Adventures with the ultimate organic free range food.
Cioppino (pronounced chuh-peeno) is a seafood stew invented in the 1800’s by the Italian fishing community that worked the San Francisco bay and nearby Pacific waters. They would pick from whateve was least marketable from their haul and turn it into this.
This is not the “ultimate” Mai Tai, an endlessly elusive target — the pursuit of which can be complex and expensive (though always fun). The google offers endless ratholes to join that merry chase. But this tasty recipe is fast, easy & cheap, kind of Read More …
Courtesy of Glen Spotts — master asparagus gardener.
For venison Reubens, etc. Less “meh” than Thousand Island.
It is NOT hard to make excellent Caesar Salad! The big secrets to making it “pop” are anchovies, good fresh crisp romaine, and properly emulsified dressing. The other ingredients are important too… but those three are where most people take shortcuts that make the result Read More …
Currywurst is a popular street food that originated in post-WWII West Berlin. Many of the US troops who served in occupied West Berlin get a far away look in there eyes at the mere mention of it, overcome with memories of late-night visits to a local Imbiss (German street food vendor).
It’s a bratwurst, cut into bite-sizes pieces served in a little paper bowl, slathered in a ketchup/curry sauce. It came with a toothpick as your utensil, usually accompanied by “Pommes frites mit Mayonnaise”…. yep, french fries with mayo (yum!).
A heavily smoked and highly spiced cajun sausage, typically used as an ingredient for other cajun dishes (like jambalaya, gumbo, or in a crawfish boil).
A super-simple, surprisingly excellent fresh sausage
Ideas for things to put out on taco night.
Ghost peppers also go by the name Naga Jolokia or Bhut Jolokia. If you were as evil as them you’d travel with alternative id’s too.
The ultimate comfort food!