Seeking to foster a renewed interest in home culinary arts among experienced home cooks.
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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 …
Here is a nice glace I really like, on its own merits, and as a substitute for soy sauce based glaces. Works great on pork and chicken. Readers know that I am not a fan of soy sauce but a big fan of balsamic vinegar. I always have a carafe of it on the counter …
Soft shell crabs are in season and if you live near the Chesapeake Bay you gotta have them. Here’s how: Clean them or have your fish monger do it; drench them generously in a mixture of Wondra flour, cornmeal, salt and pepper; place the crabs belly side down in a medium hot skillet with peanut …
This is a family recipe, much modified. It originally called for finishing the ribs on the grill while brushing them with sauce. That doesn’t work since the ribs are falling-off-the-bone-tender when done and can’t be moved from pan to grill without making a wretched mess of it all. Forget the grill. These are braised ribs! …
We were long overdue to have a shrimp casserole. I had a coupleof ideas from school but garlic was on our mind, so it had to be shrimpscampi. Further, there was some leftover feta cheese from last week,when The Little Woman made her signature tacos. (Go here to learnall about Feta.) What follows is a …
These shortcakes are light and airy, but they didn’t rise high enough to take to the county fair–but good. Readers don’t need instructions on what to do with these–and strawberries and whipped cream–save for the neat idea, I read somewhere, to puree some of the strawberries and pour them over the bottom shortcake half and …
There still remains in the culinary world a sauce base called demi-glace. It is made from roasted veal bones, veggies, herbs and water. Last time I made it, I started with 15 pounds of veal bones (which TLW gave me as a Christmas present) and 11 quarts of water. When I was through–some 18 hours …
