The Richmond Times-Dispatch recently had some articles about the opening of Memi’s Egyptian restaurant. The articles mentioned that one of the available dishes was macarona bechamel “a comfort food made from pasta and a meat sauce baked with creamy béchamel”. I came across The Egyptian Cook on the internet who had a recipe for this Read More …
Over the years I have enjoyed a green peppercorn sauce on steaks. I spotted an article in SeriousEats which included a recipe and the idea that green peppercorn sauce also works well for pork or chicken. I made it for pork chops as follows. This will make 4-6 servings and will take about half an Read More …
Biltong is the South African version of jerky. Two differences from American jerky are that it is usually flavored with coriander and vinegar, both of which help preserve the biltong. I spotted a simple version of biltong in a South African cookbook, Charcuterie by Paul Thomas. Adapting his recipe to my situation, I used as Read More …
Amanda gave me two Lodge cast iron sizzle platters for Fathers Day. At Tex-Mex restaurants fajitas are commonly cooked in and served on sizzle platters so that is how I decided to use them for the first time. This recipe is based on The Big Texas Cookbook and will provide 4 large servings. With only Read More …
Yakamein is a popular soup in New Orleans. It is easy to make and tasty. It reminds me of an Americanized version of Pho (although it clearly is derived from a Chinese vs. a Vietnamese soup). Like Pho, people can customize their broth to make it saltier, sweeter, and/or spicier. This version serves 4 and Read More …
This pan-fried steak with lime, garlic and onions is popular in Cuba. This version is for 2 servings and is adapted from The Cuban Table by Anna Sofia Pelaez. We used round steak, which was flavorful but a bit tough. The next time we will probably upgrade to sirloin steak. It takes an hour to Read More …
I found some old meatloaf in the freezer and decided to serve it with a mushroom gravy and mashed potatoes. This is the gravy I made, which was a modification of the Easy Poultry Gravy that I have been making to go with the Thanksgiving turkey. This will make about 3 cups of gravy. 4 Read More …
One of the current rages on the internet is a mashup between the smashburger and the taco, so I made one for lunch yesterday. This is all about technique. Here is what you do for each serving: Form a 4 oz. ball of ground beef. (I seasoned it with a tsp. or so of teriyaki Read More …
I have always been interested in real fusion cuisine, like the dishes which developed in the former Portuguese colonies of Goa in India and Macau in China. So, when I saw a recipe for a Goan comfort food on www.niksharmacooks.com , I wanted to try it out. One of the signs of the Iberian influence Read More …
At Scout camp last week there was a Scoutmaster steak dinner, in which the steak was flavored a lot like barbeque. It was good, so I tried this idea at home successfully. Here is what I did for 2 people: A day before I took a NY strip steak and generously sprinkled barbeque rub on Read More …