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154 posts categorized "10) Picnics, Barbecues & Grills"

06/12/2018

~ Have a Very-Berry Blackberry-Cobbler Kind of Day ~

Here today, gone today. That's the lifespan of blackberries entering my kitchen. I've been told their dark color makes them really good for me -- even more antioxidants than blueberries. Rah-rah-sis-boom-bah, I'd eat them even if they were on on the not-so-good-for-me foods short list. When I buy a box of blackberries, I eat a box of blackberries. When I pick blackberries, they disappear on the walk to my kitchen door. I do not share blackberries -- well, maybe, probably I would, but, I've yet to be tested on this point. That said, because blackberries require no special treatment (peeling,...... View full recipe for "~ Have a Very-Berry Blackberry-Cobbler Kind of Day ~"

05/28/2018

~ Happy Valley Spinach Dip for Your Vegetable Tray ~

In the mid-1950's and throughout the '60's, everybody who entertained was serving French onion dip with their celery and carrot sticks. This simple concoction of Lipton dehydrated onion soup mix and sour cream was a year-round staple on picnic and cocktail tables. Said to have been created by an unknown French cook somewhere in Los Angeles in 1954, as a kid, I loved the stuff. In the 1970's, due to the invention of dehydrated ranch-dressing packets, another dip began appearing at gatherings all across America: Hidden Valley Ranch spinach dip. As a young bride, I loved the stuff. Throughout the...... View full recipe for "~ Happy Valley Spinach Dip for Your Vegetable Tray ~"

05/15/2018

~ Everybody in the Skillet: Perfect Sweet Potato Fries ~

Sweet potatoes -- of the kind that don't come out of a can and end up with marshmallows on top. I've had a love affair with this root vegetable since my first trist with a sweet potato that didn't come out of a can and have marshmallows on top. While I have a high-enough I.Q. to discern why once-upon-a-time in-the-history-of-canned-vegetetables, cooked sweet potatoes were put in those cans, in my lifetime, I will never be smart enough to figure out why those marshmallows got purposefully or experimentally plopped on top. Some answers are best left to the imagination. A sweet...... View full recipe for "~ Everybody in the Skillet: Perfect Sweet Potato Fries ~"

05/12/2018

~ The Perfectly-Broiled 22-Minute Pork Blade Steak ~

The pork blade steak is my new-to-me muse -- in my own words, it's a bone-fide kick-butt man-sized pork chop. Known as pork steak, pork butt steak or pork blade steak, these bone-in steaks are cut from the shoulder of the pig -- the same part of the porcine used to make pulled pork. Similar in taste and texture to close-kin country-style spareribs*, they were invented in St. Louis, MO, and are a Midwest staple. As a country-style spare-rib lover living in central Pennsylvania, I ask the Sam's Club butcher to custom-cut these inexpensive, lesser-to-unknown-to-our-locale steaks for me. Perhaps this...... View full recipe for "~ The Perfectly-Broiled 22-Minute Pork Blade Steak ~"

05/09/2018

~Creamy, Cheesy & E-Z Chile-Lime Refried Bean Dip~

I love a starry night. Sitting outside in the warm Summer air, watching the sun set and listening to my next-door neighbors, the dairy cows, lowing in the pasture -- it's peaceful. That said, on some Summer nights, Thursdays during June, July and August, a band plays "up on the mountain" (the ski slope to the other side of the cow pasture). Weather permitting, on those toe-tapping evenings, if you stop by, you'll find a snack or three on the table next to the cooler of Corona. My neighbors, music on the mountain, &, bean dip. This easy bean dip...... View full recipe for "~Creamy, Cheesy & E-Z Chile-Lime Refried Bean Dip~"

05/02/2018

~ Mexico's Torta Ahogada Drowned-Pork Sandwich ~

Torta ahogada. Culinarily, torta can mean several things: in Spain it refers to a pancake, in Latin America it's a cake, in Central America it's an omelette, and, in Mexico it's a sandwich -- the kind that, unlike the taco, fits the culinary definition of anything edible placed between two slices of bread. Generally speaking, in Spanish ahogada means drowned, drenched or drunk. Putting two and two together, today's recipe is: a Mexican sandwich, drowned or drenched in sauce. A traditional torta ahogada is a fried-pork and onion sandwich drenched in a spicy red sauce, and, this Mexican working-man's lunch...... View full recipe for "~ Mexico's Torta Ahogada Drowned-Pork Sandwich ~"

