Brown Sugar Black Pepper Biscuitsfeatured
Chicken & Waffles at Little Skillet are no well-kept secret anymore, but did you know about their Brown Sugar Black Pepper Biscuits? Hmmmm?
If I was a fat angel, I would sit on a cloud of this light, buttery biscuit and nibble all day at its heavenly brown sugar crust. I was inspired to recreate this using my trusty recipe for Man-Catcher Sweet Potato Biscuits.
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Rock the VOTE! Project Food Blog Challenge #2featured
Hi Everyone!
Thanks to all of your amazing support, LMS has advanced to Round #2 of Project Food Blog. Yip Yip Yippeee 🙂 Check out my entry and please VOTE here so I can advance to the next round – next challenge is to put on a ridiculous feast of a party and I promise, you won’t want to miss it.
(Voting for is open Mon 9/27, 6 AM PST – Thurs 9/30, 6 PM PST)
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Chicken-Liver Crostini (Inspired by Patti Mayonnaise)featured
Today’s post comes from LMS contributer, Adam Carr. Adam is a recent UC Berkeley graduate and social media intern living in Berkeley, California. If you need to create a mental image of him, just think “opposite of anyone on Jersey Shore.”
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Whenever I think of eating liver it reminds me of the episode of Doug where Patti Mayonnaise invites Doug over for dinner, mentioning that the main course will be liver and onions. Doug freaks out, and tries ridiculous methods to make himself enjoy liver and onions (assuming that he’ll hate it). When he gets to Patti’s house and finally tries it, he discovers that he in fact, loves liver and onions. As a picky eater, I thought Doug was the strange one for liking something so peculiar. It wasn’t until years later that I finally understood the message of the episode: to try new things. It was with this episode in mind that I invited a few of my picky-eater friends over to try Chicken-Liver Crostini, a poor man’s foie gras if you will. Each of them nervously took first bites, and then reached for seconds.
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Chinese Barbecued Pork Puff Pastry (Char Siu So)featured
One of the first food memories I have is of stuffing my 2-year-old face with fistfuls of delicious Barbecue Pork Buns (Char Siu Bao), baked to golden perfection and containing the ideal balance of savory and sweet, while my grandfather chatted with the other old timers over a cup of coffee and the daily Chinese newspaper in our favorite hole-in-the-wall in Chinatown.
Char Siu Bao is a classic Cantonese dim sum dish that I have never dreamed of recreating on my own. Partly because it always seemed too daunting and labor-intensive (true dim sum chefs spend years perfecting their craft), and partly because they are so darn cheap ($1 or less in Chinatown), why not just leave it to the pros?
Well, since Project Food Blog has challenged me to tackle a classic dish, I figured this would be a good a time as any to try my hand at recreating this ultimate dim sum morsel.
If you’re not familiar with this dish, they are buns that are stuffed with a saucy filling of barbecue pork (char siu), onions, and other highly addictive, umami-rich ingredients. The bun can be steamed fluffy and white, or baked to a light golden glaze with a touch of honey. When executed correctly, the Char Siu Bao is a veritable poetic exercise in complementary flavors and textures. When executed by a dim sum amateur…a little MacGyver-ing may be required in the end…
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