Most days you know Buddy Nielsen as the frontman of Senses Fail, but what you don’t know is that he enjoys cooking awesome and special food every Sunday or Monday that he’s not on tour. We’ll be doing Mealtime With Buddy until Buddy heads out on Senses Fail’s next tour with Stick To Your Guns, The Story So Far, and Make Do And Mend this fall. Read up on how Buddy put a twist on the classical Macaroni and Cheese and try not to get too hungry with all the pictures!

Macaroni And Cheese
Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients:
4 Thick Slices of Applewood Smoked Bacon
2 Tablespoons of All Purpose Flour
1 pound of ground beef
2 1/4 Cups of Milk
1/2 Teaspoon of Salt
1/8 Teaspoon of Cayenne Pepper
1 3/4 Cups of shredded Colby-Jack Cheese (divided)
8 ounces (2 cups dry) elbow macaroni; cooked and drained
1 1/2 cups of diced tomatoes
1 red onion; diced
1/2 bunch of cilantro; roughly chopped

Instructions:
- Cook the ground beef in a large sauce pan until browned and a little crispy. 

- Bacon in a large saucepan ( 5 to 6 minutes); transfer bacon to a paper towel once it’s done. SAVE THE GREASE!
- Bring a large pot of water to a boil and cool the macaroni for 8-10 min unitl tender. Drain and set aside. 

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Most days you know Buddy Nielsen as the frontman of Senses Fail, but what you don’t know is that he enjoys cooking awesome and special food every Sunday or Monday that he’s not on tour. We’ll be doing Mealtime With Buddy until Buddy heads out on Senses Fail’s next tour with Stick To Your Guns, The Story So Far, and Make Do And Mend this fall. Read up on how Buddy made Lomo Saltado and try not to get too hungry with all the pictures!

Lomo Saltado
Serves: 3-4 
Total Time: 1 hour 

Ingredients:
- 1 1/2 pound round tip thinly sliced
- 2 large russet potatoes
- 2 medium tomatoes
- 1 large red onion
- 2 cups of rice
- 1 cup vegetable oil
- 4 cloves garlic
- fresh ground pepper
- sea salt
- one handful of cilantro
- 2 eggs

Instructions:
1. Cut up the potatoes into french fry shapes. Fill a large bowl with hot water and season with plenty of salt. Throw the french fries into the bowl and let soak for ten minutes. Pour 3/4 cup of vegetable oil into a medium sauce pan and heat up the oil for about 3-4 min. Now place a handful of the potatoes into the pan and fry until golden on both sides. Set them aside on a paper towel and salt.

2. While the potatoes are cooking cut up the other vegetables. Cut the union into thin slices. Cut the tomatoes in thick wedges and finely chop the garlic and cilantro. Salt the tomatoes and onions generously and pepper as well.

3. Next cut the meat into thin strips and salt and pepper for taste. Prepare a large saute pan with 2 counts of vegetable, just enough to full coat the bottom of the pan. On medium/high heat start cooking the meat. Cook until it is browned on both sides and most of the fat as cooked down.

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Most days you know Buddy Nielsen as the frontman of Senses Fail, but what you don’t know is that he enjoys cooking awesome and special food every Sunday or Monday that he’s not on tour. We’ll be doing Mealtime With Buddy until Buddy heads out on Senses Fail’s next tour with Stick To Your Guns, The Story So Far, and Make Do And Mend this fall. Read up on how Buddy made Tagaliatelle Bolognese and try not to get too hungry with all the pictures!

Serves: 4- 6
Total Time: 6-7 hours
This is gonna take about 6 1/2 hours to prepare. The part that takes the longest is cooking down the milk and fat from the meat and then cooking down the wine and crushed tomatoes. Basically the more time you give it to let it do it’s thing, the better. 

Ingredients:
1 medium onion, finely chopped
2 celery stalks, finely chopped
1/2 stick butter
2 carrots, finely chopped
5 garlic cloves, minced

4 tablespoons extra-virgin olive oil, plus more for drizzling
2 bay leaves
2 sprigs rosemary
1 1/2 pound ground pork
1 1/2 pound ground beef
2 cups milk

1 (28-ounce) can crushed tomatoes
2 cups dry red wine
Kosher salt and freshly ground black pepper
1 pound dry tagiatelle pasta



Freshly grated Parmigiano-Reggiano, for serving
1 handful fresh basil leaves
Fresh ricotta cheese

Instructions:

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Most days you know Buddy Nielsen as the frontman of Senses Fail, but what you don’t know is that he enjoys cooking awesome and special food every Sunday that he’s not on tour. Two weeks ago, we debuted Mealtime With Buddy on PropertyOfZack, and it’s been greatly received. We’ll be doing this special series of Contributor Blogs until Buddy heads out on Senses Fail’s next tour with Stick To Your Guns, The Story So Far, and Make Do And Mend this fall. Read up on how Buddy made a Sausage or SoyRizo (Vegan) Breakfast Burrito and try not to get too hungry with all the pictures!

