When temperatures dip, this hearty and healthy chili will hit the spot. The funny thing about this recipe is that I totally had to make up for the fact that I had less than a teaspoon of chili powder. We usually have plenty of chili powder but we were just out, so all the dry…
Author: webaggression
Hi! I am Rob Davis. I am an Interactive Marketing Manager by day and Website Designer and Developer by night. I'm a lover of food, wine and bourbon.
Buffalo Trace Distillery Tour Photos
I’m a huge bourbon fan. On a recent trip, we had the pleasure of touring the Buffalo Trace Distillery. Some of my favorite bourbons are made right there, so I was very excited. Below are a few photos I took along the tour. I apologize for the filters a head of time and the generally…
Most Popular Posts of 2012
Another year is gone and it is time to thank you all for another year of reading my terrible writing and enduring my awful photography. Here’s to a great 2013. Below are the five most popular posts from last year. Below that are the five most popular posts of all time. Top 5 Viewed –…
Local Pork Chops Stuffed with Drunken Cranberries, Walnuts and Gorgonzola
I found these massive local pork chops and had no choice. I wasn’t even feeling pork chops, I was thinking baked chicken wings. Thankfully my better half delicately suggested she wanted the pork. These turned out amazing. The stuffing was perfect. Tart, sweet, crunchy, savory, earthy yumminess is how I would describe. The salad supported…
Coq Au Vin, Smashed White Cheese Potatoes, Asparagus and Haricot Verts
I love red wine + I love braising things + Chicken can be bland = Coq Au Vin. What a great way to cook chicken. This meal came about because the temperature is dipping down and I’m craving comfort food. I’d already done the braised beef short ribs the week before so chicken sounded good….
Thai Barbeque Chicken Pizza
Who doesn’t love pizza? I eat it just about twice a week (make it one night and leftovers another). Infinite possibilities exist with pizza and I enjoy trying to sample all of them. I bet I haven’t ordered pizza delivery in eight years. With the availability of quality ingredients and the fact that most grocery…
Asian Salmon, Udon Stir-fry and Spicy Pickled Carrots
On Saturday’s my wife and I love to go to Northampton Wines and Café. We eat lunch and enjoy a glass a wine (or two). The lunch menu is usually only four items each week and they usually fill us up just right. With that said, it is generally a more lavish mid-day meal than…
Braised Short Ribs with Pepper Potato Gnocchi, Baby Carrots and Haricot Verts
I love braising stuff. It takes a while but is always worth the wait. Chicken, pork or in this case beef cooked in delicious liquids low and slow, there isn’t much better. The beauty is you can use inexpensive cuts, tough cuts and the braise breaks them down to their most tender. Whenever the weather…
Surf and Surf (Scallops, SC Shrimp), Carrot-Ginger-Orange Puree, Edamame-Arugula Salad with Cilantro-Yuzu Pistou
Scallops inspired this dish. I was craving scallops. When I think scallops, I think light. This entire dish was designed to be light on the palate and the stomach. I think it worked out very well. I called it Surf and Surf (diver scallops and South Carolina white shrimp), carrot-ginger-orange puree, edamame-arugula salad with a…
Seared Duck Breast, Herbed Crepe with Mushrooms, Honey-Glazed Baby Carrots, Wilted Kale, Demi-glace
When my wife is away I tend to play (in the kitchen). I tend to try new ingredients, recipes or techniques. This particular time I was craving duck. Doing a Google images search (I find a lot of great recipes that way), I found these two images and was totally inspired. I only wish I…
one foodie 