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348 posts categorized " 02) Soups, Salads, Sandwiches & Snacks"

02/10/2017

~ My Guys Italian-American Sicilian-Style Pizza Pie~

Americans eat over three billion pizzas a year and that doesn't include store-bought frozen pies or those made at home. That is quite a statistic, and, a testament to the love affair we Americans have with pizza. From sea-to-shining-sea, every region of our country has developed their own "style of pie", and, pizza shops and home cooks all proudly prepare their own version of it. I make several types of pizza. That said, my guys (my husband and three sons) hands-down favorite is my Sicilian-style pizza, made and baked in the manner my husband grew up eating it -- in...... View full recipe for "~ My Guys Italian-American Sicilian-Style Pizza Pie~"

02/07/2017

~ Chilled Asian Chicken, Broccoli & Lo Mein Salad ~

What do Italian-American spaghetti and Chinese lo mein have in common? When you have a craving for a bowl full of noodles, you want them ASAP. Now. Immediately. In Chinese, "lo mein" literally means "tossed noodles" and it implies a method of cooking in which cooked wheat noodles get tossed into almost any type of stir-fry at the end of the cooking process. As a result, the noodles absorb some sauce and stay soft while the other previously-cooked ingredients (meat, poultry, seafood and/or vegetables) get distributed evenly throughout. This recipe is based on the same lo mein principle, except, it's...... View full recipe for "~ Chilled Asian Chicken, Broccoli & Lo Mein Salad ~"

02/04/2017

~Cold & Creamy Crab Rangoon Dip w/Wonton Cups~

Crab meat. I love it. Fresh, frozen or pasteurized, it's an ingredient that has rocked my food world. With it, I make an array of hot and cold appetizers and hors d'oeuvres. I use it to make steamy crab bisque and add it to several seafood soups and stews too. I adore an ice-cold crab salad or crab salad sandwich, and, I can't resist a well-made crab cake or crab cake sandwich. There's more. I can't count the of number classic main-course meals I make with crab. If you've eaten in a Chinese-American restaurant you know what crab Rangoon is...... View full recipe for "~Cold & Creamy Crab Rangoon Dip w/Wonton Cups~"

02/02/2017

~ How to Make: Baked Mini- Wonton Cups & Tacos ~

In my food world, I associate fun food with small, two-three bite appetizers and snacks -- I don't think I'm alone. Ever notice how folks always gravitate around a table, cocktail table or picnic table containing an array of small-bites, noshes and nibbles? We are indeed all in this food world together, but, it's small food that makes the world go round. It makes people smile. Real world fact: It is more fun to eat a peanut butter and jelly sandwich if it is cut into four triangles. Like French puff pastry, the Chinese wonton can be used as a...... View full recipe for "~ How to Make: Baked Mini- Wonton Cups & Tacos ~"

01/31/2017

~ Open Sesame Asian Chicken Slaw Wonton Tacos~

What in the wild-world-of-culinary-sports made me ponder turning wonton skins into mini-taco shells? Over the weekend I made two popular deep-fried Chinese-American appetizers to celebrate Chinese New Year: crab Rangoon and firecracker shrimp. Yesterday, I roasted a chicken, for the purpose of making some Asian chicken salad today -- to use up a few of the miscellaneous Asian ingredients that were leftover, which, included some wonton skins. Wonton tacos? Why not? They're a ton of tasty fun. A bit about making mini- wonton cups & wonton taco shells: For those who don't know, these small squares of flattened dough are...... View full recipe for "~ Open Sesame Asian Chicken Slaw Wonton Tacos~"

01/12/2017

~ Classier Classic Clams (on the Halfshell) Casino ~

I've never gone to a casino for the sole purpose of gambling -- I've never even had the urge to. That said, thanks to more than a few of Joe's business trips I've been to Las Vegas, Reno and Atlantic City several times for days-at-a-time -- complete with gorgeous hotel rooms, tickets to live shows and dinners in fabulous restaurants. That said, casinos are indeed a glitzy, glamorous full-of-fun place to visit. They're akin to amusement parks for adults, and, just like the latter, "the bloom comes off the rose" rather quickly -- fun facades that suck up your bucks....... View full recipe for "~ Classier Classic Clams (on the Halfshell) Casino ~"

