Smoky, crisp lettuce. Warm, pink steak. Thick, syrupy balsamic reduction. The first time I had charred romaine salad was on a visit to Alabama to see the folks. My dad made it for dinner one night while we were visiting and to be honest my first reaction was, "You're going to char the what!? Just how many... Continue Reading →

It's difficult to say when this concoction was first created.  It's a recipe that never seems to have an endpoint.  There is always something added to make it that much more extreme and that much better.  Leftover pork/brisket/duck fat?  Put that in.  Tomatoes with chilis?  Sounds good.   Even while writing this I'm thinking of... Continue Reading →