Cooking With KillerB - Product Endorsement Edition

This weekend while I was out liveblogging with Xtian, Beerock, Turdhurdler and Mr. Shoulders, KillerB2 was out shopping for the greatest kitchen device I'd never heard of.

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Oil and Vinegar misters. These things are amazing! They are pump activated, and deliver a very fine mist of oil and vinegar - almost like aerosol.

I've always found drizzling Olive Oil and Balsamic Vinegar to be hugely unpredictable and inefficient. Never again!!!! Already I've misted asparagus, salad, and popcorn. I can't wait to get home and mist something else.



Here is a demo by a couple annoying girls - we didn't buy these pre-filled ones - we bought ones you fill yourself - but you get the gist...

KillberBs' Breakfast Update

Today for breakfast I had 2 lamp chops and some roasted rosemary potatoes with 2 cups of coffee. Before leaving the house I also had a glass of seltzer water, a fish oil tablet, a multi-vitamin, and 2 low-dose Bayer. You gotta keep the heart healthy!

The lamp was leftover from last night's dinner - a lost episode of Cooking With KillerB. I forgot to take any photos until I was almost done.

KillerB2 made herself 2 scrambled eggs.

Cooking With Killer B: Pumpkin Seeds Edition

I've already covered one of the great football dishes in my earlier post on chili (to which Sparks launched an as yet unsubstantiated attack). Another great football season treat: Pumpkin Seeds.

Unless you are a pumpkin farmer, you basically get one shot at this each year when you carve the pumpkin that will ultimately get smashed on the sidewalk in front of your home by some dipshit teenager - and for me, today is that day.

For delicious Halloween fueled football treats, meet me after the jump

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Cooking With KillerB - Opening Chili Season!!!!!

It's October 1st!!! You know what that means. Chili is in season. Wooooohoooooo.

I managed to catch an earlier flight home from Charlotte today, stopped by Provisions, the local yuppie food store, bought some fixens, and by 7PM on October 1st had a pot of chili going. It's about 50 degrees outside tonight - perfect!!!!

I know there are a lot of opinions out there about chili, so let me clear some things up. If you disagree with me about any of this, keep it to yourself.

1) Nothing comes out of the pot. If you are the type of person that likes to "drain" meat - meaning syphoning off the flavor - chili is not for you. The fat in the meat stays in the chili.

2) Chili has meat.

3) Chili has beans - most Texans get all up in your grill about this. They are wrong. Chili has beans.

4) Preferably black beans. Kidney beans don't belong in chili (or your home for that matter).

5) Chili is made with beer, not water.

6) Everything should be diced so that nothing dominates a single spoonful of chili.

7) NO THICKENING AGENTS

8) Canned tomatoes make better chili than fresh tomatoes

9) Chili tastes better on day 2 than day 1. If you are making chili for guests, cook it the day before, put the whole pot in the fridge overnight, put it back on the stove the next day, add 1/2 can of beer, and reheat.
10) If using a jalapeno, leave the seeds in.

After the jump, Chili #1 of the season.

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Cooking With KillerB - Top Chef Edition

If you are a Top Chef watcher, 2 weeks ago you would have seen Bryan, the better of the 2 brothers, win the Elimination Challenge in the desert with a Grilled Pork, Dandelion Greens and Rutabaga dish.

Catjjy spent the balance of the week begging Sparks to make this for her, and he refused. He was all, like, "uh uh". Enter KillerB.

A couple of notes: I think Dandelion greens are stupid (and hard to find), so I didn't cook them. Instead I made an heirloom tomato salad. I have no clue how to cook Rutabaga, but it looks like a potato, so I treated it accordingly.

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Cooking With Killer B - Preview

Tomorrow night I will be posting a special Cooking with Killer B on Demand post. Catjjy has requested some Top Chef dishes, so tomorrow night Killer B2 and I will be eating Byran's roasted pork loin on a bed of corn polenta with glazed Rutabega. I'm not going to bother looking for Dandelion Greens because I think that sounds gross.

This was from the recent campfire episode, which is appropriate, because cooking in our tiny NYC kitchen offers all of the convenience and ease of a campfire.

Cooking With Killer B - Crab Cake Edition

Back by popular demand (did you notice the near uprising in the comments section today?), it's the latest installment of Cooking With Killer B.

Do you ever find yourself with a pound of lump crab meat and no plan on what to do with it? Me too!!! But don't worry, Killer B is here to help you. Help you make delicious food that is!!!!!

Get your drool on after the jump...
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Cooking With KillerB - Fanesca

Fanesca is a traditional Ecuadorian soup. It is normally only prepared during Easter Week. While the recipe can vary quite a bit, at the heart of the soup are 12 different grains which represent the disciples of Jesus, and some Salt Cod (dried and salted fish). Since only X-tian, The Bump and the elusive KillerB2 have any Ecuadorian blood in them, however, the rest of you can just think of it as a soup perfectly suited for any time of year or religious purpose.

What you will need (though ad-libbing with this dish is almost imperative):

1 pound of Salt Cod
Wild Rice
Lentils
1 Whole Squash
Garbonzos
Black Beans
Lima Bean
Carrots
Homony
Bay Leaves
Butter
1 Onion
Hearts of Palm
Queso Blanco
Milk
(I don't think I made it up to 12 grains - but don't let that stop you).

Step by step illustrations after the jump
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Cooking With KillerB - Volume 1

I like shrimp and I like black beans - but what I really like is eating them together. Yummers. Sunday nights at the KillerB house are shrimp and beans night. The final dish varies from execution to execution, but the staples are the same: Shrimp, beans, and some spicy things.

What you'll need - or roughly what you'll need

• Shrimp
• Black beans
• 1 red onion (for the beans)
• Jalapenos - I like to use the pickled ones (for the beans)
• 1/2 can of coconut milk (for the beans)
• Various spices to season the shrimp
• Olive oil
• Butter
• Chalula Sauce (for everything)
• Thai chili paste
• Spinach
• Irish Cheddar
• Balsamic

Step by step photo instructions after the jump.

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