Ingredients:
4 eggs or 8 ounces of Tofu
1/2 Green Bell Pepper; Chopped
1/2 White Onion; Chopped
1 Russet Potato; Chopped
2 medium Garlic Cloves; minced
2 tablespoons of Vegetable Oil
1/3 SoyRizo (easily found at Trader Joe’s)
or 4 breakfast sausage links

Salt & Pepper to taste
Tony Chachere’s Creole Seasoning or Emeril Lagasse Southwest Seasoning.
Soft Flour Tortillas
Shredded Cheese (Mexican Blend) or Soy Cheese blend.
Hot Sauce of your choice! (Tapatio Recommended)

Instructions: 
1. Chop all the vegetables (onion, bell pepper, and potato) into uniformed pieces. This helps to cook them evenly. Afterwards, season all the veggies with salt, pepper, and the seasoning.
 
2. In a deep dish skillet, heat the vegetable oil on medium-high heat. Once the oil has been heated up, add the potatoes and spread them as evenly as possible across the pan. The potatoes take the longest to cook about 10 - 15 minutes. The thicker the pieces the longer it takes. After 5 minutes, stir the potatoes around so that they don’t stick to the pan. Cover the pan and wait another 5 minutes before you stir them around again. The finished result should be an evenly browned, crispy finish.

3. Add the green peppers, onions, and minced garlic to the cooked potatoes. Saute them for 5 - 7 minutes over medium heat. Try not to overcook the vegetables, they can get soggy and gross.
4. Remove the vegetable mix to a big plate or bowl and set aside.

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Most days you know Buddy Nielsen as the frontman of Senses Fail, but what you don’t know is that he enjoys cooking awesome and special food every Sunday that he’s not on tour. Last week we debuted Mealtime With Buddy on PropertyOfZack, and it was greatly received. We’ll be doing this special series of Contributor Blogs until Buddy heads out on Senses Fail’s next tour with Stick To Your Guns, The Story So Far, and Make Do And Mend this fall. Read up on how Buddy made Beef Stir-Fry and Rice and try not to get too hungry with all the pictures!

Ingredients: 

Beef Stir-Fry
- 2 tsp cornstarch 
- 1/4 cup of soy sauce
- 1 cut of steak 1lb, whichever cut you’d like. I used pre-sliced pepper steak
- 1/2 red bell pepper
- 1/2 green bell pepper
- 1/2 orange bell pepper 
- 1 bunch of scallions
- 1 thumb size piece of fresh ginger
- 2 cloves garlic
- 1 lime
- 2 tbsp honey
- 2 tbsp vegetable oil
- 3 cups sugar snaps or snow peas
- 1 tbsp crushed red pepper flakes
- 1 tbsp dry sherry or rice wine

Rice
- 2 medium cloves of garlic
- Salt to taste
- 3 tbsp of vegetable oil
- 2 cups white rice
- rice cooker

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Most days you know Buddy Nielsen as the frontman of Senses Fail, but what you don’t know is that he enjoys cooking awesome and special food every Sunday that he’s not on tour. Buddy will be blogging into PropertyOfZack on a weekly basis each Monday to talk about what he cooked on Sunday and how he cooked it. We’ll be doing this special series of Contributor Blogs until Buddy heads out on Senses Fail’s next tour with Stick To Your Guns, The Story So Far, and Make Do And Mend this fall. Read up on how Buddy made Cajun Chicken with Pineapple Salsa and try not to get too hungry with all the pictures!

For the Chicken
- 4 skinless chicken breasts
- 3 garlic cloves
- 3 tsp dried thyme
- 3 tsp paprika
- 2 chile power
- 3 tsp of ground Allspice
- 3 tbsp of vegetable oil
- 1 limes
- optional yellow pepper sauce (peruvian or colombian)
- fresh ground black pepper
- fine sea salt
- boiled rice

For the salsa
- 1 medium pineapple
- 1 small red onion
- 1 green chile
- 1/2 large red bell pepper
- half a cup of fresh cilantro
- 1 lime

For the Rice
- 2 medium cloves of garlic minced
- salt to taste
- 3 tbsp vegetable oil
- 2 cups of white rice
- rice cooker

Chicken
1. First prepare the chicken by slashing each breast 3 times across the top of the breast using a sharp knife, cutting about 1/3 of the way through the flesh
2. Mince the garlic, then put into a small bowl with the dried thyme, paprika, chile powder, black pepper, allspice and oil. Season with salt and mix well.
3. Rub the spice mixture all over the chicken and down into the slashes. The chicken cab be marinated over night in this but I just let it sit for an hour or so. Right before you put the chicken in too cook braise the breasts with a fair amount of yellow pepper sauce. When ready to cook put the chicken onto a rack of a boiler pan. Broil the chicken for 12 minutes. 6 minutes on each side depending on the thickness of the chicken breast. Turning once or twice during cooking.

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