I had a big bag of chicken wings in the freezer starting to get freezer burned, and a quart of cranberry juice I did not know what to do with, so I solved two problems by making a variation on Greasy Little Birds (aka Apple Smoked Cornish Game Hens). I prepared the 6 lbs. of Read More …
In St. Louis, pork butts are commonly cut into steaks and grilled. In the rest of the country, this is not common, although we were able to get the butcher at Kroger to do this for us. If pork butt steaks are unavailable, the alternatives are to cut a boneless pork butt into steaks, or Read More …
Tasso is a spiced and smoked ham which is used as an ingredient in a number of Cajun dishes, such as jambalaya. When I bought a pork butt for carnitas, I found that that butts were all about 8 lbs. even though I only wanted 4 lbs. for the carnitas. I ended up Read More …
This was served at today’s Middle Eastern themed Father’s Day lunch. It is adapted from what I think is the best community cookbook ever published, The Complete Book of Greek Cooking by The Recipe Club of Saint Paul’s Greek Orthodox Cathedral. It was very good with pitas and tzatziki sauce 3 lbs. boneless skinless chicken Read More …
I had some leftover grilled steak, and some leftover Thai inspired marinade from Steak with Reverse Marinade and with the two made Thai Beef Salad for lunch. When I am starting from scratch, my usual reference is A Taste of Thailand, a small book published by the South China Morning Post in 1982. Our copy Read More …
Fusion cuisine at its finest! We had some left over Skillet Pork Bulgogi, and used it in a bahn mi, which made an excellent lunch. French bread roll Sriracha mayonnaise Skillet Pork Bulgogi Vietnamese Pickled Daikon and Carrot Jalapeno slices Cilantro Hoisin sauce Slice most of the way through the bread roll. Read More …
Since summer is a good time for grilling, here is a salad in which most of the ingredients are grilled, including the corn which is in season and cheap at the supermarket. The idea for this was in Fine Cooking magazine, and this recipe was scaled for 2 people 2 large ears of corn, Read More …
I was inspired to have a Korean dinner by an article in Bon Appetit, and I made it using only pantry items and items I could buy from my local Kroger’s (i.e. no trip to a specialty grocery). This bulgogi was made with some pork loin I had in the freezer and turned out very Read More …
Lately, there have been a number of ideas that the conventional order of steps in cooking can be reversed with good results. A good example of this is cooking meat through and then searing it (the reverse sear) which using sous-vide equipment is now my favorite way of cooking steak. I recently saw an Read More …
An easy way to make a smoked sausage is to start with a fresh sausage and simply smoke it. Kroger had a sale on mild Italian sausage, and I smoked 2 lbs. at 250 degrees in my MasterBuilt electric box smoker until they reached an internal temperature of 160 degrees, which took about 45 minutes. Read More …