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Part-time oenophile, full-time Internet entrepreneur.
Interests: running, chess, the sporting life: cycling, hiking the professional sporting life: professional cycling, ny mets & jets, sf 49ers the non-sporting life: opera, french the wine life: bourgogne (blanc and rouge), sicilian reds, syrah.
Recent Activity
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Perfect for a chilly autumn evening, this stew from "American Game Cooking" calls for wild boar but you could easily substitute stew meat from buffalo, venison, elk, etc. There are too many ingredients to list, but the beets, fennel seed,... Continue reading
Posted Oct 28, 2011 at The Silk Road of Wine
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Beet greens are tasty and nutritious but quite fragile, so you should try to cook them within a day or two of purchasing your bunched beets. This recipe is a rustic one from "Molto Italiano" by Mario Batali. Warning -... Continue reading
Posted Oct 22, 2011 at The Silk Road of Wine
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Looking for something quick and tasty, I based this on a recipe for lamb chops, Marches style, from Marcella Hazan's seminal cookbook "Essentials of Classic Italian Cooking". Brown a very thinly-sliced onion with pancetta and olive oil (or bacon grease,... Continue reading
Posted Sep 28, 2011 at The Silk Road of Wine
Derren Brown, a British illusionist famous for his mind-reading act, set out to prove just how susceptible we are to the many thousands of signals we're exposed to each day. He approached two creatives from the advertising agency Saatchi &... Continue reading
Reblogged Sep 21, 2011 at The Silk Road of Wine
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Here's a dinner that is on the table in 15 minutes when you come home famished from the gym. Heat up a skillet, dice a couple sweet red peppers and one yellow onion, and brown them together with a bit... Continue reading
Posted Sep 6, 2011 at The Silk Road of Wine
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A simple yet very tasty recipe from "Good Meat" by Deborah Krasner. Though she calls for stew beef, I had a big grassfed chuck roast on hand so I cut it up into cubes for this dish. Brown a chopped... Continue reading
Posted Sep 5, 2011 at The Silk Road of Wine
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You'd think we were living the high life with this meal. Using the awesomeness that is Gilt Taste, we feasted on Flannery Beef wagyu custom blend burgers - equal parts chuck, cross rib, flatiron and shortloin tail - with all... Continue reading
Posted Aug 6, 2011 at The Silk Road of Wine
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Easiest. Recipe. Ever. Chop a whole head of garlic, mash it in a mortar and pestle with a lot of kosher salt to form a thick paste and then rub it all over a tri-tip roast (beef or buffalo). Wrap... Continue reading
Posted Jul 25, 2011 at The Silk Road of Wine
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This recipe comes straight from the excellent Mark's Daily Apple site (written by Mark Sisson of Primal Blueprint fame). It is easy and delicious - before you go to work in the morning, marinate cubed lamb for 8 hours in... Continue reading
Posted Jul 19, 2011 at The Silk Road of Wine
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Another batch of game meat from D'Artagnan, and a recipe from the excellent cookbook and educational tome, "Good Meat" by Deborah Krasner. She sums up the homey nature of this dish in her description: "An example of Italian home cooking... Continue reading
Posted Jul 17, 2011 at The Silk Road of Wine
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Another game meat classic from my favorite source, D'Artagnan. Marinated simply in olive oil and herbs, grilled in a very hot skillet for 2 minutes per side, and then finished for 15 minutes in a 400 degree oven. Pair it... Continue reading
Posted Jul 13, 2011 at The Silk Road of Wine
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I love wild boar - tenderloin, stew meat, you name it (and thankfully they have always had a good marketer and haven't been referred to as "feral swine"). It is normally hard to find, but D'Artagnan is a great source... Continue reading
Posted Jun 30, 2011 at The Silk Road of Wine
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Some nights you want to take it easy yet still eat well - time to pull out the shortcuts. Take some stew lamb, brown in a pressure cooker (no lid yet), add a jar of your favorite jarred Indian simmer... Continue reading
Posted Jun 20, 2011 at The Silk Road of Wine
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A few tweaks to this delicious recipe from Madhur Jaffrey's "Quick & Easy Indian Cooking" were in order based on what I had on hand, so it became somewhat akin to an Indian-North African fusion dish. The dish as called... Continue reading
Posted Jun 19, 2011 at The Silk Road of Wine
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A perfect weekday meal from Ming Tsai's cookbook - healthy, tasty and a snap to prepare. Brown 2 lbs chicken thighs on the stovetop for 10 minutes in your biggest Dutch oven. Remove them and add 2 chopped onions, 3... Continue reading
Posted May 17, 2011 at The Silk Road of Wine
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Ming Tsai's mother's Asian twist on his favorite dish from childhood, as related in his excellent "Simply Ming One-Pot Meals". Traditional ground beef, pork and tomatoes are livened up with hoisin sauce for sweetness, ginger, garlic and a bit of... Continue reading
Posted Apr 26, 2011 at The Silk Road of Wine
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A style of hot pot cooking that is very common in the cold northern part of Vietnam, this absolutely fantastic dish comes from one of my all-time favorite cookbooks, "Balancing Flavors: East and West" by the chef Tom Kime. The... Continue reading
Posted Apr 13, 2011 at The Silk Road of Wine
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A hearty beef stew perfect for a raw and windy spring evening from the great cookbook/educational resource "Good Meat" by Deborah Krasner. Marinate cubes of stew beef overnight in red wine, orange zest, cinnamon, cloves, peppercorns, bay leaf and a... Continue reading
Posted Apr 7, 2011 at The Silk Road of Wine
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A delicious Portuguese-Mozambican dish from the excellent "The New Portuguese Table" by David Leite. The original recipe using coconut milk and fiery piri-piri peppers was tweaked along the way as it made its way through various Portuguese colonies around the... Continue reading
Posted Apr 7, 2011 at The Silk Road of Wine
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Want to do very little prep yet have a wonderful meal waiting when you get home from work? This recipe is for you. Meaty lamb shanks (look for hind shanks which are bigger than foreshanks) are browned and then tossed... Continue reading
Posted Mar 30, 2011 at The Silk Road of Wine
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A super-easy weeknight meal from my favorite cookbook "Simply Ming One-Pot Meals". Just brown chicken legs and thighs, add mushrooms, garlic, red onion, tarragon, tomatoes and edamame and bake in a 400 degree oven for 20 minutes. You can omit... Continue reading
Posted Mar 29, 2011 at The Silk Road of Wine
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Fast, easy and stunningly delicious. The pork marinates for 30 minutes while you julienne the leeks (and have a glass of wine ...). Might as well brown the bacon and cook the cauliflower fried "rice" while you are waiting as... Continue reading
Posted Mar 28, 2011 at The Silk Road of Wine
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Another winner from "Simply Ming One-Pot Meals" that only takes 15 minutes from start to finish. A light coating of curry powder goes on the fish before sauteeing. Remove the fish and sauté minced olives, tomatoes, shallots, cilantro and the... Continue reading
Posted Mar 27, 2011 at The Silk Road of Wine
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A winner of a recipe from "Simply Ming One-Pot Meals". I used the called-for cornstarch to coat the chopped chicken thighs, though I'm sure you could omit or substitute with something like a light dusting of coconut flour if you... Continue reading
Posted Mar 25, 2011 at The Silk Road of Wine
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Stir-fried pork with kimchee is a classic Korean dish, and this one comes from Ming Tsai's "Simply Ming One-Pot Meals". Thinly-sliced pork tenderloin is marinated for 30 minutes and then stir-fried with pungent kimchee, red onion and zucchini. An optional... Continue reading
Posted Mar 23, 2011 at The Silk Road of Wine