This is kind of a funny thing to say, but this really is the perfect thing to make if you ever find yourself with both a lamb’s head and some lard at your disposal. Those of you that have been following this blog will realize that preparing something like this shouldn’t seem so far ‘out [...]
Posts under ‘Stillman’s’
Tamales Night!
I had never really given much thought to making tamales at home until one fateful day during culinary school when we covered the cuisine of the American Southwest (with its heavy influence from its neighbor to the South, Mexico). On this day, my partner and I were assigned to scratch-make tamales, the popular and portable [...]
White Bean Soup
My recent well-documented home trials and experiments leading up to my pork sliders project for culinary school yielded one especially handy byproduct – tons of great pork stock made from all of those pigs feet. This especially rich and gelatinous stock was just calling out to be used as the foundation for a white bean [...]
Stuffed Cabbage
Like many ‘traditional’ dishes, there are countless ways to prepare the Eastern European delicacy that is stuffed cabbage, with each home cook potentially claiming that their family recipe is the best version. Personally, I was never a huge fan of the dish until recently when I finally had a version that I liked (too bad [...]
Hot Truck at Home
From what I’ve read and seen on TV, it seems as though every major college or university has its preferred destination for late-night eating…that one special place where students that have been working late or out partying can get something to cheap, quick and incredibly satisfying to eat. With the Hot Truck, a campus fixture [...]
Rice and Beans
Rice and Beans is a dish that means so much to so many different people across so many different cultures. It is the ultimate ‘staple’ dish, the ultimate meal for those on a budget and one of the first ‘super meals’, with the rice and beans together forming a dish that is an excellent source of protein, [...]
