From the category archives:

Technique

BBQ dry rub for Pork, Ribs, Fish or Even a Shoe

Thumbnail image for BBQ dry rub for Pork, Ribs, Fish or Even a Shoe February 4, 2013

Sorry I posted this a little late for the game. But if you got on it, you still have time for ribs for halftime. This BBQ dry rub works well on any meat. This is my go to mix for BBQ. It’s the perfect way to make any kind of meat or fish happy. I […]

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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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Asian Style Shallot and Garlic Pan Fried Noodles

Thumbnail image for Asian Style Shallot and Garlic Pan Fried Noodles November 11, 2012

I love Asian style noodles. Reasonably fast to make and pretty much good for you, its street food at it’s best. this Asian style shallot and garlic pan fried noodles recipe is the kids favorite. Ingredients: 1 lb. fresh lo mein noodles, Hong Kong frying noodles or even cooked spaghetti (look here for noodles) 2 tablespoons […]

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When Things Go Right – Cheaters Olive Bread

Thumbnail image for When Things Go Right – Cheaters Olive Bread October 30, 2012

I had planned to write-up a pasta dish; rigatoni with roasted butternut squash, garlic, sage  and shiitake mushrooms. But along the way I decided to make some bread. It was noon and that seemed like an idea too late. About two years ago I had read a no kneading simple bread recipe but I forgot […]

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Sous Viding Around.

June 5, 2012
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One of my online only friends has started a Facebook group for sous vide pasteurization, modern meat curing, smoking, grilling, and barbecuing. And while I have never met Norm, I joined the group. I like to cook and a challenge was offered.  I was particularly fascinated by sous vide. You see it now and again […]

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A spoonful of salt helps the sugar go down.

February 7, 2012
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A little salt can help reduce the sugar in your food. The salt “helps” the sugar be sweeter by changing how your tongue works. How? Well, it depends on your point of view. One thought is that the tongue reacts to the added salt so it does not register bitterness. Things like coffee, lemon and chocolate […]

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Cream of Celery Soup

January 31, 2012
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I originally posted this cream of celery soup recipe years ago. What was I thinking; or proofreading. Anyway, the first pass was cookable but just barely.. This one is fool-proof. This recipe will work for any kind of soup. Just replace the 5 cups of celery with any vegetable or mix of vegetables and you are […]

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Thaw that steak in 11 minutes or less.

January 23, 2012

I’ve done it and I suspect that you have done it. But I always thought that I was breaking the rules. The talking heads on the food shows are always telling us that if you deviate from the Golden Rule of thawing – 12 – 24 hours in a closed container in the fridge – […]

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Marinara Sauce – THE Basic Tomato Sauce

January 20, 2012
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Any stereotype of an Italian Grandmother will include Nonna cooking the marinara sauce all day then yelling out the window for the kids to come in. Well I have first hand knowledge that they do yell at the kids. And they did cook those fresh tomatoes forever. Today however, there is no reason to cook […]

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