Tag Archives: onions

Caramelized Onion Butter

Face it, your gonna eat it until you're out of bread.

Face it, your gonna eat it until you’re out of bread.

We’re not sure why it took us so long to understand that mixing things into your butter is awesome. And why wouldn’t it be? Fat + anything = awesome (this is a well known tenet of string theory; just sayin’). Better yet, it’s easy and adds just the right amount of little lilly-guilding to any occasion. If any of this sounds unappealing just head back to BuzzFeed or whatever the hell else you were doing. If the thought of having caramelized onions…in butter form…to spread on whatever you want gives you culinary wood then keep reading.

Equipment Needed: Frying Pan, Wooden Spoon, Serving Spoon, Small Mixing Bowl, Chef’s Knife, Cutting Board, Serving Dish (to hold the finished butter)

Serving Suggestion: Family Style

Servings: 8-10

Suggested Wine Pairing: whatever you’re drinking

Suggested Beer Pairing: whatever you’re drinking

Ingredients:

  • 1 stick unsalted butter ($4.99/lb)
  • 1 medium onion ($0.99/lb)
  • 1-2 TBSP dark maple syrup ($6.99/8 oz)
  • 1 TBSP apple cider vinegar ($2.79/32 oz)
  • Salt
  • Pepper

Preparation:

  • Put a stick of butter in a small mixing bowl so it comes to room temperature by the time  you’re ready to add the onions.
  • Peel and finely dice your onion. You want super small pieces so they caramelize quickly and you aren’t eating big chunks once you fold everything together.
  • Put your frying pan over medium heat. After about a minute, add 1 tablespoon of the room temp butter and throw in the onion. Stir them until the butter has melted and let them sit for 3 minutes. Add a liberal sprinkling of salt and some fresh cracked black pepper and let sit for another 3 minutes.
  • Pour in the apple cider vinegar, stir and let sit for another 3 minutes.
  • Pour the maple syrup over the top, stir and let sit for another 3 minutes. From here on out, stir the now caramelicious onions every 3 minutes until they’ve reduced to about a quarter of the original size; this will take about 20 minutes or more.
If you can find it. use dark amber maple syrup for a richer flavor.

If you can find it. use dark amber maple syrup for a richer flavor.

  • Remove the onions from the frying pan and let them cool to room temperature. Add them to your small mixing bowl with the softened butter. Using a spoon, slowly fold all that deliciousness evenly into the butter and then transfer it to your serving container.
Thoroughly stir the whole lot so you equally distribute the caramely goodness.

Thoroughly stir the whole lot so you equally distribute the caramely goodness.

  • If you want to roll it up you can use the same technique that we did for our melted leek and bacon butter; it’s a fancier presentation but takes a little more effort. Either way, let the whole lot sit in the fridge for at least an hour before you serve. It’ll last in the icebox for up to 5 days but that probably won’t be an issue.

Roasted Squash and Fontina Sandwiches

A hearty and warming sandwich that captures the best of winter.

Comfort food style without the gut bomb results.

Winter. It’s still here and all the comfort food you’ve been indulging in probably isn’t doing much for your waistline (we’re wearing this season’s finest mesh shorts at this point). Enter the roasted squash sandwich: well portioned, extremely flavorful, filling, and somewhat healthy as long as you use the meat and cheese more as garnish than a centerpiece. It’s a hearty and handheld meal that may even have you wishing for the groundhog to see his shadow.

Equipment Needed: 2 Large Baking Sheets or Baking Dishes, Chef’s Knife, Cutting Board, Serving Spoon, Vegetable Peeler, Tongs or Spatula

Serving Suggestion: Individual Plating

Servings: 4

Suggested Wine Pairing: Sauvignon Blanc, Chardonnay, Pinot Noir, lighter Chiantis

Suggested Beer Pairing: Brown Ale, Pale Ale, Oktoberfest or Autumn Ales, Winter Ales

Ingredients:

