I hesitated a long time to use an air fryer thinking there is no substitute for frying food in oil. But I finally purchased one and have become a believer for many recipes. Marinating them makes for a very tender and juicy result. INGREDIENTS: For the marinade: 1 quart of buttermilk A few dashes of
Air Fryer Chicken Leg Quarters Read More »
Middle Eastern cuisine has really become popular in the United States. In Houston, we enjoy a myriad of Middle Eastern Restaurants. One of the more popular seasonings in this cuisine is a spice called Za’atar. It is a popular, pungent Middle Eastern blend composed of toasted sesame seeds, dried thyme, dried marjoram and sumac.
Although my wife does not enjoy cooking, one of her specialties that consistently garners rave reviews is her potato salad. The creamy texture along with the usual condiments makes one go back for seconds and thirds. MISE EN PLACE INGREDIENTS: 5 Lbs. Russet Potatoes 10 Hard boiled eggs 2 1/2 Cups good quality mayonnaise
My Wife’s Potato Salad Read More »
Although my grandparents were from the northern regions of Spain (Galicia and Asturias), this dish is said to have originated in the region of Andalucia, the southern most region of Spain, bordering Portugal on the West side. Eggs are a popular food item in Spanish cuisine, especially for it’s signature Spanish Tortilla. There are
Huevos Madrileños (Eggs Poached in Meat & Vegetable Sauce) Read More »
Bolognese sauce is very different from with the sauces I grew up. The sauces I was used to were those made by my aunt who was married to a Sicilian-American and from countless Sicilian-American friends with whom I grew up. Bolognese sauce or, ragu, as it oftentimes referred to in Italy, is a meat-based
This is a great Fall dessert, especially for the holidays. I used Bosc Pears, but you can choose the pear of your choice. I serve it with a generous slice of cream cheese. INGREDIENTS: 1 Bottle of Port Wine 1 Cup light brown sugar 1 Cup water 2 Cinnamon sticks 2 Star anise 5
Port Poached Pears Read More »
Pork has always been one of my favorite meats and I think it is very versatile. This pork recipe, while made for a sandwich, can easily be turned into pork carnitas with the addition of some additional ingredients and spices. The meat is confited in lard. I learned the bourbon-braised onion recipe from a
Pulled Confited Pork Sandwich with Bourbon-Braised Onions Read More »
As I have stated in some of my other blogs, I learned a lot about Italian cooking from my Aunt Margaret who was married to a Sicilian-American. No one made sauce better than her. Over the years she would tweak her sauce and it became difficult to keep up with her. I have made
I adapted this recipe from one that my wife found on Facebook. I kept tweaking it until I was satisfied with the balance of flavors. This is a crowd pleasing, relatively inexpensive dish. This dish is best prepared in a cast iron skillet, but you can use any oven safe skillet. MISE EN PLACE INGREDIENTS:
Cast Iron Garlic Chicken Read More »