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Tea-Smoked Duck Breast May 11, 2011 Or, how to smoke indoors with a wok I love what smoke does to foods—preserving, often cooking them, and adding layers of flavor. Next to cooking over wood fire, there's nothing more basic and caveman. There's just one major problem with this particular hobby (true of many caveman-esque cooking experiments): it's impossible to pull off without outdoor space and a backyard. This isn't always a luxury we're afforded living in a city. I have tried... Read the Full Article	Cardamom Cinnamon Rolls for the holidays. January 18, 2011 Merry Christmas! We're feasting on our old recipe for cardamom cinnamon rolls...better every year.http://thepauperedchef.com/2009/11/cardamom-cinnamon-rolls-our-new-holiday-tradition.html Read the Full Article	The Case for Hot Pimentón May 5, 2010 Smoked paprika transforms a Spanish garlic soup In today's Dinner Tonight column (the post will be up later this afternoon) I walk through a very simple garlic soup recipe from Mario Batali's Spain: A Culinary Road Trip. It's the kind of a soup I adore, being nothing more than a few cloves of garlic, good chicken stock, and a few pieces of stale bread. The one wild card is hot pimentón, which is a Spanish smoked paprika. I didn't have any on the shelf, and in my... Read the Full Article	The Elements of Chili January 30, 2009 A recipe for Texas-style chili. Diced instead of Ground Meat I had stopped using ground beef a few years back, after watching a Good Eats episode. The reasoning makes sense. When ground beef is used, the fat either needs to be drained off immediately, or needs to be skimmed off the day after when all the fat has accumulated at the top. But if you use chunks a lot of the juices stay inside, leaving both the chili less greasy and the meat more... Read the Full Article
First Step: Chili Powder January 29, 2009 The best chili starts with the best chili powder. That meant forgoing the blend I had in my spice rack and picking up a load of dried chilies from the local Mexican market. I needed to create my own blend, something that was completely unique to me, but where do I start? There honestly aren't that many recipes for chili powder out there. My only real resources were Homesick Texan (great site) and Alton Brown. Thanks to the large Mexican population in... Read the Full Article