04/30/2018

~ Sink or Swim: Mexican Drowned-Beef Sandwiches ~

Tacos and tortas -- two staples of Mexican cuisine. They are to Mexico's culture what pizza and hamburgers are to America's -- you can't pass through a city or a town where you can't find either. If you're an American cook with a fondness for Mexican fare, like me, you most likely have a recipe-or-six for tacos (American-style ground beef tacos, grilled-beef tacos al carbon, shredded-pork carnitas tacos, shredded-pork tacos al pastor, chicken tacos, fish tacos, etc.). That said, how many Mexican torta recipes do you have in your repertoire? I'm guessing not too many, or none. Sink or swim:...... View full recipe for "~ Sink or Swim: Mexican Drowned-Beef Sandwiches ~"

04/26/2018

~ A Basic Mexican Marinade for Beef, Pork or Poultry ~

As a fan of Mexican-Texican food, I find myself improvising occasionally. Not, of course, when I'm preparing one of their many classic dishes (like low and slow roasted pork carnitas or tacos al pastor) -- they require specific ingredients and a traditional method of cooking. Improvisation enters my food world when I'm preparing one of my flash-in-the pan meals (a meal where the protein gets quickly grilled, grill-panned, pan-seared or broiled). This all-purpose marinade, which contains many flavors basic to Mexican-Texican fare, is my secret to imparting that all-important extra-layer of flavor into into my meal -- without overpowering it...... View full recipe for "~ A Basic Mexican Marinade for Beef, Pork or Poultry ~"

04/24/2018

~ Mexican-Style Shrimp Cocktail (a Salad in a Glass) ~

Cóctel de camarónes. That's Spanish for cocktail of shrimp. If you're a fan of Southwestern spice, but never tasted a shrimp cocktail prepared Mexican-style, I recommend giving this Southwestern perfect-for-Summer twist on the classic a try -- plenty of plump, tender, poached (sometimes lightly-grilled) shrimp, swimming around in a citrusy, tomato, cilantro and spicy-hot sauce, containing pieces of diced avocado, cucumber, onion and jalapeño. It's a snazzy fork-friendly salad in a glass, not to be confused with its cousin, ceviche, which contains raw, cooked-via-marination fish and/or shellfish mixed with spices, citrus juice, vegetables and/or peppers. Traditional shrimp cocktail, as we...... View full recipe for "~ Mexican-Style Shrimp Cocktail (a Salad in a Glass) ~"

04/15/2018

~Tangy-Sweet Strawberry White-Balsamic Vinaigrette~

Strawberries are no stranger to salads -- spinach and strawberry salads with poppyseed dressing were trendy on restaurant menus in the 1970's. Those salads caused me to experiment with strawberries, when appropriate, in place of tomatoes, in salad recipes using a variety of other greens and proteins too. It was only natural that I would experiment with sweet and savory salad dressings containing strawberries too. This vinaigrette recipe is the one that captured my strawberry loving heart. My Strawberry, Steak, Blue-Cheese and Arugula Salad (pictured in the background), is not only perfect for Spring, it's dazzling dressed with this vinaigrette:...... View full recipe for "~Tangy-Sweet Strawberry White-Balsamic Vinaigrette~"

04/13/2018

~ Strawberry, Steak, Blue-Cheese and Arugula Salad ~

Strawberries aren't just for dessert, and, if the Northeast ever gets a break in the weather, the local strawberry season will be just around the corner. That said, the California-grown Driscoll's strawberries I found in the grocery store yesterday are plump and sweet, and, one of the man-sized flank steaks my husband picked up at Sam's Club today are going to team up for a hearty, sweet-and-savory, main-dish salad for a delightfully-carnivorous Sunday dinner this evening. Strawberries are no stranger to salads -- spinach and strawberry salads with poppyseed dressing were trendy on restaurant menus back in the 1970's. Because...... View full recipe for "~ Strawberry, Steak, Blue-Cheese and Arugula Salad ~"

04/10/2018

~My 18-Minute Philly-Dilly Flank-Steak Cheesesteaks~

Knowledge is power. As the 2018 "Dilly-dilly" Bud Light, Super Bowl commercial spiked in popularity, then filtered into the mantra for the Eagle's super-bowl victory parade in the form of "Philly-dilly", my curiosity caused me to research it -- and I'm glad I did. I'm here to report "dilly" is a real word, and, as per Merriam-Webster, it's a noun that comes from an obsolete adjective that refers to something "delightful", "remarkable" or "outstanding", which describes with perfection: My latest take on the cheesesteak -- The Philly-Dilly. If you have never eaten a cheesesteak sandwich in Philadelphia proper, you've never...... View full recipe for "~My 18-Minute Philly-Dilly Flank-Steak Cheesesteaks~"

