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Month: May 2020

May 26, 2020May 26, 2020 jgrusseLeave a comment

Hawaiian Macaroni Salad

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 …

American Cuisine, Salads & Dressings
May 25, 2020May 25, 2020 jgrusseLeave a comment

Hokkaido Milk Bread

It is an example of how international and multidirectional food influences are that a Japanese variant of a quintessential western dish (i.e. bread) is now popular in the west.  This is one of the many examples of yoshoku (Japanese-style Western food) on my blog.  For Americans, the new feature of this bread is that it Read More …

Breads, Japanese Cuisine
May 25, 2020May 25, 2020 jgrusseLeave a comment

Pulled Pork

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 …

American Cuisine, Grilling & Barbeque, Pork
May 25, 2020 jgrusse1 Comment

Pineapple Upside Down Cake

This is a modification of a recipe in Southern Living to make it more suitable for baking on a campout.  Key to the original recipe was separating the eggs and beating the whites to stiff peaks before folding them into the batter.  This would be hard to do camping, so this approach to leavening was Read More …

Camping Cooking, Desserts
May 24, 2020May 24, 2020 jgrusseLeave a comment

Stirred-curd cheddar

After two batches of farmhouse cheddar, I was ready for the next step in technical difficulty, stirred-curd cheddar.  Again I was working from the instructions in Ricki Carroll’s book Home Cheese Making.  As reflected in the name, the biggest change in this vs. farmhouse cheddar is that the curd is held at 100 degrees and Read More …

Cheese
May 24, 2020May 24, 2020 jgrusseLeave a comment

Pizza in a Big Green Egg

One of the advantages of a Big Green Egg (BGE) is that it can handle a wide range of temperatures.  It can get very hot (approaching 1000 degrees F) and can also maintain a low temperature (like 225 degrees F) for a long period of time. As part of a virtual campout during the pandemic Read More …

Grilling & Barbeque, Pizza
May 20, 2020May 20, 2020 jgrusseLeave a comment

Chicken Paprikash

This is an adaptation of Karel’s Chicken Paprikash, in Heather Shouse’s book Food Trucks. I have made it camping and at home. Last night, I served it with Spaetzle with chickpea flour It will serve 4 people. 2 Tbs. vegetable oil 1-1/2 lb. boneless, skinless chicken thighs 1 medium onion, sliced 1 red bell pepper, Read More …

Chicken, Hungarian Cuisine
May 19, 2020May 19, 2020 jgrusseLeave a comment

Kefir Goat Cheese with Roasted Garlic and Caramelized Onions

To be continued

Cheese
May 19, 2020May 19, 2020 jgrusseLeave a comment

Kefir Goat Cheese

I saw on the internet an interesting article from Louetta Hill on an easy and relatively quick way to make a blue cheese log out of goat’s milk.  The main problem with implementing this idea was that I found that all the goat’s milk I could locate in Richmond was ultra-pasteurized, and thus useless for Read More …

Cheese
May 18, 2020May 18, 2020 jgrusseLeave a comment

Korean Chicken Tacos

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 …

American Cuisine, Chicken

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  • Quicker Spaghetti Bolognese
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