November 04, 2008 
Jason Kallsen 
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Other posts
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Ready to roll
Damn this looks good. The receipe alls for 30 min in a hot oven, then a cup of white wine Read More » -
Salmon prep
Fresh steelhead, on sale at Lunds for $6.00/#!!!! Read More » -
Finished salmon with simple oil and vinegar baby greens salad.
Eatin’ healthy tonight! After a weekend of far too many burgers and a rich steak with mushrooms at Cafe Levain, Read More » -
Let’s try this again
The only garlic I had was bolting, the Rosemary was shitty, and the damn anchovies expired when Clinton was in Read More » -
Lamb leg ingridients
From the River Cottage Meat Cookbook, page 239. If the anchovies seem weird, then read the book. We'll see what Read More » -
Kiss my ass Steve Raichlen!
Ha! Look at that! Read More » -
Ooh yeah
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Damn that was good.
A perfect start to a weekend of grilling. Read More » -
Lamb is all set
A ten minute rest is important. Read More » -
Goat cheese and cured meat Jucy Lucy’s
The Jucy Lucy (yes, the spelling is correct) is my home state of Minnesota’s gift to the hamburger community. Two Read More » -
Salmon is done – a smudgy photo
A wee bit of grease was on the lens of my phone, so it’s not a sharp as I wanted. Read More » -
Spencer too!
My son Spencer wanted to acknowledged as The Grilling Man tonight as well. He’s posing with a pork loin that Read More »
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Whoo hooo! I commend and recommend!
L