03/27/2018

~Gone Bananas: Double Banana Pudding Poke Cake~

Retro recipes with a history to report or a story to share, are fun for me to write. While plenty of versions for this particular cake are available on the internet, my reason for adding "mine" is two fold: plenty of present day cooks have no idea what a poke cake is, and, this particular one is, one of three poke cake recipes my mom made when I was growing up in the 1960's and '70's. Because banana pudding is classic and traditional Southern fare (a layered dessert of vanilla cookies, sliced bananas, vanilla pudding and meringue), that would indeed...... View full recipe for "~Gone Bananas: Double Banana Pudding Poke Cake~"

02/11/2018

~Pork Butt Blade Steaks w/Peachy Keen BBQ Sauce~

Known as pork steaks, pork butt steaks or pork blade steaks, these bone-in steaks are cut from the shoulder of the pig -- the same part of the porcine used to make pulled pork. Similar in taste and texture to close-kin country-style spareribs*, they were invented in St. Louis, MO, and are a Midwest staple. As a country-style spare rib lover living in central Pennsylvania, I ask my butcher to custom-cut these inexpensive, lesser-to-unknown-here steaks for me. Perhaps this post will help them to catch on "here in the counties", and start showing up in our local markets. *Country-style ribs...... View full recipe for "~Pork Butt Blade Steaks w/Peachy Keen BBQ Sauce~"

10/26/2017

~ Amish Honey-Mustard & Pickle-Relish Pasta Salad ~

Walk into any Amish or Pennsylvania Dutch grocery store or a market that caters to a region with a large Amish population, then, walk up to the refrigerated deli-case. There you'll find several traditional, high-quality side-dishes: eggy-rich macaroni- and potato- salads, creamy cole slaw, sweet 'n sour slaw and pepper-cabbage. Next, take a stroll down the condiment isle and gaze at the array of honey-mustard- and sweet and sour- salad dressings, dill pickles, bread and butter pickles, vinegar-marinated vegetables or mustardy chow-chows (a crunchy vegetable medley in mustard sauce). Lastly, check out the sweet treats: streusel-topped Dutch-apple, rhubarb-streusel and shoo-fly...... View full recipe for "~ Amish Honey-Mustard & Pickle-Relish Pasta Salad ~"

10/12/2017

~ Homemade Bread and Butter Pickle Hot Dog Relish~

How 'bout them Yankees? Even though my sandlot days of being the only girl (and a lefty batter) in a neighborhood of boys are a far and distant memory, I still chuckle that, when they were choosing sides way-back-when, I was always one of the first. I couldn't throw or catch for crap, but it never seemed to matter. I typically hit the ball head on, strong, and long, and, I ran fast. I am typically not an avid watcher of America's favorite past-time (because college football is my gig this time each year), but, plenty of my family members...... View full recipe for "~ Homemade Bread and Butter Pickle Hot Dog Relish~"

10/05/2017

~ Caprese: Tomato, Basil and Fresh Mozzarella Bites ~

I'm crazy for caprese, and, while these caprese bite appetizers are a bit fussy to make, they're fussy in a fun way. That said, when armed with a serrated knife and a grapefruit knife and spoon, I can hollow out the centers from about two dozen, 1" cherry tomatoes in about ten minutes (it's not rocket science). They're fun to eat too. Just pop the entire thing into your mouth -- all things caprese are compacted into one bite, and, there's no toothpick to throw away afterward. That said, we all have our quirks. I'm no exception. Today's example: I...... View full recipe for "~ Caprese: Tomato, Basil and Fresh Mozzarella Bites ~"

09/26/2017

~Grillmarked: Thai-Inspired Hot & Sticky Honey Wings~

Wings and tailgate. Tailgate and wings. If two words ever went hand-in-hand onto the gridiron, yep, it would be those two. If I say tailgate, you say wings, and, if there is one thing we tailgaters can't resist, it's a new wing-flavor-profile to experiment with. I came across this one in the Parade Magazine insert of our local newspaper back in August. Parade credits the recipe to Michael Gulotta, chef-owner of MoPho and Maypop restaurants in New Orleans. Thank-you chef Gulotta. The moment I read through the ingredients list, I knew I was gonna love this recipe. For starters the...... View full recipe for "~Grillmarked: Thai-Inspired Hot & Sticky Honey Wings~"

