The roux for this gumbo toasts in the oven, and only requires occasional stirring.
My local mom & pop grocery had Maryland back-fin crabmeat on sale. I had some ricotta cheese on hand, so I decided to make crab lasagna. Please be warned that I like an ignorant amount of mozzarella on my pasta. Yes, I know Italians never mix seafood and cheese. I’m not Italian.
I love lamb. However lamb does not love my wallet. Ground lamb is a less pricey alternative. Mediterranean flavors enhance the flavor of the lamb. Mediterranean Lamb Burgers serves 4 Ingredients 1 medium onion, finely minced 1 tablespoon vegetable oil 1½ pounds lamb ¼ cup chopped cilantro ½ teaspoon smoked paprika ½ teaspoon cumin 1… Continue reading Mediteranean Lamb Burgers : Cook
In the American South, ‘smothered’ refers to any protein that has been fried and then topped with gravy and sautéed onions. I love smothered pork chops. But I do not love frying. Specifically I don’t love cleaning up after frying. This version of smothered pork chops sears seasoned pork chops in a little vegetable oil… Continue reading Sexy Smothered Pork Chops : Cook
While perusing Pinterest, I came across an Indonesian inspired chicken dish by Menu Musings. Never one to leave well enough alone, I made some changes, To make things juicier, I went for thighs rather than breasts (that sounds dirty). To spice things up, I added a chopped Habañero to the marinade, If you don’t like things quite so spicy,… Continue reading Coconut Lime Chicken : Cook
These simple pickled onions are a perfect complement to carnitas. Mexican Pickled Onions Ingredients 1 red onion, thinly sliced 1 cup apple cider vinegar ¼ teaspoon cumin ½ teaspoon salt 1 teaspoon black peppercorns Procedure Combine ingredients in a glass jar. Make sure vinegar covers the onions. Place lid on jar. Shake well Refrigerate 3… Continue reading Mexican Pickled Onions : Cook Quickie
I was perusing the “Manager’s Special” section in the meat department of my local mega-mart this past weekend and found some ‘country-style’ boneless ribs. Country-style ribs aren’t ribs at all. They are sliced pork shoulder and need to be cooked long, low and slow. I usually make North Carolina style Pulled Pork from pork shoulder. But I… Continue reading Easy Carnitas Recipe—FEAST