Sticky Harissa Chicken

It’s pretty clear that I’m a simple, straightforward guy.
I enjoy good food (nearly everything), good conversation, good music, and sports (triathlon, football, tennis, soccer, etc.)
[And if you've been wondering, no, this is not a personal ad for a dating site]
The way I blog reflects the way I live my life.
The recipes I create are often done on the spur of the moment.
Most of my inspirations come from whatever I have in my fridge as my goal is to utilize everything I have in my kitchen.

Homemade Harissa (Spicy Red Pepper Paste)

You guys know how I love me some Sriracha.
The other day I took the “How addicted to Sriracha are you?” quiz - created by TheOatmeal - and got “100% addicted to Sriracha”.
True story.
But wait, I’m not here to annoy you with another post on the notorious rooster hot sauce; today we’re talking about Harissa.
A fiery paste used in North African cuisine that - just like its Thai cousin - is hot, complex and totally addictive.
Harissa is a blend of hot peppers, garlic, various spices and olive oil.
In North Africa it’s used as a flavor base for stews and curries, as well as a condiment to cooked vegetables and meats, and even spread on bread for a simple snack.

Imam Bayildi (Stuffed Eggplant)

I love me a good tale and the one behind this Turkish recipe is truly fantastic.
Here’s how the story goes:
“A long time ago there lived a Turkish imam, well known for his appetite and love of good food. One day he surprised his friends by announcing his engagement to the beautiful young daughter of a rich olive oil merchant. At this stage, the imam’s friends were not aware of her abilities as a cook. Part of her dowry was a consignment of the very finest olive oil. The wealthy merchant gave the groom twelve great jars of the prized oil, each one as big as a man.
Following the wedding, the young daughter quickly revealed her talents as a Turkish cook and every day prepared a special dish for her new food-loving husband. Stuffed aubergine in olive oil was his absolute favorite, and so he asked his wife to make it for him every night as the centrepiece of his dinner. Being a good wife, she did as she was told, and made the delicious dish for twelve days in a row. On the thirteenth day, however, when the imam sat down to dinner, his favourite aubergine dish was starkly absent. The imam demanded to know the reason for its disappearance. The bride replied, “My dear husband, I cannot make your favourite dish anymore, for we have no more olive oil. You will have to buy some more.” The lmam was so shocked by the news that he fainted. And so ever since that day, his favorite dish has become known as ‘Imam Bayildi’,(the priest fainted).”

Potato and Kale Gratin

Do you remember life before kale?
Seriously, WHAT was life before kale?
An empty meaningless void, like being in an airport without wifi, a series finale, your favorite restaurant updating its menu, Gmail telling you to pick a new password, admitting that your favorite pair of jeans is too worn down and finally throwing them away.
That sort of void.
In other words, could life before kale really be considered living?

Persian-Style Pasta

I took this recipe from Yotam Ottolenghi’s new cookbook Plenty More.
If you don't know who am I talking about, Yotam Ottolenghi is one of those chefs. 

The ones whose names sell millions of cookbooks around the world, and influence the food community like no other — and not just on a culinary level.
If you’ve recently eaten a shakshuka, or yogurt and sumac with your turkey burger, it’s probably because of chef Ottolenghi.
In only a few years, the Israeli-raised, London-based chef has become a prominent figure in the culinary community.
His first cookbook, Ottolenghi: The Cookbook, was a bestseller. The following one, Plenty, almost instantly became a blockbuster when it was published in 2010. Jerusalem, published in 2012, is a richly evocative celebration of the culinary DNA of his homeland and one of my favorite cookbooks of all time.
With Plenty More - published last month - Ottolenghi focuses on vegetarian cooking, combining recipes from all over the world: exotic, innovative, irresistible, dazzling, and easy-to-make dishes. Vegetarian recipes ‘that even meat eaters want to eat’.

Eggplant Gratin with Tomato, Herbs and Creme Fraiche

You guys know that on average 20 lbs (roughly 9 kg) of eggplant contain about the same amount of nicotine as a cigarette?
In fact eggplants, tomatoes, potatoes, and tobacco are all nightshades. They all share some similar properties to different degrees.
Still eggplant is specifically notable because it has the most concentration of nicotine of any edible plant. So, sure, tomatoes have some nicotine as well, but not to this extent.

Beer-Flavored Chicken Teriyaki

First and foremost: Beer is not paleo. Sorry [Insert sad trombone noise here].
Secondly, I don’t care. Actually, I don’t give a rat ass if it’s not paleo.
There, BOOM, in your face!
Beer - let me rephrase that - a good beer, is like nectar from gods. It’s one of the best tasting, most complexly flavored beverages in the world.
And man...getting home from work (or from training), plopping on the couch, and opening up a nice craft beer is the greatest feeling ever.
There’s nothing quite like it.

Vanilla Maple Almond Cashew Butter

It’s Halloween week people. Time to raise the dead.
Nah, more like put your kids in a cool costume: it's time for some Treats 'n Tricks!
I’ve just heard on the news that the most popular kids' costume this year is going to be Elsa from Disney’s Frozen.
Apparently, thousands of girls have been waiting since December 2013 for their moment to 'Let it go’ this Halloween.
So expect a lot ice princesses knocking on your door.
It's such a phenomenon, someone has even suggested a new drinking game: “Drink every time a Elsa visits your house.”
Which might not be a very good idea after all - especially if a lot of Elsas will show up asking for candies. You don’t want to be “the drunk guy” that terrorises kids. Or do you?

Pizzadilla (aka Quesadilla Pizza)

Let’s get this out of the way. My name is Mike, and I’m addicted to reddit.
There, I said it.
I spend a lot of time on reddit, probably more than I should, but it’s definitely one of the first things that I check in the morning.
It feeds my need for novelty as it’s always filled with new information and pictures. Perfect.Addiction.Material.
If you don’t know much about it or have been puzzled by the site if you’ve ever tried to check it out, let me explain you briefly what it’s about.
Reddit is an entertainment/social/news site where users can submit content, from text post, to direct links, photos, gifs, music or just anything else.
Unlike Pinterest, Facebook, Twitter, reddit is an open network — in that you don’t have to be friends  or have followers to see content or for others to see what you're doing.
Reddit is an unflinching democracy, where you can post/do/say (almost) anything you want. Making it a happy abode for all who enter.
Users can upvote or downvote content. The most frequently upvoted content gets to the top of the page, while content that’s ignored or downvoted isn’t likely to be seen by anyone.

Roast Pork Loin with Vinegar and Sage

This recipe is for my friend Tony.
Because he L-O-V-E-S vinegar.
Not as in drinking vinegar neat from the bottle, but as in brewing his own vinegar, using more vinegar than oil in salad dressing (or, as I like to call it, the “reversed ratio” dressing), and dousing fries in vinegar like it’s going out of style.
So when I told him about my mom’s recipe for a mean roast pork loin with vinegar he was like “Duuuude, I need that recipe! Please dude please dude really dude dude dude dude dude dude duuuude!”
So I was like “Dude, chillax. I’ll give you the d*!n recipe”
And he was like “Dude for realz. I need it!”
And I was like “Dude, give me a break!”
And he was like “Yeah dude”