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Category: American Cuisine

August 3, 2022August 3, 2022 jgrusseLeave a comment

Crabmeat Paté

At the beach last week, we had steamed crabs to celebrate Carol’s birthday.  There were a few leftover crabs, which Carol picked, and I turned the picked crabmeat into a paté by adapting a recipe in an Outer Banks cookbook I found in our unit.  The photo shows a 1/3 recipe (about 1 cup), based Read More …

American Cuisine, Appetizers, Fish & Shellfish
July 19, 2022July 19, 2022 jgrusseLeave a comment

Salisbury Steak

Salisbury Steak is an American comfort food classic.  This version is adapted from a recipe in the Washington Post.  An unusual thing about this recipe is using smashed potato chips rather than bread crumbs as a binder in the meat patties.  This makes 4 servings and takes about 30 minutes to prepare.  It was served Read More …

American Cuisine, Beef
July 16, 2022July 16, 2022 jgrusseLeave a comment

Stuffed Portobello Mushrooms

I recently saw on chron.com a recipe for one of the signature dishes at one of Houston’s leading restaurants.  “Stuffed Mushrooms Trastevere” was included in “Tony’s: The Cookbook” in 1986 although it is no longer on the menu.  Their recipe is fairly easy and straightforward, but I had to change it based on the ingredients Read More …

American Cuisine, Appetizers
July 8, 2022July 8, 2022 jgrusseLeave a comment

Big Italian Sub Salad

This is an adaptation of a good idea in Bon Appetit rather than a recipe.  The idea is to deconstruct a delicious Italian sub sandwich and transform it into a salad (i.e. emphasizing the salad ingredients and reducing the bread).  So keep in mind what would be in a delicious sub sandwich, and use whatever Read More …

American Cuisine, Salads & Dressings
June 11, 2022 jgrusseLeave a comment

Clams with bacon, corn and basil

This is a 2 servings adaptation of a recipe in the New York Times, which is very much like an American version of a Portuguese classic, Portuguese Clams (Ameijoas na Cataplana) .  (The main difference is the addition of corn on the cob, which is a popular addition to summer-time seafood meals.)  This is a Read More …

American Cuisine, Fish & Shellfish
April 10, 2022April 10, 2022 jgrusseLeave a comment

Blackened Fish with Quick Grits

Paul Prudhomme popularized Blackened Redfish in the 1980s, which I had a few times back in the day, but then not recently.  I spotted a recipe in the NYT and decided it would be a good dish for Lent.  I made it with skate, which was very inexpensive and recommended by the fishman at Wegman’s.  Read More …

American Cuisine, Fish & Shellfish
February 14, 2022February 14, 2022 jgrusseLeave a comment

Buffalo Chicken Empanadas

This is an adaptation of a recipe in Salon.com for an easy dish suitable for a Super Bowl party.  By using rotisserie chicken and commercial empanada doughs, there is very little work for something which is quite tasty. We used LaFe Discos Para Empanadas (available at New Grand Mart), which were very convenient and easy Read More …

American Cuisine, Appetizers
February 5, 2022February 5, 2022 jgrusse1 Comment

Baked Ziti

Baked Ziti is essentially an unfussy version of lasagna, and is a great dish for feeding a crowd.  This is how I made it last night, mostly following a recipe in J. Kenji Lopez-Alt’s excellent book The Food Lab.  This takes about 2 hours and will feed 8 or so. 1 lb. ziti, penne, or Read More …

American Cuisine, Italian Cuisine
January 27, 2022January 27, 2022 jgrusse3 Comments

Fettucine Mio Amore (The Lincoln Highway Pasta)

This dish was described in a novel by Amor Towles, “The Lincoln Highway”.  I found it in omaha.com, although it is apparently on the author’s website.  It is a relatively quick dish suitable for midweek.  I used 4 oz. per person of my very meaty cottage bacon, and I would cut that back to 3 Read More …

American Cuisine, Italian Cuisine
January 22, 2022January 22, 2022 jgrusseLeave a comment

French Onion Soup Potato Tart

This is an adaptation of a recipe I saw on thekitchn.com which they called “French Onion Domino Potatoes”.  The idea is to layer thin slices of potato with caramelized onion and Gruyere cheese so that it is a lot like the flavors of French onion soup on potatoes.  I made this last night to accompany Read More …

American Cuisine, Vegetarian

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Recent Posts

  • Chicken Bouillabaisse
  • Crabmeat Paté
  • Fried Fish for Tacos
  • Salisbury Steak
  • Herbed Yogurt Cheese (Suzma) with Ryazhenka v.2

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