Baby-Back-Ribs

Spicy Dr. Pepper Ribs

A taste of the Oklahoma ranch, I just had to re-blog this from Pioneer Woman. The Dr. Pepper makes it especially unique.

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Muncie (Little Chicago) Style Pizza

Back in the 1920′s and 1930′s, Muncie, Indiana (my hometown), came to be known as “Little Chicago” because of it’s ties to mob activities in the “City of Broad Shoulders”, Chicago, Illinois. Here is a personal pizza recipe, based on the traditional Chicago deep-dish style with a twist of Appalachia (cast-iron skillet). DO try this at home!

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Sauteed Zucchini, Squash Medley

This is a recipe that I jotted down from memory after successfully creating a sauteed vegetable medley from some recently grown vegetables that just happened to avail themselves. The results were favorable – everyone who partook agreed!

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Creole Jambalaya

A dish with French and Spanish origins, jambalaya is basically a meat usually consisting of ham (“jambo”, French), smoked sausage and/or chicken, with (“ala”, French “in the style of”) rice (“ya”, West African language).

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Spicy/Sweet Rack of Lamb

Here’s another awesome winner found through Men’s Journal magazine! This lamb ribs recipe from Trencherman, Chicago, may be slightly labor intensive, but will prove to be worth every bit of the effort.

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French Press – The Best Way to Enjoy Good Coffee!

For many years, when I wasn’t drinking beer (weekends), I was drinking coffee (work week). Being that I am no longer young, I have grown rather educated in the methods of brewing and varieties of, coffee. The usage of the French press is the best, because it cuts down on the bitterness and the temperature […]

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Sauteed Mushrooms

Sauteed mushrooms make a wonderful accompaniment to many dishes. I’ve been using this versatile method, which goes well with red or white meats, for many years.

Image source: chez loulou on flickr.com (CC BY-NC-ND 2.0).

Louisiana Red Beans & Rice

An authentic Louisiana recipe, this is one of my all time favorites! Though it may be fairly time consuming project (3 hours or so), it is well worth the effort!

Image: jonk on flickr.com
 (CC BY-NC-ND 2.0)

Pennsylvania Dutch Shoo-fly Pie

After venturing to northern Indiana for an annual Auburn Classic Automobile Auction in the early 1970s, Dad and I stopped at a roadside restaurant on our trip back where we sampled shoo-fly pie. There is much Amish influence in that area, and this particular dessert became a life-time favorite for me and my father.

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Speckled Trout Tchoupitoulas

Straight from a restaurateur and true Cajun from Lake Charles named Nate, this dish is a bona fide example of the tastes of Southern Louisiana.

Le Persil Fleur Featured

Le Persil Fleur – Paris

In the late summer of 1983 my father and I, accompanied by his wife, spent 10 days in Paris, France. One evening mid-way through our visit we ventured to a small, quaint, restaurant just around the corner from our hotel on the Rue de Caumartin near the Palais Garnier (Opera House) called Le Persil Fleur.

Beef Wellington

Boef En Croute aka Beef Wellington

A specialty dish, Beef Wellington is contrived from many ingredients from the Perigord region of southwest France which is known for it’s abundance of truffles.

"The French Room" at Hotel Adolphus, downtown Dallas

Dining in Dallas

As a Dallasite for nearly a quarter of a century, I was afforded the opportunity to critique’ practically every dining establishment worth mentioning in the entire DFW metroplex, first-hand. One of the highest rated was the 5 star French Room at the Adolphus Hotel in downtown Dallas.

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Old World German Sauerbraten

Many years ago, my supervisor took vacation to travel back to her point of origin, “das Vaterland”, to visit her volks. When she returned, she shared this family recipe with me.

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"King’s Arms Tavern" Peanut Soup

“King’s Arms Tavern” is a nationally reknowned establishment in Williamsburg, VA. The tavern was a favorite dining spot for our country’s father, George Washington and the peanut soup is a legendary treat.

Battle-of-Marengo

Chicken Marengo

A dish created by Napoleon’s personal Chef on the eve of the French victory at Marengo, Italy.

Appetizers

Mango Habanero Potstickers

Mango Habanero Potstickers

A nice blend of polynesian and Mexican, this appetizer from Lindsey and Taylor’s weblog Love & Olive Oil is great for when you plan on entertaining guests!

Breakfast

French Toast Casserole

French Toast Casserole

Sometimes you can put down your dietary guard and splurge, like when you’re ravenously hungry for a solid breakfast. Try this breakfast casserole for a Sunday brunch!

Desserts

Bananas Foster

Bananas Foster

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.

Essentials

Crepes

Crepes

The versatile, French style crepe can be used in a variety of creations from dessert crepes to ratatouilee crepes. Here is a simple recipe for any gourmet cook’s repertoire. Makes 12 servings Ingredients 1 cup all-purpose flour 1 teaspoon white sugar 1/4 teaspoon salt 3 eggs 2 cups milk 2 tablespoons butter, melted Directions Sift […]

Pot Luck

Chicken & Macaroni Casserole

Chicken & Macaroni Casserole

Make quick use of chicken or turkey remnants with this simple baked dish!

Poultry

Zuzu’s Chicken and Artichokes

Zuzu’s Chicken and Artichokes

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 […]

Seafood

Tiger Shrimp in a Cream Tomato Sauce with Shallots and Basil

Tiger Shrimp in a Cream Tomato Sauce with Shallots and Basil

This particular creation, is one of my personal favorites from Pasquale Carpino “The Singing Chef”.

Soups & Stews

Lobster Bisque

Lobster Bisque

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.

Vegan

Lasagne di Verdure ala Stevarino

Lasagne di Verdure ala Stevarino

After recently sampling the Vegetable Lasagna from the local Olive Garden restaurant, I became inspired to create an adaptation of their recipe by adding my own personal flair.

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