Posted February 25th, 2015 by Chris
Eaters,
I’ve been working hard to learn to cook fish. People keep telling me it’s healthy and stuff, but really it’s just expensive. I’ve found some great recipes to practice at home, unfortunately none of them are easy to make for cooking army. I give you fish that scales well.
When: This Wednesday, February 25th. Cooking starts at 6:30. Food ready by 7:30.
What: Fish green curry with rice, Pasta with fish, Crispy Fish Sticks, Bourride (poached fish with garlic mayonaise soup)
Bring booze please. I know people say white wine with, but I don’t know that many people that actually like white wine…
Come eat,
Jason
Posted February 9th, 2015 by Chris
China. Its global domination will soon be upon us. But if my viewing of popular science fiction is any indication (which it certainly is), at least we will soon be flying across the Verse, hiring a crew, finding a job, and keeping on flying. Until that time, though, we might as well get used to the native cuisine that we hijacked and made our own and then sold back to them with true red, white, and blue American grit, determination, and elbow grease. It’s Americanized food so there’s guaranteed to be some sort of grease involved. So come join us for our next Cooking Army featuring “Chinese” food. We’ll be serving up some of your favorite dishes you order from your local hole-in-the-wall Chinese place.
Stuff and junk!
When: Wednesday, February 11th, dinner at 7:30, cooking at 6:30
What: Veggie Fried Rice, General Tsao’s Chicken, Sweet and Sour Chicken
Bring your friends, bring your hardened arteries, it’s time to eat.
Posted January 26th, 2015 by Chris
Hola Compadres!
While the past few days haven’t been quite so bitter has they have been in recent weeks, we still long for the warmth of the places on the Earth that simply refuse to have cold Winters. This coupled with Carnival just a few weeks away, our thoughts drift to Brazil. We’re going to heat up this week’s Cooking Army with some blistering spices of the South American country and see if we can’t hold off the chill at least a little while. Or at least have your eyes and mouth watering for more…
Ariba!
When: This Wednesday, January 28th. Cooking starts at 6:30. Food ready by 7:30.
What: Feijoada (Black Bean Stew), Brazilian Collards, Pao de Queijo (Brazilian Cheese Bread), Brazilian Chicken with Coconut Milk, Brazilian “Lemonade”
While we’re focusing on Brazilian foods this week, you’re more than welcome to bring beers or wine of any South American variety, of which we hear are pretty tasty. Get ready for some food from South of the equator: bring your friends, bring your bellies, it’s time to eat.
Posted January 11th, 2015 by Chris
Hey Kids,
The holidays are finally over and old man winter is being his disagreeable-old-bastard self again. I can think of no better time than now to eat food that reminds us that the sun does actually exist and may decide to grace our fair city again someday. While I had a lot of options to choose from, I decided on Moroccan cuisine. Why? I can’t really say. The amount I know about Morocco can be summed up in less sentences than I’ve already forced you to read. However, I do know their food is full of delicious spices combined perfectly to make you forget any amount of bleakness. This week we have a variety of dishes, about half of which are eaten in Morocco during Ramadan to break one’s fast. If I were starving all day and had one meal to look forward to, harira would definitely be at or near the top of my list.
Anyway!
When: This Wednesday, January 14th. Cooking starts at 6:30. Food ready by 7:30.
What: Chicken Tagine, Lamb Harira, Couscous Shepherd’s Pie, Almond Paste Stuffed Dates and Moroccan Mint Tea
Despite the fact that we’ll be serving tea, you should still bring whatever else you’d like to drink. Tea is great and all, but the ABV on it is pretty low (unless you compare it to wide distribution American lagers). So come, shake the snow off your boots and shake the hunger out of your guts. It’s time eat.
-Jeremy
Posted September 22nd, 2014 by Chris
Howdy everyone,
This week at cooking army we celebrate the unbelievably delicious and varied food of New Orleans. New Orleans is a city everybody should treat their stomach to at some point. Sure there is a ton of poverty, and sure it’s effectively built to encourage biblical-grade flooding, but from a culinary perspective there is no better place to visit in the US. So do as they do in Louisiana and just ignore all the depressing aspects of the city and instead stuff your face with our delicious offerings. You’ll find it’s exceedingly easy after the first bite.
When: This Wednesday, September 24th. Cooking at 6:30. Food ready eventually.