  • 1 medium butternut squash (about $1.49/lb)
  • 1 large onion ($0.99/lb)
  • 2 garlic cloves ($2.99/lb)
  • 2 apples (about $2.99/lb)
  • 6 oz fontina cheese (about $12.99/lb)
  • 8 slices sourdough bread ($3.99/loaf)
  • 8 slices Prosciutto ($17.99/lb)
  • 3-4 TBSP extra virgin olive oil ($8.99/32 oz)
  • 1 TSP ground allspice ($3.69/2 oz)
  • 1 TSP ground cinnamon ($3.49/2.4 oz)
  • 2-3 TSP brown sugar ($1.59/lb)
  • Salt
  • Pepper

Preparation:

  • Preheat the oven to 425° F.
  • Peel the squash, halve it, and scoop out the seeds with a spoon. Once both sides are clean, slice them cross-wise into 1/2 inch pieces. Spread them evenly across your baking sheet.
Slice the pieces as uniformly as possible so they cook evenly.

Slice the pieces as uniformly as possible so they cook evenly.

  • Peel and halve the onion, then slice it crosswise into 1/4 inch slices and place them on the baking sheet as well. It’ll probably be a little crowded at this point but try not to overlap the veggies too much.
  • Peel and mince the garlic cloves and sprinkle them across all of the veggies. Drizzle your olive oil over the whole lot and give it a dusting of the allspice, cinnamon, brown sugar, salt and pepper. Pop it in the oven for 20 minutes.
Season the veggies more aggressively if you don't plan to use condiments for your sandwich.

Season the veggies more aggressively if you don’t plan to use condiments for your sandwich.

  • While things are roasting you can prepare your other fillings. Cut your apples in half, remove the cores and slice them into thin pieces. Slice the fontina as well and set aside.
  • On a separate baking sheet lay out 4 pieces of your bread to get it ready for the fillings. Once 20 minutes has passed, flip your veggies and pop them back in the oven for another 15 minutes or until they’re nicely browned and fork tender.
  • When the squash and onions are done, layer them on the bread and then place your proscuitto, apples, fontina, and other slice of bread on top. Pop them back in the oven for about 5 minutes or until the cheese has melted nicely and the bread is lightly toasted. Cut them in half and serve with some whole grain or honey mustard if desired.
Try to avoid piling your sandwich fillings too high so everything doesn't squeeze out the sides when you bite it.

Try to avoid piling your sandwich fillings too high so everything doesn’t squeeze out the sides when you bite it.

Steakhouse Burger

Everything that is good and right in the world in the soft embrace of two buns.

This shining example of burger perfection has all the best qualities of an old school steak house meal. Bacon and blue cheese a la wedge salad? Check. Marbled beef seasoned and cooked to perfection? Check. Just enough vegetables to make you feel slightly healthy? Check. Shake up a dirty martini, grab a napkin and go to town.

Equipment Needed: Frying Pan, Large Mixing Bowl, Small Mixing Bowl, Chef’s Knife, Cutting Board, Wooden Spoon

Serving Suggestion: Individual Plating

Servings: 4

Suggested Wine Pairing: Cabernet Sauvignon, Malbec, Montepuciano D’Abruzzo

Suggested Beer Pairing: Brown Ales and Porters are our preference for this one, but you have to really try to make a bad beer pairing with a burger.

Ingredients:

  • 1 lb. ground beef (we recommend an 80/20 mix) ($3.99/lb)
  • 1 medium onion ($0.99/lb)
  • 1 medium shallot ($2.99/lb)
  • 3 cloves garlic ($2.99/lb)
  • 1 lb. crimini or bably bella mushrooms ($2.99/lb)
  • 8 strips thick cut applewood smoked bacon ($7.99/lb)
  • 8 oz blue cheese (we used an Italian blue, verde capra)($8.99/lb)
  • 2 TBSP Montreal steak seasoning ($about $3.99/3 oz jar)
  • 3 TBSP extra virgin olive oil ($8.99/32 oz)
  • 3 TBSP balsamic vinegar ($8.99/32 oz)
  • 2 TBSP honey ($4.39/12 oz)
  • 4 hamburger buns ($3.19/8 pack)
  • Salt
  • Pepper

Preparation:

  • Peel and mince the garlic; peel and quarter your onion, then cut into thin slices. Brush off the crimini mushrooms with a wet paper towel to remove any excess dirt. Slice those puppies into thin strips too and mix in with the onions and garlic.

