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.
Using the cast iron skillet is the irreplaceable means of preparing many food items such as cornbread, scrambled eggs, etc., etc., however, some folks are not aware of the proper methods of seasoning, cleaning and using one. Here is a rundown, or “operations manual” if you will, for the care and usage of the cast iron skillet.
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”.
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.
A radical variation of the classic Reuben sandwich, made with a corned beef, sauerkraut, Thousand Island dressing and Swiss cheese on grilled rye, from Rebecca Furtado on Hubpages.com.
Long before visiting Fogo de Chao in the Dallas suburb of Addison, I was familiar with the aroma coming from the restaurant as it is located on “restaurant row” on Beltline road among many of my old personal haunts.
Still trying to master the use of chopsticks but still have difficulty? Demonstrated in this video, are some alternative uses for the utensils. An American who is skilled in the use of chopsticks shows a hint of “Worldliness”. Many times with a group from the office would I try to show extreme dexterity in the […]
Returning to Muncie after 23 years in Dallas, one of the first items on my agenda was to relive those fond food memories of QL’s BBQ.
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!
From Lori McLain on justapinch.com, a perfect side to accompany your grilled entree this summer.
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 […]
Back in 1987, I was on assignment for most of the year in Houston, Texas, where we would occasionally frequent the downtown favorite lunch spot, Treebeards. Treebeard’s is legendary for their cajun fare of red beans and rice, chicken fried chicken, seafood gumbo, boudin, pickle chips and po boys, however, it was their cornbread that […]
$$$ 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 […]