Bush’s Batch Chocolate Chip Cookies could not be more different than the oatmeal chocolate chip cookies I grew up with.
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Cooking with B.S.
Ah matcha, the Japanese green tea powder that was once reserved for sacred and special occasions. Now every food and mommy blogger from here (wherever "here" is for you) to Tokyo has bastardized this once special ingredient. Mixing it into everything from cupcakes to dog treats. So I decided to jump on this bandwagon of cultural appropriation through food and make my own matcha recipe.
I'm all for exploring other cultures through food and regional ingredients, but this matcha thing has gone too far people. We get it, you enjoy mixing some into your kale and unhappiness smoothies every morning, but that doesn't mean you get to put it in everything. Once the TODAY show highlights an ingredient, it's no longer relevant to food culture, the ingredient has reached maximum cultural saturation.
"But Brian! If you're so upset with so many people using matcha like goddam vanilla extract why are you making something with it?" Because, it gave me excuse to act like a typical blogger and use matcha as a vehicle to be upset at a bunch of people who technically did nothing wrong.
Matcha Honey Simple Syrup
- 2 teaspoons Matcha
- 1/2 cup Artisan Water (nah just kidding cold tap water is fine)
- 1/2 cup Sugar
- 1 tablespoon Honey
- Add all the ingredients to medium sized sauce pan.
- Bring to a boil while stirring occasionally.
- Take off heat, and let cool. Store in an airtight container.
- Mix into a cocktail of your choosing or making of your choice (I can't come up with all the ideas here). Enjoy!
It's summer once again, which means heat waves and drinking enough to forget how hot it is. The perfect summer drink, if you ask any retiree, would be the Arnold Palmer. Except the Arnold Palmer doesn't have any booze in it, but there's a simple solution to that.
Tea infused Vodka is the answer to our sober dilemma. All it takes is some cheap vodka, loose leaf tea, a strainer and 30 minutes. Seriously that's it.
Bumble Bee Sting
- 1 shot Tea Infused Vodka
- 1 shot Pink (or regular) Lemon Juice
- 1 teaspoon Honey Simple Syrup
- Ice
- Slice of Lemon for garnish
- Add the ice, vodka, lemon juice and simple syrup to a cocktail shaker and shake for a bit longer than you think you need to shake for.
- Pour in glass serve with lemon slice. Enjoy!
That's right Fergie is back. Okay it's not The Black Eyed Peas, it's just black-eyed peas. I rarely see black-eyed peas anywhere, not in restaurants, recipes, no where. I mean come on, Where is the Love?
Easter is coming up and that means one thing. No not Jesus, not chocolate bunnies, but ham. The best part of any holiday. Odds are you'll end up with a ham bone and not know what to do with it. Instead of making stock try making some black-eyed peas with it.
Ham Bone Black-Eyed Peas
- 1 Ham Bone ideally with some meat still on it
- 2 cups Black eyed peas soaked for at least one hour
- 1/4 cup Ground Spicy Pork Sausage
- 1 1/2 cup water
- 2 Bay Leaves
- 1/2 teaspoon Old Bay Seasoning
- 1/4 teaspoon Paprika
- 1/4 teaspoon Ground Chipotle
- 1 teaspoon Sea Salt
- 1/2 Medium Onion diced
- 3 Garlic Cloves sliced
- 1 Tablespoon Avocado Oil
- Avocado
- In a Dutch Oven roast your ham bone at 375 uncovered, until your kitchen starts to smell like pork.
- Add the onions, avocado oil, and garlic to the ham pot. Let roast for about 10 minutes. Add the sausage let it roast for another 10 minutes.
- Remove the dutch oven from the oven and place on the stove top. Add the strained black-eyed peas, the water, spices, and bay leaves. Stir and bring to a boil. Reduce to a simmer and cook for about 25 minutes or until the peas are tender.
- Remove the bone and any cartilage floating around in the peas. Oh and don't forget to take out those bay leaves. Serve with sliced fresh avocado! Enjoy!
