I hate grocery store and chain restaurant salsa, with its chunks of tomato and green pepper swimming in tomato-flavored water. Here in Tucson a local restaurant called El Charro makes its own salsa, thick, smooth, and … even though the main ingredient is tomato … not tomatoey. I love it and have been attempting to […]
Let me just say, right off the bat, that this was an experiment based on a popular Southern dish, shrimp & cheese grits. Next time I’ll add a green vegetable on the side for color, and perhaps substitute chicken breast meat for the chicken Italian sausage, because the strong fennel taste of […]
Chicken-fried steak, garlic mashed potatoes, cracked-pepper gravy, green beans
Guido & Sophia Trattoria gave me a late Christmas present last weekend: A Cowboy in the Kitchen, a Texas-themed cookbook by Grady Spears. When I cracked the covers the very first time, it opened to page 32 and a recipe for chicken-fried steak with cracked-pepper […]
This is a great side dish for richly-flavored meat dishes, like scallopini al limone, veal marsala, or grilled Italian sausage.
1/2 cup heavy cream 1/2 stick butter white pepper grated Parmesan cheese fettuchini fresh parsley if desired
For the Alfredo sauce, melt butter over low heat in a small saucepan. Add the […]
When we lived in Holland we discovered satay, the Indonesian/Thai peanut sauce served with skewered pork and chicken, even as a dip for pommes frites (French fried potatoes). We still love satay, and occasionally make it with chicken and our own version of frites.
Of course you can make satay sauce from scratch, but I’ll […]
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Gumbo’s hard, right? Not if you use a package roux/gumbo base — then all you have to do is doctor it up. Cajun Crouton is way into easy!
1 cup white rice 2 cups water 1 pkg Zatarain’s Gumbo Base 5 cups water 1/4 cup ground pork sausage (we […]
Ever wonder how they prepare that tender pulled pork they serve at barbecue restaurants? This is one way to do it. You’ll need three to four days prep time and room in your refrigerator for a large bowl of marinating pork shoulder.
5-lb pork shoulder 1/2 cup chicken stock marinade au vin (from Julia […]
12 oz bottle Frank’s Red Hot Sauce 20 oz pure cane brown sugar 1/3 cup white vinegar dried red pepper (optional) liquid smoke flavoring (optional)
Combine all ingredients in a sauce pan on low heat. Stir occasionally as sugar dissolves. Adjust ratio of sugar and vinegar to desired flavor (spiciness and tang). […]