What: Gumbo, Mufaletta Sandwhiches, Beignets, Okra Creole
As usual, bring whatever you’d like to drink and bring with you any other revelers who wish to attend. Also, pack your marching band and your bead necklaces. It’s time to eat.
-Jeremy
Posted September 11th, 2014 by Chris
This Cooking Army went fantastic with 2 of the sauces being great, butternut squash soup was amazing as ever, and I stumbled upon a great flour-less chocolate cake recipe. Had a good turnout too with about 15 people.
Tomato-Cream Sauce for Pasta – http://allrecipes.com/Recipe/Tomato-Cream-Sauce-for-Pasta/Detail.aspx
This was the weakest sauce of the night, which is to say, it’s a perfectly decent tomato cream sauce. It’s good, but nothing fantastic about it.
North Carolina-Style Vinegar Barbecue Sauce – http://www.foodnetwork.com/recipes/food-network-kitchens/north-carolina-style-vinegar-barbecue-sauce-recipe.html
This was a creeper, it looked very watery and it’s initial taste was a bit strange, but then the chipotle spice hit you and it was great. I think this is perfect for chicken, but could be great on other plain meats.
Fresh Strawberry Sauce – http://allrecipes.com/Recipe/Fresh-Strawberry-Sauce/Detail.aspx
The sauce was fantastic, but was a bit overshadowed by how good the flour-less chocolate cake it was being poured over was.
Flourless Chocolate Cake – http://allrecipes.com/recipe/flourless-chocolate-cake-i
This tied many peoples favorite of the night with the butternut squash soup and that’s saying something because that’s one of our best recipes ever. It was very moist without being cake-y and too fluffy. Using Ghirardelli bittersweet chocolate probably helped.
Butternut Squash Soup – http://www.food.com/recipe/creamy-roasted-butternut-squash-soup-188978
This is one of our best recipes and there’s a reason I won’t use another until someone show’s me a better one. An all time favorite and one of tonight’s favorites.
Posted September 8th, 2014 by Chris
Howdy friends,
This week at the Cooking Army, we’re going to try our hands at the gentle art of the sauce. Strong sauce, spicy sauce, sweet sauce, and none of that weak sauce. We’ll also have some fixin’s to pour the sauces over, but our focus will be to come away with something you can pour over just about anything and make it taste better. And we’ll be doing butternut squash soup because it’s awesome.
Details!
When: Wednesday, September 10th. Cooking starts at 6:30, first sauce will be ready around 7:30pm.
What: homemade KC style BBQ sauce (with chicken), tomato cream pasta sauce (with pasta), butternut squash soup, fresh strawberry sauce over flour-less chocolate cake
Come on over and bring your friends, bring your alcoholic sauce, if you know what I mean… Prepare to get sauced, it’s time to eat.
/Chris
Posted August 28th, 2014 by Chris
Sometimes, when we’re cooking with the Cooking Army, it can feel like this:
Whee!!!
/Chris
Posted June 23rd, 2014 by Chris
Greetings Patriots,
It’s finally officially Summer and that means it’s time for Americans to break out their grills and enjoy the great pastime of cooking all sorts of meats and vittles. We’re warming up for Independence Day and what better way to do so than burn precious gas and/or coal to tenderly cook all sorts of delicious things. If we could lay an entire hog on the grill, we just might…
Foods!
When: Wednesday, June 25th. Cooking starts at 6:30, food ready around 7:30pm.
What: Disappearing Pork, Insideout burgers, Stuffed Bell Peppers, Marinated Veggies
As always, no need to RSVP, if you can show up, great! If not, that’s cool too. Everyone is encouraged to bring some beer (or wine if that’s your thing) and desserts are ALWAYS welcome, but again, not mandatory. Bring your friends, bring your bellies, it’s time to eat.
/Chris
Posted May 11th, 2014 by Chris
Amigos de la cocina del ejército, yo no hablo español, así que voy a mantener este corto. Estamos comiendo comida mexicana, ya que es fácil y barato. Igual que yo. Se sirven diversos platos mexicanos. Usted debe llevar margaritas. Eso es todo.
Cuando: 14 mayo, 7:30
Donde: Juan Pablo’s casa de español
Qué: Tacos, Burritos, Arroz con Leche
Trae a tus amigos. Traer algunas margaritas. Es hora de comer.