recipes

Chris Knight's avatar

 Last week my good friend Bennie, a physician in Belgium, shared on Facebook a photo of a pecan pie she had made.  It looked magnificent!  I asked her for the recipe for it and she sent it along.  Turned out that it’s from a French-language cookbook of American recipes.  Well whatever: I’m still counting it as a recipe from a foreign language book 😛

It looked so decadent that I had to make it, even though I’ve never baked anything more than brownies before.  And after some cross-oceanic consultation about things like proper temperature (at one time I thought it was going to bake at 800 Fahrenheit… which didn’t sound right…) and some finagling with extra ingredients like corn syrup, I think it’s safe to say that in light of what friends were raving yesterday at Thanksgiving dinner, we have concocted a masterpiece!

So here is the recipe for ...

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Chris Knight's avatar

A few weeks ago Amazon delivered a Ninja Foodi air fryer/pressure cooker into my grubby little paws.  Since then I have had a fistful of fun cooking just about everything in it!  Hot dogs come out exactly like baseball park wieners, and I’m getting the hang of baby back ribs.  This past week a friend told me that you can cook steak in it.  I didn’t believe it at first but I put a rib-eye into it a few nights ago.  The steak was cooked perfectly medium throughout, with a spot-on warm pink center.

Okay well that’s all good… but what about making chicken in the air fryer?

My first attempt, had I posted photos of it to social media, would have gotten me banned from Facebook on grounds of violating community standards.  It was the worst culinary exercise that I have ever tried.  The meat itself was juicy and ...

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Chris Knight's avatar

It’s been way too many moons since I posted a recipe on this blog. Here’s one for a chocolate fondue that I made last night for my girlfriend Kristen: a notorious choco-holic! It passed with flying colors with her so I’m gonna assume it’s safe for public dissemination 🙂

Chocolate Fondue

– 1 and 1/4 cups whole milk
– 1 teaspoon pure vanilla extract
– 2 tablespoons unsalted butter
– 4 ounces Ghiradelli 70% Cacao Extra Bittersweet Chocolate baking bar (broken up into pieces)
– 4 ounces Ghiradelli Milk Chocolate Baking Bar (also broken up into pieces)

Pour the milk, vanilla extract and butter into a saucepan. Heat the saucepan on medium and mix well. When it has begun to slightly boil from the heat, remove from the burner and pour in the bittersweet and milk chocolate bar pieces. Keep stirring until the bars are completely melted and the fondue

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Chris Knight's avatar

Look, I’ll admit: I’m not the best cook by a long shot. Ever since that tragic night at the National Boy Scout Jamboree in 1989, I’ve been very timid about turning myself loose in the kitchen again. But along with deep-frying turkey and bagna cauda (something I haven’t made in quite awhile) this is one dish that I’ve become rather good at, and other people seem to enjoy it a lot. So I thought that it might be fun to post my chili recipe here.

Credit goes to my aunt, Glendora Roberts, for coming up with this. So it’s not really “my” recipe at all. It’s just my preferred way of making chili. My only real contribution is the Tabasco sauce and, if you like, the Dave’s Ultimate Insanity sauce.

Aunt Glendora’s chili (Chris Knight variant)

– 1 pound of ground chuck
– 1 cup of water
– 3-4 tablespoons

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