Introducing The Soft Shell Crab Sandwich...with Bacon

Getting a head start on the season

16th May 2011

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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...

Don''t Waste Time: How to Make Quick Pickles

Two pickle recipes that take less than a day to make

13th Jul 2010

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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 s...

Is Salad Dressing the Perfect Sauce?

Throw away those bottle salad dressings.

2nd Dec 2009

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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 s...

How to Make a Chicago-Style Hot Dog

A step-by-step guide to every condiment and step in making the perfect, authentic Chicago-style hot dog.

22nd Jul 2009

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The Chicago Hot Dog is, perhaps, one of the most improbable food combinations in the world. We do know this: it shouldn't work. A towering, precipitous bundle, loaded up with so many condiments that it's twice the volume of the dog itself. It threatens to fall apart, to be so absurd it forgets its provenance as a hot dog. It's misguided, it's madness. Yet it's mad enough to succeed brilliantly...

Wisconsin-Style Bratwurst

The ultimate guide to the Midwest's finest encased meat.

18th Jun 2009

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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 wi...

Sauerbraten, Or How to Make Beef Round Tender and Delicious

The German way with round.

17th Feb 2009

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 fo...

The Wait of Dill Pickles

How to make pickles at home without filling your place with the smell of pickles.

10th Sep 2008

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.

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I pulled out Arthur Schwartz's Jewish Home Cooking and found Dill Pi...

The Proper Way to Cook a Hot Dog?

A nice technique for cooking hot dogs at home.

26th Oct 2007

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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 cooked on a griddle and have that di...