From the Fridge: Spanish Quesadillas

I grew up in a family where virtually nothing was wasted. My mother would save the tiniest sliver of Breyers ice cream that used to come in a square container, and sometimes, oh my God, we’d even take leftovers to amusement parks. I of course wanted those horrible hot dogs rolling around on those metal tubes all day. I often think how almost criminal it is that we have three refrigerators in our house that are so stuffed with food we can’t even see what’s growing in the back of each of them. Yes, I teach cooking classes so there’s always a lot of ingredients needed for classes and testing recipes, but it’s still no excuse for wasting precious food.

 

Spanish-Inspired Quesadillas, featuring Smoke Prosciutto and Iberico Cheese | The Road Home

 

I decided that instead of dreading the monthly clean-out of moldy bits and pieces and the slimy gook from spilled jars, I should stage our own version of Chopped, where contestants are given a handful of secret ingredients and they have to come up with some brilliant dish. The difference of course is that I won’t try to make a four star dinner out of cheese doodles, octopus, gelatin and some sort of spiky fruit. I’m challenging myself to search the freezers and fridges each week for several ingredients and to figure out a dish in one hour. This kind of self imposed contest forces you to use a variety of skills – it could be searing, braising, frying or roasting, or whatever – in new ways and to really work the spices you have on hand.

 

Spanish-Inspired Quesadillas, featuring Smoke Prosciutto and Iberico Cheese | The Road Home

 

Okay I admit, this first week I had a head start. I just finished doing a week of cooking demos on back to school healthy snacks and lunch options on Fox News (link to avocado video) and had great lime jalapeno guacamole left over. I had also had a huge package of 12 inch tortillas from making low fat baked tortilla chips on air. Quesadillas anyone? So I searched the fridge and found perfectly ripe yellow heirloom tomatoes, Iberico cheese and smoked prosciutto (similar enough to Iberico ham). Perfect ingredients to make a Spanish-ish Quesadilla. Here’s the recipe:

 

Spanish-Inspired Quesadillas, featuring Smoke Prosciutto and Iberico Cheese | The Road Home

 

Spanish-Inspired Quesadillas, featuring Smoke Prosciutto and Iberico Cheese | The Road Home

 

Apples and Bananas

The first time I saw a trailer for Despicable Me I thought it looked like the dumbest thing I’ve ever seen. But when I accidentally saw it in the lobby of a Courtyard Marriott two summers ago and found out it was actually a heartwarming film about family and bananas, my life was changed forever, though not quite so much as when I found out the current batch of Chiquita Banana fruit stickers had minions on them. There was only one in our whole bunch, but I immediately took it off and stuck it on my computer. I knew somehow I had to catch ’em all, and that I was going to make that happen no matter how crazy it made me look.

 

I think the minions are judging me but I don't really care...

 

So did I go through every single banana in the entire display of bananas next time I went to Stop and Shop? Nope! Because my mom did it for me! Two days later she brought home a bag of 15 bananas – meant, to be fair, to develop smoothie recipes – but almost every one with a different minion sticker. I’m ashamed to say I hid them under my desk for about 36 hours, until I could painstakingly apply them to my computer without my sisters trying to steal them. But here’s the finished product – an Apple covered with bananas! They look beautiful, don’t you think?

 

minions2

 

How about you – have you ever done anything as crazy as this? Comment below and let me know I’m in good company 😉

Easy Ghoulish Treats

Most people think I’m a little bit strange when I tell people that Halloween is my favorite holiday. It’s really simple. I adore the foods of Thanksgiving, Christmas, Hanukkah and Easter, not to mention all the glorious casual picnic foods from Memorial Day through Labor Day, but I just love the theatre and whimsy of Halloween.

 

Witches Brew Punch with Dry Ice – epic halloween trick/treat | The Road Home

 

This great holiday, after all, is not about gifts or how perfect the table looks for relatives. It’s about fun, and magic, and theatre. It transcends age. We will have 8-year-olds and 16-year-olds side by side at our house all enjoying the same silly food and wearing goofy costumes. What could be better? I get to take my apron off and think solely about what would make kids of all ages happy. The pressure is off to be perfect. All anyone cares about is that the offerings are funny, maybe a little “scary” and of course colorful.

