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Thumbnail image for Rogan Josh

Rogan Josh

March 9, 2010

Traditionally a Mughal dish, Rogan Josh originated in the Kashmir and derived its red coloring from Kashmiri red peppers. In this version I use paprika and fresh tomatoes for the red coloring and heat. This curry goes amazingly served over long grain basmati rice with a side of raita.
This is a slight variation of traditional [...]

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Thumbnail image for Slow Cooked Beef Brisket with Shallots and Garlic

Slow Cooked Beef Brisket with Shallots and Garlic

March 4, 2010

I make this recipe at least a few times every year and everyone always loves it. The brisket takes almost half a day to cook, but don’t get put off by that, all you’re doing for most of that time is flipping the brisket, and in the end you’ll have an impressive, elegant dinner. One [...]

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Thumbnail image for Charro Beans

Charro Beans

March 1, 2010

I’m a really big fan of simple recipes that are authentic, and really tasty, and this is definitely one of those! I love making this dish because you can throw all of the ingredients into a big pot and pretty much forget about it for 2 hours, except for the occasional trip into the kitchen [...]

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Thumbnail image for Chorizo Sausage and Egg Breakfast Burrito

Chorizo Sausage and Egg Breakfast Burrito

February 24, 2010

Breakfast in my house often consists of scrambled eggs with something spicy mixed into them, flour tortillas, cheese, and more often times than not beans.  By this point we must have come up with about 100 different combinations for breakfast burritos, but this is my go to recipe; it’s so easy and is a nice [...]

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Thumbnail image for Marinated Top Round London Broil

Marinated Top Round London Broil

February 24, 2010

London broil is not actually the name of a piece of meat, but is actually the name of a method used to cook a tougher cut of meat. In grocery stores, cuts of meat that are sold as London broil are usually top round or shoulder roasts which are usually around 2 – 3 pounds.  [...]

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Thumbnail image for Sauteed String Beans with Garlic and Slivered Almonds

Sauteed String Beans with Garlic and Slivered Almonds

February 23, 2010

I grew up eating sting beans, they were one of the few veggies I would actually eat, and this has always been one of my favorite ways to prepare them. I just love the simple combination of the beans sautéed in garlic and olive oil with slivered almonds, especially if you can get some wonderful [...]

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split pea soup

Split Pea Soup

February 16, 2010

On all these snowy days that we’ve been having there’s nothing better than a big bowl of homemade soup, especially if it’s Split Pea. This is such a simple recipe that it’s amazing it can be so good. If you have a free couple of hours you can throw all the ingredients together and in [...]

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Thumbnail image for Chicken Enchiladas with Ancho Chili Sauce

Chicken Enchiladas with Ancho Chili Sauce

February 11, 2010

You can make the sauce a day ahead of time and refrigerate it, and then you’ll have a lot less work to do when you’re preparing the enchiladas. Mexican Añejo Cheese is a slightly salty and spicy cheese that comes either fresh or dried. We use the dried here because it shreds and melts easily. [...]

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