Author: Peter - The Roaming GastroGnome

Born and raised in the beautiful Mid-Hudson Valley of New York State, moved to DC for a job, stayed way longer than I thought, got married and moved to Chicago for her job. It's an awesome city!

Beluga Lentils and Grilled Sausage

Beluga lentils and grilled sausageThere’s a reason you always see sausages with lentils. They pair well together. Over the years I’ve tried to make lentil dishes which stand alone on their merits and have been successful with some. But when paired with sausage the combination is downright magical. I don’t know if it’s the saltiness of the sausage reacting with the lentils or the earthiness of the lentils acting on the sausage. Whatever it is, it works. (more…)

Simple Spring Egg Salad

Egg SaladEgg salad reminds me a lot of lunches at my grandparents when I was little. A visit to their house on the weekend usually happened around lunchtime and that meant sandwiches. I really can’t recall ever having anything BUT sandwiches. We never had leftovers for lunch or whatever was lying around in the fridge. If there was a leftover, like meatloaf, it went into a sandwich. Some salad maybe if it was summer and Pop-Pop’s vegetable garden was in full swing, but alongside a sandwich. Always sandwiches. (more…)

Pork Belly Porchetta

Pork Belly PorchettaLast week I picked up an epic piece of pork belly for another project and couldn’t resist trimming off a chunk for our weekly date night dinner. I was quite excited about it and knew cooking a pork belly porchetta was going to get a “WOW! You rocked it!” reaction from Cheryl (which it did). (more…)

Corned Beef Hash: Delicious Simplicity

Corned beef hashCorned beef hash. A no-brainer when you stop off at the diner on your way home from the bar at 4am. At least it used to be. On Sunday I surprised Cheryl with this tasty breakfast made from our St. Patrick’s Day leftovers. Yes we still had some corned beef and potatoes, that’s the benefit of cooking a six pound brined brisket, plenty left to chew on! (more…)

Homemade Cajun Spice Bacon

Cajun baconWhile I make bacon quite often I’m not usually very creative with it. If it’s good and works, why mess with it? However, a friend recently requested some Cajun spice bacon so I felt I needed to do a trial run in order to nail down a new technique. We we were running low on our previous slab of homemade bacon so the timing couldn’t have been better! (more…)

Jerk Spice Pork Sausage

Jerk Spice Pork SausageWe just returned from what is becoming an annual thawing out trip to Antigua. This year our plane took off in a snowstorm which as you can imagine made us very happy when we got the beach. What made us even happier though was returning to Chicago to find spring had sprung! And because of the balmy temperatures everything was melting thus freeing our grill from a snow pile. Perfect time for checking to see if it still worked and cook one of my newest tubular meat creations; Jerk Spice pork sausage. (more…)

Pork Cheek Ragu with Mushrooms

Pork cheek raguWhile rummaging through the freezer last week for some fatback to make sausages, I discovered a package of pork cheeks tucked away in a corner. Needless to say, this excited me greatly, and I had an idea what to make with them: pork cheek ragu. A spin on one of my all-time favorite dishes from a long-since-closed restaurant in my old city of Washington DC. (more…)