 

Clementine Pumpkins | The Road Home  – cancels out the candy right?

 

So here’s part of our line-up for All Hallow’s Eve at our house. We’ll offer our friends and fellow trick-or-treaters Mad Scientist Bubbly Brew, followed by cauliflower brain dip, and darling little “pumpkins” made of clementines and celery. There will be other things, but these are my favorites. I hope this sampling of our Halloween inspires you to think like a child even for just one day. Happy Halloween everyone!

 

Witches Brew Punch with Dry Ice – epic halloween trick/treat | The Road Home

Halloween Cauliflower Brain with Guacamole - gruesome but great | The Road Home
Witches Brew Punch with Dry Ice – epic halloween trick/treat | The Road Home

Have you got any special halloween foods you make at your house? We’d love to hear about them! Comment below to let us know!

 

 

Clementine Pumpkins

From: Heide Lang

Ingredients:

  • One dozen or more Clementines
  • Several stalks celery

Directions:

  1. Peel Clementines and place on a fun Halloween platter.
  2. Cut a stalk of celery into small pieces for the pumpkin stem. Stick a celery piece into the top of each peeled Clementine and serve!

Creepy Cauliflower Brain Dip with Guacamole

From: Heide Lang

Ingredients:

    Guacamole

    • 4 ripe avocados peeled and pitted
    • ½ cup chopped onions
    • 1/8 cup fresh lime juice
    • ¼ cup cilantro (optional)
    • 1 4 ounce can finely chopped seeded jalapeno chilies**
    • 1 teaspoon salt
    • ¾ teaspoon pepper
    • 1 cup of tomatoes, diced and seeded (or canned diced tomatoes in the winter)

    Brain

    • 1 large cauliflower
    • 1 package of red licorice string

    Directions:

    1. Place all guacamole ingredients but tomatoes in a food processor or in a medium sized bowl. Puree in the food processor or puree in bowl using an immersion blender until very smooth.
    2. Drain tomatoes thoroughly through a sieve and gently blend into the avocado mixture using a spatula.
    3. Remove all of the leaves from the cauliflower and remove the stem so that there is a hollow area, but most of the florets are intact. (Use toothpicks to hold the sides together if it starts to fall apart).
    4. Put the hollowed out cauliflower into a snug fitting bowl. (For a really scary presentation, wrap the bowl in cheesecloth stained with red food coloring.)
    5. Fill in with the guacamole and decorate the florets by weaving the licorice between the florets to make the veins and arteries.  You may also sprinkle a bit of red food coloring on the “arteries” as well but be careful not to overdo it.

    Mad Scientist Bubbly Brew

    From: Heide Lang

    Ingredients:

    • Clear glass container or punch bowl
    • Artificial green or red drink, such as Gatorade or Hawaiian Punch (You may also use a clear liquid like seltzer or Sprite, died with food coloring, if you want)
    • Gummy worms, plastic spiders or any other creepy creatures you wish
    • Dry ice

    Directions:

    1. Fill container or punch bowl with a green or red beverage.
    2. Place gummy worms, spiders, etc, on the edge of the bowl.
    3. Add a few small pieces or pellets of dry ice, just enough to get the brew bubbling and smoky. If it comes in a big brick, you will need to chip pieces off of it. (Do NOT pick up dry ice with your bare hands. Use tongs to handle it or protective rubber gloves if you must pick it up with your hands.)
    4. Serve immediately, adding additional pieces of dry ice every 10 minutes, or as needed.

    Roasted Pears in Cider and Port Wine

     

    There is nothing like finding a dessert that’s beautiful, easy and unbelievably delicious. We all know that it isn’t always so easy. There are a lot of desserts that fit only one or two of those stipulations.  A genoise cake, for example is beautiful and delicious but certainly NOT simple.

     

     

    Roasted Pears In Cider and Port Wine | The Road Home - SO delicious and ridiculously easy.

