Carol was looking for a sweet potato dish to accompany ham for dinner, and spotted a recipe on www.thepioneerwoman.com, which she made and liked. This will make 4-6 servings and will take less than an hour. 4 slices thick-cut bacon, chopped 6 scallions, chopped with light and green pieces separated 2 lb. (2 large) sweet Read More …
This is an idea from the LA Times for a weeknight dinner. It takes about 35 minutes to prepare and the quantities are for 2 people. The LA Times suggested serving it with steamed rice. I served it with a focaccia. Carol thought the dish was tasty but too heavy on the mustard. I think Read More …
After Carol made chicken soup for a sick family member, we had leftover 2 boiled chicken breasts, and Carol asked for curried chicken salad for dinner. This is how I made it, based mostly on the version in The Best Recipe by Cook’s Illustrated. This will serve 4 people. 2 cooked chicken breasts, diced 2 Read More …
This is the version of the Texas classic which Carol has been making lately for family gatherings. It has always been well received. It is adapted from a recipe in the NY Times and will serve 12 or more, depending on the size of the slices. It should be at least 2 hours in advance Read More …
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 …
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 …
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 …
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 …
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 …
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 …