A few years after we moved from Bellaire, TX, 3 Asian-American young men from Alief opened Blood Brothers BBQ, an Asian-Texan fusion restaurant, in Bellaire to national attention. Ever since, I have been on the lookout for their recipes, with little luck so far. However, a few months ago America’s Test Kitchen published a recipe Read More …
Pepperoni rolls were invented in West Virginia in the late 1920s as a food for coal miners to eat during their meal breaks in the mines, similar to the pasties eaten by Cornwall and Iron Range (MN) miners. Here is how I made 6 rolls using half a batch of Pizza for Many or for Read More …
Southern Living recently had an article on Cheese Dreams, which they described as a very popular appetizer in the 1950s. This version is adapted from that article. I made a half recipe, which was enough to make about 16 pieces. We enjoyed them with a bowl of hot tomato soup for lunch. As can be Read More …
Sausage rolls are very popular in Britian, where they consist of fresh sausage meat encased in puff pastry and baked in the oven. A wide variety of different fillings could be used, but the traditional one is pork seasoned with sage and thyme. The Food Lion was strangely out of ground pork when I visited, Read More …
Mongolian beef is a dish invented in Taiwan which has become a staple of Chinese-American cooking. (It has nothing to do with Mongolia.) I recently enjoyed it at PF Chang’s and looked around the internet for how to make it. This version is adapted from thewoksoflife.com. It makes 4 servings and takes about 45 minutes Read More …
Garlic green beans is a popular side dish at Din Tai Fung restaurant in LA. TastingTable.com made a copycat recipe from which this posting is adapted. Quantities below are for 2 persons. This is a quick dish. Like many Chinese dishes, everything should be prepped and lined up before cooking starts since the actual cooking Read More …
Amanda sent me a link to an Instagram video by mezemike in which he showed a method of making doner kebab using baking parchment, which I had never seen before. I will show below a slight variation to his recipe. I think I would reduce and change the spices quite a bit. (Change the Tbs. Read More …
A popular side dish at this year’s Thanksgiving was a batch of roast potatoes following a recipe developed by J. Kenji Lopez-Alt for SeriousEats.com. The recipe calls for some unusual steps which ultimately increase the contrast between a crispy and browned exterior and a creamy interior. A batch takes about 90 minutes and will serve Read More …
This was a successful experiment to substitute 25% of the durum semolina with high fiber flour. The result seemed no different from 100% durum semolina fresh pasta although I may have needed to add a little more water to the dough because high fiber flour is thirsty. I served it with Mushroom and Turkey Sugo Read More …
The Wall St. Journal had an effusive article about mushroom sugo, a signature mushroom sauce of the Finnbar restaurant in Frenchtown, NJ. I made the recipe with a modest substitution of 8 oz. of leftover Thanksgiving turkey for 8 oz. of mushrooms. I thought the turkey benefited the dish, but it could be eliminated (or Read More …