Slice the mushrooms thinly so they cook down easier and caramelize nicely.

  • Place your frying pan over medium heat and add the olive oil. Throw in your veggies, sprinkle liberally with salt and pepper and stir thoroughly to coat with the oil. Cook everything down for about 5 minutes then drizzle the balsamic vinegar and  honey over the whole lot and cook until caramelized, stirring occasionally (about 10 more minutes). Place in a bowl and set aside.

Add some bee juice to even things out and complement the sharpness of the blue cheese.

  • In a large mixing bowl add the beef, grate in the shallot, add the steak seasoning, a healthy pinch of salt and pepper and mix it together with your hands. Do it until the spices and shallot are well incorporated but don’t overwork the meat, it’ll get gummy and will give your burger a weird texture.

Either grate or mince the shallot so it incorporates easily with the beef.

  • Take the beef and divide into quarters. Form the patties in the palms of your hands; use your thumb to put a divot in the center so your burger doesn’t bulge when it’s cooked. Set the patties aside on a plate.
  • Place your veggie frying pan back over medium heat and add your bacon. Don’t overcrowd it, cook the bacon in batches until crisp and set it aside on paper towels to drain. Leave the bacon fat in the pan.
  • Keep your frying pan over medium heat. If the bottom isn’t evenly coated in bacon fat add a little olive oil and plunk down your hamburger patties. Cook for about 4 minutes on each side for medium; whatever your doneness preference, only flip the burgers once. When cooked to your liking remove from heat and let the patties sit for a couple minutes. Take this chance to toast the buns a bit in the frying pan to soak up all the remaining burgerness.

Like steak, you only want to flip your burgers once to avoid uneven, overcooking.

  • Pop the beef on top of the bun and add a thick layer of blue cheese. We like using an Italian blue, verde capra, for this one because it gets creamy and almost sauce-like when it melts. You can find it in most specialty grocery stores or cheese shops but regular blue cheese will work just as well.
  • Pile on a good amount of mushrooms and onions and top it with a couple of strips of bacon, broken in half to fit easier. If you’ve made it this long without stuffing your face, put the top bun on so the burger’s easier to hold and dig in.

Captain Jack’s Cheesy Toasts

Unquestionably the greatest party food of all time.

These delicious little cheese bombs hold a soft spot in our hearts; they’ve always been a part of our Christmas Eve celebration with our neighbors and were a favorite of our family friend, Jack. There’s no reason to limit yourself to special occasions for these puppies. The prep is quick, the ingredients are basic, and the results are consistently delicious. Think of it as an upgrade to your boring cheese and crackers.

Equipment Needed: 2 Baking Sheets, Mixing Bowl, Large Fork, Spatula, Aluminum Foil

Serving Suggestion: Family Style

Servings: 8-10

Suggested Wine Pairing: Oaky whites or lighter reds

Suggested Beer Pairing: A cold Coors Light in honor of Captain Jack (or whatever you’re drinking)

Ingredients:

  • 1 cocktail loaf rye bread (about $3/loaf)
  • 1/2 small onion (you’ll need enough for 3 TBSP) ($0.99/lb)
  • 8 oz shredded mozzarella cheese ($4.49/8 oz bag)
  • 1/2 C mayonnaise ($3.99/15 oz jar)
  • 1 TBSP dijon mustard ($3.85/8 oz jar)
  • 2 TBSP grated horseradish ($1.99/6 oz jar)
  • 1/3 C bacon bits (this is the ONLY time you’ll ever see us recommend imitation bacon bits; staying true to the original recipe is a matter of principle on this one)(about $3/3 oz jar)
  • Salt
  • Pepper

Preparation:

  • Preheat the oven to 375 °. Line your baking sheets with aluminum foil so you don’t spend the rest of the night scrubbing burnt cheese off of them.
  • Lay out the rye bread slices in an individual layer across the baking sheets. You don’t need to leave that much room between them but you’ll want to be able to get a spatula in there.
  • Pour your mozzarella into the mixing bowl. Mince up the equivalent of 3 tablespoons of onion and toss that in too. Add the mayonnaise, mustard, horseradish, bacon bits and a pinch of salt and pepper, and stir everything together. Give it a taste and adjust as necessary.

