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Book of the Month


August 2018
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Salmon & Sweet Corn Quesadilla with Spicy Sour Cream Cole Slaw

8 Ounces Salmon, Boneless

1 Medium Onion, Medium chopped

2 Clove Garlic, Medium chopped

1 Medium Red Bell Pepper, Medium chopped (hold back 12 pieces to use as garnish)

3 or 4 Stalks Green Onion, Medium chopped

1/2 Large Pasilla Pepper, Medium chopped

One 8 Ounce can Sweet Corn, drained

Zest & Juice of 1 Large Lime

4 Ounces Mozzarella, Shredded

Four 8 inch Corn Tortilla

5 or 6 Glugs Olive Oil, divided

12 Ounces Shredded Broccoli Slaw

8 Ounces Sour Cream

Zest & Juice of 2 Large Limes

1/2 Large Pasilla Pepper, Fine chopped



The Quesadilla;

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Sticky Molasses Couscous with Mixed Nuts & Black Olive

2 TBS Butter

2 TBS Olive Oil

2 Cups Lebanese Couscous (The Larger Size)

1 Cup Mixed Nuts, Course Chopped, (Cashews, Almonds, Pecans, Brazil Nuts, Macadamias).

In a large heavy kettle heat the Butter & Olive Oil on a medium low temp, until Butter is melted.

Add the Couscous & Nuts, lower temp and stir as they brown. When desired brownness remove Couscous & Nuts from kettle. Set aside for later use.


1/4 Cup Red Shallot, Fine Chopped

1/2 Cup Celery, Fine Chopped

1 to 2 TSP Garlic, Fine Chopped

2 TBS Butter

Add the above four items

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Vomachka (Czech Vegetable with Dill Soup)

This is a traditional Czech Sour Vegetable Soup that my Dad, Donald G. Pomije made. I’ve found that most Czechs are unfamiliar with adding the Boiled Eggs. My Dad always did, I think since it was a Vegetable Soup, it was a way of including protein. I’ve added the Lemon Zest & Juice, & a little Nutmeg, it works really well with this Soup! Enjoy!


1 Stick Butter

2 TBS Olive Oil

1 Large Onion, Course Chopped (About 1 Cup)

4 or 5 Stalks Celery, Course Chopped (About 1 1/2 Cup)

2 or 3 TBS Garlic, Course Chopped

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Killer Harissa Hot Wings:

Hot wing, you know you love them, crispy skin with sticky and spicy goodness, what’s not to love?  I get cravings for them every so often and usually get them out at a bar or grill somewhere around town, everywhere has a slightly different way of doing them, but that might be better addressed in another post.  I most often get the traditional “Buffalo style” wing and I make a mean one at home (check um out) but I also like to experiment with them.

Killer harissa hot wings is one of our creations, a very lovely alternative to

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Smoky Red Sauerkraut w/ Dark Beer

Sauerkraut is a lovely side dish or topping that is often just pulled out of the can or bag, heated up and plopped down as a here you have it side. This is fine and dandy but it is a bit boring so I encourage you to try this smoky kraut dish that goes great with grilled, smoked or seared meats, especially pork, duck and other rich meats.

Even if you think you don’t like sauerkraut, you must try this, it will blow your mind what kraut can be!

This one has a subtle sourness with a nice smoky

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Slow Cooked Beef Short Ribs in Red Coconut Curry

As the last little bit of a Minnesota winter was dying off (post was written a while ago just not posted), ever so slowly I mind you and with great drama to boot, I had been thinking of slow cooked beef short ribs. I wasn’t really sure what I wanted to do, this sort of conundrum has not stopped me before. I chatting this topic up with my “cooking partner in crime” ™ we looked around the kitchen to see what was available and came up with this nice curry. This will work all year long and will be

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Chicken with Angel Hair Pasta and Pesto Genovese

I have been attempting to perfect my pesto (Genovese) this experiment has resulted in an appreciation and the beauty of this traditional pesto.  As is I am finding that it is really hard to screw pesto up.  Hell, most of the time I don’t even measure my but still I get a wonderful result every time I make it.  This is the ratio that works best for me, feel free to tinker with it. The most important thing to remember with pesto is that it is simple and delicate so you want to use quality and fresh ingredients to

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Blood Orange Hoisin Marinated County Style Ribs

Asian inspired pork, nice and easy and very good dish that you will love!

I have made this several times now, once in the oven and a few times on the grill.  I think they are better on the grill.

2 or so Lbs. Country Style Ribs (boneless) 2 blood oranges juiced (sub regular oranges when bloods are out of season) 1 cup Hoisin sauce (found in the Asian section in the store) 2 tsp. soy sauce (low sodium) 2 tsp. rice vinegar 2 tsp. honey 2 tsp. powdered ginger ¼ or more red pepper flakes

Mix all ingredients

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Pulled Chicken Tacos (Braised Chicken Thighs)

Chicken thighs are so dirt cheap and are soooooo tasty and juicy that they are perfect for quick cooking and braising alike.

A few weekends ago I really wanted to make some tacos for Cinco de Mayo and I decided that chicken thighs + braising = good idea.  My thought was to make a modified sofrito* as the braising aromatics and add other spices that would infuse a Mexican vibe, this is what I did to make awesomeness.

8 chicken thighs skin on, bone in Half of an onion chopped 4-5 cloves of garlic 1 jalapeno chopped ¼ cup

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Great Guacamole

This is something you should never buy from the store, it starts to go bad fairly quick plus it is so easy and awesome when made fresh.

The first thing about guac is that you really need good ingredients since it is served fresh and raw, so when picking your avocado make sure it is ripe.  When you squeeze them, they should give ever so little, if they are rock hard, not ripe, if they are soft, over ripe.

 2 ripe avocadoes skinned and seeded ½ onion diced, I like white but red is good too 1-2 cloves

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