McCormick sent me an email and asked me if I’d be willing to take on their Go4Gourmet challenge of creating a dish with four secret ingredients. I love a challenge and I would consider myself a bit of a competitive person. In third grade I “accidentally” tripped this girl in a derby race. I’m not proud of that moment but I did win. So, I said yes.
When I found out the ingredients (acorn squash, pecans, honey and chipotle chile pepper), I was pumped. In my brain I loved the combination of spicy, smoky, sweet and crunchy and nutty. Perfect combination of flavors. And I knew exactly what I wanted to make. I’ve been wanting to make acorn squash boats for forever!
As I was sitting in front of my fan (it’s still miserable in LA), editing these photos, I quickly realized how silly of me for posting a burger recipe the day after Labor Day. You’re probably sick of burgers. Or maybe, like me, you had no American food at all. My Labor Day was full of some dim sum and Korean shaved ice and two small Mexican fish tacos. And some new and old friends. It was rad.
These lamb burgers aren’t your traditional burgers anyway so I think it’s all good. In my dreams, these will be your dinner. They’re awesome and special.
Yesterday was a nice and relaxing day; I’m glad I ended up taking the day off to enjoy myself versus my original, depressing plan of working. I’m happy I chose fun. You gotta choose fun sometimes, man.
Oh hai, cheese and butter and more cheese and butter!
I have a lot of dude friends who ask me for cooking advice. I usually get calls or texts that are like, “I have onions and milk and eggs in my fridge. What can I make?” And then I’m usually like, “Umm…nothing dude, sorry. You’re gonna need to drive to the store and then buy stuff and then come home and cook it.” They’re usually super bummed that I couldn’t turn those three ingredients into meatloaf for them.
Last week I was at a dinner and I was throwing out ideas for a dude friend to make and he was like, “Don’t give me ideas, I want specific instructions, written out, being dictated at me.”
Which I get. It kind of goes back to that notion that there aren’t really any bad cooks out there, just bad recipes, poorly written directions and bad food combo ideas.
This sweet potato baked with butter and cheese is a no-brainer. This is one of those recipes that you could just look at the pictures in this post and know how to assemble the thing and bake it.
Week nights are weird. Most of the time you’re tired and kind of want to just eat something, chill out, sit on the couch and watch a few things before you have to do it all over again the next day. I know what this feels like. And most nights cooking something even slightly labor-intensive is really daunting, but take-out also seems like a lot of work because you have to talk to someone…on the phone. And forget about driving somewhere, you JUST got home. UGH. And OMG the feeling of hungry has now turned into HANGRY (hungry + angry), and you just wanna eat something. right. this. second. When this is the case, I turn to pasta–it’s my go-to. Always and forever.
Over the years I’ve become a private master of the “15-minute pasta dish for one person.” Lemon pasta. Vegetable scrap pasta. Spaghetti with eggs and lots of black pepper. Carbonara. Butter and crushed red pepper (not all that exciting). Butter and cheese pasta (also not that exciting, but very dependable), and the list goes on and on…
If you do a small amount of planning and remember to a buy a few red peppers over the weekend, this is a new little 15-minute pasta that could enter your rotation. It’s a solid one.