How to Make Sausage Gravy
So I made a huge brunch yesterday that just made my husband so happy, my wife meter just went up a few notches higher. He couldn’t stop thanking me for the meal all day! So if you love a Southern guy who just can’t live without breakfast, then you gotta learn to make sausage gravy. Every woman in the South has to learn how to make gravy. It’s required even though you’re a Filipina … Read entire article »
Easy Hot Pepper Relish
We have two cayenne pepper plants in our garden this summer and they have been most prolific. I already have jars full of pickled peppers in the pantry, I’ve given bags of them away, and still we come in with a bowl full of them everyday! So just to mix it up a bit, I decided to make some into relish. As I was searching online for recipes and methods of making relish, I decided I didn’t really have that much energy to be doing all that chopping and canning. So I decided to go with the quick and easy method and forego the canning. This relish can be stored in the refrigerator for weeks, even months since it is acidic enough that nothing will grow in it. But this relish, … Read entire article »
Filed under: condiments, sauce
Emeril’s BBQ Sauce & Creole Seasoning
We did the traditional cookout last 4th of July and I decided to try out Emeril’s Homemade Barbecue sauce which was published on Reader’s Digest last month. I usually don’t like barbecue sauce on my grilled meats but when I saw this recipe I decided to try it and was I ever glad I did! Everyone loved it. The sauce had a fresh, spicy and tangy flavor without the artificial smoke taste in the bottled varieties. It’s still grilling weather so I’m sure we’ll be making this sauce again. … Read entire article »
Lasagne of Emilia-Romagna (Lasagne Verdi al Forno)
The Daring Bakers have a new home in the Daring Kitchen! If you hadn’t heard of the daring bakers before, come visit with other cooks in the newly opened Daring Kitchen and participate in the monthly cooking and baking events that will be sure to challenge you and stretch your imagination. The March 2009 challenge is hosted by Mary of Beans and Caviar, Melinda of Melbourne Larder and Enza of Io Da Grande. They have chosen Lasagne of Emilia-Romagna from The Splendid Table by Lynne Rossetto Kasper as the challenge. The recipe, as released by the hosts of this month’s daring baker challenge is posted in its entirety on the new Daring Kitchen: Lasagne of Emilia-Romagna. What I have posted here is my version (my comments in red). I tried to take photos … Read entire article »
Filed under: Daring Bakers, Italian, pasta, sauce
The Fry Sauce Contest
Have you ever heard of Fry Sauce? You probably have and just didn’t know it was called fry sauce. That was certainly the case for me. I had been using fry sauce and different variations of it over the years and never knew it had a name! I actually thought at first that I had invented it Fry sauce, if you didn’t know, is a combination of mayonnaise and ketchup that you dip your french fries in! Simple right? You’d think so, wouldn’t you? But there are so many variations to take on this especially if you love sauce on your french fries beyond ketchup. So Drew over at The BenSpark decided to hold a competition to find the Ultimate Fry Sauce recipe. The contest is closed now, and I … Read entire article »
Filed under: sauce
Tahini
I was getting ready to make the baba ganoush to go with the Lavosh challenge for Daring Bakers when I realized I didn’t have any tahini in my pantry. I remembered that I had some sesame seeds that I had bought at the Asian market, so I decided to make Tahini first. Tahini is simply a sesame paste that is commonly used in Mediterranean and middle eastern cuisine. … Read entire article »
Recipes to Rival: Thank George’s Bank
This is the dish for July’s Recipes to Rival challenge chosen by our hostesses, Belita of Culinary Adventures and Lori of Lipsmacking Goodness. Recipes to Rival is a monthly food blogging event conceived in the spirit of The Daring Bakers where the host or hostess chooses a recipe and everyone in the group makes it and posts about the experience at a prearranged date. According to Belita’s introduction of the recipe, “Thank George’s Bank”, from The Black Dog Summer on the Vineyard Cookbook, “is to honor George’s Bank, a bank on the outer continental shelf of the Gulf of Maine.” This recipe consists of three parts, a fish cake base, poached egg and hollandaise sauce. We just happened to have grilled some trout for our Fourth of July cookout, so I … Read entire article »
Filed under: breakfast, Recipes to Rival, sauce, seafood
Easy Loco Moco
Here’s another breakfast treat. I know, since school let out for the summer it seems we’ve been cooking up a lot of breakfasts. This is a Hawaiian specialty and it’s a great way to use up leftover hamburgers from the night before. All it is hamburger patty, topped with brown gravy and served with steamed rice and eggs. Based on the Giblet Gravy previously posted, making gravy is really quite easy. To make this brown gravy, here is what I did: HOW TO MAKE GRAVY Get half a stick of butter (4 tablespoons) and melt it until it starts to brown and most of the solids are starting to turn brown. Add 4 tablespoons of flour (notice the amount of flour equals the amount of butter) and stir it in the … Read entire article »
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