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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 …