Pork steak is basically a bisected shoulder blade that still has the bones. It has a ton of different muscle groups, and they’re all connected by little pieces of fat and connective tissue. The fat and connective tissue melt as the steak cooks, so a pork steak is essentially self-basting. It’s one of the most idiot-proof cuts you could ever throw over a fire.
When my mom was pregnant with me, she craved hot dogs from The Varsity, a fast-food institution in Atlanta. She ate Varsity dogs for nine months straight. My aunt Pat even brought her a Varsity dog at the hospital right after I was born. Those chili dogs are in my blood.
My love of mac and cheese was forged at a very young age. I came to like the crunchy topping of the baked version but the creamy sauce of the stovetop version. This recipe combines the two. I add sautéed andouille sausage and top the whole thing with crumbled potato chips, because that’s just badass.
It’s no secret that my all-time favorite junk food is hot wings. I am completely obsessed to the point of absurdity. If I go to a restaurant and wings are on the menu, I feel it’s imperative to order them. I usually don’t make wings at home because who wants to pull out the deep fryer for a quick snack? I thought there had to be a way to make respectable baked wings.
The irony of being a chef is that you rarely have time to cook good food for yourself. As a new cook I was dirt-poor, and frozen chicken pot pie was a cheap, hearty, easy dinner after a long day of work. I developed a taste for it. This recipe is a homemade version of commercial frozen chicken pot pie.