This turned out so well, that I am documenting it now even though I did not take a picture of the final product. I read through several recipes for pan sauces for steak and pieced together the following combination for 2 servings: 11 oz. sirloin steak, about 1 inch thick oil 1 large onion, thinly Read More …
We had a cup of crabmeat left over from a crab feast, and I thought that could be the basis of an excellent crab dip, and it was. This recipe is an adaptation from a recipe which appeared in www.torontolife.com. 1 cup crab meat 6 oz. cream cheese 2-1/2 Tbs. mayonnaise 3 Tbs. finely chopped Read More …
One of the strangest multicultural experiences I ever had was during a visit to Prague to teach an accounting course. I had lunch at a Thai restaurant with the Italian Payables manager and one of his senior Czech staff. During lunch I mentioned that a food of Czech origin, kolaches, is very popular in Texas. The Read More …
This unusual whiskey sour recipe was taught to me by Dot Lessard, who is from Rumbly, MD. It may sound strange to mix together lemonade and beer, but in fact this is a classic combination called a shandy. To make 4 drinks 6 oz bourbon whiskey 6 oz. frozen lemonade concentrate 12 oz. ordinary (but Read More …
When I returned to the US in the early 1980s after 3 years working in Thailand, one of the first things I bought was a Little Chief electric box smoker from Luhr-Jensen. The smoker came with a small recipe book, and one of these recipes has become a family favorite. The name of the recipe Read More …
Now that I have moved to the Richmond area, I am working on increasing my Southern cooking skills, and what could be more Southern than buttermilk biscuits! This is a very simple dish, and like all simple dishes good ingredients and good technique make a difference in the final results. The two key techniques are Read More …