01/10/2017

~ Deep-Fried Pork Fingers w/Bone Suckin' Sauce ~

Appetizers. Snacks. Pub grub. Whatever you want to call it, the Winter just brings out the best/worst in me. I'm completely contented to hibernate indoors, let the snow pile up on the doorstep, and, watch movies while drinking cocktails and munching on hot, crispy snacks until Spring. Trust me when I tell you, during the Winter, deep-frying is one of my of favorite sports. There's more. I've recently "gotten into" purchasaing those big, boneless pork loins at Sam's Club -- they're extremely economical considering ALL the things you can cook with just one. Pork is indeed "the other white meat"...... View full recipe for "~ Deep-Fried Pork Fingers w/Bone Suckin' Sauce ~"

12/31/2016

~ Finger Food: Eggnog Brioche French Toast Sticks ~

Finger foods for breakfast? Heck yea. Well-seasoned tailgaters and football fans do it all the time. New Years -- 'Tis the season to gather together for bowl parties -- no knives, forks or spoons required. Appetizers and snacks commonly found at our early-morning finger-food pub-grub buffets are mini-quiche tartlets, bacon wrapped shrimp, hot crab dip, sausage balls, deviled ham and/or salmon spread with bagel chips, and, a big plate of French toast sticks with a bowl of warm maple syrup sitting in the center for dipping. It's always the duty of the host to prepare "the sticks" and deliver them,...... View full recipe for "~ Finger Food: Eggnog Brioche French Toast Sticks ~"

12/25/2016

~ Holiday Fun 101: Deck the table w/a Pizza Wreath~

Fact: I want pizza once a week. Fiction: Pizza isn't festive enough to serve on Christmas Day. The fact is, when you crave pizza once a week, you'll figure out a way to serve it for any holiday. The truth: This post is simply my foodie way of wishing you and yours a Merry Christmas and a Happy New Year -- or any holiday you celebrate. I chose pizza because it's universal. A slice of ooey-gooey cheesy pizza piled high with some great toppings of choice brings a smile to everyones face, and, for as long as I have been...... View full recipe for "~ Holiday Fun 101: Deck the table w/a Pizza Wreath~"

12/15/2016

~ Holiday Appetizers 101: Make Lots of Crab Balls ~

As I always tell people, "You can never be too rich or too thin, and, when it comes to holiday entertaining, you can never make too many crab balls." Crab balls are to the cocktail table what rum balls are to the dessert buffet. You do not want to risk running out of either one. I've never hosted a party or attended one where the crab balls weren't the first appetizer to be inhaled by the guests -- and nobody can eat just one. I plan on a minimum of three-four per person. "So", you ask, "what makes a crab...... View full recipe for "~ Holiday Appetizers 101: Make Lots of Crab Balls ~"

11/28/2016

~ The Morning After: Thanksgiving Stuffing Waffles ~

Thanksgiving. I love all the pomp and circumstance and I always cook a full-blown, traditional feast with all the trimmings. Stuffing. Next to a cold turkey sandwich on white bread with lettuce, tomato and mayo the next day, stuffing is the dish I like best (we all have our #1 favorite). I could skip the other stuff -- I'm fine with a plate of steamy stuffing and a ladle of gravy on Turkey Day, reheated the next day, or, a cold slice of stuffing as a snack for a day or two or three afterward. What's the difference between "stuffing"...... View full recipe for "~ The Morning After: Thanksgiving Stuffing Waffles ~"

11/20/2016

~ Easy Rosemary-Kissed Butternut Squash Bisque ~

This sinfully-simple, creamy-rich butternut squash bisque is one of my favorite go-to Turkey Day specialties. I don't serve it every year, but on years when my husband has harvested a bumper crop, it starts off our traditional feast. It looks pretty and tastes divine. There's more: It is indeed easy to prepare, and, it can be made two-three days in advance too. All it needs is a gentle reheat on the stovetop or in the microwave and it's ready to take to the table and serve. A bit about butternut squash: Butternut squash is one of our healthy super-foods. That’s...... View full recipe for "~ Easy Rosemary-Kissed Butternut Squash Bisque ~"

11/08/2016

~ Easy Amish Dutch-Style Sweet & Sour Coleslaw ~

Walk into an Amish market and you'll likely find a side-dish in the refrigerated deli-section simply labeled "Dutch slaw". It'll be right next to the ever-popular finely-minced "pepper cabbage" (also known as "overnight coleslaw") and the classic creamy-crunchy mayonnaise-dressed coleslaw. It's a monochromatic mixture of shredded cabbage, celery, onion and green bell pepper dressed with a pretty yellow-colored, celery seed and onion-laced oil-based sweet and sour dressing. Interestingly, the Amish label it "Dutch slaw" because it is the Pennsylvania Deutsch version of the Amish's own version of sweet and sour slaw (known as "Amish slaw" and dressed with a mayonnaise-based...... View full recipe for "~ Easy Amish Dutch-Style Sweet & Sour Coleslaw ~"

