A Bloody Mary is one of those cocktails you just get in the mood for from time to time. Maybe it's the morning after a night of painting the town just to give a bit of the hair of the dog. Other times you just crave something zesty and spicy to drink, with vodka in it. If you are like me, you can only have a couple of these before the acid from the tomato starts to play havoc in
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An old saying goes “There is more than one way to skin a cat.” OK but who would want to skin a cat? I thought I would borrow the adage and modify it to fit my needs to read “There is more than one way to stuff a jalapeno.”So true, there are thousands of recipes for stuffing the beloved jalapeno and dozens of methods for grilling, broiling, roasting and frying them. Some slice them in halve, using each side to
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2009 is almost over and this year is going out with a fizzle as far as Chili Cheese Fries is concerned. My day job kept me on the road for most of the past 2 months so I wasn't able to share much in terms of holiday cooking. But hey so many people are unemployed so I am not complaining.But then there was the White Screen of Death. What is that you ask? It's when the blog suffers an error
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Christmas is only days away and soon there will be roasted turkeys, hens, geese, ducks, hams, beef roast you name it, plopped down in the center of the proverbial holiday table. Many folks have their traditions and repeat the same meal annually while others are a bit more adventurous. Well this recipe favors the latter. While standing rib roast are common for Christmas dinner, (I prepared one for last years feast) this version is turbo charged with Cajun blackened seasoning and
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French onion soup is pretty basic. Not many ingredients and not much variation from the 18th century version. So what is the difference between a good French onion soup and great French onion soup? Well if you have been tuning in you know the answer resides in the beef stock.Since the stock and the onions are very prominent in the recipe, the quality of both will greatly influence the outcome. That's why I encourage you to start making your stocks at
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Have you ever had a fairly simple dish at a high end restaurant and wondered how they were able to add so much complexity and depth to the flavor? Take soup for instance. You order the French onion soup from your favorite bistro and it blows you away and you are left asking yourself why your French onion soup doesn’t match up. I mean you thought yours was good but the bistro's has so much more richness and taste. Well
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Wow! Thanksgiving was like a job. It took two and a half days to prepare the perennial feast. An eighteen pound brined turkey with all the best sides and trimming all cooked entirely from scratch was thoroughly enjoyed by all. Not a perfect endeavor but close. The dressing was a bit soggy. FAIL! But it did taste good.Here is a list of all the dishes prepared;Herb Roasted Turkey with Gravy Roasted Tomato Soup Roasted Harvest Vegetable with Maple Roasted Pecans Jalapeno Iceberg Wedges Demon’s
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