I feel like summer is even busier than the school year around here. I always hope that we’ll have some time to kick back and relax, but when you have two teenagers, you quickly learn that ain’t happening. They’ve got places to be and things to see. Unfortunately, that means I’ve also got places to be because only one of them can drive.
I’m taking them on vacation here in a few days and we’re looking forward to a change of pace. If you’ve got any Maui recs, drop them below for me!
Looking back on last month, here are some stand out recipes you may have missed, and experiences for you to add to your lists.
Mango Jalapeño Baked Wings - No matter how you sauce them, this is a perfect base method to baking wings. They’re baked instead of fried, but still crispy from being tossed in baking powder and corn starch. Sauce it however you want; doesn’t affect my life.
Red Sauce Meatballs - I’m letting you in on my ancestor’s secrets to the Italian classic. I like to buy a pound of beef chuck roast and a pound of pork shoulder and grind the meat myself, but you can do pre-ground too. Obviously you can put them on spaghetti, but it also makes a killer meatball sub.
Gochujang Lime Crispy Bites - These are basically adult chicken nuggets. Crispy chicken tossed in a sticky, spicy gochujang lime sauce served with a cool cucumber salad. Fry it twice for extra crispness, or just leave them a bit longer in the air fryer.
Brown Butter Coffee Cake - Despite what I told my kids, this doesn’t taste like coffee. It’s classic coffee cake with some brown butter to make it a little more interesting, plus the cinnamon sugar streusel topping has the perfect texture. Make a pan of it Sunday night and eat it for breakfast all week.
Reverse Seared Ribeyes with Corn & Peach Salsa - This recipe is mostly just for the corn and peach salsa. If you don’t know what a reverse-seared steak is, it’s when you slowly bring the steak up to temperature on an indirect heat zone on the grill until about 115-120 degrees, then finishing it over direct heat for a deep, crispy crust. Take it off at around 125 degrees and let it rest until 130 degrees for perfect medium rare.
Check out my recipe archive here!
David’s Doughie’s - These guys make a legit NY style bagel, which is hard to find in Texas. We ordered bagel sandwiches at their food truck on Austin’s east side, but you can also get their bagels and schmears (which is a word that I hate) in bulk at the Texas Farmers Markets on the weekends.
Made In Carbon Steel Griddle - I recently used this griddle for a killer beef bulgogi hibachi night. It’s one of my most-used pieces of cookware and they even gave me a discount for y’all if you use code BAREFOODTIM.
World Cup + Tour de France - Two things that Americans don’t usually care about. I guess I’m just build different. Every day for the last six weeks has been full of soccer and cycling on the TV. If you’re wondering if I really watch/listen to people riding bikes for 5 hours a day, the answer is yes.
I love riding as well, so I’m sure that helps. I’m training for a race in October. Find me on Strava.
Dating my Wife - While my kids were at summer camp, their mom and I spent the week hitting a bunch of old spots in Austin. The goal was that if a spot would’ve been popular in the 1970’s, we’d add it to the list. We hit spots like:
Highly recommend exploring your own cities the same way to get a taste of what it was like before your time. Perfect opportunity for a great date night.
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