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***SORRY TO SAY THIS DINNER HAS BEEN POSTPONED TO A LATER DATE, SO THE CONTEST HAS BEEN CANCELLED ****************************** Hey everyone! I've got 2 tickets to give away to the upcoming "Malicious but Delicious" dinner July 9th from 6:00 pm to 10:00 pm. It's being held at COurses Restaurant downtown. I'm already attending and would love to meet some of my readers there! It's a 21 and over dinner, so please don't enter if you're not over 21. I think this sounds like a very fun event.  If you don't win the tickets, you can purchase them here: http://www.eventbrite.com/e/malicious-but-delicious-a-feast-of-invasive-species-tickets-17324545181 On Thursday at around 5:00 p.m., I will randomly select one commenter from this post on to give the tickets away to. If you don't respond by Friday morning, I'll pick a new winner. Leave a comment and tell me which course you're looking forward to trying the most! Here's the details: Please jo

Not only does adding sweet potatoes to a burger bun make it more nutritious, delicious, and significantly more beautiful, but it also presents the perfect opportunity to get pass your flour amount phobia, and finally be able to make dough by feel. Every once in a while, I’ll get an email from someone whose dough was way too wet, or dry, and I always think the same thing; why would you stop? Some actually tell me they had to throw out the whole batch, which is insane. Your dough’s too wet? Add some flour. Too dry? Add some water. No matter how exact a recipe is written, you simply can’t go by measurements, volume or weight, and expect perfection. There are too many variables that effect how much flour is needed – like a cup of mashed sweet potatoes, for example. The best strategy is to not add all the flour at once, and only add enough to achieve the soft, slightly tacky dough seen herein. One of the great advantages of video is being able to see what the dough should look and feel lik

We had an opportunity to stop at Brozinni the other day when we were heading to Brown County, and I was thrilled. I figured, it’s been awhile since I wrote about it and everyone is always asking me what my favorite pizza place is---and well, it’s this place, so I figured it was time for an update. You have to start with an order of garlic knuckles ($2.50 for 4, $4.99 for 8). These are basically just pieces of the pizza dough twisted into a knot and then coated in super garlicky, super buttery sauce. I love these things. Things like this are the reason I know I could never give up bread. Their dough is so good on the pizza, and this is the perfect thing to start with. Plus, you have to have the leftover garlic butter to dip your pizza crust in. You have to get some for that reason alone. Brozinni is New York style pizza—huge slices of thin crust. I always get the same thing, a slice of red onion and mushroom (they will make you anything you want by just putting toppings and some more ch

Your classic teriyaki burger is usually nothing more than a plain patty, which has been glazed in teriyaki sauce; and by “teriyaki sauce,” I mean a thick, one-dimensional syrup made from sugar, soy, and MSG. If you’re enjoying your third pint at a sports bar, these work out just fine, but good luck adapting them for your next cookout. Here we’re using a different, drier approach, and adding the key teriyaki flavorings to the ground meat. This gives us a burger or slider with the taste of teriyaki, without having to deal with a sauce. This recipe should work no matter the cooking method, although a medium-hot charcoal grill would be my preference, weather permitting. No matter how you grill these, I highly recommend they end up on a homemade sweet potato slider bun. Besides another way to tweak the humble hamburger, this clip was intended to be a sneak preview for some rather amazing buns. We’ll post that sometime Monday, just in case you want to add it to your 4th of July menu. So sta

My daughter and I were up north running errands and I wanted to take advantage of the opportunity to try something new. As I often do, I took to twitter and asked for suggestions. A couple of you suggested Jaggers, which I had never even heard about! That alone made me want to try it. Plus, it’s a burger/chicken sandwich joint, so I knew my daughter would be happy. It’s not quite fast food—you order at the front and then they bring your food out when it’s ready. It wasn’t very crowded when we were in there, but I think it’s fairly new. The staff was all very friendly as well. According to their website, they don’t freeze their meat at all, and they bake their buns every day. I had the crispy chicken sandwich ($3.99). I went with the standard basic to start with to get a sense of what they do with a chicken sandwich—they have spicy versions, and versions with additional toppings. They also do a grilled chicken sandwich.  The basic sandwich comes with pickles and Jaggers sauce. The sauce