09/15/2017

~Grillmarked: Ground Chicken Caprese-Style Burgers~

Today is a glorious day in mid-September, but unless we get a wealth of warm weather and sunshine for at least two more weeks, it's probable that I picked the last substantive batch of our garden's tomatoes this morning -- and it's been a banner year. While walking my basket of dew-covered beauties back to my kitchen, I passed by my last full-leafed basil plant, the one I've been saving for that celebratory "last caprese day" of the season. Today ended up being the day. While I'm always, and I mean always, in the mood for a classic caprese salad...... View full recipe for "~Grillmarked: Ground Chicken Caprese-Style Burgers~"

08/22/2017

~ Southern Comfort: Classic Pimento Cheese Spread ~

When I was a little kid, pimento cheese spread was a staple in our refrigerator -- right next to the Old English cheese spread. I had absolutely no idea it was Southern. I thought it was Kraft. To this day, if someone puts a jar on of the store-bought stuff on the table next to a box of Ritz crackers, I'm more than happy to sit down and dig right in. Slather it between two slices of white bread and make me a pimento-cheese grilled-cheese sandwich and I'll follow you anywhere. Known as "the caviar of the South, or, "Southern...... View full recipe for "~ Southern Comfort: Classic Pimento Cheese Spread ~"

08/03/2017

~ She's Gone Bananas: Banana-Walnut Bundt Cake ~

How many bananas can a gal put into a bundt cake? Every time I bake this banana cake, I push the envelope a little farther, and, today I used the entire bunch. Six bananas. It yielded a total of 3 cups mashed bananas, and, the recipe, which started out using 1 3/4-2 cups, came out super-moist and full-flavored -- just perfect. Often times, this is how recipes are developed or improved upon (by trial, error and gutsy experimentation). That said, me thinks I'll stop improving this one. The original recipe came from my mother's recipe box and I'm pretty certain...... View full recipe for "~ She's Gone Bananas: Banana-Walnut Bundt Cake ~"

07/18/2017

~ A Very Berry Sour Cherry and/or Blueberry Cobbler ~

While I adore a traditional cherry or blueberry pie (who doesn't), sometimes, especially July thru September, the months when there is so much (too much) going on in our garden, I need to speed things in order to make use of all the fresh fruits and vegetables in a timely, manner. When it comes "short shelf life" fruits like our sour cherries and blueberries, this cobbler is my solution. All I need is four cups of one or the other or a combination of both, along with 15 minutes of hands-on time, and: dessert is in the oven. There's more....... View full recipe for "~ A Very Berry Sour Cherry and/or Blueberry Cobbler ~"

07/08/2017

~ One-Bowl Lunch on the Run: Tuna Macaroni Salad ~

I rarely make the time to sit down and eat lunch and almost never find the time to go out to lunch. I prefer to munch and crunch, while working, standing in my kitchen or sitting at my computer. For example: I am munching on some chopped cantaloupe, here at my desk, for breakfast, while writing this, at 6:30AM. Whatever time I get my mid-day hunger attack today, I'm literally going to, "stick a fork in it": tuna macaroni salad. I made it yesterday, am writing about it today, and shall enjoy it, in a small bowl, as a light,...... View full recipe for "~ One-Bowl Lunch on the Run: Tuna Macaroni Salad ~"

06/25/2017

~ Seriously Simple & Sweet: Fresh All Strawberry Pie ~

When it comes to freshly-picked, home-grown strawberries, past eating them out-of-hand, as a strawberry dessert lover, I'm a purest at heart. Today's recipe is a perfect example. I'd rather bake a smaller-sized pie that's loaded with lots of strawberries, than add another ingredient to them (because I don't have enough strawberries) to fill a bigger pie dish. Note: I have nothing (zero) against the quintessential strawberry-rhubarb pie concoction (we grow rhubarb in our garden too), I just prefer to indulge in a slice of pie containing all of one or all of the other. Period. My memories of fresh strawberry...... View full recipe for "~ Seriously Simple & Sweet: Fresh All Strawberry Pie ~"

