Bacon. Just the mention of that simple, two-syllable word might have already elicited a Pavlovian response in you. It has me. Like an “ON” switch, my brain starts to conjure up phantom sounds and smells associated with the King of Fatty Meats. I’ll throw some adjectives out there for you…smoky, salty, crispy, rich, flavorful, sizzling, … More Cure Your Own Bacon
What happens when you marry a southern favorite with the exotic heat of New Mexico’s pride & joy? Pure, unapologetic tastebud bliss. In other words, it’s very gouda. In 2018 we prepared this dish numerous times or at least what I thought was numerous times. When I actually checked the archives the more accurate figure … More Green Chile Shrimp & Creamy Gouda Grits
When I think of perfect foods one of the first dishes that comes to mind is the Taco. It can be constructed to please the biggest meat eater or an extreme veggie enthusiast. Not so hungry? Just eat one. Ravenous? Eat as many as you can cram in your face. Nobody judges you when you’re … More Bacon Fat Flour Tortillas
Goodbye 2018! We hardly knew ya! Hello 2019! We can’t wait to see what you have in store for us! Every year we dust off the blog with intentions of keeping it crackling with recipes, food pics and interesting articles. However, come February, our food blog is usually left lonely and desolate with tumbleweeds blowing … More Hello 2019!
Here’s a revamp of a couple of wing recipes we posted 5-years ago. We’ve dusted them off and brought them out to share with you before Sunday’s big game. I know what you’re thinking…”what the heck, AlbuKirky?! You trying to pass off some old, busted up recipe on us?” Nope. These 2 wing recipes still hold … More Green Chile Wings/Red Chile Wings
I know you’ve seen the bagged supermarket versions of this slaw, but let me assure you, I have been making this way before it was ever a twinkle in some big box chain grocery store food developer’s eye. In fact, steer clear of those bagged kits all together. They are nothing but trouble and taste … More Broccoli Slaw, the Perfect BBQ Side Dish!
Behind every great brisket…every awesome rack of ribs…every outstanding pork butt…is a dinner roll ready to become a glorious BBQ sandwich or at the very least a tasty tool for catching the last bits of juice and sauce on the plate. I know grocery stores offer a variety of soft rolls and buns that seem to fit … More Perfectly Soft Dinner Rolls
Gold Bars…they’re the unicorn of foods. This is a cafeteria staple that at one time was found in lunchrooms across Albuquerque (before the days of peanut allergies), maybe even the entire state of New Mexico. My sister recalls buying these in middle school in Las Cruces. Kirk says she’s a liar. If she’s right, how … More Gold Bars
Last week I posted a recipe for Mile High Buttermilk Biscuits. Did you give it a try? I hope you did and that you received numerous accolades from family and friends! This week I’m sharing the perfect topper for turning that amazing breakfast staple into a full-fledged, stick-to-your-ribs meal…Old Fashioned Sausage Gravy. This is not so much … More Old Fashioned Sausage Gravy
A biscuit is a glorious thing. Done well, it can bring peace to all the land. Well, okay, that statement is a bit of a reach. At the very least, it can bring peace to a good meal. However, done poorly, it can bring down kingdoms. And that, is no lie. Here’s a biscuit recipe … More Mile High Buttermilk Biscuits