As promised, this is the puff pastry-like dough I used in the apple roses video, and while not exactly “ quick and easy,” this was definitely quicker and easier. Just don’t try and make strawberry shortcake with this stuff. I wanted to use this dough as the centerpiece of our strawberry shortcake video, but unfortunately the cold pastry was way too hard to cut with a spoon, and so I ended up using a much more traditional, and user-friendly biscuit.     That aside, as a puff pastry substitute, I think this was a huge success. Hopefully, you saw this in action in the apple roses video , which, by the way, was done with scraps. Besides fruit tarts, I’d love to try this for things like ham and cheese turnovers, and chocolate croissants. With that in mind, I hope any and all successful experiments with this dough will be shared on social media; mostly so I can copy your ideas. By the way, there seems to a little controversy on YouTube as to the exact number of layers we got, so what say yo

Our last meal on our recent trip to Chicago was to Yusho—a place I’ve heard about for awhile. It was a Sunday night, and on Sundays they offer a special menu where you get a choice of several noodle bowls (or a burger), a (non-alcoholic) drink and the daily flavor of homemade soft serve for dessert for $25. Of course, there were also snacks on the menu, and because we were with our friends who like to eat all the food, we ordered some of each of them. The fried chicken was delicious ($8) with a chili dipping sauce that was flavored with lime and green tea. Super crunchy pieces of chicken that were nicely seasoned and salted, but still pleasantly tender inside. Of course, since the pieces of chicken were good on their own, you couldn’t really go wrong with taking one of them and turning it into a fried chicken bun either ($6). They put the chicken in the soft bun and added Old Bay aioli and kimchee. Perfect mix of salty and briny with a bit of heat. I really enjoyed all the sauces that

About halfway through this video production for how to make a Michelada, I realized I was getting paid to drink beer, which made the experience that much more enjoyable, and that’s saying a lot. This spicy, savory, tangy, amazingly refreshing beer-based cocktail is considered one of the best hot-weather, adult beverages ever. I’ve heard it described as “Bloody Mary meets Mimosa,” which makes me never want to go to brunch again, but it’s also kind of accurate. While that may not sound like something you would enjoy, most people do, and very much so. And the hotter it is, the more they enjoy, both literally and figuratively.   There’s something about how that slightly bitter, effervescent beer works with the sweet-sour-spicy profile of the other ingredients. Even though they may seem like odd additions, things like the soy and Worcestershire are very important here, since they bring savoriness, or “umami” as the foodies would call it, to the drink. I would never wish a horrendous heat w

I may be the last one in the world to go to Cake Bake Shop, because everyone has been mentioning it to me, and I mean everyone, so after a dinner with the kids at The Sushi Bar, I thought, hey, we need some cake. My kids, never ones to turn down any type of sweets were totally game. This place might just be the cutest little place ever. It’s in an old house on Carrollton Street in Broad Ripple, a little off the restaurant beaten path, but easy to find. You walk in and there are fluffy pink flowers everywhere, mirrors, white marble, twinkle lights, and cutesy French items like an Eiffel Tower and a Ferris wheel. Maybe I am jaded, but I was thinking wow, this place must have cost a fortune, and I bet the cake does too. And I wasn’t wrong. The first time we just had the cake (and I had a glass of bubbly). Two pieces of cake and a glass of sparkling wine—I think it was like $36 before tip.  How does it taste you ask? The cake was delicious. My daughter had the s’mores cake and my son the E

I got a request for semifreddo recently, and since it is a massively underrated summer dessert, I decided to give it a go. I love the rich taste, and the fact that you get what’s basically an airy, custard-style ice cream, without having to use a machine. However, it all comes at a cost. The classic procedure is a little bothersome, since you need to make three separate components – a zabaione, a meringue, and whipped cream – so, I decided to simply use the eggs whole, and make a “zabaringue.” I knew I wouldn’t get as much volume, but I didn’t care. One of my issues with semifreddo is that they’re sometimes too airy, and the flavor gets spread too thin.That wasn’t a problem here, and yet this much simpler version retained a wonderfully light texture despite the shortcut. I decided on a mocha-flavored semifreddo, since coffee is a pretty manly ingredient, and this sure would make a nice Father’s Day dessert. I hope you give this a try soon. Enjoy! Warning: Answering questions about ho

I’ve always loved the marvelous contrast between a hot, smoky piece of meat, and a cold, fruity salsa; and this version featuring nectarines did not disappoint. In fact, the only thing that pairs better with this fresh fruit salsa is a basket of crispy tortilla chips. This salsa will work with any stone fruit, but nectarines are my favorite. They’re usually sweet, even when still a bit firm, which I prefer texturally over a perfectly ripe price of fruit. Having said that, if you do have a few peaches to use up this summer, this is something to keep in mind. As I said in my closing arguments at the end of the video, if you think fruit salsa is just too weird, then you need to be reminded that tomato, a fruit, is the most popular salsa ingredient of all time. I rest my case…again. Hope you give this a try soon. Enjoy! Ingredients for about 2 cups Nectarine Salsa: *Note: everything here is “to taste,” so adjust accordingly. 1 cup finely diced nectarine 1/3 cup finely diced onions 1/2 cup

