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Month: June 2018

June 29, 2018November 19, 2018 jgrusseLeave a comment

Jambalaya

After making a batch of Tasso a few days ago, I was looking for a dish to use it in and hit on jambalaya, the Cajun dish of meat, vegetables, and rice.  In the true spirit of jambalaya, I used what I had on hand, which were bags of frozen chicken wings and shrimp in Read More …

American Cuisine, Chicken, Fish & Shellfish, Pork, Rice
June 27, 2018 jgrusseLeave a comment

Tasso

    Tasso is a spiced and smoked ham which is used as an ingredient in a number of Cajun dishes, such as jambalaya.  When I bought a pork butt for carnitas, I found that that butts were all about 8 lbs. even though I only wanted 4 lbs. for the carnitas.  I ended up Read More …

American Cuisine, Grilling & Barbeque, Pork
June 27, 2018 jgrusseLeave a comment

Ninfa’s Green Sauce

One of the most celebrated dishes in Houston was the green sauce at Ninfa’s, a Tex-Mex restaurant chain, now largely gone.  (Ninfa Laurenzo died in 2001).  I made a batch yesterday to go with the Sous-vide Carnitas , using an adaptation of the recipe in Robb Walsh’s excellent The Tex-Mex Cookbook.  This recipe makes a Read More …

Appetizers, Mexican Cuisine, Vegetarian
June 20, 2018June 26, 2018 jgrusseLeave a comment

Smothered Pork in an Instant Pot

After reading all the buzz about Instant Pots, I bought one on sale almost a year ago, and it sat in the box in my study while I finally got up the nerve to try to figure out all its controls.  My initial use of the Instant Pot was to make Smothered Country Ribs, which Read More …

American Cuisine, Pork
June 18, 2018 jgrusse1 Comment

Greek-style Grilled Chicken

This was served at today’s Middle Eastern themed Father’s Day lunch.  It is adapted from what I think is the best community cookbook ever published, The Complete Book of Greek Cooking by The Recipe Club of Saint Paul’s Greek Orthodox Cathedral.  It was very good with pitas and tzatziki sauce 3 lbs. boneless skinless chicken Read More …

Chicken, Greek Cuisine, Grilling & Barbeque, Middle Eastern Cuisine
June 16, 2018 jgrusseLeave a comment

Yam Neau (Thai Beef Salad)

I had some leftover grilled steak, and some leftover Thai inspired marinade from Steak with Reverse Marinade and with the two made Thai Beef Salad for lunch.  When I am starting from scratch, my usual reference is A Taste of Thailand, a small book published by the South China Morning Post in 1982.  Our copy Read More …

Grilling & Barbeque, Salads & Dressings, Thai Cuisine
June 16, 2018 jgrusseLeave a comment

Pork Bulgogi Bahn Mi

    Fusion cuisine at its finest!  We had some left over Skillet Pork Bulgogi, and used it in a bahn mi, which made an excellent lunch.   French bread roll Sriracha mayonnaise Skillet Pork Bulgogi Vietnamese Pickled Daikon and Carrot Jalapeno slices Cilantro Hoisin sauce Slice most of the way through the bread roll.  Read More …

American Cuisine, Grilling & Barbeque, Vietnamese Cuisine
June 16, 2018 jgrusseLeave a comment

Grilled Corn, Shrimp, Chorizo, and Bread Salad

  Since summer is a good time for grilling, here is a salad in which most of the ingredients are grilled, including the corn which is in season and cheap at the supermarket.  The idea for this was in Fine Cooking magazine, and this recipe was scaled for 2 people 2 large ears of corn, Read More …

American Cuisine, Grilling & Barbeque, Salads & Dressings
June 11, 2018 jgrusseLeave a comment

Pork and Mushroom Risotto

This is a nice risotto with small pork meatballs and a variety of mushrooms.  It is adapted from Alon Shaya’s new cookbook Shaya: An Odyssey of Food, My Journey Back to Israel.  Depending on how fatty the ground pork is, the risotto may not need to be enriched with butter at the end.  I thought Read More …

Italian Cuisine, Pork, Rice
June 10, 2018 jgrusseLeave a comment

Smashed Cucumber and Scallion Salad

This Korean-style salad is adapted from Bon Appetit.  I served it with pork bulgogi and rice.  It needs to be made with thin-skinned cucumbers which can be eaten unpeeled. 1 lb. Persian cucumbers (or English hothouse cucumbers) 1 tsp. kosher salt (plus more to taste) 3 scallions, sliced 3 Tbs. unseasoned rice vinegar 1 tsp. Read More …

Korean Cuisine, Salads & Dressings, Vegan, Vegetarian

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