A serving of Harvest Sautéed Green Beans served with deer venison tenderloin medallions.
This is one of our go-to side dishes that seems to go with just about everything. It’s particularly good with meats, and game meats seem to suggest it. At that point it also goes very well with the wild rices and […]
After we’d discussed the conclusions of this test of Gillie’s recipe, Monica Kass Rogers updated her “Gillie’s Coney Island Chili Dogs” recipe with a small-batch version that she likes. It’s definitely worth trying.
Most online recipes and recipes in-print are about as far from Abbott’s original sauce as they can possibly get. They involve […]
Adam at age 15 with some camp cooking equipment from the 1950s. People in the U.S. today would likely be extremely squeamish about eating food prepared with these.
When it comes to food, I don’t really like “top-ten” or “top-one-hundred” or any other kind of similar lists. Those lists are very dependant on the […]
Having suffered my first sinus bleed in three years last weekend (a rather bad episode I might add, with about three pints of blood loss), I found myself once again in need of the wonderful healing properties of the Coarse Liverwurst from Kilgus Meats in Toledo. Mary picked up four pounds of the stuff […]
In looking at this family’s obsession with the cuisine of India, I find I’ve really been focusing more on learning how it all goes together in the correct ratios than in really experimenting with techniques. My one post from a month or so ago included a recipe for a curry that was really a […]
Above, fresh Lake Michigan whitefish on display in the case at Carlson’s Fishery in Leland, Michigan, in August 2012, only about 30 feet from where the fishing boat that brought it in would have offloaded. At left, Mary stands on the steps leading down into the historic 1850s-era fishing village where the Carlson’s […]
One of the favorite flavors of my life for the past 30 years or so has been that green paste they call guacamole. Back in 1984 Frisch’s Big Boy out of Cincinnati started shipping #10 cans of guacamole to the restaurants in Ohio so the topping/dip could be used in a few new dishes […]
A more recent pic of the Ground Bologna Sandwich Spread, an image that’s also a little more appetizing than the other one. Someone’s said all that’s missing in this photo is topping the ground bologna with a fried egg. I’m thinking that’s good thinking.
I know. It’s been three months. Three entire months since […]
A Mango Peach Steak Burrito topped with Mango Peach Tango Salsa Ranchera. Both recipes are below.
I had a couple bottles of Joe Perry’s Rock Your World™ Mango Peach Tango Sauce available after last week’s recipe. One of the items I’d wanted to make with it was a salsa. But salsa by itself really […]
A serving of pulled pork sandwich made with the Mango Peach Tango version of Let The Bar-B-Q Sauce Do The Howling barbecue sauce, along with a side of my Oven-Roasted Potato Salad.
A few years back I was rather hot and heavy into making all kinds of fun dishes with Joe Perry’s hot sauces. […]