From the monthly archives:

January 2013

Homemade Prosciutto

by Michael on January 31, 2013 · 5 comments

in Commentary,Rants

I don’t expect the readers of this blog to go out and make a homemade prosciutto. It might be too much, but it might make you think of  about stepping out and making more homemade  food.

I have made sausages for years. This year, I expanded out to cured meats. I use them often in cooking and at $17 to $21 a pound, it can get expensive. So make it at home. This 4 1/2 pound prosciutto cost about $16 from a local grower. I spent less than 1/2 hour in the total preparation.

I think the point is that you can make things at home. Simply. I will guarantee that my simple tomato sauce recipe blows away Ragu and costs less. The same thing goes for many other “staples.”

Let me know if you need a sauce recipe or want to learn about curing meat. Or ou could check out the great starter – Rhulman’s “Charcuterie.”

The prosciutto is fantastic by the way.



Grilled Green Hot Wings

by Michael on January 30, 2013 · 0 comments

in Appetizers,Poultry,Recipes

It’s almost game time and I had a request for chicken wings.

While living out in Arizona, I kept messing around with a Southwest wing. I finally settled on a recipe that uses jalapeño hot sauce and adobo seasoning.  I use Tabasco green sauce and Goya adobo. You will find the adobo in the Latino or Mexican section of the market. I also cook them for  a good amount of time on a lower heat. The result is a well cooked crispy wing.

These will hold in the oven really well. Just hold off tossing with the sauce until you serve them.


 3 – 4 pounds chicken wing drumettes.
3 dashes liquid smoke.
1/2 cup green jalapeño Tabasco
Adobo seasoning – with pepper. Goya makes the best. Look in the Mexican or Latin Section of the store.

½ cup white wine
4 tablespoons butter
1 tablespoon Adobo seasoning
1/2 cup green jalapeño Tabasco (more to taste)

Directions for the wings.

Works best on a gas grill, for charcoal, keep one side of the grill without coals.
You can also bake on a rack in a shallow pan at 250 for 2 1/2 hours turning frequently

In a large metal bowl, mix wings, hot sauce, liquid smoke and toss.
Sprinkle wings with seasoning and toss.
Repeat 4 times.
Let rest for at least 1/2 hour

Heat grill to high and brush down including the top rack.
Spray with oil and reduce heat to low.
Pour on wings in a single layer.
Cook 10 minutes with lid down
Turn the wings and cook another ten minutes.

Move wings to top rack or coolest part of grill and cook for 1 hour.
Turn every ten minutes until golden.
Toss with sauce.

Directions for the sauce:

Reduce the wine by ½ on the stove or microwave.
Mix with hot sauce, seasoning, and butter.
Heat until butter has melted.
Mix it together and toss with the wings.


Spiced Shrimp & Fish, Spinach & Hashbrowns

Thumbnail image for Spiced Shrimp & Fish, Spinach & Hashbrowns January 28, 2013

I have mentioned that I am a big fan or reading cookbooks. I just don’t often cook from them. Some of the best combinations I come up with are mash-ups of other recipes. I tried to go back and find the inspiration for this but the current set of books that in the kitchen did […]

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Fried Chicken & Waffles with a Maple Tahini Sauce

Thumbnail image for Fried Chicken & Waffles with a Maple Tahini Sauce January 10, 2013

Ok. I totally stole this from everyone-all-over-the-place-everywhere. The sauce comes from Tarrant’s in downtown Richmond. As does coupling the dish with green beans. I think I have more lemon in the sauce but whatever. Tarrant’s is a great place to eat and so is their version. The chicken seasoning is from something I ate in […]

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Escarole with Cannellini Beans, Sausage and Pan Fried Croutons

Thumbnail image for Escarole with Cannellini Beans, Sausage and Pan Fried Croutons January 6, 2013

Escarole with Cannellini Beans, Sausage and Pan Fried Croutons is based on an Italian style of preparing greens. It would also work well as a vegetarian dish if you take out the sausage. And, it will work with most any leafy green vegetable.  But the slight bitterness of the escarole really works. Any of the greens […]

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