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Introducing The Soft Shell Crab Sandwich...with Bacon May 16, 2011 Getting a head start on the season Soft shell crab season is here, generally considered to begin at some point in May. So we here at The Paupered Chef decided it was time to take advantage. Generally, the soft shell crab is dusted with flour and fried up in a skillet, and I'm not sure there is a better way to prepare this crustacean than this recipe by David Lentz from Food & Wine magazine: stuffed into a crusty baguette with a lightly dressed cole... Read the Full Article	Don't Waste Time: How to Make Quick Pickles July 13, 2010 Two pickle recipes that take less than a day to make You know how you see scallops at the fish market and think to yourself, I could sauté those with?...When I’m at the farmers’ market, I see bushels and baskets of potential pickles... - David Chang, Momofuku It's been over three years, and yet I can still vividly remember an appetizer I ate at Momofuku Ssäm Bar. In a meal filled with gloriously fatty meat laced with spice, this small plate of cucumber and... Read the Full Article	Is Salad Dressing the Perfect Sauce? December 2, 2009 Throw away those bottle salad dressings. I've been thinking about salad a lot lately, which is strange, because how inspiring can a salad really be? The salads I grew up with were made of lettuce with a bunch of chopped vegetables--carrots, mushrooms, peppers, whatever--doused with a dressing from the fridge door. Everyone put their favorite dressing on, and that worked pretty well. It was the typical "your-choice-of-dressing" side salad, and it was just a way to... Read the Full Article	How to Make a Chicago-Style Hot Dog July 22, 2009 A step-by-step guide to every condiment and step in making the perfect, authentic Chicago-style hot dog. Part I: The Ingredients We'll begin with the dog, which is actually the most difficult to get right. A true Chicago dog needs a natural-casing hot dog, preferably (though it's not mandatory) made by the Vienna Beef company. Yet even in Chicago, it is hard to find a dog with natural casings. Most grocery-store hot dogs are packaged without casings, also known as "skinless." Yet the casing is a mandatory part of the hot dog... Read the Full Article
Wisconsin-Style Bratwurst June 18, 2009 The ultimate guide to the Midwest's finest encased meat. My little adventure with bratwurst reached its pinnacle after a tortuous three hour process of grinding, mixing, stuffing, poaching, and charcoal grilling. What I faced, fortunately, looked a lot like the bratwurst of my wildest fantasies. It was perfectly plump, gushing with juice, and absolutely haunted by charcoal smoke. I stuffed that sausage into a huge roll and piled it high with sauerkraut and grainy mustard. ... Read the Full Article	Sauerbraten, Or How to Make Beef Round Tender and Delicious February 17, 2009 The German way with round. Sauerbraten is a national dish of Germany, and there are many variations in its preparation, all hailing from different regions. However, I didn't have to look much further than Alton Brown for a good recipe--the reviews on the recipe's page at Food Network are almost exclusively raving. A combination of cider and red wine vinegar provide the recipe's twang, and all the traditional notes for the marinade are hit (... Read the Full Article	The Wait of Dill Pickles September 10, 2008 How to make pickles at home without filling your place with the smell of pickles. But all I did was worry. Why was there no garlic in the dill pickles? Every other jar of dill pickles I had bought contained garlic. And why did the pickling spice smell so sweet? Dill pickles weren't sweet. I worried that Ruhlman's recipe was too refined. I wanted simple dill pickles. I'd have to look elsewhere. I pulled out Arthur Schwartz's Jewish Home Cooking and found... Read the Full Article	The Proper Way to Cook a Hot Dog? October 26, 2007 A nice technique for cooking hot dogs at home. By Blake Royer I hardly ever cook hot dogs at... I hardly ever cook hot dogs at home--it's the kind of food that I buy on a street corner in a rush. On the way to a concert. When I don’t have more than 5 minutes for lunch. When it’s three days before my paycheck and rent's due. Two bucks on a street corner, less than that if I'm lucky to be near a Papaya King (or Gray's Papaya), where they’re... Read the Full Article
New Dog, Hot Dogs, and Lots of Mustard August 19, 2007 We don't usually have hot dogs on Sunday night. I've got nothing against the sausages, but Sunday night is usually dedicated to my more adventurous cooking escapades. You know, Shrimp Etouffee, and other meals that take hours and hours. But tonight was going to be different. We needed some time, so we planned ahead and got perhaps the easiest comfort food to prepare. Why such a hurry? Well, because of the... Read the Full Article