I was at Wegman’s a few days ago when I spotted a jar of sour cherries from somewhere in Eastern Europe, and thought I should make a dessert with them. After looking around my recipes for a while, I decided to make a cobbler with a recipe adapted from The Best Recipe from Cook’s Illustrated, Read More …
This was the second dish I cooked with a large piece of frozen venison which I was given by one of my fellow Scouters. The first was Venison Chili . This ragout (i.e. stew) was also adapted from Robb Walsh’s Texas Eats, and used up the remaining 4 lbs. of venison meat, as well as Read More …
A few months ago, a hunter gave me a large piece of frozen venison, which I have kept in my chest freezer while I tried to figure out what to do with it. I decided to adapt two recipes from Robb Walsh’s Texas Eats, since there are a lot of deer hunters in Texas trying Read More …
There are curry variants all over the world, often in seemingly unlikely places, like Japan. (Here is a good example of a Japanese curry: Japanese Retro Beef Curry ) A week ago, the Wall St. Journal published a recipe for a Nigerian curry in their “Slow Food Fast” series, which means that it is suitable Read More …
Fajitas are properly made from skirt steaks, which once upon a time were very inexpensive, as well as very flavorful. These days, skirt steaks are frequently so expensive, that when I want to make fajitas, I use sirloin steak instead. I was at New Grand Mart recently buying some Asian ingredients, and was pleasantly surprised Read More …