Separate the cheese so you don’t get huge clumps on your toast.

  • Spread a forkful of the mix onto each of the pieces of bread. Pop them in the oven until the cheese is baked to a golden brown. This should take about 8-10 minutes. If you value having sensation in the roof of your mouth, as well as the ability to taste your food, let them cool for at least 3 minutes before serving.

Resist the urge to put too much on each piece, it will spill over and be a waste of cheesy goodness.

Frito Pie

So wrong, yet so right.

We’ve been intrigued with this Southern delicacy ever since we first saw it on the menu at one of our favorite dive bars in Williamsburg. This meaty pile of semi-shameful indiscretion is as delicious as it is sounds, whether you’re under the influence or not. Resist the urge to overthink the chili and let a few simple ingredients do work. Just be forewarned, this may replace nachos as your favorite meat/cheese/corn chip combination.

Equipment Needed: 5 Qt Pot with Lid, Chef’s Knife, Cutting Board, Cheese Grater, Can Opener, Wooden Spoon

Serving Suggestion: Individual Plating

Servings: 6

Suggested Wine Pairing: You’re eating Frito pie; you should just drink what you want

Suggested Beer Pairing: Whatever’s clever. (see: Eating Frito Pie)

Ingredients:

  • 1 lb. ground beef (we recommend an 80/20 mix) ($3.99/lb)
  • 1 large onion ($0.99/lb)
  • 1 jalapeno pepper ($2.99/lb)
  • 4 cloves garlic ($2.99/lb)
  • 1 15 oz can of black beans ($1.19/15 oz can)
  • 1 28 oz can crushed tomatoes ($2.49/28 oz can)
  • 1 6 oz can can tomato paste ($0.99/6 oz can)
  • 1 TBSP cumin ($3.50/2 oz jar)
  • 1 TBSP chili powder ($1.50/4 oz jar)
  • 2 TSP liquid smoke ($2.89/3 oz)
  • 1 TBSP paprika ($3/2 oz jar)
  • 1 TSP cayenne pepper ($2/3.5 oz jar)
  • 1 TBSP balsamic vinegar ($8.99/32 oz))
  • 1 TSP sugar ($2.39/2 lb box)
  • 1 10.5 oz bag Frito corn chips ($3.29/10.5 oz bag)
  • 8 oz cheddar cheese ($8.99/lb)
  • 3 TBSP extra virgin olive oil ($8.99/32 oz)
  • Salt
  • Pepper

Preparation:

  • Finely dice your onion and mince your garlic. Wash your jalapeno thoroughly, halve it and remove the seeds and ribs (leave the seeds in if you want a spicier chili).

Finely dice the jalapeno so it melds easier in the chili.

  • Put the pot over medium heat and add your olive oil. Throw in the onions first and sprinkle with salt and pepper. Stirring every minute or so, cook the onions for 5 minutes then add the garlic and jalapeno. Cook everything down for another 5 minutes and add in your beef.
  • Salt and pepper the beef, making sure to break it up with your spoon. Stir everything together so the veggies are mixed throughout the meat. Add in the cumin, chili powder, paprika, and cayenne pepper and give it another good stir. Cook the meat mixture until it’s lightly browned, stirring occasionally (about 10 minutes or so).
  • Spoon in the tomato paste and pour in the crushed tomatoes. Add the liquid smoke, vinegar, sugar, a few healthy pinches of salt and a good dose of black pepper. Turn the heat to low and let everything simmer for about 20 minutes, stirring occasionally so the bottom doesn’t burn.

Use diced or break up whole canned tomatoes if you want chunkier chili.

  • While your chili is bubbling away shred up the cheddar and set it aside in a bowl for later.
  • Drain the beans and stir them in to the mix. Taste everything and re-season as you see fit. Once the flavors are to your liking cook it down for another 10 minutes to finish it off.

We prefer black beans for this one but go nuts with your legume of preference.