11/05/2016

~ PA Deutsch (Dutch) Sweet & Sour Salad Dressing~

If you live in or around a region in Pennsylvania (and other surrounding states too) influenced by a Pennsylvania Deutsch community, you know all about this drizzly, creamy-yellow, sweet and sour, onion-and-celery-laced oil-based salad dressing. So as to avoid any confusion, it is different from Amish sweet & sour salad dressing, which is a thicker, similarly-flavored mayonnaise- or salad-dressing-based concoction (Miracle Whip is referred to as "salad dressing" in Amish country). How do I know this stuff? I've lived my entire life in Pennsylvania (I grew up near Pennsylvania Deutsch country and currently live near Amish country). You say Pennsylvania...... View full recipe for "~ PA Deutsch (Dutch) Sweet & Sour Salad Dressing~"

10/24/2016

~ Buffalo-Style Shredded Chicken 'n Slaw Sliders ~

In case you haven't heard, Buffalo wings were created at the Anchor Bar in Buffalo, NY, late one night in 1964, when Frank and Teresa Bellisimo needed some pub grub for the last of that evening's customers. Teresa sauced the now iconic deep-fried chicken wings with a concoction of Frank's RedHot sauce and melted butter which became just as famous as the wings. By the 1980's, Buffalo wing sauce was being applied to a whole host of other food creations too: "Buffalo" chicken dip, "Buffalo" chicken quesadillas, "Buffalo" chicken salad (one of my personal favorites), "Buffalo" chicken pizza, "Buffalo" popcorn...... View full recipe for "~ Buffalo-Style Shredded Chicken 'n Slaw Sliders ~"

10/22/2016

~ Buffalo-Style Blue-Cheese & Celery "Slider Slaw" ~

Slider slaw. That's the nickname affectionately given to this tangy little concoction by the football-watching men in my life -- the ones who like my bacon 'n blue cheese hamburger sliders on college game day Saturdays, and, my Buffalo-style shredded chicken sliders on professional game day Sundays. While I first intended this to be a side-dish, nowadays, if you were sitting around my house watching football, you'd encounter my guys heaping it atop their sliders. Slider slaw. This is not a rocket science recipe. In fact, it took me twice as long to make it today because I had to...... View full recipe for "~ Buffalo-Style Blue-Cheese & Celery "Slider Slaw" ~"

10/18/2016

~ My Spicy Blue-Cheesy Buffalo-Style Chicken Dip ~

The first recipe for Buffalo-style chicken dip I came across was published by Frank's RedHot. This makes sense as Frank's was the secret ingredient used in the original Buffalo chicken wing sauce recipe created in Buffalo, NY in 1964 by Frank and Teresa Bellisimo. Their easy-to-make dip contained just five ingredients (shredded cooked chicken, softened cream cheese, Frank's Redhot, Hidden Valley Original Ranch Dressing, and crumbled blue cheese). Speaking frankly about Frank's recipe, it was and is very good. During the 1980's, the recipe was passed around to everyone in our tailgate group and it showed up regularly at early...... View full recipe for "~ My Spicy Blue-Cheesy Buffalo-Style Chicken Dip ~"

10/16/2016

~ Spicy Blue-Cheesy Buffalo Chicken Quesadillas ~

My public opinion of Buffalo chicken wings is the popular and safe one: everyone loves Buffalo wings. My private opinion is: serving them needs to be better regulated. Just so there are no misunderstandings, I like wings, but, a finger food drenched in a vivid orangish-red sauce guaranteed to stain my pretty French manicure or ruin my silk blouse ticks me off. There's more: To those who serve wings in a sauce so hot it forces tears to my eyes that causes my mascara run: Extremism is a dish best saved for yourself, not served to your unsuspecting guests. "Primum...... View full recipe for "~ Spicy Blue-Cheesy Buffalo Chicken Quesadillas ~ "

