These ribs and sauce were adapted from Nina Compton’s cookbook Kweyol/Creole. It will make 4 servings with some leftover sauce. It needs to start the day before to marinade the ribs, but is very low effort and tasty. 1 cup chicken stock 1 cup honey 1 cup soy sauce 1 cup guava paste, cut into Read More …
This recipe is adapted from a very idiosyncratic cookbook written in 1945 by Buwei Yang Chao How to Cook and Eat in Chinese. In it the author tries to explain to Americans how to cook and eat like people in China even though Americans of the day had access to only a few distinctively Chinese Read More …
I set out to make a Puerto Rican style roast pork (pernil) following a recipe in Puerto Rican Cookery by Carmen Aboy Valldejuli, but what I actually made after shopping in a hurry in a Puerto Rican supermarket may have been more Cuban than Puerto Rican. In any event, it was good. Here is what Read More …
We made this comfort food classic based on a recipe in simplyrecipes.com. It took about 90 minutes and made 20 1.25 inch meatballs, which would be 4-5 servings. We enjoyed it with mashed potatoes and buttered carrots. For the meatballs 2 cups ½-inch white bread cubes (approx. 3 slices) ¼ cup whole milk 4 Tbs. Read More …
A few years after we moved from Bellaire, TX, 3 Asian-American young men from Alief opened Blood Brothers BBQ, an Asian-Texan fusion restaurant, in Bellaire to national attention. Ever since, I have been on the lookout for their recipes, with little luck so far. However, a few months ago America’s Test Kitchen published a recipe Read More …
Sausage rolls are very popular in Britian, where they consist of fresh sausage meat encased in puff pastry and baked in the oven. A wide variety of different fillings could be used, but the traditional one is pork seasoned with sage and thyme. The Food Lion was strangely out of ground pork when I visited, Read More …
I recently made a batch of Char Sui adapted from a recipe in www.thewoksoflife.com. It was very good in a batch of fried rice which we had for dinner the next day. This version will make 2 pounds and starts with an overnight marinade and about 20-30 minutes of grilling the next day. For the Read More …
Carol and I recently walked the West Highland Way in Scotland. Frequently on restaurant menus in Scotland are savory pies and for one dinner I had a tasty steak pie with a puff pastry crust. I spotted the book Meat Pies by Brian Polcyn and Michael Ruhlman and decided to try my hand at a Read More …
Breakfast sausage is very simple – pork, salt, and spices. Here is a link to a version with just 3 ingredients: Simple American Breakfast Sausage . This posting is an adaptation of a recipe in livingthegourmet.com, which involves more ingredients, but is still very simple. It makes just over a pound of sausage. I made Read More …
We enjoyed Chinese-style ribs while watching the Super Bowl. These were based on a recipe in the Chinese Takeout Cookbook with several changes. Total time was about 1-1/2 hours. 4 lbs. spareribs, cut into individual pieces 1-1/2 cups brown sugar 5 cloves garlic, chopped 3-1/2 tsp. light soy sauce (I used Kikkoman) 1 Tbs. oyster Read More …