  • Take a handful of Fritos and put them in a soup bowl or plate. Spoon a couple healthy heaps of chili over the top of them and sprinkle cheese over the whole lot.

Greek Vegetable Pizza

Like having a Mediterranean garden on a little island of dough.

We can’t eat meat all the time, no matter how much we wish it was possible. For those times when the circles of meatlessness and pizza overlap on your Venn diagram of hunger (how’s that for an intelligent reference) try our vegetable version. With classic Greek flavors this easy crowd pleaser is also great for using up leftover veggies (zucchini, peppers, extra greens, scallions, we could go on…) with minimal effort and maximum results.

Equipment Needed: Baking Sheet or Pizza Pan or Pizza Stone, Chef’s Knife, Cutting Board, Tongs, Mixing Bowl, Plastic Wrap, Serving Spoon

Serving Suggestion: Family Style

Servings: 4 people (or 2 Brown Brothers)

Suggested Wine Pairing: Pinot Grigio, Sauvignon Blanc, Pinot Noir, Beaujolais

Suggested Beer Pairing: Pilsners, Light Lagers  

Ingredients:

  • 1 pre-made ball of pizza dough (about $1.99/package)
  • 1 medium red pepper ($3.99/lb)
  • 1 small onion ($0.99/lb)
  • 1 C pitted olives ($5.99/lb)
  • 1/2 C sundried tomatoes (about $5/3 oz jar)
  • 6 oz feta cheese ($7.99/lb)
  • 1/2 C  our roasted garlic and artichoke cream (you can just mince artichokes with olive oil or buy a spread if you prefer)(about $6/8 0z jar)
  • 1 TSP dried oregano ($3.50/1 oz jar)
  • Salt
  • Pepper
Preparation:
  • Preheat your oven to 425°F.
  • Before anything else, wash off your red pepper and put it directly over the burner on your stove. If you don’t have a gas stove, pop into the oven directly on the baking rack for about 10-15 minutes. You want the skin to start burning and blistering so keep a close eye on it and rotate when one side gets too done; a crackling, popping noise means you’re headed in the right direction.

Let the pepper char up completely on each side before you turn it.

  • When your pepper is properly charred, put it in a bowl and cover with plastic wrap to sweat it out. While you’re waiting for it to steam peel and slice your onion crosswise into thin strips and do the same with your sundried tomatoes (the cutting into strips part, not the peeling part).
  • After about 5 minutes remove the pepper from the bowl, run it under hot water and rub the skin off. Cut in half lengthwise, remove the ribs and seeds and slice into thin strips lengthwise.
  • Peel your onion and slice it into thin discs, halfwise.
  • Throw a little flour on your baking sheet and spread out the pizza dough into the shape your heart desires. Drizzle some olive oil over the top and pop it into the oven for 5 minutes to let it firm up a bit.
  • Take the dough out and coat it with your artichoke spread. Layer on the red pepper strips, onion discs, sundried tomatoes and olives.

Crush the olives before you put them on so they cook down better and cover more pizza real estate.

  • Crumble some feta over the whole lot and sprinkle some dried oregano evenly over the top. Pop it back in the oven for another 10 minute, or until the crust is crisped to your liking. Pull it out, slice it up and take it down.

You could buy the pre-crumbled stuff but where's the fun in that?

Short Rib Chili

A bowl full of beefy awesomeness.

Short ribs are a favorite of ours because the only way to screw them up is to undercook them. Oh no, you let it go for 3 hours instead of 2? That just means you’ll be able to cut it with a spoon, lucky. Also, with the Super Bowl around the corner you’ve got the perfect excuse for some serious chili making, which also requires patience and the ability to drink beer while you’re waiting. Our work here is done.