06/21/2017

~The Ninety Nine Vermonster Cheddar Cheeseburger~

Ninety Nine is a restaurant and pub chain headquartered in Massachusetts, with over 100 locations throughout the Northeast. With 47 locations in Massachusetts, 10 in Connecticut, 3 in Maine, 12 in New Hampshire and 2 in Rhode Island and 2 in Vermont, they know a thing or two about New-England-Style pub grub and hospitality. They boast no-nonsense food at down-to-earth prices and "a passion to serve". My one-and-only experience with a Ninety-Nine restaurant was in Vermont, and it was a very tasty one, in the form of a Vermonster of a cheeseburger. While a big juicy cheeseburger with cheddar and...... View full recipe for "~The Ninety Nine Vermonster Cheddar Cheeseburger~"

05/31/2017

~A Few Bites of Summer: Pineapple-Meringue Tartlets~

During the Summer, our gas grill is the focal point for all sorts of fun, foodie get-togethers. While I like a rare-cooked steak or a juicy cheeseburger accompanied by a baked potato and a garden salad as much as the next person, for me, 'tis the season to partake in poultry and pork. Big, meaty bone-on breasts, chops or ribs, slathered with sweet and savory sauces accompanied by grilled vegetable kabobs are amongst my favorites, and all are deserving of a light, bright Summer fruit dessert. Pineapple-meringue tartlets are the perfect ending to a Summer evening. I adore pineapple. Spring...... View full recipe for "~A Few Bites of Summer: Pineapple-Meringue Tartlets~"

05/23/2017

~Oven-Roasted Caribbean-Spiced Sweet Potato Fries~

Sweet potatoes can be cooked via all the same methods all-purpose spuds can. Baked, boiled, pan-fried, grilled, oven-roasted, microwaved, and, last but not least, deep-fried. When it comes to sweet potatoes, I am a bone fide lover of this healthy super-food, and, when it comes to cooking and eating them, I love them in any form, any time of year. I am an equal-opportunity sweet potato eater. Oven-roasted sweet potato fries, which pair great with so many things (especially poultry and pork) are easy to make, but I'm not going to lie, if they're not prepared correctly, "just so", they...... View full recipe for "~Oven-Roasted Caribbean-Spiced Sweet Potato Fries~"

05/21/2017

~ Joe's Caribbean Chicken Dog w/Joe's Island Salsa ~

Because a lot of Americans will be firing up their grills this weekend, there's no time like the present for me to talk about an experiment I conducted on myself this week: chicken hot dogs. For years I've been telling people "I think I was a hot dog in a past life" (that is how much I love high-quality all-beef franks). That said, chicken hot dogs have been popping up (again) in stores of late. For years I've been saying, "If you dislike something, you really ought to try it once every ten years, just to see if your taste...... View full recipe for "~ Joe's Caribbean Chicken Dog w/Joe's Island Salsa ~"

04/28/2017

~ Charmingly Southern: Hummingbird (Bundt) Cake ~

Best described by me as "an extremely moist, banana and pineapple, cinnamon 'n spice cake containing toasted pecans and topped with cream cheese frosting", this absolutely scrumptious cake concoction is impossible for me to resist. It's simply irresistible. If you're like me, when you hear "bananas and pineapple", you likely say to yourself "that sounds tropical, akin to Caribbean, more than it does Southern." That's because it is. Hummingbird cake was created on the island of Jamaica during the 1960's and is named after their national bird, where the cake is also known as Doctor Bird Cake ("doctor bird" being...... View full recipe for "~ Charmingly Southern: Hummingbird (Bundt) Cake ~"

04/15/2017

~ Mel's Petite Porketta for Joe's Jessup Sandwiches ~

It was the Spring of 1980. That's when I had my first encounter with this unique roasted pork roll -- in the form of a cold sandwich. Joe and I (newlyweds of four months) were visiting his mother Ann in his hometown of Jessup, (Northeastern) PA. Joe's brother Tom and his wife Kathy walked through Ann's kitchen door on Wilson Street shortly after us, and, once the mandatory cocktails were poured, Ann placed a brown bag on her kitchen table. It was quite informal and I had no idea what to expect, until Tom and Joe tore into it (which...... View full recipe for "~ Mel's Petite Porketta for Joe's Jessup Sandwiches ~"

01/04/2017

~ Alice's Super-Simple Georgia Peach-Pie Cobbler ~

Alice was a friend and a member of our tailgate group back in the 1980's and 1990's. Alice was a Southern Belle who lived most of her life in Atlanta, Georgia. She made no secret of the fact that she detested the sport of cooking -- which complicates things for a woman in a tailgate group like ours. That said, she participated and prepared something good each week, and, from her, I got a few very nice recipes that were easy to make too. Since Georgia is known as the Peach State, it wasn't surprising that one of Alice's dessert...... View full recipe for "~ Alice's Super-Simple Georgia Peach-Pie Cobbler ~"

