For the uninitiated, Chez Clark is the fancy name for my little kitchen where occasional magic occurs. Mayhem is even more likely, especially when scaling up to feed hungry hordes – e.g. Bacon Takedown! I’ve tried to organize by main meat ingredient and I’ve started a veggie section at the end. As with my List of […]
They say bacon is the “gateway meat”. For me, it’s now become the takedown meat. To be exact, the Portland Bacon Takedown, spearheaded by Brooklyn’s Matt Timms, is coming to Portland on May 22. Matt invited me to participate after he was referred to my Hascapades blog by his friend – yay! He hooked me into the takedown […]
You’ve heard of quattro formaggi ravioli, right? Well, this here is not four cheese but four potatoes and chicken hash, or quattro patate e pollo hash! You see, I used the potatoes from my last hashcapade at Chez Clark, Dueling Flames of Death. Quattro Patate e Polo Hash or Potato and Chicken Hash
Holy frijoles – flames and death! Ok, not really. I thought this would be a better title than, “A Treatise on Solanum tuberosum,” the potato’s scientific name. After nearly 40 hashcapades, it occurred to me that I’ve seen just about every way to make a potato – boiled, deep-fat fried, pan fried, roasted and grilled. […]
Fresh on the heels of an Indian and Oaxacan hashcapade, it only seems fitting that the equally exotic cuisine of North Africa – Tunisia, Algeria, Morocco – be my next target. And, just as India has curry and Oaxaca has mole, North Africa boasts a signature ingredient, harissa. Put another way, harissa is to North Africa as salsa […]
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