Sunday, February 23, 2014

Vegemite Sandwiches for Spring! Grilled Cheese Just Got Sexy with Avocado & Tomato and a Little Aussie Love!

Don’t be scared: This might be one of the best grilled cheese sandwiches you’ve ever tasted.Vegemite, you say? What the heck is Vegemite? Contrary to popular American belief, Vegemite is not a vegetable paste, but rather it is an Australian condiment, a yeast by-product that tastes absolutely amazing. Some people believe that Vegemite is an acquired taste.

Saturday, February 22, 2014

Absinthe Jellies ~ Not Just For Crazy Artists Anymore! by Michael Procopio

I entered this joyous season with a couple of heart-chilling stories I wanted to share with the world and some fun recipes to match. Unfortunately, the point  driven home to me for the Holidays was that my capacity for coming up with interesting ideas is not always paired with the culinary talent for bringing them to fruition: the pot pie recipe I threw myself into wound up being thrown in the garbage, the Salted Carmelite nun candies I wanted to give out for Christmas looked warped and depressed in their nasty looking habits. I dare not go on. I will say that even my ability to fix myself a bowl of cereal with confidence was suspect.
It was enough to drive a person to drink.

Thursday, February 20, 2014

Grunge Cookbook's Corned Beef & Cabbage: Smells Like Teen Spirit, Tastes Like Nirvana

I was going to add a witty Irish phrase about good food and the comforts of home, but all I could find, shockingly, was poems about drinking! 

A delightful Irish dish that smells like your teenage son's socks but tastes like heaven!
Enjoy this longtime Seattle staple item for Grunges, a traditional Irish recipe that's a joy to make and share with friends.

Makes 8 servings


  • 5 pounds corned beef brisket, trimmed
  • 6 cups beef stock
  • 1 small head cabbage (about 1 pound), cut into wedges
  • 1 1/2 cups turnips ( 1/2 pound), cut into large dice
  • 1 1/2 cups pearl onions
  • Salt, as needed
  • Black pepper, as needed 


  1. Cut brisket into two pieces. Place in a deep pot and cover meat with stock. Heat on stove and bring to a boil.
  2. Reduce to a simmer and cover. Cook until meat is tender, about 2 1/2 hours.
  3. Add the cabbage, turnips and pearl onions to beef and simmer until the vegetables are cooked, about 35 to 45 minutes.
  4. Add salt and pepper to taste. When done, remove meat and let it sit for about 10 minutes before cutting. Serve with vegetables.

Cooking Muzak: 

Thursday, February 13, 2014

I'm Burning for You New Mexico Red Chile Enchiladas

For starters, if you don't end up either blindfolded or tied up or both by your lover on Valentine's Day after making this, then you're not making it right! 

Sunday, February 2, 2014

Why You Mad Dog Jello Shots

Why you Mad, Dawg?
Geez, tough question for me to answer. I didn't get the nickname Moe-rage from my biker buddies by chance. It took a lot of irrational unfettered anger issues, frequently followed by bursts of tears -- I'm sure you can relate. It's what a good Irish-American lass does, right? Anyway, no one can stay mad after offering them a tray of blue, fruit-filled, lemon zest-topped Jello shots. Plus, dog is spelled dawg! Classic! Sure to put a smile on that grump's face.

Mad Dog 20/20 (blue flavor)
Apple Juice
Assorted berries chopped
Lemon Zest

Take a deep breath and Enjoy!