Equipment Needed: 5 QT Pot w/ lid, Frying Pan, Tongs, Wooden Spoon, Chef’s Knife, Cutting Board, Paper Towels

Serving Suggestion: Family Style

Servings: 10-12

Suggested Wine Pairing: Cabernet Sauvignon, Old Vine Zinfandel, Malbec, Shiraz, Barolo

Suggested Beer Pairing: Stout, Porter, Dopplebock, Winter Ales, Brown Ale

Ingredients:

  • 3 lbs bone-in beef short ribs ($5.99/lb)
  • 22 oz dark beer (we used a Lagunitas Imperial Stout; price varies)
  • 3-4 C beef broth ($2.99/32 oz)
  • 2 15.5 oz cans black beans ($1.39/can)
  • 6 slices of thick cut bacon ($6.99/lb)
  • 1 large red onion ($1.29/lb)
  • 1 large green pepper ($1.99/lb)
  • 6 cloves garlic ($2.99/lb)
  • 1 28 oz can of diced tomatoes ($3.49/can)
  • 6 chipotle peppers in adobo sauce ($2.99/can)
  • 1 TBSP liquid smoke ($2.89/3 oz)
  • 1 TBSP apple cider vinegar ($2.89/32/oz)
  • 1/2 C Grade A maple syrup (about $7/8 oz)
  • 1 TSP cayenne pepper ($2/3.5 oz jar)
  • 2 TSP chili powder ($1.50/4 oz jar)
  • Salt
  • Pepper

Preparation:

  • At the butcher (or meat counter) ask them to cut your ribs into 2 inch chunks. When you get them home, season each piece liberally with salt and pepper on all sides.
  • Dice your onion and pepper, and mince the garlic. While you’re at it, cut your bacon strips in to 1 inch chunks for later.
  • Put your pot over high heat and coat the bottom in olive oil. Taking a few pieces at a time so you don’t crowd the pot, sear the ribs on every side (you’ll need a plate or bowl to hold those that are finished). Once you’ve browned everything throw in the garlic and onion and scrape up the brown bits off the bottom. Let them sweat for a minute then put the ribs back in the pot.

Once the meat is down, don't move it. And don't you dare flip it more than once.

  • Pour in the beer and enough beef stock to cover everything. Stir in maple syrup, cayenne pepper, chili powder and liquid smoke. Reduce the heat to low, pop the lid on and let it simmer for 2 hours, stirring occasionally.
  • While your beef is braising (aka, cooking in liquid after being seared) put a frying pan over medium head and throw in your bacon pieces. Cook them until they’re crispy and then drain them on a paper towel and set aside for later.
  • When you can pull the beef apart with a fork, pull the pieces out of the juice and put it on a cutting board. Remove the bones and chop up the meat into bite-sized pieces. Toss them back in the liquid.

Chop that meat up into tiny little melt-in-your-mouth morsels.

  • Drain one of the cans of beans and add them to the pot. Pour in the second can, bean juice and all. Add the green peppers.
  • Chop up the chipotle peppers and toss them in the pot. We also like to spoon in a little of the adobo sauce that comes in the can.

Mince the peppers into a fine paste and stir them in.

  • Let things simmer for another 20 minutes and adjust your flavors to taste. Add the bacon bits just before serving to add some texture to the bowl. Spoon into big bowls and serve with cornbread, or just ladle from the pot into your mouth.

Acorn Squash Bisque

Smooth, rich, bisquiness awaits!

Fall’s return can only mean one thing in the kitchens of the Brothers Brown—it’s soup season. With about a month to go, our CSA yields some deliciously sweet and nutty squash this time of year and what better way to celebrate it than with a nice, velvety bisque.  Roasting the veggies allows them to caramelize a bit, further enhances the flavors.

Equipment Needed: 5 QT Pot, Baking Pan, Wooden Spoon, Chef’s Knife, Cutting Board, Immersion Blender or Blender or Food Processor, Potato Masher

Serving Suggestion: Individual Plating

Servings: 6-8

Suggested Wine Pairing: Viognier, Grüner Veltliner, Pinot Noir

Suggested Beer Pairing: Brown Ale, Pumpkin Ale, Oktoberfest

Ingredients:

  • 2 large acorn squash ($1.69/lb)
  • 4 carrots ($1.99/lb)
  • 3 cloves garlic ($2.99/lb)
  • 1 medium onion ($0.99/lb)
  • 2 TSP cayenne pepper ($3.50/2 oz jar)
  • 2 TBSP cinnamon ($3.59/3.5 oz jar)
  • 3 C vegetable stock ($3.39/32 oz)
  • 1 C whole milk ($1.19/QT)
  • 3 TBSP extra virgin olive oil ($9.99/32 oz)
  • 1 TBSP dried thyme ($3.59/1.5 oz jar)
  • 1 TSP ground allspice ($3.99/1.95 oz jar)
  • 1/4 C grade A light maple syrup (about $7/8 oz)
  • 3 TBSP apple cider vinegar ($2.79/32 oz)
  • 1 TBSP unsalted butter ($4.99/lb)
  • Salt
  • Black Pepper

Preparation:

  • Preheat the oven to 415° F.
  • Wash the acorn squash thoroughly to remove any remaining dirt. Cut off the stems and cut the squash in half. With a large spoon, scoop out the seeds and pulp in the center. Continue to cut the squash into quarters and then into quarters again. Toss them in the baking pan.

Use a serving spoon for maximum scooping effectiveness.

  • Wash and peel your carrots. Halve them crosswise and add them to the pan.

Peel those roots.

  • Peel the garlic cloves and add them whole to the other veggies. Peel and quarter your onion and toss it in too. Drizzle olive oil over the whole lot and give it an even dusting of salt, pepper, cayenne pepper and cinnamon. Pop everything in the oven for 40 minutes or until the squash is fork-tender.

Dust your veggies evenly but be careful not to overdo it. You can always adjust the flavors later.

  • Remove the veggies from the oven; scoop the squash out of its skin and into the pot. Toss in the other veggies, pour in the vegetable stock and milk. Stir everything up and bring it to a boil.

The fattier the moo juice you use, the richer the bisque.

  • Reduce the mix to a simmer and add all of your spices, herbs, syrup, vinegar and butter. Use your potato masher to break down the veggies a bit. Take your blending implement and puree it all until it’s smooth.

Blend until smooth.

  • Put the soup back over low heat and re-taste it. Adjust the seasonings to your liking and serve with some nice, crusty bread.

Buffalo Chicken Meatballs

The Brothers Brown: Bringing you innovative ways to get your buffalo-wing fix since 2009.

Fact: we love buffalo wings. Fact: meatballs are also delicious. Enter the buffalo chicken meatball, a self-contained flavor bomb of Frank’s Red Hot and blue cheese. We threw together a carrot yogurt dipping sauce just to up the interesting quotient but rest assured these are great on their own and take just as long to make as you’d spend waiting for delivery. Get to it.

Equipment Needed: Large Mixing Bowl, Baking Pan, Cheese Grater or Microplane, Chef’s Knife, Cutting Board, Blender

Serving Suggestion: Family Style

Servings: 6

Suggested Wine Pairing: This is a tough pairing so you’re better off just drinking whatever you prefer (as if you listen to our pairing advice anyway)

Suggested Beer Pairing: Beer (although we’d avoid sweeter options like dubbels or barleywines)

Ingredients:

  • 2 lbs ground chicken breast ($4.99/lb)
  • 2 carrots ($1.99/lb)
  • 3 cloves garlic ($2.99/lb)
  • 1/3 C grated onion (about 1/2 a small onion) ($0.99/lb)
  • 1/4 lb blue cheese ($7.99/lb)
  • 1/2 C panko breadcrumbs (we actually found a tasty chipotle-seasoned style)($2.99/12 oz)
  • 1 egg ($2.79/dozen)
  • 1/4-1/2 C Frank’s Red Hot sauce ($2.89/12 oz)
  • 2 TBSP extra virgin olive oil ($9.99/32 oz)
  • 1 1/2 C plain Greek yogurt ($3.59/16 oz)
  • 1 lemon ($0.50/each)
  • 2 TSP honey ($4.39/12 oz)
  • Salt
  • Black Pepper

Meatball Preparation:

  • Preheat the oven to 350° F.
  • In the large mixing bowl add your ground chicken, breadcrumbs, egg and hot sauce. Grate in about half of a small onion then mince your garlic and toss it in the mix.

Add an egg to help bind things together.

Frank's Red Hot. 'Nuff said.