     

     

    That’s why this dessert is so special.  Did I mention that it’s fairly low-calorie as well? I used to make roasted pears with pomegranate juice and red wine, which was very good but it just didn’t quite have the depth a great autumn dessert should have. I tinkered with apple cider and port wine instead and added ginger, cinnamon and cardamom to create this gem of a fall treat. I honestly haven’t met anyone in any of my classes who hasn’t gone crazy over this one. You may also want to prepare this if you are having an open house as well. The combination of pears, port, cider and spices says cozy autumn like nothing else. I bet it will sell your house in a flash!

     

     

    Roasted Pears In Cider and Port Wine | The Road Home - SO delicious and ridiculously easy.

     

     

     

    The best thing about it is that your friends and family will not only love it but they will be so honored you spent so much time making them a special dessert. The truth (note, I am whispering) is that it will take you about 15 minutes to get in oven. Don’t worry. Your secret will be safe. Who am I going to tell?

     

     

    Roasted Pears In Cider and Port Wine | The Road Home - SO delicious and ridiculously easy.

     

    Roasted Pears In Cider and Port Wine | The Road Home - SO delicious and ridiculously easy.

     

     

    Oh, and be sure to save any extra sauce to pour over French toast, pancakes or waffles over the weekend. The recipe purposefully makes more sauce than you will need for the pears alone so you can have leftovers. Who could ask for more?

     

     

    Roasted Pears In Cider and Port Wine | The Road Home - SO delicious and ridiculously easy.

     

     

    Do you have any easy winner dessert recipes like this one? Let us know in the comments, below!

     

     

    Roasted Pears In Cider and Port Wine | The Road Home - SO delicious and ridiculously easy.

     

     

     

     

     

    Pears in a Port Wine Cider Glaze

    From: Heide Lang

    Ingredients:

    • 1/1/4 cups Ruby Port
    • 1 1/4 cups Apple Cider
    • ½ cup Sugar
    • 1 ½ Cinnamon Sticks
    • 2 teaspoons Grated Orange Peel
    • ¾ teaspoon Ground Cardamom
    • ¾ teaspoon Ginger Powder (or one teaspoon fresh finely chopped ginger)
    • 6 Ripe Bosc or Red Star Crimson Pears, with stems, peeled
    • Vanilla Ice Cream

    Directions:

    1. Preheat oven to 350° F.
    2. Stir port, apple cider, sugar, cinnamon sticks, orange peel, cardamom and ginger powder in medium saucepan over medium heat until sugar dissolves, about 3 minutes.
    3. Using a small melon baller, core pears from bottom of wide end.
    4. Trim bottoms flat and stand upright in 8 x 8 x 2 inch baking dish.
    5. Pour all but a ½ cup of the sauce over pears. Set aside the remaining ½ cup for later.
    6. Roast pears until tender when pierced with a knife or skewer, basting pears with sauce every 20 minutes, for about 1 hour.
    7. Using spatula, transfer roasted pears to serving platter.
    8. Return the pan juices to the saucepan.
    9. Simmer until reduced to 2/3 cup, about 5 minutes.
    10. Strain through a fine sieve into a small bowl, discarding all solids. (This is optional. The sauce will simply be smoother if you filter out the orange zest before serving.)
    11. Spoon glaze over pears.
    12. Serve warm or at room temperature with vanilla ice cream.

    In The Fridge: Cooking Corn at Midnight

    If ever there was a day to write an “in the fridge” post, it was last week. We came home a day early from New Orleans in the wake of  “Hurricane/Tropical Storm/Turned-out-to be-Barely-Cloudy-in-New Orleans Karen (it was petering out to sea as we were boarding the plane, only we were delayed because of ‘high winds’ at Newark international. Do I need to point out the irony? Oy).

