This post should really be called PATJs, which is short for Pancetta, Argulua, and Tomato Jam sandwiches, but I don’t think you’d be able to understand what I was talking about if that was the title. But all of the ingredients in this sandwich are fancied up version of the classic BLT sandwich served on…

Now that the ducks have been officially cooked, I wanted to look back on another one of our duck hockey feasts. We landed on duck reubens in our search for a creative duck meal. Considering we absolutely fawn over traditional reubens, swapping corned beef for duck could only lead to good results. We placed seared duck…

When I talked about our Easter brunch a few days ago, I mentioned our monte cristo sandwiches. It’s not something we’d ever tried until Cafe Orleans during my birthday celebration at Disneyland last December. After that, we were pretty hooked. Neither of us are huge ham people, but since ham is an Eastery thing, we thought fried…

This was really the simplest of meals inspired by a basic California sushi roll. We made sure we used real crab, not imitation crab, because we aren’t really fans of the super cheap California rolls. Basically you make a crab salad, but amp up the Asian flavor with a little bit of soy sauce and…

I wanted to combine all of the flavors of a jalapeño popper into one giant and delicious sandwich. I described my idea to Dustin— basically make the middle of the sandwich the filling of a jalapeño popper, a delicious chicken salad with cream cheese, sour cream, cheddar cheese, and chopped bacon. Of course, I wasn’t…

This may not be the most the most creative use of Thanksgiving leftovers— paninis are no cranchiladas that’s for sure. But I’m sensing a new Thanksgiving tradition because this has got be one of the best paninis we’ve made, which I think makes it deserving of its own writeup. I think the key ingredient is the brie—…

While the lady is away, Bo and her daddy play. I needed to feed myself too, so I got to head to Whole Foods by myself (something that rarely happens). Since I was only feeding one, I ended up making two pretty similar meals back to back. Here you can see Dustin the solo cook…

Perfect fried chicken. It’s the holy grail of any chef. Fried chicken should be perfectly light and crispy, a crust that’s not too thick, but hearty, and it cannot be greasy. The critical factor, though, is the brine. Perfect fried chicken should be most tasty from the inside. I wouldn’t have thought that this step…

At a food truck back in Seattle, we ordered the most amazing grilled cheese sandwich called the Purple Haze. It is this amazing combination of blackened hangar steak with triple cream borgonzola (it has the veins of blue cheese like gorgonzola, but is soft and spreadable like a brie) on parmesan crusted sourdough bread with potato chips…

We needed a simple and healthy lunch one Saturday afternoon to balance out the epic dinner we were planning for that evening (to be posted soon…you’ll know it when you see it). I didn’t want to do any cooking, but at the same time, I didn’t want to do our normal quickie lunch of bread,…