10/13/2016

~ Cheesy Roast-Beef Pepper 'n Onion Quesadillas ~

Real-deal oven-roasted beef, a chunk of habanero cheddar cheese, my homemade Baja-spice mix, colorful bell peppers, a sweet onion and a package of flour tortillas. The ingredients are all at my fingertips and the clock is ticking. The only question is, how fast can I slice the beef, grate the cheese, sauté the veggies and assemble them all together between some flour tortillas, grill-pan them all up, get 'em sliced, plated and placed on the TGIF cocktails-are-served table. Topped w/Sriracha-infused crema & fresh salsa too? Making the beef, vegetable & spicy-cheddar quesadilla filling: ~ Step 1. I roast an eye-of-round...... View full recipe for "~ Cheesy Roast-Beef Pepper 'n Onion Quesadillas ~"

10/05/2016

~ Crispy & Light Deep-Fried Mashed Potato Puffs ~

These aren't croquettes (they're not coated in breadcrumbs) and they're not fritters either (there's no batter involved). You gotta admit, they do look a lot like a Southern hushpuppy (no cornmeal in them though), and, although similar, they sure as hell aren't my rendition of Tater Tots (a manufactured shredded hash-brown-type product mixed with flour). These are, in fact, deep-fried mashed potatoes. My grandmother, an Eastern European heritaged woman, who knew a thing or two about potato cooking, used to make them. While I'm on the subject of 'Tater Tots: I've never understood the fascination with these store-bought, frozen thingies....... View full recipe for "~ Crispy & Light Deep-Fried Mashed Potato Puffs ~"

09/30/2016

~ The Chivito: Beef, Bacon, Ham, Egg and Cheese ~

I did not dream this sandwich combo up -- no one could -- not even in their wildest dreams. It's a very famous sandwich though. To be exact, it's the National Sandwich of Uruguay. It's called "chivito", which, interestingly enough, means "goat" in Spanish, but oddly enough, contains absolutely no goat meat or goat cheese. It gets more confusing, because Uruguay is world-famous for it's high-quality beef, which is almost entirely grass-fed (rather than mass produced). So what's up with "goat" as the name of a goat-less sandwich? As the story goes, in 1946, at a beachside restaurant named El...... View full recipe for "~ The Chivito: Beef, Bacon, Ham, Egg and Cheese ~"

09/27/2016

~ Chef Paul's Blackened Flank Steak Sandwiches ~

Chef Paul Prudhomme is credited for helping to put New Orleans cuisine on the map. I was lucky enough to be a young adult during what many consider to be his "heyday" -- the 1970's, 80's and 90's. I ate in K-Pauls Louisiana Kitchen in 1981 (a restaurant he opened in 1979), bought Paul Prudhomme's Louisiana Kitchen cookbook the moment it became available in 1984, and, never missed an episode of his PBS-TV show, Louisiana Kitchen, which aired in 1998. When he launched his line of Magic Seasoning Blends, I experimented with all seven -- Blackened Steak Magic and Blackened...... View full recipe for "~ Chef Paul's Blackened Flank Steak Sandwiches ~"

09/25/2016

~ Asian Hot-Pot-Style Steak Sliders w/Broccoli Slaw~

There's more than one way to cook a very-thinly-sliced steak to perfection and "a la" ("in the style of") Chinese "hot pot" or Japanese "shabu shabu" ("Asian fondue") is a method that doesn't occur to most American cooks. It wouldn't have occurred to me either if I hadn't eaten hot pot in China and shabu shabu in Japan. Joe and I enjoyed both of these encounters so much, he arranged to have a copper hot pot shipped from China to my American Happy Valley kitchen. Hot pot & shabu shabu inspired my American-Asian beef sliders. From my American foodie's vantage...... View full recipe for "~ Asian Hot-Pot-Style Steak Sliders w/Broccoli Slaw~"

09/22/2016

~ Asian Broccoli Slaw w/Honey-Sesame Dressing ~

My love affair with all types of Asian food is no secret. Chinese, Thai, Vietnamese, Korean, etc. You name it, I adore it. Give me a recommendation for an Asian restaurant in your locale, when I'm in your town, you can be sure I'm going there to eat. I dabble in cooking a great deal of it too. I crave Asian and rarely does a week go by without my needing it. Some of my recipes have been classically learned, while others are a product of my own creative cravings for Asian fare. Indulge me in this delish 5-minutes-to-fix Asian...... View full recipe for "~ Asian Broccoli Slaw w/Honey-Sesame Dressing ~"

