on March 12th, 2017
Who doesn’t love chicken wings?
I love, love, love chicken wings. Put a bone in it and I like it. Pork chop bones; great to try and get all the meat off it, chicken necks (yes, fried chicken necks; that’s the best part of the chicken.), and those crispy little wings. My favorite part of the wing is actually the flat part and not the little drummy part.
Seems like years ago when people made buffalo wings they put a flour coating on them kind of like KFC and then I started seeing “naked” wings advertised. I don’t like […]
on March 6th, 2017
What is easier than a stir-fry?
This dish started off as a sous vide steak. What’s a sous vide steak you say? Look at the link I just gave you because Chef Steps can explain it better than I can.
The Joule sous vide was a xmas gift from son, Scott and so far I’ve cooked an egg, steaks two different times and some coconut custards. In case you didn’t read the definition, sous vide is a way of cooking food in a bag in water. The pan or even plastic container is set on the counter, not the […]
on February 10th, 2017
Steak and eggs, what could be better for breakfast?
Are you one of those people that take home leftovers from a restaurant because you couldn’t possibly have eaten another bite off your plate? Sometimes I ask for a box when they bring my food just so I’m not tempted to eat the whole thing.
My husband is always bringing home something from Mexican restaurants and sometimes they actually make it into the refrigerator. Once I went to get in my car to go someplace and the most horrific smell hit me in the face. Guess what, it was HIS […]
on January 4th, 2017
Quick and easy stir-fry.
This Momofuku inspired recipe comes from Lucky Peach Presents 101 Easy Asian Recipes cookbook, by way of www.foodgal.com by way of my son, Scott.
I’m always getting interesting recipes from Scott to try. Like the 6 day plus salt cured egg yolk or his 24 no knead bread recipe. This particular recipe sounded really interesting to me though because I have follow Momofuku restaurants and David Chang for years. I just love that name and the way it rolls off your tongue — mo – mo- fu- ku. Now how could their food not be […]
on December 30th, 2016
You can teach an old dog new tricks.
I’m not sure about teaching an old DOG a new trick but I certainly can learn to do things a new way. I’m almost embarrassed that I have never cooked cabbage this way. I’m sure everyone will be making (or made) some type of cabbage dish for New Years day. We always have pork belly (fried, or hog jowl), black eyed peas and some kind of cabbage. The green cabbage is for “money” in the new year and good luck.
There are so many ways to eat cabbage, ie. in slaws/coleslaws, […]