Yes folks: sausage, bacon, baked beans, toast, egg and griddled tomato. Yes, this was eaten by a teenage boy several hours before his soccer tournament. (The foolproof fried egg technique from Mad Hungry was not followed by him). I wanted to add mushrooms too but he was like, no thanks. And, here’s the thing–it was… View Article

The flat-roasted chicken aka “spatchcocked” is simply achieved by using kitchen shears to cut out the backbone. No brick or other gimmick is needed to get a great bird cooked in 40 minutes. Check the recipe and video here, http://www.marthastewart.com/recipe/flat-roast-chicken and it is one of our fav recipes in Mad Hungry. Also, collard greens, cooked… View Article

One night last week, before traveling on a trip destined for a ski house populated with ten people, I decided to get ahead of the meal game. So, just before bedtime, I put a pork roast on one rack and this pan of tomatoes, shallots, garlic, thyme, olive oil, salt and pepper on another rack…. View Article

Low and behold, I dissed Apple prematurely as THIS time, they actually called me within 12 hours with news of a smooth “data transfer.” Had just finished dinner so I hopped in a cab and made it there just before closing time at 9 to pick up my new computer. I won’t lie–its here and… View Article

pics rephotographed from Quentin BaconMy friend Jimmy called earlier asking for a Jamaican curry chicken recipe which sent me to my second book pictured here. It also reminded me of this great vegetarian pumpkin curry recipe which I use to make all the time. This is the time of the year in these parts of… View Article

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

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

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