"It IS all about the TASTE"
RSS icon Home icon
  • Hearty food for wet weather … Sausage and Pepper


    It’s cold, wet, rainy, just out and out miserable. I want hearty food, but I’ve done so many stews, soups, Asian noodles, etc that I want to yark at the thought.

    So let’s look at some pub favorites, sausages are good, bangers and mash is a start, as is Toad in the Hole, but I do want a good mix of veggies, and something that is less fattening… Maybe Sausage and peppers, but for a kick I’ll mix them 1/2 sweet Italian, and 1/2 hot Italian. with a good mix of red and green bell, as well as sweet vidella onions, perhaps add a bit of broccoli or zucchini. To kick this up a bit, and move it from the street cart and into the Bad Wolf Lair’s kitchen, I’ll server it on plates with a nice garlic cheese bread and a side salad. Serve it hot, and wash it down with a cold beer.

    A sausage sandwich is a sandwich containing cooked sausage. Outside the United Kingdom, it generally consists of an oblong bread roll such as a bagette or ciabatta roll, and sliced or whole links of sausage, such as hot or sweet Italian sausage, Popular toppings include mustard, peppers, onions, and tomato sauce.

    Read the rest of this entry »

  • Hot Drinks – Hot Spiked Tea


    Crap, All the denizens at the lair have had a cold / sinus problem. Now with all the cold, wet, and chills, I feel it coming on. I need to take evasive action, and try a peremptory strike on this before it gets out of hand.

    The last time I got tagged with a similar issue, one of my clients took me to a little bar on 22nd street, for hot green tea, ginger and vodka drink. The tea warmed me, the ginger helped to cut the mucus, and the vodka fumes helped to clear my head. Then again after two pots of this, neither of us were very clear headed….

    Now to make a ginger infused vodka takes a bit of planning. I use 1 fifth of vodka and a good hand of ginger. I peel a fresh ginger hand, (use a full hand), and bake it until it starts to brown and become fragrant, (~20 minutes @ ~350F), the baked ginger and any liquor expressed are then mashed (I use a food processor) with an amount of vodka sufficient to produce a very wet slurry. The slurry is then added back to a bottle of vodka and the bottle is sealed and rested for a week.

    After resting the vodka is filtered / strained (I use a old coffee filter rig for this) and returned to a clean bottle.

    This is mixed 1 part of vodka to 3 parts of Taureg / Mint / Green Tea, along with a decent squeeze of lemon juice.
    Read the rest of this entry »

  • Meatless Mondays – Baba Ganoush


    In my search for something hearty, and heart healthy I’ve looked to the Mediterranean cultures. One dish from the Levant is smoked / roasted eggplant that is mashed with garlic and tahini. With the rich smokey flavor of the eggplant, the subtle bite of the garlic, and the smooth creaminess of the tahini, this just begs to be spread over warm pita bread.


    Baba Ganoush is a Middle Eastern spread and dip is similar to hummus, but uses eggplant rather than chickpeas. This is a vegetarian/ vegan recipe and is particularly hummus-like, since it uses some chickpeas for a thicker texture. For a RogueChef twist I’ll smoke the garlic cloves with the eggplant.
    Read the rest of this entry »

  • Easy Roast Beast (For Chiam)

    Recently I was asked, “Just how do you make roasts tender and juicy. Mine always turn out tough and dry. But I want it to be easy…” I believe my response was something to the tune of “Do not expect to get something from the pot you did not put in. If you want juicy, you will need juice, it you want tender, you will need to be tender, if you want flavor you will need to add flavor.”

    As to the juice and the tender, I’d use a moist heat cooking method, and cook tenderly, low and slow in a closed dutch oven this is technically a braise not a roast. Then again who is counting …. I would add flavor in the guise of a stock, since this is a pot roast, I’ll use my onion soup.

    I have several friends joining me for dinner this night, I am cooking roast, horseradish sauce, greens, veggies, fresh bread, and just for the heck of it, deviled eggs, all rounded out by nice red wine. For desert, apple pie.

    Read the rest of this entry »

  • fettuccine carbonara with spring peas

    This is why I will die of chronic cholesterol. It is also why I will die happy…. For those of you who have read my post about hedonism, this is quite indulgent, and ooohhh so simple. There are many rewards to using only the freshest cream and butter, the finest of cheese, and the best of pasta. Truly, a RogueChef classic.

    Read the rest of this entry »

  • Spring Chicken – Roasted That is..

    This recipe is based on a demonstration at a local Italian restaurant. I was drooling for the oven until this recipe came out, and then I had to leave before I mugged someone for the chicken. The concept was to spatchcock a chicken, and roast it over veggies and Italian sausage. Served with a fresh home made bread, (did I tell you the oven also does a wonderful job of baking bread), and a fresh salad, (Sorry the oven does not do salad well), this is a heavenly dish.

    Since I was told my allowance would NOT cover the cost of the oven, I’ll have to do this the old fashioned way. It is a good thing I have my large oven with the massive 1″ pizza stones in it, so I can approximate the cooking environment of a real brick oven….

    I’ll start with two young spring chickens, free range if possible, boned, flattened, seasoned and lubed with a butter and herb mixture worked into and under the skin. Then add some sweet Italian sausage, (one can exclude this, and replace the butter with olive oil. in case of kosher allergies), some garlic, some fresh herbs from my aero garden, new red potatoes, zucchini, celery, Perl onions, fresh carrots, all tossed in olive oil, garlic and chopped fresh herbs. As a finishing touch, fresh lemon and more fresh chopped herbs.

    BTW: If some reader out there wishes to gift me one of those ovens…. Forno Bravo is the name. 😉

    Read the rest of this entry »