"It IS all about the TASTE"
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  • Thai Noodles with Herb Pesto

    Posted on July 9th, 2014 admin No comments

    The Bad Wolf herb garden is in full swing, providing Sweet Basil, Cilantro, Rosemary and many more succulent, fragrant herbs for enjoyment. The rain and heat have done wonders for them, but not so much for my willingness to cook.

    We have a few peppers, chili and bell just beginning to bear. Young bell peppers have a mildly bitter taste that may go very well in my Asian balance for this dish.

    Some salt, some palm sugar, garlic, ginger, chili’s for a bit of heat and of course those lovely herbs for a Asian flair pesto.

    Time to do a bit of that. But I really don’t want to do too much involving heat, so perhaps Noodles or pasta as a “flavor carrier” to get that gorgeous fresh pesto into my mouth.

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  • Peach Cobbler

    Posted on June 3rd, 2014 admin No comments

    Just another day in paradise…. Long Day, many crises, and rain as I wait at the taxi stand. But what is that smell, sweet and enticing, so familiar, but I can’t place it..

    Looking around, I see a fruit vendor, and on his cart are Peaches! The smell is wafting over, strangely made stronger by the rain… I had though a quick chopped BBQ sandwich for dinner, but now …. Hmmmmm, Peaches, Cobbler, Ice Cream …. I may just be a day in paradise after all..

    Maybe I’ll do the sandwich as well, but setup a nice little desert to go with coffee afterwards..


    Deep-dish fruit desserts in which sweetened fruits (fresh berries or apples are the traditional choices) are topped with a biscuit dough before baking.

    Varieties of cobbler include the Betty, the Grunt, the Slump, and the Buckle. Grunts, Pandowdy, and Slumps are a New England variety of cobbler, typically cooked on the stove-top or cooker in an iron skillet or pan with the dough on top in the shape of dumplings—they reportedly take their name from the grunting sound they make while cooking. A Buckle is made with yellow batter (like cake batter), with the filling mixed in with the batter.

    In the matter of the Cobbler, the Betty, the Grunt, the Slump, and the Buckle, let the trumpets blare, the banners fly high, and the hosts assemble, for this may be the single most contested point in all of culinarium, hotly contested, many battles joined, but with no final victor..

    All that said, I still think of a buckle when you say a cobbler. The difference in my mind is the fruit used and the time of the year your make it.

    As for today’s post I’ll hazard the slings and arrows of culinary fortune and look at another early summer fruit.

    When early summer fruit starts arriving, I have to make a cobbler. It is a simple and rustic dessert recipe, you can use any kind of fruit that is around, the ingredients are pantry staples and it freezes fabulously. When I make cobblers, I usually make two, one to serve and one to keep in the freezer for a quick thaw and serve desert. Blueberries, raspberries, cherries, peaches, apricots, nectarines, all are delicious in a buckle.

    The Team …

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  • Texas Style Chicken Fried Steak

    Posted on June 2nd, 2014 admin No comments


    Being raised in Texas, and living in New York can be quite the challange for my taste buds, while I get to experience a whole world of flavor and taste sensations, I do get the cravings for the more simple fare of my youth. One all time favorite is Chicken Fried Steak with cream (sawmill) gravy, mashed potatoes and biscuits.

    From WikiPedia:

    Chicken fried steak (also known as pan-fried steak, CFS or country fried steak) is a breaded cutlet dish consisting of a piece of steak (tenderized cube steak) coated with seasoned flour and pan-fried. It is associated with Southern cuisine. The dish gets its name from the fact that the steak is cooked in oil that has already been used to fry chicken. Country fried steak is different in that it can be cooked with any kind of oil.

    Chicken fried steak resembles the Austrian dish Wiener Schnitzel and the Italian-Latin American dish Milanesa, which is a tenderized veal or pork cutlet, coated with flour, eggs, and bread crumbs, and then fried. It is also similar to the recipe for Scottish collops.

    Now these folks talk about a tenderized cube steak, and given my tenancy to to avoid any processing I do not do myself, we’ll look at this from a different point of view.

    Let start with a chuck roast or round roast and cut slices with the grain to ~1/2 inch thick. Then get absolutely medieval with a meat tenderizer or the back of your chef’s knife until the slices are ~1/4″ thick and limp as a wet noodle, or until your arms give out.

