cornbread

Skillet Cornbread

Sometimes I wake up with a specific craving that has no obvious root. For example, on Saturday morning I woke up with a craving for cornbread. Where did that come from? Was it the fact that I’d been watching the Sean Brock episodes of “Mind of a Chef” at the gym? Actually, that was probably it–strike that first sentence–because in the episode I just watched, he harvested his own corn, shocked the kernels in liquid nitrogen, and made the most incredible-looking corn grits I’d ever seen. I didn’t have grits in my cupboard on Saturday morning, but I did have cornmeal, which is where this idea came from. Then all I had to do was find the right recipe.

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Yes, I Fried Leftover Cornbread in Bacon Fat

Ok, so you read the last post, you read to yourself “vegetarian chili, sweet corn bread” and thought “eh, I’m not that impressed, I’m moving on with my day, I’m going to read about Anderson Cooper’s gayness and Katie Holmes protecting her kids from Tom Cruise’s Scientology.” That’s your prerogative. I won’t judge.

But you won’t be clicking away so fast when I tell you what I did with that leftover cornbread the next morning. It’s almost pornographic, what happened, so parents, please shield your children’s eyes.

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Summer Black Bean Chili with East Coast Grill Corn Bread

My cookbook photographer Lizzie Leitzell is in town for a wedding and, of course, I had to have her and her fiance Kyle over for dinner to catch up, to reminisce about our cookbook travels and to talk about what we’re working on now.

The nice thing about having Lizzie over for dinner is that she’ll take much better pictures of the food than I ever will. Hence, the picture above is much nicer than the one I would have taken. You should see the size of Lizzie’s lens.

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Romaine Salad with Cornbread Croutons & Buttermilk Garlic Dressing

Many of my best food memories from childhood occurred at chain restaurants. It’s an old story by now–how my parents didn’t cook, yadda yadda yadda–and we ate most of our weeknight meals in Boca Raton at restaurants owned by athletes (Pete Rose’s, Wilt Chamberlain’s) or country-wide chains like Chili’s, Friday’s and The Cheesecake Factory. At the top of the chain restaurant hierarchy was a restaurant that’s still in business around the country, and still just as good as it was the first time we ate there; that would be Houston’s.

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