11/25/2016

~Time Out: Tomahawk Steak (Long Bone-In Ribeye)~

The tomahawk ribeye steak, also known as a "cowboy" or a "long bone-in" ribeye is a specialty cut that you assuredly won't find at your local supermarket. Without jest (no joke), I literally found one on my kitchen doorstep, leaning up against the kitchen/laundry room door, this very morning. I have a friend, Scott. He owns a few well-known Happy Valley restaurants (you locals all know who he is, and, he is one reason I get to call myself a cooking consultant). He likes to surprise me unexpectedly with unique ingredients occasionally. Today, while driving to and from his eateries,...... View full recipe for "~Time Out: Tomahawk Steak (Long Bone-In Ribeye)~"

11/08/2016

~ Easy Amish Dutch-Style Sweet & Sour Coleslaw ~

Walk into an Amish market and you'll likely find a side-dish in the refrigerated deli-section simply labeled "Dutch slaw". It'll be right next to the ever-popular finely-minced "pepper cabbage" (also known as "overnight coleslaw") and the classic creamy-crunchy mayonnaise-dressed coleslaw. It's a monochromatic mixture of shredded cabbage, celery, onion and green bell pepper dressed with a pretty yellow-colored, celery seed and onion-laced oil-based sweet and sour dressing. Interestingly, the Amish label it "Dutch slaw" because it is the Pennsylvania Deutsch version of the Amish's own version of sweet and sour slaw (known as "Amish slaw" and dressed with a mayonnaise-based...... View full recipe for "~ Easy Amish Dutch-Style Sweet & Sour Coleslaw ~"

09/27/2016

~ Chef Paul's Blackened Flank Steak Sandwiches ~

Chef Paul Prudhomme is credited for helping to put New Orleans cuisine on the map. I was lucky enough to be a young adult during what many consider to be his "heyday" -- the 1970's, 80's and 90's. I ate in K-Pauls Louisiana Kitchen in 1981 (a restaurant he opened in 1979), bought Paul Prudhomme's Louisiana Kitchen cookbook the moment it became available in 1984, and, never missed an episode of his PBS-TV show, Louisiana Kitchen, which aired in 1998. When he launched his line of Magic Seasoning Blends, I experimented with all seven -- Blackened Steak Magic and Blackened...... View full recipe for "~ Chef Paul's Blackened Flank Steak Sandwiches ~"

09/08/2016

~ Grilling & Chilling: Chicken & Rice-is-Nice Salad ~

We grill a lot of chicken, and, for as long as the grilling season lasts (which is well into the Winter), we make it a point to put a couple of extra, generically-seasoned pieces on the grill because: I enjoy it cold the next day -- it tastes great and comes in handy when I'm pressed for time. That said, once refrigerated, I do not like it reheated. It tastes funky. Got cold chicken? Make me a sandwich or throw it in a salad. Reheat it? Out the door it goes along with you. My grilled chicken policy is: eat...... View full recipe for "~ Grilling & Chilling: Chicken & Rice-is-Nice Salad ~"

08/17/2016

~ My Deep-Fried Mexican Sweet Street Corn Fritters~

In my kitchen, when one recipe can be turned into a second dish the next day, foodie life is good. When the second recipe can be turned into a third on yet another day, foodie life is great. When dish number three tastes as good or better than the previous two and none of them make me feel like I am eating leftovers, that's when I take a bow. This scenario is especially appreciated by me, the family cook, when our fruit trees and vegetable garden is producing at peak levels. For example: I've got lots of prime-quality local sweet...... View full recipe for "~ My Deep-Fried Mexican Sweet Street Corn Fritters~"

08/10/2016

~ A Big Fat Greek Lamb 'Burger. Where's the Beef? ~

A cheeseburger, eaten anywhere in the good old USA -- each one a cheeseburger in paradise. It's become the quintessential American food. There are two claims* as to who slapped that first slice of processed American cheese on the lonely hamburger, but, we can all agree it was the best marriage of food since sliced white bread married peanut butter and jelly. And, we've come a long way baby -- nowadays the cheeseburger is eaten in fast food chains, fine-dining restaurants and all points in between. Cheeseburgers are for pick-up, delivery, drive-thru, eat-in, eat-out, eat-alone or invite-some-friends from sea to...... View full recipe for "~ A Big Fat Greek Lamb 'Burger. Where's the Beef? ~"

