Pimento Cheese is a Southern classic. This version is taken from Southern Living in November 2019 and used Farmhouse Cheddar – First Try , which was rather crumbly and thus quite suitable for a cheese spread. This was quite tasty, but more saucy than I expected. The next time I would start with less mayonnaise Read More …
These tasty pickles can be eaten within a day or so of making them. This version is adapted from a recipe in the Richmond Times-Dispatch and makes about a pint of pickles. 1 lb. English or Persian cucumbers, cut into ¼ inch slices 2 Tbs. salt ½ cup sugar ½ cup white vinegar 1 Tbs. Read More …
Amanda has wanted some Hawaiian Macaroni Salad, so we made a batch to go with Huli Huli Grilled Chicken Wings . This version is adapted from Cook’s Country, and has a number of noticeable features. First, the macaroni in a Hawaiian-style salad is supposed to be softer than we would normally cook macaroni. Second, the Read More …
With a lot of time and the right equipment, pulled pork is very easy to cook and extremely tasty. It is no surprise that it is an American classic. It seems very paradoxical that while a steak would seem dry and seriously overcooked if it reached 150 degrees, the target temperature for pulled pork is Read More …
This is an excellent example of genuine fusion cuisine. Some years ago in Los Angeles, someone had the idea to use Korean-style grilled chicken as a filling in a taco. Another Asian touch was a soy vinaigrette to dress the vegetables in the taco, while two American touches were the flour tortillas and grated cheese. Read More …
A muffaletta is a famous sandwich from New Orleans which was invented by the Central Market, an Italian grocery store near Jackson Square, in 1906. I have enjoyed a muffaletta at Central Market, and from other places, such as Jason’s Deli, which although a chain, started near Louisiana in Beaumont, TX. The bread for muffaletta Read More …
I was looking for a suitable dessert to cook in a Dutch oven in a virtual campout in my backyard, and spotted a pecan pie cobbler recipe in Southern Living. It turned out very well. This will make 6-8 servings. At home, this would be made in a 9-10 inch cast iron skillet in a Read More …
I spotted a recipe in the Food Network Magazine which I thought was worth trying since Carol likes barley, which is a low-glycemic and high fiber alternative to rice. It turned out well, including being surprisingly creamy. Since we had whole barley (vs. the quick-cooking pearl barley in the original recipe), that is what I Read More …
My birthday this year was on a Friday, and we are going to have a family birthday party on Sunday to fit everyone’s calendar better. We thought it would be nice to have a small cake for my actual birthday, and looked at the options in America’s Test Kitchen’s The Complete Cooking for Two Cookbook. Read More …
Louisiana barbecued shrimp are very tasty, but they are not at all what their name describes, since they are actually shrimp cooked in a skillet with a spicy and buttery sauce. This version is adapted from a recipe in Food52, which I noticed because it used a moderate amount of butter vs. the extravagant amount Read More …