     

    CornCastIronSkillet

     

    I’m always fearful when I open the door to our house after a trip. Something a little scary always happens when we’re gone, only this time I was hardly worried since my parents were house sitting for all but the last day. I walked in and there was this vague scent of musty vegetables. I put a deliriously tired Francesca to bed and then went to investigate. It took me a good long while to realize the freezer wasn’t completely closed from ice build-up, which happens from time to time. Everything was still vaguely cool, but definitely not frozen.  Most things had to be thrown away, but there was a lot of corn that was still cold. Fortunately, I remembered a recipe I taught once for a farmers market class – Lime Ancho Corn Soup  – which I once modified during a class for a student who didn’t eat any dairy.

     

    limezestancho2

     

    I took out my cast iron skillet, turned up the flame, and voila re-created this great, fast, and easy side dish that combines blackened corn with lime and ancho chile powder. This dish can also be converted into a salad by chilling the corn and adding red onions, tomatoes and avocadoes as well.

     

     

    corncastiron

     

     

    I was feeling very jet lagged and very bummed to be cooking at midnight, but of course very happy the next day to have the corn with roasted capon. Fortunately, you don’t have to wait for a refrigerator mishap to make this dish. Enjoy!

     

     

    cornsaladplate2

     

     

    Question of the Day: Have you ever turned around a refrigerator disaster like this? What did you do? We want to know!

     

     

    Burnt Corn with Lime and Ancho Chile Spice

    From: Heide Lang

    Ingredients:

    • 3 tablespoons canola oil
    • 2 pounds (about 4 ½ cups,) frozen or fresh organic corn*
    • ½ teaspoon kosher salt
    • 2 limes
    • ¾ teaspoon pepper
    • 1-1 ½ teaspoons kosher salt
    • 2 teaspoons ancho or chipotle chili powder divided
    • ¼ teaspoon black pepper
    • 1/8-1/4 teaspoon cayenne pepper
    • 1 medium red onion coarsely chopped
    • 2 avocados diced (optional)
    • 2 tomatoes coarsely chopped (optional)

    Directions:

    1. Heat canola oil in a non-stick pan, preferably cast iron.
    2. Add corn. Mix well to assure all the kernels are coated with oil.
    3. Add the salt, stir and cook on medium high for 10 minutes, or until the kernels start to brown and even burn in some places. (It will smell vaguely of popcorn and may even pop a kernel or two, so be careful!)
    4. Zest both limes (you should have 2 teaspoons of zest)
    5. Add the zest and the juice of one lime to the skillet. Mix well and then add the ancho powder, black pepper, and cayenne pepper. Stir well and serve. You may also serve the corn as a light and healthy salad by letting the corn cool for at least an hour in the refrigerator and adding red onions, avocado and tomatoes. Sprinkle the juice of the second lime over the salad, mix well and serve.

    Caramelized Shallots

    I was a bit of a rebel at cooking school, which was kind of surprising considering I was pretty much a nerd in high school. I was always asking a lot of questions, especially ones that began with “Why do we have to….?” One of the hallmarks of great French cooking, I learned very quickly, was that shortcuts were pretty much a no-no. We learned, for example, how to prepare mayonnaise and whip egg whites stiff by hand instead of using mixers or hand blenders just so we would know how if we needed to in the future.

     

    Easy Caramelized Shallots – the latest, greatest kitchen cheat | The Road Home

     

    For chefs in a commercial kitchen this may come in handy on occasion, but I think every minute home cooks spend in the kitchen should be enjoyable. This means you should take shortcuts and even cheat a little sometimes. Otherwise, I know for a fact you will avoid certain ingredients, like shallots, which are tedious to peel since you need so many more them than onions, and slicing or dicing may them burn your eyes. You should never avoid such a wonderful ingredient such as shallots since they add so much flavor, being a little less bitter than onions and really sweet when caramelized.

     

    Easy Caramelized Shallots – the latest, greatest kitchen cheat | The Road Home

     

    So I’ve come up with a an easy way to caramelize massive amounts of shallots with very little labor after being inspired by a  12-Hour Rabbit Bolognese recipe in Jamie Oliver’s Jamie’s Great Britain (a book by the way everyone should own). He just puts all the ingredients whole into this rabbit stew and the onions just fall apart and assimilate during braising. So smart. I thought that perhaps I could achieve the same results with shallots if I just peel large shallots, quarter them and slowly cook them in a bit of oil. It works!