08/07/2016

~ My Greek Gyro-Style Beef & Lamb 'Burger' Pitas ~

When it comes to street food, it's almost impossible to walk past any vendor selling gyros. My first gyro encounters were limited to the Jersey Shore in the latter 1960's and '70's and Mr. Krinos (a friend of my cousin and no relation to the famous Krinos brand of Greek products sold in stores everywhere) explained they were, Greek-style, in that they were a combo of beef and lamb wrapped in a pocketless pita with lettuce, tomato and onion, and, served with a cucumber-yogurt-based tzatziki sauce (save the fried potatoes and mustard for souvlaki pork kabobs). Gyro (YEE-roh) making. It's...... View full recipe for "~ My Greek Gyro-Style Beef & Lamb 'Burger' Pitas ~"

07/31/2016

~ The Persian-Style Ground Beef or Lamb Kababba ~

"Kabbaba" is the ancient Aramaic word for "to char" or "to burn", and medieval Persian soldiers, who used their swords as instruments to grill food over open fires in the field of battle, are credited with inventing "kabobs". It was only natural that this simple method of cooking food on a "sikh", a metal skewer, made its way into the kitchens of the royal houses, onto the tables of the common folk and into the streets, where vendors cooked and sold them for breakfast, lunch and dinner placed onto or inside some form of flatbread. Kabobs are a source of...... View full recipe for "~ The Persian-Style Ground Beef or Lamb Kababba ~"

07/28/2016

~Grilled Chicken Wings w/Peachy Keen BBQ Sauce~

Purists will tell you there is no substitution for deep-fried chicken wings. I used to think that too, and, if you want to stay wed to that train of thought, for the time being, it's still a free country. While wings that are oven-fried or grilled can't technically be referred to as Buffalo wings (no self-respecting Buffalo-wing-maker cooks them in the oven or on the grill), wings that are oven-fried or grilled really can be as good as deep-fried wings. I make wings all three ways, I know. Whenever I have a lot of wings to make for a indoor...... View full recipe for "~Grilled Chicken Wings w/Peachy Keen BBQ Sauce~"

07/25/2016

~ Peachy Keen Barbecue Sauce for Poultry or Pork ~

Peach cobbler, peach pie, peach melba, peach shortcake, peach ice cream -- peachy keen. A perfectly-ripe peach is the apple of everyones eye. Announce that you're serving a fresh peach dessert for dinner and everyone shows up on time. When the peaches on our backyard trees ripen, things in my kitchen move fast for a few days. It's damn-the-torpedos, full-speed-ahead, all-things-peaches. They trickle in at first, pile up at the end, and, after picking, I only have, at best, 24-48 hours to get 'em in their juicy, ripe prime. It's a drippy, sticky, tricky situation. While I like fruit desserts...... View full recipe for "~ Peachy Keen Barbecue Sauce for Poultry or Pork ~"

07/20/2016

~ Plantation Cake: A Very Southern Vintage Cake ~

I first came across this recipe in a stack of recipe cards held together with a rubber band. They were in a plastic bag full of newspaper- and magazine-clipped recipes that my late grandmother collected. I don't recall her making the cake, but, at some point in her life she must have, as she took the time to write it down in her own hand. It's an unpretentious, yellow cake made of butter or margarine, sugar, flour, eggs, vanilla, home-canned peaches or pears, pecans or walnuts and buttermilk or sour cream. It sure sounded good to me, and, its name...... View full recipe for "~ Plantation Cake: A Very Southern Vintage Cake ~"

07/17/2016

~ Lobster Rolls: The Official Summertime Sandwich ~

For a bib-wearing lobster-lover like me, past steaming-hot with drawn butter and lemon, when I am looking to quell a craving for my favorite crustacean, I indulge in a lobster roll -- a sandwich with big chunks of tender, sweet-white-meat and tiny bits of celery or scallions, lightly-coated with creamy mayonnaise and piled into a buttery, toasted 'hot dog' roll. It's heaven. On bread. Yes, from bisque to thermidore, you will find a lengthy list of recipes paying homage to the preparation of this beloved cold-water creature, but, none result in the comfort and complete satisfaction that comes over me...... View full recipe for "~ Lobster Rolls: The Official Summertime Sandwich ~"