  • Crumble in your blue cheese, roll up your sleeves and get in there with your hands to mix everything together. Chicken is a lot stickier than other ground meats so it’s imperative that you don’t overwork it or you’ll never be able to get it off your fingers.
  • Coat the bottom of your baking pan with extra virgin olive oil. You won’t be able to roll these like turkey or beef meatballs so just grab a glob about the size of a golf ball and form it by cupping your hands together. Place the meatballs in the pan evenly spaced with some room to breathe. Pop them in the oven for 20-25 minutes until the juice from the meatballs runs clear. Let them cool for a couple minutes then go to town.

Carrot Yogurt Dip Preparation:

  • Scoop the yogurt into your blender and squeeze in the juice of half a lemon.
  • Add the honey and a couple solid pinches of salt and pepper. Using the finest setting on your grating implement of choice, shred the carrots into the blender and puree the whole lot until smooth.

Shred the carrots finely for easier blending.

Macaroni Salad

You may as well skip the formalities of a plate and grab the nearest fork.

Depending on where you hail from you might call this pasta salad or tuna salad. To us it’s macaroni salad, regardless of what type of pasta you use. This one is a quick and easy crowd pleaser where the most difficult step is waiting for the ingredients to cool once they’re done boiling.

Equipment Needed: 1 QT Pot w/ Lid, 3 QT Pot, 5 QT Pot, Chef’s Knife, Cutting Board, Colander, Large Mixing Bowl or Container, Small Bowl, Fork

Serving Suggestion: Family Style

Servings: 8 – 10

Suggested Wine Pairing: Whatever you’re drinking, but keep it on the lighter side if you can.

Suggested Beer Pairing: Same as above. We’d avoid heavy IPAs or overly chocolatey stouts.

Ingredients:

  • 1 lb pasta (we used shells but recommend anything on the smaller side) ($1/lb)
  • 3 eggs ($2.79/dozen)
  • 1 smedium onion (that’s in between medium and small for you laypeople) ($0.99/lb)
  • 1 10 oz package frozen peas ($1)
  • 1 5 oz can solid white albacore tuna (we highly recommend using the water-packed tuna) ($1.69)
  • 1-2 C mayonnaise ($3.99/15 oz jar)
  • 2 TBSP white vinegar ($1.99/32 oz)
  • 2 TBSP extra virgin olive oil ($8.99/32 oz)
  • 1 lemon ($0.50)
  • Salt
  • Pepper

Preparation:

  • This involves a lot of boiling, which is good because you can put everything on at the same time and prep the rest of your ingredients while things bubble away on the stove.
  • In your smallest pot, add the peas and just barely cover them with water. Put them on a burner over high heat and bring to a boil, the reduce the heat to simmer, cover and cook for another 5 minutes. Drain and pop them into the fridge to cool off.
  • Put your eggs in your medium pot and cover them with water. Bring them to a boil and continue to cook for 5 minutes. After that turn the burner off and let them sit for another 5 minutes in the hot water. Drain and put them in the fridge as well.
  • Fill your largest pot 3/4 full with water and put it over high heat. Once it’s boiling add a big pinch of salt and a dash of olive oil and throw in your pasta. Let it boil until it’s tender (about 8-10 minutes), drain and throw in the fridge with your eggs and peas.

See, three things boiling at once and your work is half done.

  • While your other ingredients are cooling, peel and finely dice your onion. Remove the tuna from the can and break it up as if you were going to make a tuna salad sandwich. The point is to have the flavor but not necessarily giant chunks of fish.

Break down that tuna!

  • Once everything has cooled to at least room temperature put the pasta in your mixing bowl and add the tuna and onion. Chop your eggs and ad them as well.

Chop those eggs!

  • Scoop in 1 cup of the mayo, your vinegar and lemon juice and stir everything thoroughly. Check the flavors and add salt, pepper and any of the other ingredients to your liking. Keep adding mayo until things are nicely bound together but not too creamy; the consistency should be just a little north of dry. When the flavors are right add your peas last, mix everything together well and pop it back in the fridge for about an hour to let everything meld together. Et viola!