Aidells Cajun Style Andouille Sausage

Aidells Cajun Style Andouille SausageWhile it is technically not necessary to eat sausages while watching the Super Bowl, we are of the opinion that it greatly enhances the experience. That is why we recommend having Aidells Cajun Style Andouille Sausage on hand.

The lean pork is double-smoked Read more…

Homemade Naan

Homemade NaanSecond to Naan
The other night we ordered Indian food from our favorite takeout spot. We order the same things every time because we’re boring. And, we eat there often enough to know what our favorites are. Tikka masala, lamb biryani, tandoori, multiple orders of samosas (I like them for breakfast.), and absolutely without fail, way too much naan to go with it all.

Just like the basket of bread on the table at your favorite restaurant, it is impossible to just eat a little bit of naan. When it’s still piping hot I’ll eat it plain by the handful. When it cools off a bit, there is no better way to soak up every last drop of saucy goodness than by swiping your plate with the naan.

I had never made my own naan—mainly because I never thought I would be able to get it right without using a tandoor. And, frankly, it was just easier to order it. However, on those nights when I throw together a quick chicken curry at home, it would be nice to have some fresh naan that didn’t come from a package at the store.

So it will come as no surprise that I was very happy to find this recipe for making naan in a cast-iron skillet. It’s simple and the bulk of my everyday pans are cast iron. Yay me. The good news? Naan can also make a great flatbread sandwich which is good because I plan to make these again this weekend…curry or no curry.

Homemade Naan Recipe
Adapted from Rasa Malaysia
Yields 8 pieces

This recipe for homemade naan turns out delicious, soft, puffy, airy, bread with beautiful golden brown spots on the surface. They taste just like the best Indian buffet restaurants! Read more…

Lamb Shoulder

Crockpot Lamb ShoulderIn the day-to-day decision about what to make for dinner, there can be a tendency to get into a rut. You find yourself eating the same things over and over forgetting that there are flavorful options just waiting for you to give them a try. Lamb shoulder is one of those options.

Lamb shoulder comes from a part of the animal that gets a significant amount of work. This results in meat that has a lot of great lamb flavor but is typically not a tender cut. This means you need to cook lamb shoulder for a longer period of time. To sum it all up, lamb shoulder is a perfect choice for stewing, braising, or slow cooking. For maximum flavor, leave the shoulder on the bone when cooking so that the meat falls apart with a fork when done.

Lamb’s shoulder has the benefit of being a juicier cut than say, a leg of lamb. This means it is much more forgiving if you leave it in the oven a bit too long. You will still have a juicy roast.

There is no better candidate for a slow cooker than a lamb shoulder and it is a nice change of pace from the more popular pork version. Throw this recipe for Crockpot Lamb Shoulder with Rosemary and Garlic in your crockpot before work and come home to a gloriously tasty meal perfect for a chilly winter night.

Crockpot Lamb Shoulder with Rosemary and Garlic
Adapted from Recipe Tin Eats
Yields 4 servings

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