Recipe Archive

Appetizers
Bread
Vegetable Dishes
Beef
Lamb
Pork
Poultry
Seafood
Dessert
Miscellaneous

APPETIZERS – Getting off to a good start…

Roasted Beets with Balsamic Glaze

For many people what comes to mind when they think about eating beets are deep red slices pickled in a jar or cubes swimming in a bowl of bright pink borscht. But this vitamin rich, often neglected vegetable needs very little seasoning to enhance its sweet flavor.

Roasted Beets Crostini

View the recipe here…

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BREAD – “How can a nation be called great if it’s bread tastes like kleenex?” ~ Julia Child

Rosemary and Garlic Focaccia

There is something heavenly about the smell of fresh baked bread. Add herbs and garlic to that and you begin to wonder if the smell is heavenly or sinfully good. This recipe for Rosemary and Garlic Focaccia will produce a flavorful bread with a pillow soft texture. The dough is prepared in a bread machine but it is baked in the oven.

Rosemary Garlic Focaccia

View the recipe here… 

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VEGETABLE – From seed, to soil, to the table…

Smashed Potatoes

Yes, that’s smashed not mashed. Not only is this recipe delicious but it is a beautiful side that your guests will be talking about over and over again. This recipe works well with any type of baby potato or sweet potato. What is so stunning about this simple, twice-cooked potato dish is the colors.

Smashed Potatoes

View the recipe here…

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BEEF – How now brown cow?

Balsamic Braised Beef Short Ribs (GF)

Beef Ribs at one time were a very cheap cut of meat. It’s generally fatty and bone-heavy. But over the years this cut has become a delicacy savored in cosmopolitan bistros, which has resulted in higher prices at the grocery store. Because of the fatty marbling of this cut, short ribs have a rich beefy flavor and can be simmered with the most robust seasoning. This decadent recipe for Balsamic Braised Beef Short Ribs will take the chill out of a cold winter day.

View the recipe here …

Beef Back Ribs with Herb Marinade

I’ve been rather lax on the blogging this Summer but not on the grilling! I’ve been experimenting with a variety of recipes but still working on ones that I deem “blog-worthy.” Here is one that I feel makes the cut.

Normally when I make ribs, either pork or beef, I automatically think “Barbeque Sauce” – tangy, orange-red, thick sticky sauce with a little kick. But with the abundance of fresh herbs bursting out of my garden I decided to do something different. The result was a refreshing change. Instead of the sauce being the highlighting flavor, the herbs enhanced the taste of the beef ribs.

Beef Back Ribs

View the recipe here…

Chocolate Braised Beef Short Ribs (GF)

To those who are truly passionate about chocolate, there is nothing more gratifying, revitalizing, and comforting than savoring chocolate. The word “chocolate” often brings to mind images of truffles, steaming cups of hot cocoa, decadent cakes, and warm chocolate chip cookies. The use of the cocoa bean for consumption can be dated back to 1900 BCE but it wasn’t until the 1500s that sweetener was added to chocolate and it evolved into the sweet confection it is today. Intrigued by the use of chocolate in savory dishes I created this recipe for Chocolate Braised Beef Short Ribs.

View the recipe here …

Corned Beef Hash

St. Patrick’s Day is over and now you are left with the dilemma of what to do with your leftover “Boiled Dinner.” Your answer – Homemade Corned Beef Hash. I have to admit that every now and then I truly enjoy eating “canned” Corned Beef Hash but there really is no comparison to homemade.

Corned Beef Hash - skillet

View the recipe here… 

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LAMB – “What do you mean he don’t eat no meat? Oh, that’s ok, I make lamb.” ~ My Big Fat Greek Wedding

Grilled Lamb Leg (boneless)

I know many people enjoy it but I never could understand why people have mint jelly with lamb. To me, it seemed like serving ketchup with fillet mignon – you really shouldn’t need a condiment. The earthy flavor of lamb should be enhanced with fresh herbs and seasoning. This recipe adds a subtle fruity flavor to the traditional garlic and rosemary herbs used to season lamb. Flattening a boneless lamb leg also speeds up the cooking time. Season the meat overnight and it can be grilled under 30 minutes.

Grilled lamb leg, boneless

View the recipe here… 

Lamb Shanks with White Beans and Gremolata (GF)

We had a burst of snow near Halloween but then the weather stayed mild through all of November and into early December.  As soon as the weather got a nice chill to it I had to make Braised Lamb Shanks.  When you walk into your home after being out in the frosty air, the aroma from this dish will wrap around you like a cashmere sweater.  The hearty, earthy, flavor of lamb is kissed by the sunny citrus flavor of the orange and lemon zest in the Gremolata.

View the recipe here…

Spring Lamb Stew

For the past six weeks I’ve been gloriously shopping at the local farm stands and I can’t wait for the open-air Farmer’s Market to start! I have been experimenting with various locally grown baby vegetables for weeks now and my favorite recipe so far is for Spring Lamb Stew.

