Seeking to foster a renewed interest in home culinary arts among experienced home cooks.
This is not a website for food phobics or wellness hypochondriacs.
It’s been awhile since I posted–no excuse. Beef steak has fat on it. Waygu beef steak has fat in it, described as “genetic marbling of fat inside the cow’s muscle tissue. The cows are a special breed and hand raised from birth to slaughter. Kobe Beef is a brand name and there are others. Thought …
CRAB CAKES III (80mm ring molds=4cakes; 60mm=6 cakes;40mm=12 cakes)1 lb jumbo lump crab meat1 egg1 T Dijon mustard4 dashes Tennessee Sunshine2 T chopped fresh parsley1 t Worchester sauceS/P TT5 T fresh breadcrumbs or Panko¼ C Wondra flour or AP flour2T butter or mild EVOO1. Pick crab meat over and set aside in colander to drain2. …
When doing a stagiaire at The George Town Club one afternoon, I prepared a batch of pommes de terrre rissolee. The chef placed two “football potatoes” on each entree plate as an amuse-bouche, to the delight of the club dinners. The French classic sauteed/roasted potato dish called Pommes de Terre Rissolees calls for small potatoes …
Soy sauce has been around for 2500 years. A combination of soy paste, wheat and fermentation enzymes, brewing and aging, it originally served as a salt extender–as salt was then rare and expensive. I have mixed culinary emotions about soy sauce. It takes over any dish if too much is used–even the good stuff. Store …
I stock shrimp–buy the 11-15/lb size from Costco, bring ’em home, vacuum seal them in bags of 4 to 6–then freeze them for posterity. They’re easy to prepare with the only caution not to over cook them. Here’s how: thaw the shrimp, set a timer for two minutes, bring a small pot of beer or …
Consomme is chicken soup made from chicken stock, clarified with eggs and raw meat and strained and strained again. When done right, it is so clear you can read the date on a quarter coin dropped to the bottom of the soup pot. Years back it was the soup of choice to snatch life back …
The menu:2 10-12 pound turkeysChicken stock (for gravy, stuffings and carrots) Day ahead gravy (your recipe, my stock)Cranberries with roasted jalapenosTwo stuffingsMashed potatoes (your recipe)Glazed CarrotsBrussels sprouts with bacon lardons or Spicy sproutsPies and Gelatos CHICKEN STOCK If you worked for French or Italian chefs in high-end kitchens, they had you made stocks a couple …
I’ve got more frozen shrimp in stock than Forest Gump. Never tried it before, but why not have some for lunch? The cocktail sauce in the above photo is a seafood remonlade by Braswell and below, the preferred classic of 3 parts ketchup, 1 part horseradish, some fresh lemon juice, pinch of cayenne and 3-4 …
This a classic Dutch oven pot roast done in the Vermicular Musui-Kamado multi cooker. Here’s how:Heavily season the roast with salt, pepper and herbes de Provence. Turn on the Vermicular to MED and wait for the ‘grill’ light to come on. (Temperature of the dry pot at ‘grill’ is about 550F!) Add some EVOO. Brown …
Farmed salmon is good and inexpensive. Here, seasoned with Cajun Seasoning from The Spice House and stir fry veggies from Trader Joe’s–all done in the wok with EVOO. Thaw the veggies and season the salmon fillet, then toss and stir fry the veggies at high heat in the wok until done-about five minutes. Remove the …
