Our bartenders for this development: Bree, Kim, and Mary. A habit we’ve started getting into the past couple years is vacationing on the east coast of Florida. As I write this, I’m sitting in a beautiful little duplex on the Indian River in Ft. Pierce. We had come here just over a year ago and […]
Category: Recipes
Taco Casserole: Reworking Americanized Mexican Recipes
A completed serving of Taco Casserole, without any of the optional toppings. Two summers ago when I was Kitchen Manager at the Skyroom at Indiana Beach I had the pleasure of spending a lot of time with a man we called Chuey. Jesus Valdes Dominguez lived outside Mexico City, but during that summer and the […]
Chef Buddha’s Recipe: Skyroom Hoosier Chicken & Noodles, Indiana Beach, Monticello, Indiana
A batch of Hoosier Chicken & Noodles in the Skyroom Kitchen at Indiana Beach Amusement Resort, Monticello, Indiana, made by Chef Buddha on June 14, 2015. The summer of 2015 was … odd for me. Back in 1979 I’d spent the summer cooking at a YMCA camp in Irons, Michigan, and had a hackuva time […]
Recipe: Peach Mango Habanero Barbecue Sauce
Longtime readers, friends, and fellow cooks will know of my longtime fascination with a certain couple of hot sauces. In a ten-year timespan our household subsequently had become partially involved with the sauces, as many of the recipes on their web site came from our kitchen. Later on, the recipes had even migrated onto one […]
Recipe: Harvest Sautéed Green Beans
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 other […]
Recipe for “Gillie’s Coney Island Chili Dogs”, a Flint Style Coney Sauce
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 ground hot […]
Twelve Food-Related Statements That Need To Be Banned
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 taste […]
Recipe: Coarse Liverwurst & Muenster Omelet
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 on […]
Recipe: Chicken Potato Tomato Curry
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 set […]
Recipe: Authentic Molcajete/Mortar Guacamole
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 they […]