Almond Flour Chocolate Chip Cookies

Are you nuts for cookies? Then you'll love these almond flour cookies.

This super simple recipe uses almond flour, which has a subtle nutty flavor and an impressive amount of protein and fiber. Baked with chocolate chips and walnuts, these may just end up being your go to cookie recipe. 

Recipe here and our versions below.

White Chicken Chili

This week we bring you white chicken chili. This is a spicy, smoky, and creamy alternative to the usual red beef chili fare. It uses green chilies, jalapenos, cumin, jack cheese, and other goodies. Take a look and try it yourself!

Recipe here and our comments below:

South African Tomato Lamb Stew

It seems that every culture has their own comfort food version of meat and vegetables.

In this post, we cook Tomato Bredie, a traditional South African stew. There are many variations. Ours uses lambs stewed in tomatos, potatoes, rosemary, majoram, and thyme. 

Recipe by Nigella and our versions below.

Kung Pao Chicken

Pow! Right in the kisser. This week we try our hand at a Chinese American classic: Kung Pao chicken. This Szechuan dish is a restaurant staple that involves stir fried chicken, peanuts, dried chilies, and scallions. 

Recipe here and our take below.

Sweet Potato Latkes

To celebrate the holidays, we bring you a Hannukah classic with a twist: sweet potato latkes!

Brought to you by the one and only Martha Stewart, this recipe features shredded Yukon gold and sweet potatoes, mixed with flour, black pepper, ginger, cardamom, and lightly fried to a golden brown crust.

***Plus, a bonus post by our friend Kat! Apple crumb pie with walnuts and raisins. Deliciousness below.

Short Ribs with Coffee and Chilies

This week we revisit a favorite recipe of ours: Beef Short Ribs braised in coffee, chilies, and wine. 

This recipe involves browned short ribs braised in coffee, chili, wine, garlic, and dried peppers. This is arguably the dish that got us into cooking. We learned that making something great doesn't need too many ingredients or fancy techniques. 

The recipe video can be found here. It was first popularized by "The Minimalist" Mark Bittman. Take a look at his recipes and column for more inspiration on simple but powerful dishes. 

Our take on the "luxurious and sensual" dish below:

Pistachio-Crusted and Mustard Glazed Salmon

Salmon, one of mightiest fish of the sea! Full of good-for-your-heart-and-brain Omega 3 fatty acids, this is a delicious protein that should be a staple of any caveperson's diet.

This week, we present Salmon glazed in whole grain mustard and lemon, and crusted with pistachios and bread crumbs. A big crowd pleaser with heavy hitter ingredients.

Recipe here and commentary below.

Home Made Pizza

Pizza. Practically it's own food group.

No matter how much you might denounce carbs, shun fat, resist dairy, or avoid gluten you must admit that nothing hits the spot quite like a good slice of pizza.

This week Dan I head off in a pizza battle. I stick to a classic margherita, while Dan classes it up with a caramelized onion, prosciutto, goat cheese, and fig pizza with balsamic reduction.

The Cuban Sandwich

Ah, the great Cuban Sandwich. 

According to wiki, it's a "variation of a ham and cheese originally created in cafes catering to Cuban workers in Cuba. Later on, Cuban exiles and expatriates brought it to Miami where it is also still very popular. The sandwich is made with ham, roasted pork, Swiss cheese, pickles,mustard, and sometimes salami on Cuban bread."

Recipe here and our take below. 

Nutella Pretzel Brownies

Nutella brownies with a brown sugar pretzel crust. Topped with more nutella. Swoon.

Chicken Marsala

This week we are graced by the presence of JD himself. We made Chicken Marsala.

This is a long time favorite Italian dish that involves a mushroom and Marsala wine reduction atop a lightly breaded, flattened chicken breast. It's buttery, tangy, salty, and hearty. 

Marsala wine is a special type of wine made from (you guessed it) Marsala, Italy. It's sweet and made from either white or red grapes. Great for cooking and pairs well with cheese or antipasto as a dessert wine. 

Recipe here and our versions below. 

Beer Braised Brisket

This week we try our hand at Brisket. This recipe uses beer, ketchup, brown sugar, and an onion based marinade.

Citrus Glazed Chicken and Carrots

This week, Dan keeps it light and simple with citrus glazed baked chicken and carrots. Honey and carrots for sweetness, lemon for acidity, and paprika for some smokiness. 

