Following a recipe during my last endeavor in the kitchen, a dilemma arose when trying to determine how many small tomatoes would equal the medium tomatoes listed in the recipe. Thanks to Dr. Gourmet, I found this list of equivalents!
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.
This particular creation, is one of my personal favorites from Pasquale Carpino “The Singing Chef”.
Has the first frost of the season left you with a surplus of green tomatoes? Here’s a delectable idea on what to do with the them!
Start Play Many years ago, my supervisor took vacation to travel back to her point of origin, “der Vaterland”, to visit her “volks”. When she returned, she presented me with this family recipe.
John Folse is another cajun with a TV cooking show. Chef Folse arrived on the TV cooking scene a little later than Justin Wilson, the “Cookin’ Cajun”, but was just as inspirational. Folse shows a more professional demeanor, more along the lines of legendary Chef Paul Prudhomme, the creator of “Blackened Redfish” (discovered by accident).
When I moved to Texas in the early 1980s, Justin Wilson was popular in the region. With his new cooking program on PBS, his popularity was spreading nationwide.
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.
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 […]