RVA Foodies

Good food is not hard to make. Not everything has to be gourmet, but all it takes is a little thought and testing to begin making food YOU want.

01/20/2025

Yeast risen waffles with a cream cheese whipped cream and berry compote. Recipe via YouTube. A side of sausage via I wanted some sausage with my waffles lol.

01/10/2025

Missing the Keys - pineapple rum, Appleton 12 year rum, pineapple juice, orgeat, homemade grenadine, and a squeeze of lime. Also potato soup from since it’s going to snow again tonight and needed to warm up.

09/28/2024

1.5” Prime Ribeyes, seasoned with Blanco seasoning, smoked on the 1250 for an hour or so at 250F until an internal temp of 115F, rested under foil while smoker raised to Full. Once at 700F, rubbed ribeyes with avocado oil and tossed back on for 2 minutes before being turned, 2 more minutes flipped, and a final 2 minutes before being pulled and rested again for 5 minutes with a few pads of butter under foil. Sliced and served with some roasted cauliflower (tossed in olive oil and more Blanco seasoning, 425F for 15 minutes or so). Beefy, smokey, rich, salty goodness.

09/02/2024

Deep dish pizza based on recipe and wow - just the smell in the house alone. Dough was super easy to make. Dough, cheese, sausage, sauce, toppings. Our son doesn’t like pepperoni so topped half with diced pancetta instead and covered the top of a heavy dusting of parm. So full but so comforting.

04/30/2024

Good eating tonight, I garontee! Chicken and andouille gumbo from the classic recipe. It starts with a roux of 1 cup of flour and 1 cup of a 50/50 mix of vegetable oil and lard on medium in a heavy enameled pot, whisked constantly until it becomes the color of chocolate and fragrant. Added 2 yellow onions, 5 stocks of celery, and 1 red bell pepper all diced and cooked in the roux for 5 minutes. Added 1lb of andouille sausage halved and sliced and cooked for another 5 minutes. Stirred in 6 cups of boxed chicken stock along with 6 teaspoons of roasted chicken to fortify the flavor. 3 bay leaves added and brought to a boil, reduced the temp to low, and simmered for an hour. While the gumbo simmered, cut into bite sized pieces and seasoned with Cajun seasoning 1.5lb of chicken, leaving in the fridge to marry. After the first hour, added the chicken and simmered for another hour. During the second hour, skimmed the fat off the top every 15 minutes or so. It could have gone another hour, but we were hungry. Served over white rice with green onions and hot sauce. A classic that always hits.

04/20/2024

Sausage, egg, and cheese biscuits for dinner tonight. Scratch made buttermilk biscuits made from recipe for southern biscuits. Flakey, buttery, salty, savory, and cheesy, breakfast for dinner is always a hit.

04/15/2024

It is our son’s 13th birthday and he wanted crab legs so it was game on. 2 gallons of water, 2 beers, 4 lemons, 2 onions, and half a cup of (should have been more but family doesn’t like it too spicy) into a large stock pot and brought to a boil. Added potatoes and andouille sausage for 15 minutes or so before adding corn, U-9 shrimp, and king crab legs for another 7 minutes or so. Strained and served. Off camera is a small crock pot of butter for dipping. Birthday feast!

04/08/2024

Italian Drunken Noodles from - doubled the ratio but only had one jar of tomatoes and it still came out great - awesome different take on Italian pasta. Pictures are in order of pretty, the actual amount of parm I put on there, and then what it looked like once tossed. Meaty, salty, rich, and super savory with a strong hit of basil.

04/07/2024

Bún bò Huế from - incredible.

04/02/2024

Cinnamon rolls from . The bread is super soft, with the strong dark cinnamon sugar flavor enhanced with the muscovado molasses hint, and covered in a cream cheese frosting with fresh scraped vanilla straight from the bean. Heaven.

04/01/2024

IYKYK

03/31/2024

Easter prime rib. Started with a b***d and tied 4 bone rib roast, splitting it in half, vacuum sealing the other half for another day. Separated the bones and roast into separate vacuum seal bags seasoned up with salt and a light dusting of Holy Cow seasoning, and sous vide at 133F for 8 hours. For the bones, I thoroughly dried them off, coated them with a thin layer of canola oil, and threw them in our toaster oven/air fryer at 500F with a pan underneath to catch the fat. Once they got some color, pulled them out and snacked while the rest of the dinner finished. Into the pan in the toaster oven/air fryer with the beef fat, I added small bag of par salt water cooked baby red potatoes and lowered the temp to 400F and gave the potatoes a 10 minute head start. On the rack above the potatoes I added some asparagus simply seasoned with olive oil, salt, and pepper, and cooked until beginning to show color. The prime rib was dried and coated with a softened butter mixed with chopped rosemary, minced garlic, parsley, and a sprinkle of the same Holy Cow seasoning from before. Into a convection oven set to roast at 500F, for about 7 minutes to get some color, out and rested before being sliced and served with the potatoes and asparagus. Oh! The au jus! In a sauce pan went a good coating of olive oil, garlic, and a whole rosemary sprig, sautéing for a minute until fragrant. A few glugs of a dry red wine were added and reduced until almost syrup. 2 cups of a quality beef broth and a teaspoon of roasted beef concentrate (I swear by the stuff) and left to simmer while the rest of dinner cooked. The liquid from both sous vide bags was also added to fortify the beef flavor. Strained and served along side the beef. The perfect prime rib texture that is hard to describe. It’s not soft but it’s not like a steak. What a dinner. Happy Easter everyone!

Address

Richmond, VA

Website

http://www.rvafoodies.com/

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