Falafels

This week: a cornerstone of Mediterranean food--Falafels!

Falafels are crunchy, fried rounds of chickpeas, parsley, garlic, and spices.We don't know exactly where or what time they originated but we do know they are delicious.

Pad Thai

This week we bring to you a staple of Thai cuisine: Pad Thai.

Although there are many variations, the dish generally uses rice noodles, bean sprouts, and some sort of protein like tofu, shrimp, or chicken. The sauce is salty and sweet due to flavors from tamarind paste, soy sauce, and sugar. It's then topped with crushed peanuts, lime wedges, and basil.

Honey Sriracha Chicken Wings

Football season is starting. Sriracha is awesome. It's time to make these wings.

Chicken Tikka Masala

Cooking Indian food can be very intimidating! A good introductory dish to learning about the deliciousness of Indian cuisine is Chicken Tikka Masala. It's full of many flavors including ginger, roasted chicken, tangy yogurt, smoky cumin, cardamom, ginger, onion, garlic, and so on. The recipe we tried was quite balanced and full flavor.

Osso Buco

On this week's kitchen cavemen we do a joint effort of Osso Buco!

Literally meaning "with bone" in Italian, this dish involves braising veal or beef shanks in a delicious broth. The result should be a wonderfully rich stew and flavorful, fork-tender meat. Also, lets not forget the bone marrow, which is a delicacy that can be eaten with a spoon or spread on crusty bread.

Mango Lime Ceviche

Despite some delay, we are now back in action! We present a classic summer dish: ceviche. Dan ran into this recipe outside of a cafe. It uses mango, onions, cilantro, white fish, and lime juice.

Baltimore-Style Crab Cakes

Having spent a few years in Charm City, we are proud to have made Baltimore-style crab cakes.

What makes these crab cakes special is that they use jumbo lump crab meat, some light breading, and little filler. This version was popularized by Andrew Zimmern, who strives to let the crab speak for itself. His commentary describes this [recipe] succinctly...

Classic Italian Meatballs

This week we make italian meatballs that even your Grandma would approve. It's based off a famous recipe from Lidia's Italian-American kitchen. The meatballs use a simple blend of bread crumbs, beef, pork, parsley, garlic, and plenty of Parmesan cheese.

Bourbon Pumpkin Cheesecake

We have another guest post this week! Featured is an absolutely delicious Bourbon Pumpkin Cheesecake that puts other pumpkin desserts to shame. Post below:

Memphis Style BBQ Ribs

This week, we make memphis style BBQ ribs. This involves a brown sugar and paprika-based dry rub and no wet sauce. As always, low and slow is the way to go. We used different recipes, yielding pretty different results.

Guest Post: Chicken Shawerma

This week we are graced with a guest post by Karl. He teaches us how to arrange a shawerma set up for a home grill. Serious props. Post below:

Beer Can Chicken

Looking for something to cook on the grill this Memorial Day weekend? Look no further than the quintessentially American, beer-can chicken.

Red Pepper, Onion, and Goat Cheese Frittata

This week we pay tribute to mother's day by making a frittata!

Spicy Dr. Pepper Shredded Pork

This week, we have a special cinco-de-mayo inspired dish: carnitas (pulled pork). This is a simple recipe that slow cooks pork shoulder for 6-7 hours in onions, smoked chipotle, and Dr. Pepper. It seems odd at first, but makes a lot of sense when you smell it and ultimately devour it all. 

Seafood Stew

This week, we have a Seafood Stew by Ina Garten, who has a knack for making delicious and simple dishes that let their ingredients shine. This stew uses a light tomato-ey broth, white wine, shellfish, meaty white fish, fennel, and of course, garlic. 

http://www.barefootcontessa.com/recipes.aspx?RecipeID=105&S=0

Moroccan Chicken Tagine

Lets thank Martha for this one. A delicious chicken dish full of mediterranean spices including turmeric, cumin, parsley, cinnamon, ginger, and garlic.

Asian Beef Skewers and Slaw

Introduction

Welcome to the Food Bros Blog.

Every week we'll take turns choosing a recipe or two, clumsily cook our own versions, and post the results here with our comments. Hopefully we'll learn something along the way.