07/04/2016

~ Jumbo Shells Stuffed w/Shrimp Chop-Chop Salad ~

These yummy little appetizer-snacks, like my deviled egg creations, go to a lot of Summer picnics and a few early Fall tailgates too. The best way to describe them is individual and portable portions of chop-chop salad, and, most people can't keep their hands off them. They can contain anything your heart desires, as long as the ingredients play well together and are chopped into small morsels prior to judiciously drizzling (not drenching), with a cuisine-appropriate dressing or vinaigrette just prior to spooning the salad into the shells and serving. Since I cook all sorts of cuisines, sometimes my chop-chop...... View full recipe for "~ Jumbo Shells Stuffed w/Shrimp Chop-Chop Salad ~ "

07/02/2016

~ Nana's "Overnight" PA Deutsch Pepper Cabbage ~

From the land of Longhorn-colby cheese and ring bologna, I bring you pepper cabbage. If you identify with both the cheese and the bologna, you have roots in or some sort of affiliation with the Pennsylvania Deutsch community, and you don't have to be told: do not over-think this or any pepper cabbage recipe. It is simple, to the point, and, monochromatic (a big word meaning "consisting of one color or hue"): finely-chopped green cabbage and green pepper, tossed in a sweet and sour, sugar, vinegar and black-pepper-laced dressing, then macerated overnight in the refrigerator. As the name indicates, it's...... View full recipe for "~ Nana's "Overnight" PA Deutsch Pepper Cabbage ~"

06/30/2016

~ Coconut and Rum Pineapple Upside Down Cake ~

Remember the first time you watched your mom make a pineapple upside down cake? I was mesmerized. I stood stoic, across the counter, watching as she carefully arranged and layered the ingredients in the pan. I stood vigil, peering through the glass, at the oven while it baked. I stood breathless, fingers crossed behind my back, when she inverted it out of the pan. In the end, I didn't know whether to joyfully jump up and down or hug her with pride -- I think I did both. I was five or six at the time, and, that Norman Rockwell...... View full recipe for "~ Coconut and Rum Pineapple Upside Down Cake ~"

06/27/2016

~State of the Union: Famous US Senate Bean Soup~

Bean soup has always been a part of my life. While you may think of it as snowstorm fare, I associate it with all sorts of outdoor fun-in-the-sun activities. When I was growing up, bean soup was served all Summer wherever people gravitated to eat, drink and be merry: church- and hose-company fund-raising street festivals in ours and neighboring towns, both-of-my-parents and half-of-my-friends-parents annual corporate clambakes, and, when it came to planning the Summer family reunion, the biggest question was "Who's making the bean soup this year?" When I was twelve, I even ate bean soup in the United States...... View full recipe for "~State of the Union: Famous US Senate Bean Soup~"

06/22/2016

~ Lemony English Pea, Mint & Gold Potato Salad ~

The typical English pea salad, or English pea and potato salad, the one that graces picnic and potluck tables this time of year, has never been my cup of tea. While I have no ax to grind with most of the mayonnaise and/or sour cream concoctions it gets dressed with, traditionally it is loaded with chunks of cheddar cheese and bacon bits too, which I think does those pretty, little, freshly-picked green jewels a disservice. It's not easy being green -- please show some respect! For me this is a KISS (keep it simple stupid) salad. Why? The moment you...... View full recipe for "~ Lemony English Pea, Mint & Gold Potato Salad ~"

06/20/2016

~ City Chicken: Literally, "The Other White Meat." ~

City chicken. It could be said, "it's a riddle, wrapped in a mystery, inside an enigma; but perhaps there is a key" -- A wartime Winston Churchill quote. In The Joy of Cooking, if you go the index intentionally looking for "city chicken", and look under "chicken", you'll not find it. That said, if you're looking for a pork or veal recipe in the same cookbook, and look under "pork or veal", you will stumble upon "mock chicken drumsticks or city chicken" on page 469. That's because: Even though it looks like a chicken leg & tastes like chicken... ......... View full recipe for "~ City Chicken: Literally, "The Other White Meat." ~"

06/07/2016

~ Holy Trinity & Remoulade: Creole Macaroni Salad ~

Crunchy, creamy and cold, macaroni salad is a classic Summer staple on American tables everywhere. It's easy to make, tastes great, and, by changing out a few add-in ingredients here and there (and the fresh herbs and dry spices in your mayonnaise concoction too), you can personalize it to suit yourself, or, customize it to fit the flavor profile of the meal you're serving. In case you've just landed from another planet, the "holy trinity" (diced celery, green bell pepper and onion) is to the French-heritaged Cajun and Creole cooks of Louisiana what "mirepoix" (diced carrot, celery and onion) is...... View full recipe for "~ Holy Trinity & Remoulade: Creole Macaroni Salad ~"