Food & Recipes, How To, Seafood, Uncategorized |
I am a native Floridian and stone crab claws are a delicacy that I have enjoyed my whole life. Stone crab is the kind of meal that we saved for special occasions especially New Year’s or Valentines day when I was a kid. Stone crab have hard shells but tender rich meat...
Food & Recipes, How To, Soups & Stews |
Beef Bone Broth Recipe Homemade beef bone broth will take your soups and stews to a new level! If you are only using canned or box beef bone broth for your recipes you should give this a try. To get the beef bones that you will need to make beef stock ask your butcher...
Food & Recipes, How To, Seafood |
Grilling a whole fish is cool, it’s trendy, it’s kind of caveman and it’s easy. I love that bringing a whole fish or two to the table will elicit gasps of appreciation from your dinners in a way few other dishes can. Especially since with my tips you can grill a whole...
Featured, Food & Recipes, How To, Side dishes, Veggies |
My husband has become quite the grill master. I think having me to prep and figure out the best ways to grill something has resulted in him really loving to grill more than ever and he is starting to have some rocking specialties. As simple as it is one of the family...
How To, In the Kitchen, Uncategorized |
Roasting and pealing is appropriate for any thick skinned pepper like poblanos, anaheims, or hatch chilies. Gebberally I have found it’s not worth the effort to roast and peal a cubanelle pepper as the skins are thiner. Roasting peppers takes the tough outer...
Crockpot, Food & Recipes, holidays, How To, In the Kitchen, Soups & Stews |
Almost anytime I make a whole chicken or turkey I will take the ten minutes to throw together a batch of homemade chicken stock in the Crock-pot. I save the liquid and the giblets that were in the bottom of the roasting pan and use it as base for my chicken stock. If...
Chicken, Food & Recipes, How To, In the Kitchen, Main Courses |
Whenever I am asked by someone to teach them to cook, I start with getting them to make a basic whole roast chicken. There are two reasons, first it gets them over that whole touching raw meat thing that many new cooks have and second it’s only a hop skip and jump...
Dips and Sauces, Food & Recipes, How To, In the Kitchen |
This posting is for an old college friend that I fed many a meal to during our formative years. These salad dressing recipes are loosely based on the quick mustard based dressing that my sister in law taught me fifteen or more years ago. The best thing about these...
Beef, Featured, Food & Recipes, holidays, How To, Main Courses, Uncategorized |
Dry aging a prime rib is a labor of love that I have to thank my mother for undertaking with me. We bought a beautiful prime rib at the local butcher intending to freeze for a week then eat it for New Year’s Day dinner. But when the sweet little old butcher heard our...
Entertaining, holidays, How To, Lifestyle, Manners |
How to Set a Table I have been asked may times by friends hosting their first dinner party for quick tips on how to set a table. We all have the basics down, forks on the left, knife on the right. It’s when the meal becomes more formal and more complicated that we...
Food & Recipes, How To, In the Kitchen, Veggies |
This time of year in Florida garlic is locally grown, fresh and cheap so I will be roasting garlic almost every week. When I roast garlic I do at least 4 or more heads because it tastes wonderful on bread or in pasta. It also makes a beautiful addition to an...
How To, In the Kitchen |
After that trip to the herb garden or farmers market you have a bunch of delicate herbs like basil and sage. How to chop them is the next question. Chiffonade is the answer. Its easy and creates a thin confetti of green for you to sprinkle over a dish. First stack a...
