PAWPAW PEPPER SAUCE

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image rephotographed from Quenting Bacon’sAm making hot sauce from the plethora of chilis growing in my humble little container garden. Published in both Jamaican books, this sauce recipe is spicy with a hint of sweet and a nice acid/salt balance–everything you want in a hot sauce. Mango can replace pawpaw (papaya) too. And, habanero can… View Article
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FROM TRINIDAD TO FLATBUSH AVE

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Doubles are the most insanely delicious Trinidadian snack: chick peas cooked in a spicy curry tucked inside a roti-like dough: OMG. Big ups to our beloved Michelley for all her Trini influences and taking us out to Flatbush ave in Brooklyn for Doubles and Chubbies. Her Curried Crab and dumplings, a recipe included in my… View Article

THANK-YOU CHRIS KIMBALL

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Much has been said, written, blogged, tweeted etc about the demise of Gourmet magazine. And, for the record, (since many people have asked me how I feel about it) we food folk in my day job at Martha Stewart Living are heartbroken. Gourmet often inspired us and always provoked us to dig deeper, reach higher… View Article
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BACK TO SALAD

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Here’s that crunchy, dry, cold lettuce I’m talking about (see 9/24/09 post): at the ready in the fridge. Green Goddess Dressing from MH cookbook, served in spears for dipping. Just when I think the tomatoes are history, a few more ripen on the vine. Once again and this time with feeling, what else?, meat and… View Article
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SOMETIMES ITS FUN TO EAT OUT

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Per Se Le Bernardin Yakitoro Toto Sometimes it’s fun (and worth it) to eat out even though I’m happiest cooking and eating at home. But sometimes it’s so effing annoying: overpriced and also fraught with problems (NOT at the above named locations) that it’s not even funny! On a recent Saturday morning we traveled downtown… View Article
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HE MADE DINNER

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I had one simple rule: no tatts or piercings until you’re 18. Yet this boy barely made it to the finish line–I did my best. But along the way he also learned to cook–really well. Here, skirt steak is seared and sliced, served in a rich and spicy yet light sauce (ginger, star anise flavored… View Article
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SWISS CHARD STEMS A LA AL DI LA

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The indirect grill set-up for the ribs (I used 2 small Webers). Just stack as many racks as you need side by side like playing cards, cover and open vents. Cook about an hour plus, rotating periodically. But, enough about the ribs. On the side was sauteed swiss chard and red onions AND, grilled chard… View Article
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ALL IN ONE MUST MEAL

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If you’ve read the last few MH blog/FB posts you might regard me as a New York Times recipe beeatch but, it’s not true. Maybe we’ve tried 6-7 recipes over the last couple years and many have fallen short for different reasons. But, there have been a few stand-outs like this Hainanese Chicken with Rice… View Article
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MAKING THESE FOR THEM

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Still hanging on: will barbecue this weekend– perhaps a last hurrah. Richie’s Ribs are favorites of the boys both pictured here. A simple rub on baby back ribs baby, placed over indirect heat on the barbecue (see comments on DINNER ORGANIZED post 9/09 for indirect grilling instructions) and you will not even need sauce to… View Article
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ONE FOOT ON THE PLATFORM ONE ON THE TRAIN

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The platform: summer. The train: fall. Just when I’m ready to let go, another couple tomatoes ripen on the withering vines, the chive stays strong but the parsley is saying bye-bye. Have been hedging me bet as to when to chop down all the basil until Elaine Louie published the Orzo+pesto recipe in the New… View Article
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FISH PIE AND CHINA PLATE

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My mate, jimmy D, of “the alistairs“—-saved me from a torturous late Sunday afternoon and evening of American football (sorry fans) but as the only chick amongst 4 guys, it’s one of the few things I really can’t handle for too long. Meanwhile, their dinner just rocked so hard! This fish pie looks like a… View Article
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BREAKFAST CEREAL AND MUNCHIE FOOD

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For anyone who doesn’t know, breakfast must be eaten by emerging beings, especially the boy variety. If you make it they will come. When they eat it they will know: functionality improves. It took years of crappy cereal buying to realize the value of homemade granola. Ingredients can be controlled and slightly varied for weekly… View Article
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FOOD TRIVIA

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Capt. McClusky mentions favorably what dish at the restaurant in which he will eventually be murdered alongside Sollozzo by Michael?
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DINNER ORGANIZED

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If you have your food shopping act together life is so much easier meaning–if the fridge is full, get up in the morning, throw the meat in a marinade and forget about dinner until its time to cook. This am–put 2 3lb chix (backbones removed by cutting up both sides of it with kitchen shears)… View Article
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MY SON FROM ANOTHA MOTHA

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Gene Kang & LSQGene Kang & MDQGene Kang and LJQ Aside from all the man grub that populates the recipes in Mad Hungry–there are quite a few ethnic inspired recipes of several types too. In case anyone wonders where the Korean connection comes from–here he is, Gene Kang–my Facebook son (or so he claims). Several… View Article
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BOYS AND SALADS

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Here the deal: If I make an obvious big green salad with all the other food at dinner and try to hard to have them eat it, there will be too much leftover which must be tossed. But, if I come home to a male-cooked stewy/porky/fatty dinner craving salad for myself and make a single… View Article

BE BACK SOON

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WHY THIS BLOG???

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This is the first official post although the previous ones were done by me–except I was practicing blogdem, blogness or whatever it is. My first foray into techno-land (as some of you know) is facebook: the Mad Hungry Facebook page. I was so scared to upload my first photo that it took week to get… View Article
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MILES LB

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Most days middle Miles is toiling away at work
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