This one turns out to be one of my first original recipes … I made it up over 20 years ago. I hadn’t made it in, forever, so I decided to make it again just to see if it was as good as I remembered. Turns out … it is!
It’s also extremely easy to make!
Continue reading Mexican Lasagna
When I was young, we had leftover ham for dinner one Sunday night, and I put it on a roll with dijon mustard and pickles. I liked the combination so much, I kept eating it for years, including at least once a week for lunch at school. At the time, I thought it was just a weird combination I happened to like. It was only recently I discovered that it’s … essentially a Cuban sandwich (sans cheese). Some flavor combinations are so classic they can be re-discovered by young kids 😛
Continue reading Cuban Sandwich
What do you do when you are very busy and you have gourmet leftovers?
Introducing the filet mignon provolone wit. Hopefully I’m still allowed in philly after inventing this.
Several people have asked how to get emails when I update my blog. Honestly, I had no idea how to do that (I follow blogs via RSS, not email). One of those people appears to have already figured it out, but I’ll post it for everyone else.
Supposedly, you can follow the instructions here: http://en.support.wordpress.com/following/
Unfortunately, I can’t test it, because I have a wordpress account, and my browser knows it and keeps insisting I use it.
Continue reading How to follow this blog, and three quick homemade meals
The idea is from Ideas in Food, and I must say, I think it’s an awesome idea. I’m going to have to try it. Here is the original post which has pictures.
I noticed I forgot the stuffing. Will have to make another trip to the store.
Here’s the pork:
Continue reading Another grocery bag, and Pork Tenderloin with Dijon Mustard Sauce
Occasionally, I will post recipes for what I cook, but to be honest, that’s not how I cook. This post will contain shorthand that will allow me to quickly describe what I did, without having to write up a full recipe. All numbers are WAGs and should not be taken too seriously.
Recipe #1: FDOO, saute. Steam fresh spinach. Mushrooms! Sear pork tenderloin. +Garlic. Add 1/2 cup WW, combine everything but spinach. BTB/RTS, braise to 150F internal. Remove meat, reduce by 1/3, add 1 tbsp dijon mustard. Slice meat, spoon sauce over meat, serve with spinach.
Recipe #2 (Sous Chef): Prepare al dente wheat penne pasta. Slice and brown BSCB. Chop asparagus into 1 inch segments. Pour half jar alfredo sauce in pan, CEE pasta. Simmer 8 minutes. Add drained, diced canned tomatoes. Serve over pasta; garnish with fresh basil chiffonade.
Continue reading Recipe Shorthand
I want to post some links to some of your and my favorite blog posts from July. There are things either some of you found interesting, I found interesting, or my friends and family found interesting.
But first some interesting statistics (today’s word of the day: interesting):
Continue reading Best of Dice One Onion: August Edition
Hey, if other people can use SEO strategies to drive traffic, I can too.
Have you ever wanted to make a stew-like dish, but have less fat in it? Like low-fat Lamb Vindaloo? Fat is 9 calories per gram, carbs and protein are only four. And what if it could taste better, too?? NOW YOU CAN!!!!!
In fact, the reason I use this trick is not because of the fat, but because of the taste. Fat coats your tongue, and makes it harder to taste the water-soluble flavor molecules. I know there’s no such thing as flavor molecules, but stick with me here. It actually works.
If you take the fat out of the sauce, the flavors actually become brighter and more intense. I kid you not. In fact, you can amp them up even more by adjusting the salt, acid, bitter, and sugar content. Taste the sauce, and add what’s missing. Bland? Add salt. To sour? Add sugar. Too sweet? Add sour. Too bitter? You suck as a cook. To much salt? Throw it out. Seriously. You can’t fix too salty, or too bitter, or burnt. Don’t do those things.
Continue reading One quirky trick to take the FAT out of your COOKING