09/20/2016

~ Joe's Steak Joseph: Filet of Beef-Steak Sandwich ~

The French have several ways to generically say "steak". My personal favorite is "biftek", meaning "boneless beef-steak". If there is a bone in it, they call it a "côte de boeuf", meaning "beef-chop". Past that, just like us Americans, they have a list of words each denoting the specific cut (the place on the steer the meat came from). That said, when you order any type of beef-steak or beef-chop in a French restaurant, whether it's plain, seasoned, served with a sauce or served with sliced vegetables that act as a sauce, it is customary to serve it with some...... View full recipe for "~ Joe's Steak Joseph: Filet of Beef-Steak Sandwich ~ "

09/08/2016

~ Grilling & Chilling: Chicken & Rice-is-Nice Salad ~

We grill a lot of chicken, and, for as long as the grilling season lasts (which is well into the Winter), we make it a point to put a couple of extra, generically-seasoned pieces on the grill because: I enjoy it cold the next day -- it tastes great and comes in handy when I'm pressed for time. That said, once refrigerated, I do not like it reheated. It tastes funky. Got cold chicken? Make me a sandwich or throw it in a salad. Reheat it? Out the door it goes along with you. My grilled chicken policy is: eat...... View full recipe for "~ Grilling & Chilling: Chicken & Rice-is-Nice Salad ~"

09/02/2016

~ Pizz' alads: Salad Pizza (Pizza w/a Salad on Top) ~

Pennsylvania. We're one of a handful of Northeastern states that enjoys four distinctly different seasons of the year, all of which are approximately equal in length: three months. We've got the beauty of them all each and every year: Winter snow, Autumn scenery, Spring showers and Summer heat. Two-three states to the North, East, South or West of us, things begin to change. That said, here in my PA kitchen, where the seasons do change like clockwork and relatively dramatically too, so do eating habits. Our transition from Summer to Fall, August into September, outdoors to indoors, started yesterday, and,...... View full recipe for "~ Pizz' alads: Salad Pizza (Pizza w/a Salad on Top) ~"

08/31/2016

~ That's a Wrap: Creamy & Crunchy Shrimp Salad ~

Wrap sandwiches were not something I grew up eating in the 1960's or '70's, and my children, who were growing up in the '80's didn't either. Mexicans, Middle Easterners and Greeks have been eating wraps since before the 1900's, but, the "American wrap sandwich", the one all of us are familiar with now (a soft flour tortilla or thin flatbread wrapped in such a way as to fully encase any combination of cold or hot ingredients one could put between two slices of bread or on a roll), wasn't invented until the 1980's. The concept of the wrap is as...... View full recipe for "~ That's a Wrap: Creamy & Crunchy Shrimp Salad ~"

08/29/2016

~ Batter-Dipped & Deep-Fried Campari Tomatoes ~

Tossing and turning -- I couldn't sleep at all last night. A lot of "stuff" rattles around in my brain on a daily basis. Problem is, if I don't let go of "it" before I turn in for the night, I'd be better off not turning in, because: all that "stuff" seems worse -- magnified -- lying in bed in the dark. Last night was one such night, and, in the midst of a host of keep-me-up-all-night issues, wondering if I could deep-fry our homegrown* (read about this below) Campari tomatoes entered into the mix. The answer is heck yea:...... View full recipe for "~ Batter-Dipped & Deep-Fried Campari Tomatoes ~"

08/23/2016

~ Jalapeno, Cilantro, Lime & Yogurt Salad Dressing ~

It is salad season. From the end of July through the end of September, lettuce, tomatoes, cucumbers, radishes, onions, all sorts of herbs (and a host of other vegetables) get picked daily, right in my own backyard. Rare is the day some sort of salad or crudités isn't on our table for breakfast, brunch, lunch or dinner. It's simply appropriate that a salad composed of the freshest, homegrown ingredients get enhanced by an equally bright and bold scratch-made dressing. A quick scroll through Category 8 (Condiments, Sauces & Gravies) here on Kitchen Encounters will reveal many of my favorite salad...... View full recipe for "~ Jalapeno, Cilantro, Lime & Yogurt Salad Dressing ~"

08/20/2016

~ Garden Fresh Brunch: Corn 'Cakes & BLT Salad ~

Skip all the cloyingly-sweet things iHOP offers and pay attention -- there is more than one way to eat a pancake, and it's not just a sugary treat for breakfast or dessert. Brunch is served, and this savory pancake meal is full of at-their-peak, in-season ingredients, all local, many from my own backyard. Mix a batch of bloody Mary's, sit back, and savor the moment -- this is a bold-flavored, fresh-tasting way to celebrate the fruits-of-your-labor and an end-of-Summer garden. A quick-trip back in American-pancake history & time: I didn't invent adding cooked corn kernels, savory herbs and/or spices to...... View full recipe for "~ Garden Fresh Brunch: Corn 'Cakes & BLT Salad ~"

