This is the first dish we made from Esteban Castillo’s cookbook, Chicano Eats. It makes a flavorful but not spicy sauce to go with pasta. We made it with scallops, but it would also be good with shrimp, fish or chicken. The amount of sauce is intended for 1 lb. of pasta, and is expected Read More …
This salsa is like a thin and unchunky version of guacamole. It is from Esteban Castillo’s cookbook Chicano Eats, and was used with grilled steak to make Vampiros de Asada. When Carol saw the recipe, she could not believe that it would use 1.5 cups of water, but it does. It has a nice citrusy Read More …
The recipe for this Laotian-American fusion dish is from Atlanta’s Talat Market and appeared in Bon Appetit. The fusion part of the dish is adding brussels sprouts and leeks to a red pork curry. This makes 4 servings 6 Tbs. coconut oil, divided 1 medium leek, white and pale parts only, halved, coarsely chopped and Read More …
I have been thinking about making savory biscuits by mixing meat, cheese, onions, etc. into the biscuit dough. I have noticed that it is much easier to incorporate such ingredients in low gluten biscuit dough than in high gluten bread dough. This version is Buttermilk Biscuits for Two plus 5 oz. of Taylor pork roll, Read More …
Photo pending Since many of my backpacking main courses use pasta, this is an attempt to get some variety by using rice. We experimented with instant rice to save stove fuel, but were unimpressed by the result. In this version, we are incorporating some techniques from the making of rissotto, adding hot water to the Read More …
This is a vegetarian version of biscuit bombs, combining Buttermilk Biscuits and Potato and Cheese Filling. ¼ cup of filling per Biscuit Bomb. A full batch of the filling will fill 16 biscuits. I like to add a little SriRacha or other hot sauce to the biscuit bombs.
I was looking for a good dessert for a canoe trip and I spotted this cake in Sheila Mills’ The Outdoor Dutch Oven Cookbook. It is from a class of cakes developed during World War II to make do without scarce ingredients, like eggs, butter, and milk. This also means that it was made with Read More …
This is an example of Yoshoku, Japanese style western food. It is a meat patty served with a sauce, rice, and a salad or vegetables. The patty is made from a mixture of pork and beef and is quite tasty. It is a bit like meatloaf. This version comes with a tangy sauce based on Read More …
This is a variation of Tare, a common Japanese sauce combining sweet, salty, and savory tastes. In this case, it is used for Gyudon (Japanese Beef, Onion, and Sweet Soy Rice Bowl), but it can be used for a variety of foods. I used to particularly like Tare on grilled chicken meatballs, and this sauce Read More …
Text to follow This is a Japanese comfort food classic and is relatively quick to make. This version is adapted from Tim Anderson’s Japaneasy, and is sized for two portions. Note that you need to have the Sweet Soy Sauce ready when you start to cook. 10 oz. steak, thinly sliced against the grain 1 Read More …