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August 8, 2022August 8, 2022 jgrusseLeave a comment

Chicken Bouillabaisse

This dish is two steps removed from the normal seafood bouillabaisse, which is a Provencal classic.  Patricia Wells has in her cookbook At Home in Provence a variation she calls “Monsieur Henny’s Rabbit Bouillabaisse” and then notes that chicken could be substituted for the rabbit.  I took her up on that idea since chicken is Read More …

Chicken, French Cuisine
August 3, 2022August 3, 2022 jgrusseLeave a comment

Crabmeat Paté

At the beach last week, we had steamed crabs to celebrate Carol’s birthday.  There were a few leftover crabs, which Carol picked, and I turned the picked crabmeat into a paté by adapting a recipe in an Outer Banks cookbook I found in our unit.  The photo shows a 1/3 recipe (about 1 cup), based Read More …

American Cuisine, Appetizers, Fish & Shellfish
August 2, 2022August 2, 2022 jgrusseLeave a comment

Fried Fish for Tacos

One of the dinners at the beach this year was fish tacos.  This is how I made the fish for the tacos, which were popular.  This was for 5 adults with some leftovers. 1.75 lb. mahi-mahi or similar firm white fish Flour Aleppo pepper Salt and pepper Milk Vegetable oil Flour tortillas Mexican grated cheese Read More …

Fish & Shellfish
July 19, 2022July 19, 2022 jgrusseLeave a comment

Salisbury Steak

Salisbury Steak is an American comfort food classic.  This version is adapted from a recipe in the Washington Post.  An unusual thing about this recipe is using smashed potato chips rather than bread crumbs as a binder in the meat patties.  This makes 4 servings and takes about 30 minutes to prepare.  It was served Read More …

American Cuisine, Beef
July 18, 2022July 18, 2022 jgrusseLeave a comment

Herbed Yogurt Cheese (Suzma) with Ryazhenka v.2

Here is a second version of Herbed Yogurt Cheese (Suzma) with Ryazhenka in which I switched from fresh to dried herbs, consistent with the recipe for Boursin-style fresh cheese with garlic and herbs . I also added the refinement of pressing the fresh cheese into a mold (such as an English muffin tin) so that Read More …

Cheese
July 16, 2022July 16, 2022 jgrusseLeave a comment

Stuffed Portobello Mushrooms

I recently saw on chron.com a recipe for one of the signature dishes at one of Houston’s leading restaurants.  “Stuffed Mushrooms Trastevere” was included in “Tony’s: The Cookbook” in 1986 although it is no longer on the menu.  Their recipe is fairly easy and straightforward, but I had to change it based on the ingredients Read More …

American Cuisine, Appetizers
July 11, 2022July 11, 2022 jgrusseLeave a comment

Drunken Shrimp with Tequila

This is a Mexican variation on Gambas al Ajillo, the classic Spanish shrimp with garlic sauce.  The tequila in this is the clear (unaged) type.  Here is how I made 2 servings, based on a recipe in 177MilkStreet.  This is a quick dish, taking less than half an hour.  I served it with steamed rice Read More …

Fish & Shellfish, Mexican Cuisine
July 10, 2022July 10, 2022 jgrusseLeave a comment

Greek-sh Grilled Half Chickens

This was an idea from the LA Times, which turned out well.  I suspect I would like it even better spatchcocking the chicken instead of cutting it in half and removing the backbone, since spatchcocking helps the white and dark meat cook more evenly.  I also think it would work well with multiple Cornish game Read More …

Chicken, Greek Cuisine, Grilling & Barbeque
July 9, 2022July 9, 2022 jgrusseLeave a comment

Orange Creamsicle Frozen Yogurt

I recently noticed that my refrigerator included containers of vanilla yogurt and orange juice left over from grandchildren visits and thought they could be used for a good summer dessert.  This is an adaptation of a recipe in Serious Eats to use up what I had on hand.  I reduced the sugar in the original Read More …

Desserts
July 8, 2022July 8, 2022 jgrusseLeave a comment

Big Italian Sub Salad

This is an adaptation of a good idea in Bon Appetit rather than a recipe.  The idea is to deconstruct a delicious Italian sub sandwich and transform it into a salad (i.e. emphasizing the salad ingredients and reducing the bread).  So keep in mind what would be in a delicious sub sandwich, and use whatever Read More …

American Cuisine, Salads & Dressings

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Recent Posts

  • Chicken Bouillabaisse
  • Crabmeat Paté
  • Fried Fish for Tacos
  • Salisbury Steak
  • Herbed Yogurt Cheese (Suzma) with Ryazhenka v.2

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