     

    Easy Caramelized Shallots – the latest, greatest kitchen cheat | The Road Home

     

    So what, you say?  Shallots cooked this way are a great replacement for onions in stews, or in pureed soups, mixed in with vegetables or mashed potatoes (see Stoemp). You could also add these to a pot pie, fill puff pastry cups with shallots and add a bit of goat cheese for a easy elegant appetizer, or again really use them anywhere you use cooked onions. Today, for example, I used them for a meatloaf. First I added a bit of cognac to the shallots, and let the alcohol burn off. Then I pureed them before adding them to the ground beef and other ingredients (you can also just chop them – fine or coarse – or leave them just the way they are).  There’s really no end on how you can use them.

     

    Easy Caramelized Shallots – the latest, greatest kitchen cheat | The Road Home

     

    Do you have any go-to ingredient or spice that adds pizzazz to everyday meals? Let us know in the comments, below!

     

     

     

     

    Caramelized Shallots 1-2-3

    From: Heide Lang

    Ingredients:

    • 8 large shallots, or 12 smaller ones peeled.
    • 4-5 tablespoons canola or sunflower oil (or another oil with a high smoke point)

    Directions:

    1. Cut off the root of the shallots and quarter them
    2. Heat a medium size sauté pan and add 4 tablespoons of oil.
    3. Add the shallots and coat them with the hot oil. Break up the shallots with a firm spatula as they cook until all they have all fallen apart.
    4. Cook over a low-medium heat until the shallots start to brown, about 25 minutes. Add the last tablespoon or more of canola oil if the shallots stick to the pan
    5. Remove the shallots from pan and add to your favorite vegetable, stew, soup, or any place else you would use cooked onions. (You may chop or puree them as well.)

    Persian Heaven in a Stew

    Francesca is a very picky eater. She’d be happy to eat “yellow pasta,” penne with a little bit of kosher salt and olive oil, practically everyday. But like every kid, she can be unpredictable. Her eyes light up when I open the lid of the Dutch oven and she sees we’re having “fesenjoonie,” as she calls it. The actual name of this ridiculously delicious Persian khoresh (stew in Farsi) is fesenjan, and it is also one of favorite dishes of all time.

     

    Saffron for Fesanjan – a Traditional Persian and Pomegranate Stew that will blow your mind | The Road Home

     

    We had the privilege of visiting Iran 10 years ago with when hubby Mark was invited to give a talk in Tehran. I foolishly thought before visiting that I had tasted all the great cuisines of the world, so I gave little thought to Persian food and spent most of the time reading about the great sites, such as the ruins of Persepolis and ancient city of Esfahan.

     

    Square in Esfahan, Iran – one of the most beautiful places on earth | The Road Home

     

    Dumb dumb me should have thought about the food. I probably had never tasted real Persian cuisine before and just assumed it would be in line with more familiar Middle Eastern foods, such as hummus and pita bread. I was so very wrong.

     

    Saffron for Fesanjan – a Traditional Persian and Pomegranate Stew that will blow your mind | The Road Home

     

    We arrived in Tehran in the middle of the night, and almost instantly a whole world of spices, nuts, and fruits opened up to us. We stayed with relatives of our dear friends Vahid and Shahla Mohsenin and were greeted by mounds of perfect pistachios, dried apricots, and dates. This 3 a.m. greeting party was considered just a little nibble. The food essentially never stopped coming for the two weeks we visited this beautiful and baffling country.

     

    A Traditional Persian Restaurant in the Hills Near Tehran | The Road Home

     

    You will no doubt hear a lot about Persian food from Gabrielle and me. Persians are famous for their hospitality and it seemed there was a lavish dinner party every night once the word got out that there were Americans in town (fewer than 500 Americans were allowed to visit Iran at the time). Many dishes combine the same ingredients – saffron, rose water, orange water, nuts, pomegranates and dried fruits –in countless ways to create unforgettable dishes. Fesenjan, for me, combines all of my favorite Persian flavors. The blend of slow-cooked pureed walnuts, saffron, pomegranates, and onions with chicken creates an earth, nutty, exotic taste you can’t imagine until you’ve taken your first bite.

