Chorizo Meatballs | Black Bean Purée

In today’s productive diversion from the state of the world, let’s talk about innovation. It took a while to find this old picture,  but aww look at my early thought process.  Chorizo-Stuffed Squid, Avocado Crema, and a Black Bean Cake. From what I remember,  the squid and cream were awesome– but the bean cake dried…

Savory Crepes | Arugula & Spinach Gremolata

I’m on a roll– this makes it three weeks on the fly with new food.  Ahhh, it’s good to be back. This week, I’m taking on breakfast– rather, brunch for dinner.  I’m making crepes from scratch, and filling them with mushrooms,  onions,  and bacon. There’s a lot to unpack here,  but it’s going to be…

Pecan-Crusted Pork Tenderloin | BlackBerry-Fennel Sauce

It’s always cool when I find old pictures buried on my laptop, especially from back in the days before Craving Mad. I had a lot of cool ideas that I can push even farther today. Take this Pecan-Crusted Chicken: I made this for the first time almost four years ago, and you can see derivatives…

Ras el-Hanout Rib Tips | Apple-Fennel Sauté

How did I forget about Ras el-Hanout? It was one of those gateway drugs- I mean spices- that got me started with a phase when I was obsessed with *attempting* Moroccan food. It’s been a while, but it’s good that I had it lying around when I ran out of other ideas. What else? Uh……

Grilled Italian Sausage | Smashed Cannellini Beans

There’s a good chance that you’re reading this after a long day– maybe you got up early, worked through lunch, stayed late? All three? Ouch. Sometimes you just need something quick, and filling and those Buzzfeed videos just aren’t hitting it for the day. Don’t lose hope! Look through all the Craving Mad posts under…

Black Eye Pea Stew

Simple, slow, and delicious. Sure, no one asked me to summarize this dish in three words or less…but I love a good challenge. I’ve had dried black eye peas in the house for about a year– initially to make akara, a Nigerian fritter that’s delicious…but labor intensive. I’m still craving it, but I am admittedly…

Five-Spice Braise

In another post that sounds much fancier than it really is…I give you: braising. Regardless of spices, or proteins, the basic process is the same: sear, then stew. Here, I decided to leave the pre-made 5-spice in the pantry, and try my hand with the raw ingredients. I had everything except Szechuan peppercorns, but I…

Seared Pork Chop | Pickled Fennel Salad

That’s right: this week I’m just searing a pork chop…I couldn’t think of anything special to do with it, but somehow it ended up with that awesome red color, so prepare for landing. This one turned out waaay better than I expected– just because it’s so simple. In fact, the only reason I didn’t call this…

Black Garlic Pork Loin | Biersoße

Another winter day, another dark beer sauce. You know, I don’t really repeat recipes that often– and this is an example of why; I’ll get started, and get a random idea. This time, I was going to remake the coriander pork but didn’t have the right ingredients to make the sauce– then I found a small…

Chorizo & Sweet Potato Chili

Dani convinced me to enter a chili co-off sometime last year,  and I decided that this would be my contribution.  It’s a little unorthodox, but one of my favorites. Unfortunately,  it didn’t win anything officially, but it did get a few positive reviews from the judges.  In this version, I matched most of my older…