Spring Lamb Stew

View the recipe here…

Three Rose Marinade (for Lamb Chops or Cornish Hen) (GF)

Roses for Valentine’s Day is wonderful but even better if you can eat them. Well, not really eat them because you just don’t know what has been sprayed on them. So instead I offer a recipe using rosemary, rose peppercorns, and rose water.

View the recipe here…

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PORK – Squash that pig! “The Angry Bird Cookbook: The many ways to cook pork”

Ham Salad

I know, you’re thinking “Seriously? This blog is actually about ham salad?” Well, yes but it’s also so much more. It’s a combination of sweet and salty and sour and soft and crunchy all at the same time goodness!

Ham-Salad-4

View the recipe here…

Lemongrass-Cilantro-Lime Marinade (for chicken or pork)

With the melting pot of produce available these days I’ve been able to explore a whole new world with fresh ingredients. My latest…Lemongrass. This marinade works well with chicken and pork. I prefer boneless chicken breasts or thighs or for pork use baby back ribs, country style ribs, or bone-in pork chops.

lemongrass-cilantro-lime-lemongrass

View the recipe here…

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POULTRY – Straight from the coop

“Butter vs. Olive Oil” – Casserole-Roasted Chicken with Tarragon (butter recipe) and Casserole-Roasted Chicken with Lemon Rosemary and Thyme (olive oil recipe)

When I was young I was equally fascinated watching Julia Child as much as Sesame Street on PBS. It was the beginning of my fascination with cooking in the French style. If you have ever prepared any of Julia Child’s recipes you will see 2 common ingredients: lardons (fatty bacon) and butter. She also lived to be 91 so I have no comment about the health implications of such a diet. But many of us can only consume so much butter and pork fat on a day-to-day basis.

This post is not about the health benefits of cooking with one fat verses another. It is simply an experiment to compare the culinary results of using butter versus olive oil to prepare a casserole-roasted chicken. A chicken cooked in this fashion is tender and succulent, with a delicate aromatic flavor, but sometimes you just want an alternative to using a stick of butter…

Left: Chicken seared in butter     Right: Chicken seared in olive oil.

View the recipes here…

Three Rose Marinade (for Lamb Chops or Cornish Hen) (GF)

Roses for Valentine’s Day is wonderful but even better if you can eat them. Well, not really eat them because you just don’t know what has been sprayed on them. So instead I offer a recipe using rosemary, rose peppercorns, and rose water.

Cornish Hen

View the recipe here…

Uccello Arrabbiato Sotto un Mattone (Angry Bird Under a Brick)…really, Southeast Asian Chicken with Pepper-Lime Dip

I’ve been away from blogging for over a month now all because of Angry Birds. Not because I’ve been addicted to the game (well, mildly addicted)…

Southeast Asian Chicken


View the recipe here…

Lemongrass-Cilantro-Lime Marinade (for chicken or pork)

With the melting pot of produce available these days I’ve been able to explore a whole new world with fresh ingredients. My latest…Lemongrass. This marinade works well with chicken and pork. I prefer boneless chicken breasts or thighs or for pork use baby back ribs, country style ribs, or bone-in pork chops.

lemongrass-cilantro-lime-lemongrass

View the recipe here…

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SEAFOOD – One if by land, and two if by sea…let’s make it two

Soft Shell Crab with Ginger, Scallions, and Cilantro

The first full moon of May has passed so that means it’s soft-shelled crab season! Yes, it really does have to do with the lunar cycle.

Soft-shelled crab

View the recipe here…

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DELECTABLE DESSERTS – How sweet it is…

Chocolate Mint Cake in a Jar

Our clocks have sprung forward, the weather is warming up, crocuses have popped out of the ground, and St. Patrick’s Day is just a few days away. To help usher in the beautiful shades of green that comes with Spring, I’m posting this recipe for Chocolate Mint Cake in a Jar.

View the recipe here…

Chocolate Stout Cupcakes with Baileys Cream Cheese Frosting

Happy St. Patrick’s Day! All week I have been thinking about blogging my recipe for good old fashion Corned Beef and Cabbage but my sweet tooth won out and I couldn’t resist experimenting with creating Chocolate Stout Cupcakes. Topped of course, with Baileys Cream Cheese Frosting.

View the recipe here… 

Happy Birthday OREO!

I’m nearly belated because I’m posting this rather late in the evening of March 6th but I had to do a special post to recognize the great OREO’s 100th Birthday! In honor of its centennial I am posting two recipes, one simple and one that takes a little more work but both I feel exemplify the sweet goodness of what you can do with this delectable cookie.

View the recipes here…

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MISCELLANEOUS

Rosemary and Garlic infused Olive Oil

Rosemary and Garlic infused Olive Oilis an easy to make seasoned oil that can be used for a variety of recipes, such as salads, roasted potatoes, and marinades. This week I will be posting the recipes for Rosemary Garlic Focaccia and Smashed Potatoes (using red and/or sweet potatoes). Both recipes will utilize the Rosemary Garlic Oil.

Rosemary Garlic Olive Oil

View the recipe here… 

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