J – I think I’m being rude to carrots … or, at least, I’m forgetting just how good they are. Maybe they have been over done. Or, I’ve had one too many packages of “milled” mini-carrots left in the refrigerator. Not any more. Luke and I have been doing more … Continue reading
C – I think I have perfected this soup. I have been making soups like this for years. And, this soup for over 10 years. I could do it in my sleep. Just water, meat, onions and a few spices, noodles, cilantro, green onions, Hoisin and hot sauce. Done. Jim … Continue reading
J – Classic beauties can be delicate creatures. They need careful handling. It’s not just a guy thing, though, if you know what I mean. Classic dishes can be … and often have been … presented with a very heavy hand. Over-cooked. Over-served. Over-sauced. Personally, I’m not at all in … Continue reading
C – It’s recipe spring cleaning week! All those recipes people have been requesting … or we just plain forgot … are here this week. First up, something we couldn’t fit in from Mexican Cuisine week. Burritos. This is my favorite go-to Mexican meal. Burritos. I will look for burritos … Continue reading
C – Oh wow! This dish was so good. Maybe I was really hungry since we did take so long to make these. It was worth it. The pork carnitas and enchilada sauce took quite a while. I was so glad when those two recipes were done. It was so … Continue reading
C – These tamales are amazing! It’s just how I like them, with more filling than masa. Luke did a great job on them. It was way better than the ones that I ate the first time I had tamales. My mom would always bring some home from work. Her … Continue reading
C – It’s Mexican Cuisine week! Luke really wanted to show us how chefs prepare traditional Mexican dishes. I am so glad he did. I am never taking for granted again how long any Mexican dish takes to make. The good stuff is a long process. But, it’s really doable. … Continue reading
J – Braised beef is such a good old friend. With all their richness, old friendships can, and should be, renewed from time to time. The addition of Guinness and the mini poix vegetable preparation to this dish renewed my friendship with braised beef in a wonderful way. That’s the … Continue reading
J – Happy St. Patrick’s Day … almost. We are awash in corned beef, Guinness, Irish cheddar, cabbage, potatoes, etc. This is going to be delicious! Over the next few days, we’ll be sharing posts for Irish-themed recipes and other Northern European dishes. Some are presented as appetizers, since that’s … Continue reading
J – I’ve always been intrigued by the thought of eating squab. Seemed so exotic and elegant. Like one of those movies where everyone is eating, drinking and being decadent. Sounds like fun. Alas, I never got around to ordering them or cooking them. No idea why. Squab have always … Continue reading