Duck Bolognese: Exploring a Classic Meat Sauce with a New Twist

Duck Bolognese: Exploring a Classic Meat Sauce with a New Twist

Have you had the pleasure of tasting a bolognese sauce? If you are a meat eater, bolognese sauce was made for you. I’m going to explain what it is, why it is so delicious and how I have transformed the classic recipe by using ground duck instead of beef. What is bolognese? First and foremost,… 

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A Fork in the Road

A Fork in the Road - Solid Gold Eats

Just like the title of this post says, I’m at a fork in the road. Lately I have struggled with what it means to develop recipes for the public. Recipes can be inspiration. When you need a guide for cooking something you know little about, recipes are handy. They provide you with a guide. But when… 

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Weeknight Chicken Enchiladas

Weeknight Chicken Enchiladas - Solid Gold Eats

This recipe deserves and subtitle, such as “how I am surviving the week” or “how I’m getting dinner on the table while being utterly exhausted.” SGE has been absent of my recipes for several days because I’ve been too darn tired to cook, let alone cook something, photograph it and share the recipe with you…. 

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The Indianapolis Star Recipes – July 2014

Mexican Street Corn Salad - Indianapolis Star Recipe

July was another rockin’ month for recipes in The Indianapolis Star! In case you missed any of them, here’s a quick recap for you: Strawberry Blueberry Crumble – Independence Day fell on a Friday this year, so I created a red and blue recipe to go with it! Crumbles are great desserts to whip up quickly… 

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Grinding Meat for Steak Burgers with the Cuisinart “Prep 9″ 9-Cup Food Processor (Sponsored)

Grinding Meat for Steak Burgers with the Cuisinart “Prep 9″ 9-Cup Food Processor (Sponsored)

There are burgers, and then there are steak burgers. If you have had a true steak burger, you know the difference. Steak burgers have a richer, meatier flavor, and the texture is usually a little looser than other beef burgers. What sets them even further apart is when you take steaks and turn them into… 

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Fighting Hunger with Indiana Pork + Giveaway (Sponsored)

Fighting Hunger with Indiana Pork + Giveaway (Sponsored)

Those who know me well know how excited I am for the Indiana State Fair, which runs August 1 – 17 just a few miles away from my home. The fair train runs through the parking lot at my work, giving me a reminder multiple times a day of why I enjoy August so much…. 

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Beer Pickled Jalapenos

Beer Pickled Jalapeno Peppers - Solid Gold Eats

Our garden is producing about 20 to 30 small to medium sized jalapenos a week and equally as many grape tomatoes. Aside from the onions, those two were the only vegetables we planted this year. Each season we get a little smarter about what we want to plant, based on last year’s success and our… 

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In the Kitchen with Rocket 88 Doughnuts

Cutting Dough

Doughnuts have always fascinated me. It’s the scientific process of mixing a few simple ingredients together to create fluffy fried rounds of dough that is intriguing. How does it rise? How is this dough different from breads or biscuits? Lucky for me, my questions were about to be answered with a step-by-step tutorial that ended… 

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Dill Cucumber Relish

Dill Cucumber Relish - Solid Gold Eats

This dill cucumber relish recipe has been my staple recipe for a few years now. When teeny tiny pickling cucumbers are in season, I buy four pounds, enough for one large batch to water bath can and preserve. It is a requested item from anyone who has had it, because it has just the right… 

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Double Fried French Fries and Vermont Maple Sriracha Review

Crisp French Fries

French fries and Sriracha are a match made in heaven, am I right? The spicy sauce can always be found in my house, and recently I whipped up a batch of double fried french fries to enjoy with Vermont Maple Sriracha. My buds at Sriracha Indy have been spreading the good word of the hypnotizing… 

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