    Now we have our tenderized steak, we can cook.
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  • Tea Eggs (Cha Ye Dan)

    Posted on May 27th, 2014 admin No comments


    Here is a little number that has fascinated me for quite some time. I first experienced, these fantastic looking marbled eggs with a light fragrance and outstanding taste, in a surprising hole-in-the-wall in Chinatown, and they have been twisting my imagination ever since.

    As the execrable advertisement said. “Quick… To the cloud!”. Time to do some research..

    Wikipedia says:

    Tea egg is a typical Chinese savory food commonly sold as a snack, in which a pre-boiled egg is cracked and then boiled again in tea, sauce and/or spices. It is also known as marble egg because cracks in the egg shell create darkened lines with marble-like patterns. Commonly sold by street vendors or in night markets in most Chinese communities throughout the world, it is also commonly served in Asian restaurants. Although it originated from China and is traditionally associated with Chinese cuisine, other similar recipes and variations have been developed throughout Asia.

    The process is, as all elegant things, fairly simple. Eggs are hard-boiled, then cracked, but not peeled, rested, then simmered in a steeping mixture. (I have so many side comments in the vein, of “A hard-boiled egg, please. Cracked, but not peeled… All in a Sean Connery brough)
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  • Smoke and Fire 2014

    Posted on May 26th, 2014 admin No comments


    It is Memorial Day, and due to the odd fates, I have been banished into the city for the holiday.. Nothing to do but BBQ…

    And by BBQ, I do not mean grill, ANY IDIOT CAN BURN MEAT OVER AN OPEN FIRE. But, to use the gentle mixture of low heat, slow cooking and bathing in the luscious smoke of slow burning fragrant hardwood, transforming a “cheaper” cut of meat into an excursion into culinary nirvana truly requires a master’s touch.

    Of all the meats for low and slow smoking, I believe the brisket is the “King of Smoke”. The high collagen and heavy marbling lend this meat to the low and sustained heat and as the meas fibers swell they absorb the sweet rub and pungent smoke to deliver a taste that can NOT be duplicated by any other means.

    Once a suitable brisket has been found, one must remove any ligaments, and silverskin, but leave a goodly amount of the fat cap to keep the meat moist and lubed during the low, slow, crawl to bbq heaven.

    Rubs are a must for any good bbq or smoke job. If you do not do this, you really are missing out on 1/2 the flavor and 1/2 the fun of BBQ or smoking. To weave the subtle components of meat, smoke and spice into a heavenly culinary experience takes knowledge, technique and skill.

    For brisket a nice sweet / spicy rub, that will caramelize on the surface and force the juices back into the meat is a key element, the rub also helps to trap the wonderful smoke taste, that is just soo much of the BBQ taste…


    Smoke and Fire 2014
    Recipe Type: Spice Combo / Rub
    Cuisine: American
    Author: RogueChef
    Prep time:
    Total time:
    Serves: 0
    Sweet / Spicy rub for slow smoked beef (Brisket)
    • 1/2 Cup Paprika Hot / Smoked adds soo much
    • 1 Cup Brown Sugar Dark is preferred
    • 2 1/2 TBS Black Pepper Coarse Grind or Cracked for a bit more kick
    • 1 1/2 TBS Garlic Powder -
    • 1 1/2 tsp Chilli Powder Adjust the Heat, Coarse Power is MUCH hotter
    • 1 1/2 TBS Onion Powder -
    • 1 tsp Cayenne Or Powdered Habenero
    • 2 TBS Kosher Salt -
    1. In your blender (food processor) mix the dark brown sugar and the paprika (Use Pulses). Make sure all lumps are worked out and that the paprika is incorporated with the brown sugar.
    2. When the mixture is smooth in texture add the remaining ingredients one at a time mixing well and removing the lumps.
    3. Store for up to 2 weeks in the zip lock bag


  • Patisserie Du Méchant Loup – Oatmeal Rasin

    Posted on November 11th, 2013 admin No comments


    As spoken prior:

    It is November, and Cookie Season is upon us. I need to start baking cookies, as I have requests for ginger snaps, oatmeal chocolate chip, peanut butter blossoms, gingerbread, and sugar cookies, but those are all a lot of different posts, coming soon.

    Yes, my French is horrible…. But my cookies are great. Announcing the opening of the Bad Wolf Cookie Season. May your diets know fear…

    I’ll roll out a few recipes just to kick start the taste buds.

    This would be the post on the Oatmeal Raisin form of diet destroyers…

    From an old family recipe, my wife just gave me..

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