Evaluating the components of the simple flour, egg, and butter shell produced by Escoffier and the latest recommendations, a dough for a perfect general-purpose crust was developed producing a flexible, sizable, flaky, tasty, and easy to work with tart dough. Very minor adjustments turn this recipe into a perfect, sweet, tart crust. Sounds perfect...
Continue reading
I make these economical Ramps, Bacon, and Salmon Burgers with leftover bits and pieces: ground salmon, bacon ends, and Ramp roots (after the desirable greens are used otherwise). The ramps are sautéd with spring onions and bacon bits. But if you only have salmon filets, bacon slices, and ramps with greens, so much the...
Continue reading
An online search for Alabama barbecue sauces returned almost exclusively white sauces. This is quite odd, there is such a thing as an Alabama Red BBQ sauce. This search result is based on the famous white sauce of Bob Gibson of Decatur, Alabama. While worthy of attention due to its unique nature, it is...
Continue reading
If you are lucky enough to get early spring Vidalia onions complete with greens, you will love them in this Vidalia Onion Lemon Chicken. If the greens are not available, any small to medium Vidalia onion will do. (Or if necessary, other sweet onions.) Many chicken and lemon recipes include zest or cooking with...
Continue reading
Beef Brisket is what comes to mind first when thinking of Texas Barbecue. Beef, not pork. Brisket is exactly what this Texas BBQ sauce is intended for. It has several interesting taste components that complement the beef. Not as thick as my Memphis Sauce since it starts with tomato sauce and different flavorings than...
Continue reading
What is an authentic Southern BBQ Sauce recipe? The answer will depend on who you ask. There are few topics in American food that can generate as much passion as this question. A few years ago a high-end, local restauranteur opened a high-end barbecue joint. I tried it out and was somewhat surprised when...
Continue reading
Polpette al lemone (or Lemon Meatballs, if you will) made by combining lemon with pork, or veal, or chicken, or any combination of the two and finished with a white wine sauce is a lighter approach to meatballs. It is perfect for outdoor dining accompanied by spring or summer vegetables. Notes on Ingredients Lemons...
Continue readingThe idea behind this Easy Memphis BBQ Sauce is to produce a tasty sauce with minimal effort while being true to the style. Memphis BBQ Sauce is thick and tangy, and frankly, pretty straightforward. Feel free to use this as a starting point to customize as you need. Whether you like to refer to...
Continue reading
I have developed a Chambord Chocolate Mousse recipe that is a variation of Julia Child’s famous Chocolate Mousse. “Why address this almost perfect recipe?”, you might ask. First, I think substituting the Chambord for the orange liqueur she calls for is a plus. I believe the combination of chocolate and raspberry is preferred over...
Continue reading
Let’s start by making one distinction very clear. Shepherd’s Pie is made with lamb. Not lamb or beef. Cottage Pie is made with beef. Simple, but it needs to be understood. That distinction is not always made clear, especially on the American side of the pond. Beyond that, there are differences in flavorings and...
Continue reading