Garnish

Saucy, Sexy...Saurkraut?

Yep! Sauerkraut! I just made a batch of the freshest tastiest most mind blowing sauerkraut I have ever eaten.

And it was SOOOOOO easy! Do yourself a favor and make a batch of this stuff ASAP.

Keep it on hand in the fridge for up to a year and you will have a great tasting side for so many different dishes.

I made mine with a great big ole head of purple cabbage.

I like the way it looks as it can be very eye catching on the plate. It doesn’t taste all that much different than green cabbage sauerkraut, so you can go either way.

Besides being incredibly tasty, sauerkraut, and many other fermented foods, like kombucha, yogurt, strong aged cheeses, and kimchi, are very good for you.

Due to the natural bacteria that are produced in the lactofermentation process, the food is preserved along with many vitamins, and probiotics that aid in digestion and absorption of nutrients.

Add a little sauerkraut sauteed with onions to a nice grilled pork chop. Slap some on your next hot dog with lots of mustard. And, of course, you simply must have some with your brats and potatoes for that awesome Oktoberfest feast!

I just had some, sauteed with onions, for breakfast with Italian sausage and eggs. Deeeelish!

homemade-sauerkraut-recipe

What You'll Need

  • One head of cabbage, sliced thinly, except for a couple leaves, save those
  • 1 tbsp salt (for really big cabbages, add a little more salt)

How to Do It

Put the cabbage and salt in a big bowl, turn on the TV and watch your favorite Sci Fi and massage the hell out of the cabbage for 10 minutes. Really get in there! You are working the salt into every nook and cranny of the cabbage. You are also extracting moisture. So massage it like you are on a date!

After 10 minutes, put the cabbage in jars. I used a few pint sized mason jars.

Pour the liquid evenly into the containers.

Now with the extra leaves you saved, cut them down to fit into the tops of the jars. These will act as a sealant to keep the kraut submerged in it’s liquid. Put a leaf on top of the kraut and press down til the liquid covers it.

Then put on the lid. That’s it!

Now, store the jars in a relatively cool place away from sunlight, NOT the fridge yet.

For the next 3-5 days, open the jar up once a day to let out the fermentation gas that will build up.

Otherwise you could have a 911 kraut emergency on your hands. After the 3-5 days, store the kraut in your fridge. And ENJOY!

Keep Spicin' It Up!

Gettin' Saucy, Argentinian Style

I love Argentina! Even though I haven’t actually been there yet, I know I do. Why?

Three words Malbec, Parrilla, and Tango.

You may already know of all these things, but what you may not know is of another tasty addition that makes Argentinean meats really pop – Chimichurri sauce. It is incredibly tart tangy savory and succulent and will be a welcome addition to your FoodGame repertoire. ENJOY!

What You'll Need:

How to Make It:

Put all ingredients in a blender or processor, blend till coarse, do not puree!

You can add, oregano, cilantro, onions, cayenne, or whatever else you want to try. But this is your base, experiment from here and enjoy. Serve over any kind of meat, preferably grilled.

Keep Spicin It Up!

Chimi Her Churri

Let's Get Saucy!

I know, I know, it's frickin' Friday! Humpday was 2 days ago. Well, things have been movin' and shakin' over here in the Spencer compound.

There are a lot of technical happenings taking place right now. The DKYD is getting some new hosting and boy does that take a lot of time.

So to say a mea culpa, I am giving you a sneak peek in to the new FoodGame book and sharing an incredibly versatile recipe for an intricate sauce that is ridiculously easy to make and goes with everything. Make this immediately and start sharing it with your saucy dates.

And now, for your nomnom pleasure, I give you an authentic Argentinean gaucho sauce that pairs perfectly with grilled meats and red wine known as....

Chimichurri Sauce

  • 2 cups chopped Italian parsley
  • 5 cloves of garlic
  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil
  • Salt and pepper to taste

Put all ingredients in a blender or processor, blend til coarse, do not puree!

You can add, oregano, cilantro, onions, cayenne, or whatever else you want to try. But this is your base, experiment from here and enjoy. Serve over any kind of meat, preferably grilled.

While you enjoy it, imagine yourself sitting in the Mendoza wine region of Argentina sipping a fine Malbec as the sun slowly sets over the mountains. The scent of grilled meats wafting on the breeze and the expectation of building your own fire in the bedroom add to the intense experience. Yummy.

Keep spicing it up!

Holy Guacamole!

Okay, of course this is one of the classic super easy recipes of all time. It’s also incredibly versatile and customizable to your taste buds!

Here’s my way….

  • 2 avocados (Ripe...This means they're a little squishy when you grab them)

  • 1 tomato chopped

  • 1/2 cup of onion, chopped

  • 1/4 cup of cilantro, chopped

  • 1 clove garlic really finely chopped

  • Salt & pepper

  • Lemon juice

Here's How Ya Do it:

Cut the avocado in half and remove the seed by a simple, yet theatrical, hack/twist motion prying out the seed with your knife.

Dig out the meat and mash it with the garlic, cilantro, and some salt and pepper.

mashed-avocados

Once your preferred texture is achieved, add the onion, tomato, cilantro, and mix.Add lemon juice, more salt and pepper to your preferred taste and voila! You gots Guacamole!

how-to-make-guacamole

Serve with anything you like, I enjoy it with some Spicy Nacho Doritos from time to time.

guacamole-with-doritos

Tomato Relish

This recipe is just too damn easy! (I know I say that a lot, but its always true, right?) I am here to help you impress your dates as easy as possible. This recipe packs a vibrant flavorful punch and you can experiment with using it with all kinds of dishes.

tomato-relish

How Ya Do It:

Tomatoes (chopped) any kind will work, but get them fresh and in season!

Season with salt and pepper.

Now add almost anything. Try chopped parsley, cilantro, garlic, onions, jalapeños, etc., etc., and so on!

 Top anything with this super fresh and tasty condiment: fish, chicken, rice, eggs...delicious.

Keep spicin' it up!