The RV Chronicles — Thank goodness we’re not total kindred spirits (Recipe: Ancho Braised Short Rib Sandwich)

Ancho Braised Short Rib Sandwich

I’m a smarty pants. Always have been. Don’t know why. So is Baby Girl. Thankfully though, she didn’t inherit my ‘go down with my middle fingers in the air’ temperament. In all fairness, I graduated from that approach some years ago. But at 17, my daughter’s age, I was a young man with an inexplicable […]

Food Snob Chronicles — Texas Rib Sandwich

The Texas Rib Sandwich — Messy and downright wonderful.

Texas, when it comes to barbecue, is known for slow smoked brisket. When done correctly, there is no better protein on planet earth. But, as the old saying goes — chocolate cake every day doesn’t taste as sweet. Enter barbecued pork ribs. If you walk into any respectable (mom and pop) barbecue joint in the […]

The Unorthodox Epicure — Holy swine! Melt-in-your-mouth ribs

Melt-in-your mouth pork ribs — No barbecue pit required

Forgive me y’all, for I have sinned. It’s been almost three years since I first confessed here about my cheating ways … in the kitchen, of course. Well, I’ve been unfaithful again and again to my custom pit smoker. My latest secret flame comes from my oven … and it involves pork ribs. It’s true. […]

Confession No. 38 — Can someone tell me why?

If you don't want to wait until tomorrow, prepare Crunchy Yum Yum Ribs, as the flavors penetrate pork much more quickly than chicken. This dish goes well with cole slaw and sweet corn on the cob. As you can see, all I had was some frozen yellow squash from the 2011 summer garden,

When I was a young child, the series ‘Tell Me Why’ lined a section of our home bookshelves. Each dictionary-sized volume contained a slew of answers to questions such as ‘Why do spiders weave webs?’ or ‘Why do leaves change colors?’ They were interesting reads, indeed. Now, I have a few questions of my own. […]

Confession No. 3 – Food feedback can be risky business

This Thai Grilled Shrimp was delicious with diced avocados and homemade avocado dressing over a bed of butter, red leaf and romaine lettuces — garnished with mandarins and almonds.

I see feedback as a gift, and I give it regularly. If companies I’ve patronized over the years keep records in their customer service offices, there are hundreds of “Holland, Adam J.” file folders spread about the Western hemisphere. Although many of my files are flagged with the red ‘crazy high maintenance’ tab, I should […]