Browsing through a recent issue of Men’s Journal, I couldn’t help but notice this summer grilling recipe. After performing “quality assurance”, it met my approval withtwo thumbs up!
Named after New Orleans Crime Commission chairman Richard Foster (a friend of Owens Brennan), this dessert was originally created in 1951 by Chef Paul Blangé at Brennan’s Restaurant and has since become a New Orleans tradition.
A tutorial on dicing an onion with minimal tears from Catherine McCord at weelicious.com. I use a similar method to dice up an onion, but cutting it in half, as suggested in this video, is an improvement. Steve D.
Zuzu’s Handmade Mexican Food is a popular Tex-Mex café with locations throughout Texas. This quick and easy dish is based on Zuzu’s recipe, with a touch of Italian. Ingredients 1 1/2 lbs. boneless chicken cubed 4 tbsp. flour 1/2 tsp. Salt 1/2 tsp. Pepper 8 ozs. butter 2 small jars artichokes drained 8 ozs. canned […]
This particular creation, is one of my personal favorites from Pasquale Carpino “The Singing Chef”.
With a big bag of red baby potatoes lying in wait, I was wondered what technique to use on them. Miraculously, this recipe came accross in a Yummly.com newsletter. Perfect!
A thick, creamy, soup with it’s origin in France, the culinary term bisque implies it’s creation from the broth of crustaceans or shellfish. That being the case, any shellfish may be used instead of lobster – crawfish, shrimp or crab, or any combination of them (leftovers). Nevertheless, this tasty comfort food is perfect for those chilly Autumn or Winter days.
These pork cutlets look like minified filet-mignons coming off of the grill. This particular method uses a teriyaki style sauce to add a final touch. They would be well accompanied by wild rice, vermicelli or cous cous!
Good Golley Miss Molley! I couldn’t help but notice the nice looking images in this blogs media library. I started this food blog about a year ago and have had a blast doing it. It also happens to be the most successful (as far as traffic, likes, etc…) that I have ever undertook. Here’s a […]
A word of caution regarding a particular model of food processor that is not particularly “user friendly”. Last Saturday morning at 6:30 AM, I was slicing potatoes in a food processor. After emptying the bowl with the first set of processed potatoes, I twisted the bowl back into place and then proceeded to drop the […]
$$$ A Hoosier tradition since 1934, Bonge’s Tavern is a comfortable bar-restaurant serving dishes categorized as “traditional American” or “new American”. Though the building was constructed in 1847 as a general store, it became a local watering hole in the years following prohibition and has undergone renovations in recent years. Located approximately 5 miles north […]
Not too long ago, I had lunch at the local bistro “Panera Bread” where I enjoyed a delightful French Onion Soup served in a Bread Bowl. Panera Bread’s recipes are available on-line, but I found this one on Epicurious.com which I decided to share. It is as follows: Produces 4 servings: Ingredients 4 8-ounce round […]
“This cheesecake needs some form of starch to absorb the liquid in ricotta. I found matzo meal works best.” — Gina DePalma Ingredients 2 15-oz. containers whole-milk ricotta 1 Tbsp. unsalted butter, room temperature 1 Tbsp. plus 1 cup sugar 3 Tbsp. unseasoned dry breadcrumbs 2 8-oz. packages cream cheese, room temperature, cut into cubes […]
Reblogged from meatballs & milkshakes: I love making lasagna when I’m going to have people over because I can hang out with people instead of standing over the stove the whole night. It’s also just great comfort food, and it makes me feel better whenever I’m a little down (almost as much as a delicious […]
Another example of the various ways to create crepes! Steve D.
This recipe has been a mainstay of my sustenance for over thirty years and all of the credit for it goes to my lovely Grandmother who, in turn, passed it on to Mom and then to me. It is one of the first creations I ever attempted and still remains an integral part of my […]
Dean Fearing is the reknowned Master Chef at Dallas’ most exclusive hotel, The Mansion. Of great popularity among it’s regular patrons is Creme Brulee. This post contains the directions for creating Creme Brulee taken directly from the “Mansion on Turtle Creek Cookbook”. Ingredients 6 extra large egg yolks 1 1/4 c. sugar 3 c. heavy […]