Pico de Gallo has undoubtedly been my Covid-19/2020 food. I’ve been making it sometimes several times a week since the initial lockdown in March. I’ve slowly honed the method and ingredients how I like, which I will elucidate in due course. Read on!
This is a recipe that I originally borrowed from my friend Dan. This is quite easy to make and the ingredients are fairly inexpensive! It’s always a crowd pleaser!
Seriously, just make this. And some grilled cheese!
One of the most evil and delicious things human beings have invented. Of all of my silly little specialties that I make, this one has had the most time, effort, and revisions put into it. This recipe is quite a process to undertake. It takes a few hours to make and it probably takes more than a few hours off of your life. They’re so good though.
This is a family classic that my mom has been making for years. I believe it was passed into her possession by my Aunt Linda!
It’s pretty simple (especially if you take my advice and don’t bother cooking the brownies from scratch). It’s delicious (it has lots of butter and sugar and also has a bit of booze).
Philadelphians love their cheesesteaks! They get quite passionate about whether or not it should have onions, what kind of cheese, roll, etc. If I asked for this ridiculous concoction at any of the popular Philadelphia cheesesteak places, I’d be crucified.
Imagine making a cheesesteak with an Americanized Asian chili sauce, a Mexican chipotle meat marinade, fried onions and garlic, some classic Philadelphia chip steak, shredded pepper-jack cheese, and a buttered garlic-bread roll. Sounds ludicrous? It is!