yummy weeds

You probably have them growing in your yard. Or your neighbors yard. Sure they might have car exhaust and cat pee on them but all I'm saying is that dandelion greens are incredibly easy to forage. I'm not suggesting that you eat the ones in your driveway but if you go somewhere a little less gross you can get some delicious peppery greens for free from your own neighborhood. I cheated and purchased these from the Cap Hill farmers market but I also like the idea of finding your food. There is something primal and satisfying about coming across things in nature that you can just pick up and eat. That being said, some people don't like to eat dandelion greens raw because they can be a bit bitter (especially the stems). I however enjoy the spicy bitterness of the stems and I love the greens raw. I made a simple salad of dandelion greens, a drizzle of a good Spanish EV olive oil, some 25 year old aged balsamic vinegar, a little sliced spring onion, fresh cracked black pepper, Murray River flake salt, shaved parmigiano-reggiano, and topped off with a fried organic chicken egg. It feels nice to take something that most people spend many an afternoon weeding out of their yards and turn it into a beautiful meal.

break a few eggs

Sometimes I dream about having my own little tapas restaurant where I would make a Spanish tortilla (omelet) of the day, some bacalitos (little sandwiches), and serve up a variety of local cheeses, peppers, and olives. That sounds perfect to me. However, until this happens I'll just have to make my tortillas at home. This time I made a Skagit River Ranch bacon and piquio pepper tortilla with a little pimenton sour cream. Yum.

Pork Chops!

These local organic pork chops were brined in solution of water, kosher salt, sugar, maple syrup, thyme, and garlic for a little over an hour. I then grilled them for about 4 minutes per side until perfectly medium with a tinge of pink in the center. I served them with slow simmered fava beans with lemon and Full Circle Farms kale braised with garlic and habanero pepper in a little EV olive oil.

I'm slightly ashamed...

Why yes that is a giant tray of tortilla chips covered with Olsen Farms ground beef, pinto beans, tomatoes, green onions, homemade taco sauce, sour cream, and topped off with organic fried eggs. Thrown under the broiler for a few minutes and eaten until disgusted. Am I crazy to create such a terrifying nacho extravaganza? Hell no, it was amazing. Will I do it again? Hell no, I would not. K and I kinda wanted to die after eating such a delicious monstrosity. When the idea of something as great as Nacho Fest 09' pops into your brain you can't deny it. Just swim in the madness and indulge your insanity for just a little while. That's right, nachos with fried eggs on top. Regret is for suckers.

Why is Joe so sloppy?

Sloppy Joes are delicious. You don't have to buy that "Man-Sauce" that comes in a can. It's so easy to make a sloppy sauce and you can customize it to whatever flavors you like. To make mine I sauteed some spring onions and fresh garlic in a little olive oil. I then poured in a can of organic tomato sauce. I added some New Mexican chili powder, cumin, oregano, kosher salt and fresh cracked black pepper. Oh, and I added a bit of my favorite secret ingredient, Tapatio hot sauce. Simmer until delicious (about 10 minutes until thickened). In the meantime, I browned some Olsen Farms ground beef and added it to the finished Sloppy sauce. I served it on a thick bun with a few slices of smoked Beechers Flagship cheese and a some lovely heirloom Clarence tomatoes. Serve with fries. Freaking delicious. Everyday should be a Girl-wich night! My beautiful K sure loved her sammich! See...

See you tater. Ha!!!!!!! I'm hilarious.

Roasted heirloom baby potatoes with applewood smoked bacon, organic spring onions and Utah Basin salt. Serve with two fresh eggs, sunnyside up and toast slathered with European double-cream butter. This = breakfast.

good dog.

It's never a bad day to have a locally made organic bratwurst with Beecher's Smoked Flagship and home-made sauerkraut.