said for years that I’d never share my legendary Mac n’ Cheese recipe, and I’m holding to that. I spent too much time and energy on it to just give it away. However, in the spirit of excellent food and culinary companionship, I’ll give you everything I do, step-by-step, and almost all of the […]

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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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  • 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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  • 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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  • 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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  • 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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  • 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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