     

    Pomegranate Juice for Fesanjan – a Traditional Persian and Pomegranate Stew that will blow your mind | The Road Home

     

    I’m not sure how Persian households eat this way all the time (and they seem to), because some Persian dishes take a little while to prepare. Not only is the investment worth it, but also keep in mind that any Khoresh, like most stews, usually tastes better a day or two later so they are perfect do-ahead company food.

     

    Saffron for Fesanjan – a Traditional Persian and Pomegranate Stew that will blow your mind | The Road Home

     

    I became a fesenjan connoisseur while we were in Iran, and sampled many interpretations of this extraordinary dish all from Teheran to Yazd. When we arrived home, I immediately bought the classic Persian cookbook available in English by Najmieh Batmanglij titled, Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies. Her version of fesenjan inspired my own, which is quite different. I’ve substituted some of the traditional pomegranate juice, God help me, with wine! Alcohol is forbidden in Iran, but I think wine adds a lovely fruitiness to this exquisite dish. Before the Islamic revolution in 1979 very fine Syrah was produced in Shiraz, and so I’ve used a full-bodied Syrah in this dish. (Sadly the vines are now used to only to produce grapes.)

     

    Fesanjan – a Traditional Persian and Pomegranate Stew that will blow your mind | The Road Home

     

    Here is the recipe, and do let us know if your taste buds are as tickled as ours by this very unique dish:

    Khoresh-e Fesenjan Ba Jujeh (Chicken Pomegranate Stew)

    From: Heide Lang

    Ingredients:

    • ½ pound (2 cups) walnuts finely chopped
    •  5 tablespoons canola or vegetable oil
    • 2 large onions peeled and thinly sliced
    • 12 chicken thighs, bone-in (approximately 5 to 5 ½ pounds)
    • 2 cups pomegranate juice
    • 2 cups Syrah wine
    • 2 tablespoons pomegranate molasses
    • 1 teaspoon sea or kosher salt
    • 1 teaspoon freshly ground black pepper
    • 1 teaspoon turmeric
    • 1 ½ teaspoons cinnamon
    • 1 ½ teaspoons saffron dissolved in 1 tablespoon hot water
    • 2 tablespoons grape molasses or sugar (optional)
    • ¼ cup pomegranate seeds (optional)
    • 3 tablespoons toasted walnuts (optional)

    Directions:

    1. Toast the walnuts at 350 degrees for 5-7 minutes. Remove from the oven and let cool.
    2. Heat 2-3 tablespoons of oil in a large pot or Dutch oven (8 quarts is ideal) over medium heat until very hot. Sauté the onions until they are glassy and just beginning to brown, about 10 minutes. Remove the onions with a slotted spoon and let cool in the refrigerator for 15 minutes.
    3. Season the chicken with salt and pepper on both sides. Add 1-2 tablespoons of additional oil and brown the chicken (you will need to do this in two batches).
    4. Remove the chicken from the pot into a medium bowl and set aside.
    5. Puree the onions and the walnuts in a food processor. Add 1 cup of pomegranate juice, pomegranate molasses, salt, pepper, turmeric, cinnamon, saffron water and grape molasses (or sugar) and mix well to a creamy paste.
    6. Pour the mixture into a medium size bowl and add the remaining pomegranate juice and wine.
    7. Add the onion-walnut mixture to the Dutch oven and stir well. Add the chicken and gently mix again (if stirred to aggressively, the skin will come off the chicken).
    8. Bring Mixture to a boil and give the stew a good stir. If you are cooking the stew in an oven-safe Dutch oven or pot, cover and cook in the middle of the oven at 350 for one hour, stirring occasionally with a wooden spoon. You may also cook the stew on the stove top on low for an hour.
    9. Taste the khoresh sauce after the first hour. It should be sweet and sour and have the consistency of heavy cream. Adjust the taste by adding more pomegranate molasses for sour, and more grape molasses (or sugar) for sweetness.
    10. Stir the stew well again and place back in the oven until the chicken is thoroughly cooked the sauce is the thickness of heavy cream.
    11. Remove from the oven and let cool uncovered before refrigerating (covered) overnight. When ready to serve, re-heat in the Dutch oven at 350 degrees. If you don’t have a Dutch oven, heat on stovetop with a low-medium flame, stirring occasionally.
    12. Serve over basmati rice or, if you’re feeling ambitious, Chelow, a saffron steamed rice with a golden crust. You may also add sprinkling of pomegranate seeds and toasted walnuts (optional).