08/17/2016

~ My Deep-Fried Mexican Sweet Street Corn Fritters~

In my kitchen, when one recipe can be turned into a second dish the next day, foodie life is good. When the second recipe can be turned into a third on yet another day, foodie life is great. When dish number three tastes as good or better than the previous two and none of them make me feel like I am eating leftovers, that's when I take a bow. This scenario is especially appreciated by me, the family cook, when our fruit trees and vegetable garden is producing at peak levels. For example: I've got lots of prime-quality local sweet...... View full recipe for "~ My Deep-Fried Mexican Sweet Street Corn Fritters~"

08/15/2016

~Warm Mexican Sweet Street Corn Cups (Esquites)~

When you travel, if you enjoy exploring the ethereal world of street food, Mexico City just might be the mecca for this foodie sport. The native locals call it street-food-hopping -- it's bar hopping for foodies. While it's oh-so-much fun to participate in a street-to-street eat-fest like this with well-seasoned friends who have their own list of top-secret hot-spots, the street scene is so vibrant, if you're alone, you can sign on to take a professionally-arranged "street eats" or "taco tour" too. When it comes to Mexican street foods, high on my short list are: Barbacoa (agave-wrapped slow-roasted lamb barbecue),...... View full recipe for "~Warm Mexican Sweet Street Corn Cups (Esquites)~"

08/12/2016

~Classic Grilled Mexican Sweet Street Corn (Elotes)~

It's that time of year: sweet corn season. Where I live here in Central Pennylvania, it's hard to drive a mile in any direction and not encounter vendors selling it at a farmer's market or a home-grown stand in front of their farm. While in season, I buy it twice a week. We enjoy it, on and off the cob, cooked in lot of ways -- I even freeze the cooked kernels. For six years now, I make it a point to post a recipe or two each year that gives my sweet-corn-loving readers another way to serve this beloved...... View full recipe for "~Classic Grilled Mexican Sweet Street Corn (Elotes)~"

08/10/2016

~ A Big Fat Greek Lamb 'Burger. Where's the Beef? ~

A cheeseburger, eaten anywhere in the good old USA -- each one a cheeseburger in paradise. It's become the quintessential American food. There are two claims* as to who slapped that first slice of processed American cheese on the lonely hamburger, but, we can all agree it was the best marriage of food since sliced white bread married peanut butter and jelly. And, we've come a long way baby -- nowadays the cheeseburger is eaten in fast food chains, fine-dining restaurants and all points in between. Cheeseburgers are for pick-up, delivery, drive-thru, eat-in, eat-out, eat-alone or invite-some-friends from sea to...... View full recipe for "~ A Big Fat Greek Lamb 'Burger. Where's the Beef? ~"

08/07/2016

~ My Greek Gyro-Style Beef & Lamb 'Burger' Pitas ~

When it comes to street food, it's almost impossible to walk past any vendor selling gyros. My first gyro encounters were limited to the Jersey Shore in the latter 1960's and '70's and Mr. Krinos (a friend of my cousin and no relation to the famous Krinos brand of Greek products sold in stores everywhere) explained they were, Greek-style, in that they were a combo of beef and lamb wrapped in a pocketless pita with lettuce, tomato and onion, and, served with a cucumber-yogurt-based tzatziki sauce (save the fried potatoes and mustard for souvlaki pork kabobs). Gyro (YEE-roh) making. It's...... View full recipe for "~ My Greek Gyro-Style Beef & Lamb 'Burger' Pitas ~"

08/02/2016

~ My Mother-in-Law's Philly Hamburger Pepper Pot ~

Rethink your position if you think this frugal recipe isn't delicious. My mother-in-law, Phyllis, didn't cook a lot. She didn't have to. She hailed from Ardmore, Philadelphia (Mainline Philly) and became a doctor's wife. That said, what she did cook, butter-drenched oven-fried chicken, hamburger pepper pot, and, lemon sponge cake (which she learned to make from the woman her family hired to cook), were her childhood favorites, and, she excelled at them. This recipe is an odd twist on Philly's classic Pepper Pot Soup. Phyllis explained that this soup is an obtuse version of classic Philadelphia Pepper Pot -- a...... View full recipe for "~ My Mother-in-Law's Philly Hamburger Pepper Pot ~"