On our recent trip to Chicago, we ate brunch at Trenchermen. This place is very cool inside—it was originally a Russian bathhouse and there are still remnants around of the original tile. There is one large bar space and one large restaurant space. The bar space is beautifully done. And get this, it’s a brunch place on the weekends and it takes reservations! I know, shocking right? (Please Indy give us some more brunch spots with reservations.)  We were sat in a booth and were all starving because we had skipped breakfast.  I love the look of this menu for sure and had a hard time deciding what to get. I decided on the “Kyle’s breakfast sandwich” ($12) (which I am pretty sure was called the breakfast Reuben when I was there). It is eggs, pork shoulder and Swiss on an English muffin topped with caraway sauerkraut and mustard aioli. They also give you housemade chips on the side. It’s hard to tell from the picture, but the sandwich was fantastic. I loved the acidity of the sauerkraut and

We are approaching "party fixin's" season and many of us will be making dips and other recipes that require an envelope of onion soup mix. This recipe tastes JUST LIKE LIPTON ONION SOUP MIX ( well, actually it tastes even better because it's such a full flavor) . It's made of pantry staples and it has no soy; it's gluten free; no MSG; you can use low sodium bullion and you can pronounce ALL of the ingredients (not to mention it is very budget friendly). I am NEVER buying boxed Lipton Onion Soup mix again!!   This clone recipe is GREAT for dips, pot roast, meat loaf, or anything you would normally use the onion soup mix for.   4 tablespoons DRY instant minced onion (toasted) 2 tablespoons LOW SODIUM beef bullion granules 1/4 teaspoon onion powder (not onion salt) 1/4 teaspoon DRY parsley flakes 1/8 teaspoon celery seed CRUSHED (important ingredient) 1/8 teaspoon paprika 1/8 teaspoon black pepper   Equals a  single 1 1/4 oz. envelope of soup mix.   NOTES: It i

As the legend goes, someone was making a batch of chili one day, while drinking too much beer, and due to a series of unfortunate events, a bottle was dropped into the pot.  By the time it was fished out, the contents had escaped, and a new, delicious version of chili was born. As a former line cook, I'd say that sounds about right. This recipe reminds me of the decision we’re faced with whenever we make beef stew. Should we deglaze with wine, or just our broth? Both make great, but differently flavored stews, so it really just depends on your mood, and also whether you're willing to sacrifice your adult beverage. As I mention in the video, hot chili is a very underrated summer menu item. Bring a big ol’ thermos of this to a picnic, or other warm weather cookout, and it makes a great side to those grilled burgers and dogs. Just have some insulated cups around, and maybe some hot sauce, and you’re in business. I hope you give this beef, bean, and beer chili a try soon. Enjoy! In

As many of you know, we've been posting with the same frequency for many years; alternating between three video weeks and two video weeks. One week it's Monday-Wednesday-Friday, and the next it's Tuesday-Thursday. Well, starting this week, whenever we have a two video week, we'll post on Tuesday and Friday instead. This not only spreads out production a little better, but word on the street is that you get more views on a Friday than a Thursday. I'm not sure why I haven't thought of this before, but better late than never. Don't think of it as having to wait an extra day this week to see a new video, think of it as seeing next week's first video a day early. Thanks, and as always, enjoy! .

We had an old friend from California visiting us the other day and he was intrigued to try Giordano’s because there’s not a lot of Chicago-style pizza in the Bay Area. Hubby and I had only had it once since it opened here in Indy, and that was carry out, so it is hard to say if it was as good as it could be (plus it was when you had to order it like 5 days in advance and they were so busy, I think they were making them well in advance). Anyway, I wasn’t surprised when on a Sunday evening they told us there would be an hour and a half wait. I was surprised when they texted 30 minutes later to say our table was ready. We scrambled over there and got our table. It looks like the wait times have decreased a fair amount—after we were seated there were a couple of tables that sat empty for a while. We ordered our pizza right away—we were warned that they take 45-50 minutes to prepare. We decided to also go ahead and order an appetizer to share as well since we were all pretty hungry. We ord