As you know through twitter, I am alive. I have been working pretty much non-stop for the past 2 weeks, which in my industry is pretty awesome. It’s crazy — sometimes I will cry myself to sleep at night because I have a solid month of VERY little work, then all of a sudden, boom, you are absurdly busy and exhausted from travel. When it rains, it pours. And I am so lucky for that.
Been battling this nasty cough for about 2.5 weeks now, and have just felt a bit physically miserable flying every 2-3 days. NOTHING makes me feel more gross (and puffy) than an airplane. Yeah yeah, “drink water!”, but it’s the plane! The plane means alcohol. You just….you just HAVE to drink. One, to ease the pain of just being around so many idiots, and two………..I dunno. I guess that’s the only reason but it is a big reason, alright?
Haven’t been cooking anything new. Been doing the same old recipes that I am still absolutely obsessed with, chipotle chicken (or shrimp!), super simple baked cajun catfish for lunch, and that lemon garlic bacon awesomeness that we dubbed “yardbird”. Classy.
But one thing I have been doing is reading cookbooks on my long flight, and my favorite one right now is Todd English’s “Cooking in Everyday English”. Now I will be the first to admit, he is a friend of ours and the first guy we go to when we have some sort of big dinner or party we need a catered meal for (he doesn’t personally cook but he will plan the menu and his team is AWESOME).
What we love about Todd is that, after having him do my birthday party last year, we learned that he is an AMAZING southern comfort food chef. I had no idea — I thought he was all about mediterranean flavors but man, does he make an amazing giant turkey leg — one of my favorites from my birthday party. I think it was, at least. I was sloshed.
I don’t want to try to sell you things on this blog. You know that. There is nothing in it for me to tell you to buy his book on my lowly wordpress food blog. But John and I cooked from it a couple months ago and ever since, I’ve been itching to make his simple to semi-simple, flavorful, homey dishes every day. And I am pretty bummed out I left it in NYC.
If you do get it, please promise me you will first make the lamb lollipops with cherry peppers (SO MUCH FLAVOR and so, so simple at just 4 steps) and the crab cakes with spicy aioli. I just recommend you use about 1/8 of the oil that John did to pan fry those suckers. The crab cakes were nearly deep fried as you’ll see below. But hell, we all know I am NOT above a deep fried crab cake.
I’ll be back soon with new recipes and excuse the greasy camera lens and “rustic” photos.