07/31/2016

~ The Persian-Style Ground Beef or Lamb Kababba ~

"Kabbaba" is the ancient Aramaic word for "to char" or "to burn", and medieval Persian soldiers, who used their swords as instruments to grill food over open fires in the field of battle, are credited with inventing "kabobs". It was only natural that this simple method of cooking food on a "sikh", a metal skewer, made its way into the kitchens of the royal houses, onto the tables of the common folk and into the streets, where vendors cooked and sold them for breakfast, lunch and dinner placed onto or inside some form of flatbread. Kabobs are a source of...... View full recipe for "~ The Persian-Style Ground Beef or Lamb Kababba ~"

07/28/2016

~Grilled Chicken Wings w/Peachy Keen BBQ Sauce~

Purists will tell you there is no substitution for deep-fried chicken wings. I used to think that too, and, if you want to stay wed to that train of thought, for the time being, it's still a free country. While wings that are oven-fried or grilled can't technically be referred to as Buffalo wings (no self-respecting Buffalo-wing-maker cooks them in the oven or on the grill), wings that are oven-fried or grilled really can be as good as deep-fried wings. I make wings all three ways, I know. Whenever I have a lot of wings to make for a indoor...... View full recipe for "~Grilled Chicken Wings w/Peachy Keen BBQ Sauce~"

07/17/2016

~ Lobster Rolls: The Official Summertime Sandwich ~

For a bib-wearing lobster-lover like me, past steaming-hot with drawn butter and lemon, when I am looking to quell a craving for my favorite crustacean, I indulge in a lobster roll -- a sandwich with big chunks of tender, sweet-white-meat and tiny bits of celery or scallions, lightly-coated with creamy mayonnaise and piled into a buttery, toasted 'hot dog' roll. It's heaven. On bread. Yes, from bisque to thermidore, you will find a lengthy list of recipes paying homage to the preparation of this beloved cold-water creature, but, none result in the comfort and complete satisfaction that comes over me...... View full recipe for "~ Lobster Rolls: The Official Summertime Sandwich ~"

07/15/2016

~ My New England Top-Split Brioche Hot Dog Rolls ~

The first time I encountered a top-split hot dog roll I was standing on the hot asphalt on the grounds of the New York World's Fair at Flushing Meadows Park in 1964. As a 9-year-old, I gave great consideration to NOT eating my hot dog that day because I didn't trust the shape of the roll. I was a very cautious child foodie. After a healthy dose of discipline from my mother, I ate my hot dog (mostly because I wanted that Belgian waffle I was promised), and, by my fourth and last visit to "The Fair" in 1965, I...... View full recipe for "~ My New England Top-Split Brioche Hot Dog Rolls ~"

07/04/2016

~ Jumbo Shells Stuffed w/Shrimp Chop-Chop Salad ~

These yummy little appetizer-snacks, like my deviled egg creations, go to a lot of Summer picnics and a few early Fall tailgates too. The best way to describe them is individual and portable portions of chop-chop salad, and, most people can't keep their hands off them. They can contain anything your heart desires, as long as the ingredients play well together and are chopped into small morsels prior to judiciously drizzling (not drenching), with a cuisine-appropriate dressing or vinaigrette just prior to spooning the salad into the shells and serving. Since I cook all sorts of cuisines, sometimes my chop-chop...... View full recipe for "~ Jumbo Shells Stuffed w/Shrimp Chop-Chop Salad ~ "

07/02/2016

~ Nana's "Overnight" PA Deutsch Pepper Cabbage ~

From the land of Longhorn-colby cheese and ring bologna, I bring you pepper cabbage. If you identify with both the cheese and the bologna, you have roots in or some sort of affiliation with the Pennsylvania Deutsch community, and you don't have to be told: do not over-think this or any pepper cabbage recipe. It is simple, to the point, and, monochromatic (a big word meaning "consisting of one color or hue"): finely-chopped green cabbage and green pepper, tossed in a sweet and sour, sugar, vinegar and black-pepper-laced dressing, then macerated overnight in the refrigerator. As the name indicates, it's...... View full recipe for "~ Nana's "Overnight" PA Deutsch Pepper Cabbage ~"

