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Archive for September 2007What in the Heck? #20September 28, 2007 2:09 PM || 4 CommentsGreetings, quiz junkies. After a year long hiatus, everyone's favorite weekly quiz is back. If you don't know this is all about, perhaps you should visit some of the... Steak Au PoivreSeptember 27, 2007 2:20 PM || 1 CommentsIt's a conundrum. A mystery. An enigma. This awesomely delicious and totally easy dish has a French name and French roots. Then again, so does Texas. Nonetheless, Steak au poivre... Chile Corn FrittersSeptember 26, 2007 8:31 PM || 0 CommentsThis fritter recipe is a great accompaniment to fish or shellfish recipes. The amount of baking powder used give the batter a very light and fluffy text, which balances out... Blackened FishSeptember 26, 2007 11:35 AM || 0 CommentsWarning: You must do this recipe outside or under a commercial vent hood. There is risk of fire. To get that blackened look and taste, you must fire up... The Language of Food: BlackenedSeptember 25, 2007 6:54 AM || 3 CommentsBlackened is one of many great ways to eat fish. If done properly, it is flavorful, crusty, and the meat remains moist and flaky. Problems arise when restaurants offer blackened... Bleu Onion Burger on Mexican BolilloSeptember 24, 2007 8:20 PM || 0 CommentsIngredients: 1 lb. ground chuck 80/20 1 Tsp. black pepper 1/2 Tsp. salt 1/2 Tsp. Liquid smoke 1 sweet yellow onion, sliced into rounds Bleu cheese crumbles Mexican Bolillo... TEC Buzz: Engineering Flaw Cause "Internet Uproar"September 21, 2007 8:18 PM || 0 CommentsI've been following a developing story this week, and only now have the official word from Char-Broil. Early this week, Derrick Riches, of bbq.about.com, reported on consumer's experience with a... Barbeque Beef RibsSeptember 21, 2007 6:30 AM || 3 Comments2 racks beef ribs, membrane pulled 1 TBSP salt 3 TBSP black pepper 1 TBSP chili powder 1 TBSP garlic powder 1/4 Tsp. tumeric In a small bowl, mix... Nuggets 9/20/07September 20, 2007 8:28 PM || 1 CommentsThe world's largest chocolate fountain can be found at the Bellagio in Las Vegas, Nevada. Willy Wonka can be found outside crying. A great new web site and blog find... Caramel Peach Upside-Down CakeSeptember 20, 2007 8:31 AM || 0 CommentsWith all the peaches that we gathered and vaccum-sealed from Fredericksburg, I figured it was high-time to start using some of them up. This isn't a Men in Aprons original... Grilled Salmon with Strawberry Ginger SalsaSeptember 17, 2007 2:09 PM || 2 CommentsClinique is getting into the business of recipes, and I think that's a good thing. The anitoxidants in the strawberries are good for the skin and body, but the... Nuggets 9-14-07September 14, 2007 8:11 AM || 0 CommentsAround the web: Real Meals TV has a quick video about pairing wine and steak. Personally, the answer man's accent bugs me, but I was surprised to see a French... Impossible Cheesburger PieSeptember 13, 2007 8:18 PM || 0 CommentsThis recipe come straight from the latest edition of the Betty Crocker Cookbook (with a few alterations). In the end, the final product turned out more like a quiche,... Silcone Spatulas All the RageSeptember 12, 2007 8:39 PM || 3 CommentsWe are really excited here at Men in Aprons headquarters to announce the return of the poll. Since the big redesign last month, I've been moving the poll around into... Vanilla Fudge Marble CakeSeptember 12, 2007 2:20 PM || 0 CommentsCake: 3/4 cup butter, softened 2 eggs 2 1/4 cups all purpose flour 1 1/2 Tsp. baking powder 1/2 Tsp. baking soda 1/2 Tsp. salt 1 1/2 cups sugar... Grilled Chicken over Spaghetti ParmigianaSeptember 9, 2007 6:53 AM || 0 CommentsThis is such an easy and elegant dish to make, you could use it for a date night meal. It's not too decadent and the light, cheesy sauce that... CPK BBQ Chicken PizzaSeptember 7, 2007 8:25 PM || 0 CommentsMy first introduction into the world of gourmet pizza was a strange concoction from a restaurant called California Pizza Kitchen in Addison, TX. All I really wanted was a... Raspberry Lemon Drop MartiniSeptember 6, 2007 2:37 PM || 2 Comments1 1/2 oz Ketel One Citroen Vodka 3/4 oz DeKuyper Triple Sec 3/4 oz Chambord Liqueur 1 1/2 oz Sour mixer Juice from two lemon wedges In metal mixing tin,... Language of Food: SirloinSeptember 5, 2007 8:11 AM || 1 CommentsYou'll have to excuse me if I get a bit emotional about this particular word. I don't think any meat-related word evokes such an emotion in people as Sirloin, except... Hatch Green Chile Cream SauceSeptember 2, 2007 12:10 PM || 2 CommentsIt's that time of year, and the Hatch chiles are arriving all over the country. I picked up a bag at the store the other day and have been... |
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Since winter of 2004, I have been exploring the world of cooking and helping out my fellow men in their quests to better themselves in the kitchen. My name is Adam Byrd, you can learn more about me and my mission on my