David Leite's Blog, page 5
September 5, 2020
Savior on a Stick
In Savior on a Stick, the ubiquitous state fair food, corn dogs, play a critical—Momma Leite may even say divine—role in keeping David alive during a 3-month sojourn in Dallas.
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August 22, 2020
How to Tell if a Tomato is Perfectly Ripe
Photo: Edgar Castrejon
So you find yourself standing, motionless, in the produce department of your local grocery store or at the farmstand befuddled by the mounds of Big Boys, Early Girl mortgage lifters, bunches of Romas with their tangles of green vines. And you wonder, “How in the hell do I know which is a perfectly ripe tomato?”
You’ve come to the right guy because I have a long and checkered relationship with tomatoes. How can a...
August 15, 2020
How to Make Hummingbird Nectar
Making hummingbird nectar is simple, quick, and can turn you into the sugar daddy of your own backyard. Just ask David.
Photo: mana5280
If you’ve visited Leite’s Culinaria even a few times, chances are you’ve discovered I’m known as Fatty Daddy. It’s a nickname I carry with pride–not so much as a nod to my porkly padding but rather for the affection with which it’s uttered by my worshipful staff. [Editor’s Note: Huh?!]
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August 8, 2020
How To Tell If A Watermelon Is Perfectly Ripe
David explains his 6-step approach to how to tell if a watermelon is the ripest, juiciest, sweetest watermelon possible. Works like a charm each and every darn time.
Watermelon, one of summer’s cool, shivery treats, can be a blast or a bust. You know, that feeling when you expect sweetness but instead get a ho-hum mouthful of watery, ho-hum nothingness. Here are six tips on how to select a watermelon that’s perfectly ripe.
July 25, 2020
How To Grill Salmon
To learn how to grill salmon so that it’s flaky and tender yet doesn’t fall through the grill, David Leite turned to grilling guru Jamie Purviance for simple, accessible, foolproof tips and tricks that you can take to your backyard.
Smoked Pickled Potatoes with Aioli
These smoked pickled potatoes are made by brining new potatoes in malt vinegar, deep-frying them, and serving them with homemade aioli.
Last Chance Food Let’s cut to the chase, people: These smoked pickled potatoes are crazy love. They’re the kind of food that you taste just once and can’t get out of your mind. The kind of side dish that makes you hoard some in the kitchen before guests arrive so that every time you...
July 17, 2020
Rotisserie Chicken 101
To learn how to make the juiciest, crispiest-skinned, grilled rotisserie chicken, David Leite turned to grilling guru Jamie Purviance for simple, accessible, foolproof tips and tricks that you can take to your backyard.
In chapter two of the continuing saga of my backyard grilling session with Jamie Purviance, I learned the tricks and subtleties of making a rotisserie chicken. The reason I insisted Jamie divulge all of his poultry pointers is...
July 11, 2020
How to Grill Steak
To learn how to grill steak in a manner that results in sighs and not curses, David Leite turned to grilling guru Jamie Purviance for simple, accessible, foolproof tips and tricks that you can take to your backyard.
I don’t know if you’re like me, but it seems whenever I venture out into the backyard and leave behind the comforting confines of my kitchen, with its dependable six-burner Viking stove and terribly erratic Dacor oven...
Chipotle Maple Barbecue Sauce
This chipotle maple barbecue sauce is made by slowly simmering crushed tomatoes, maple syrup, brown sugar, chipotle peppers, white vinegar, Worcestershire sauce, garlic cloves, and dry mustard. It’s perfect on ribs, chicken, and pork.
Every year I make Sara Foster’s Fall-Off-the-Bone Baby Back Ribs, and they’re always a hit. But the weird thing is I always opted for bottled barbecue sauce. With so many bbq sauces out...
