"because life is too short to eat crappy food"…Yes!Chef!
Barbecue! That word conjures up summer and swimming and fresh fruit and veggies and meat cooking on the grill.
And…the age old argument about barbecue sauce. Should it be sweet or tart? Homemade or store bought? Meat marinated in the sauce or used after the meat is cooked? We are here to say, “Yes!” to all of the above.
Continue reading “A little sauciness from Yes!Chef!…barbecue basics”
A family that we know very well visited the East Coast this last month. They took lots of pictures of their trip which we enjoyed seeing on Facebook. They did make a stop in Maine and began showing photos of lobster rolls. I couldn’t get my mind off lobster rolls (especially after seeing so many pictures), so I thought we should make them with our own spin.
As I look back at the past month and wonder where it went, I see that Yes!Chef! and I have been pretty busy with life type stuff and he hasn’t had a lot of time to cook up a bunch of things for the blog.
***I originally wrote most of this post in Mid-March, but was unable to get Y!C!’s recipe and then I forgot about it until yesterday. So, I am going to post it anyway. Note that our activities occurred in early to Mid-March.***
We’ve been spending most of our spare time over at the Money Pit, trying to get it finished so that we can move in. We are gradually taking our stuff over there so we can unpack while we are waiting for contractor mistakes to be fixed. Our patience is being challenged. If you want to read about the details, you can go here: Keeping It Midcentury
So Yes!Chef! has not had a lot of time to cook and be creative.
Continue reading “Roasting and Pureeing Cauliflower or March in the Sierras”
We are still waiting to move in to the Mid Century Modern home (affectionately known as The Money Pit) that we are remodeling. The only items left are putting together the Easy Closet System (looks complicated) and getting our brand new Induction Range working. We haven’t even had a chance to use it yet (except once when we boiled water.) And now it doesn’t work, even though the repairman has been there three times and plans on coming out this week. Sigh. If it’s not one thing, it’s another. (If you want to read about our remodeling “adventures” you can find it here.)
Now, here’s a recipe that can be made quickly and is great for a weeknight autumn evening. Satisfying, spicy, shrimpy and delicious. But, don’t forget to remove the shells from the shrimp.
Continue reading “Who left the shrimp feet in the Brazilian Shrimp and Andouille Sausage Stew?”
We Call Him Yes!Chef! 