06/27/2016

~State of the Union: Famous US Senate Bean Soup~

Bean soup has always been a part of my life. While you may think of it as snowstorm fare, I associate it with all sorts of outdoor fun-in-the-sun activities. When I was growing up, bean soup was served all Summer wherever people gravitated to eat, drink and be merry: church- and hose-company fund-raising street festivals in ours and neighboring towns, both-of-my-parents and half-of-my-friends-parents annual corporate clambakes, and, when it came to planning the Summer family reunion, the biggest question was "Who's making the bean soup this year?" When I was twelve, I even ate bean soup in the United States...... View full recipe for "~State of the Union: Famous US Senate Bean Soup~"

06/25/2016

~ Mel's Caramelized Onion & Gruyere Cheese Pizza~

Pizza -- the pie that won the West. Pizza has been in America since the first Italian immigrants arrived on our shores in the early 1900's, but, we have the GI's returning home to the States from Italy during and after World War II for pizza's induction into the American mainstream. Because they had a hankering for the pizza they had eaten while stationed overseas, its popularity soared. We adopted it, glorified it, gave it a place of honor, and, made it our own. Few foods are more comforting than a "za" or a "slice", and, we Americans buy over...... View full recipe for "~ Mel's Caramelized Onion & Gruyere Cheese Pizza~"

06/22/2016

~ Lemony English Pea, Mint & Gold Potato Salad ~

The typical English pea salad, or English pea and potato salad, the one that graces picnic and potluck tables this time of year, has never been my cup of tea. While I have no ax to grind with most of the mayonnaise and/or sour cream concoctions it gets dressed with, traditionally it is loaded with chunks of cheddar cheese and bacon bits too, which I think does those pretty, little, freshly-picked green jewels a disservice. It's not easy being green -- please show some respect! For me this is a KISS (keep it simple stupid) salad. Why? The moment you...... View full recipe for "~ Lemony English Pea, Mint & Gold Potato Salad ~"

06/20/2016

~ City Chicken: Literally, "The Other White Meat." ~

City chicken. It could be said, "it's a riddle, wrapped in a mystery, inside an enigma; but perhaps there is a key" -- A wartime Winston Churchill quote. In The Joy of Cooking, if you go the index intentionally looking for "city chicken", and look under "chicken", you'll not find it. That said, if you're looking for a pork or veal recipe in the same cookbook, and look under "pork or veal", you will stumble upon "mock chicken drumsticks or city chicken" on page 469. That's because: Even though it looks like a chicken leg & tastes like chicken... ......... View full recipe for "~ City Chicken: Literally, "The Other White Meat." ~"

06/07/2016

~ Holy Trinity & Remoulade: Creole Macaroni Salad ~

Crunchy, creamy and cold, macaroni salad is a classic Summer staple on American tables everywhere. It's easy to make, tastes great, and, by changing out a few add-in ingredients here and there (and the fresh herbs and dry spices in your mayonnaise concoction too), you can personalize it to suit yourself, or, customize it to fit the flavor profile of the meal you're serving. In case you've just landed from another planet, the "holy trinity" (diced celery, green bell pepper and onion) is to the French-heritaged Cajun and Creole cooks of Louisiana what "mirepoix" (diced carrot, celery and onion) is...... View full recipe for "~ Holy Trinity & Remoulade: Creole Macaroni Salad ~"

06/05/2016

~ Bayou Pork Burgers w/Ragin'-Cajun Remoulade ~

"I will never be blue, my dreams come true, on Blue Bayou." Hold that beautiful thought because Roy Orbison singing Blue Bayou is as close as I'll get to the Louisiana bayou -- or any bayou. Plenty full of pretty pelicans, herons and spoonbills, it's the alligators, snakes, and leeches that will keep me out. That said, many Cajuns, and a few Creoles too, feel right at home in these mysterious reaches of Southern Louisiana -- bayou life has its own pace and culture. A bayou is a body of water found in flat, low-lying areas. It can refer to...... View full recipe for "~ Bayou Pork Burgers w/Ragin'-Cajun Remoulade ~"

05/31/2016

~ Herbed Pork Skewers w/Apricot-Mustard Sauce ~

Store-bought seasoning blends and bottled sauces. Every home cook has their favorite brands and there is no shame in that. I am no exception. When pressed for time, some days I reach for a container of Chef Paul Prudhomme's Meat Magic and other days a bottle K.C. Masterpiece will do just fine. When correctly paired together, a high-quality store-bought spice blend and bottled sauce can be a busy cook's best time saver. That said, all serious cooks make the time to prepare their favorite homemade concoctions too. I am no exception, and, at any given time, if you peek into...... View full recipe for "~ Herbed Pork Skewers w/Apricot-Mustard Sauce ~"