    Ba- ba- ba- ba- banana

    I’m sitting in a library being really productive and putting the finishing touches on this incredible blog you don’t know about yet. A few minutes ago I decided to be really productive by going on Facebook. I saw this on a friend’s wall and since I care about the wellbeing of every reader here, I knew this valuable information was too important to go unshared. Get studying – if you have any work ethic you’ll be fluent by tomorrow.

     

    Spread food-y, Minion-y love with this super awesome wallpaper from DesignBolt, or, if you’re super crazy, you can decorate your computer like me. Click here for the full story!

     

    Minion Wallpaper

     

    Credits:

    Banana Language: 9gag

    Featured image: DesignBolts

    Allen & Sons Barbecue

    On days as hot as this one (95°, feels like 100°, humid, no wind) I have a really strange clearly masochistic instinct to crave barbecue. I know it’s because I associate it with the South, and seriously I have no idea how such a heavy food was invented in the kind of climate where you can’t even walk outside in the summer, but all I can say is it’s still a good thing we don’t have good barbecue in CT because otherwise I would eat it all. But while I’m reminiscing, I figured it’s about time I put up another restaurant review for your salivating pleasure. Also, while I have your attention, I’d like you to know that the new figcookingschool.com has finally arrived! Please go check it out and let us know what you think (extra credit for high praise).

     

     

    Allen and Sons, in Chapel Hill, NC fits firmly in the category of “awesome road food.” While the menu is certainly not limited (they do have fried chicken and a few other southern classics), barbecue is clearly the center of attention. They only have one kind – the smoky, tender, chopped pork native to North Carolina, referred to simply as “barbecue.”

     

    perfect colors, perfect sandwich

     

    Because this pork is chopped, not pulled, it melts blissfully on your tongue, and while their vinegar-based East Carolina sauce is not as flavorful as the sauce at Halligan, it does perfectly accentuate the smokiness of the meat.

     

     

    Alongside their ‘cue (see, I’m a native now) they serve a faintly lemony, delightfully tea-full sweet tea, perfectly crisp okra that actually tastes like okra, and the best hushpuppies we had – sweet, with a clear corn flavor. But while everything we had was great, their dessert can only be called a revelation. I rarely find a restaurant where I think dessert is better than the food (which is a shame because I love dessert more than anything) but this place, like many in the south, was a distinct exception.

     

     

    The peach cobbler had a thin syrup on perfectly sweet, juicy, fresh peaches…

     

     

    the coconut pie was perfectly southern, and not too sweet…

     

     

    and their chocolate pie, made with real chocolate and topped with perfectly spiced pecans, was thoroughly humbling (and you know how we get about our chocolate pie).

     

     

    Nobody there had the recipe, so I’d have to drive all the way back just to get another piece, but I swear it would be worth every mile.

    Allen & Son Barbecue is located at 6203 Millhouse Road  Chapel Hill, NC 27516. If you know what’s good for you, you’ll go as soon as you can.

    April Fools!

    Silly skibur skiburs, we would never abandon you like that. Besides all that Swëedish took way too long to translate. (Ï think it måy häve përmånently damagëd my keybørd…) Hope everyone had a wonderfully prank filled day!

     

    Also, on a totally unrelated note, we’re relatively newly on twitter! Find us by clicking the twitter button in the top left column, or by looking up @figtestkitchen. And don’t forget to follow us so you never have to miss our ever-witty quips!