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Book of the Month


July 2018
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Apple & Red Raspberry Compote, Star Anise & Fresh Basil

2 or so Swirls Around the Skillet, Olive Oil

2 Large Red Delicious Apples, Rinse Skin and Cut into Bite Size Pieces

6 Ounces Red Raspberries, Rinsed and Cleaned

1 Medium Lemon, Zest & Juice

1 Medium Lime, Zest & Juice

6 or 8 Leafs Fresh Basil, Rinsed & Dried

3 Star Anise

Salt to Taste

1/8 TSP Nutmeg


Preheat Olive Oil in large heavy skillet.

Add the Apples, Star Anise, and Lemon & Lime Juice, Sauté about 3 to 5 minutes until Apple is hot. If you desire you can Sauté until soft as you like it.


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Potato Fritters with Crispy Pork Skin

I am serving these as a side with the Pork Picnic Roast/ Skin On. After removing Skin from the slow cooked Pork Roast I julienned the Skin, and cut it into little bits.

Preheat a heavy metal skillet on medium/ medium high heat. Add the bit of Pork Skin and brown. Stir and watch close so they do not burn or scorch. Set the Pork Skin bits aside to cool to room temp.


2 to 3 Cups Mashed Potato.

1 to 2 Cups Flour

1 Egg

Crisp Pork Skin Bits

3 or 4 swirls around the skillet Olive

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Spicy Watermelon & Cucumber Salad

2 Cups Watermelon, Cut in Bite Size Pieces

2 Cups Cucumber, Cut in Bite Size Pieces

1/2 Cup Pistachio Nutmeats

9 to 12 Fresh Mint Leafs

1 TBS Balsamic Vinegar

1/2 Cup Cava, Extra Dry

2 to 3 Dry Thai Bird Eye Pepper, crushed to a fine powder

1/4 TSP Salt

1/8 TSP Nutmeg

1 Large Lime, Zest & Juice


Toast the Pistachio Nutmeats on a very low temp in a heavy skillet. Set aside to cool to room temp.

Put the Melon, Cucumber, Pistachio & Mint Leafs into a large Mixing Bowl. As you add the Mint

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Slow Cooked Baked Beans with Honey Whiskey & Guinness

16 Ounce Bag Dry Navy Beans

The night before you make these, put beans in a heavy kettle. Cover with cold water 3 fingers distance from the top of the kettle. Bring to the boil on a medium high temperature. Remove from heat, cover and let sit over night (at least 8 hours).


1 1/2 Pound Smokey Bacon, cut into course chop

1 1/2 Pound Smokey Ham, cut into 1/2 cubes

2 Medium Large Yellow Onion, course chop

5 Stalks Celery, fine chop

3 – 4 TBS Garlic, fine chop

1 TBS Ginger, fine chop


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Apple with Cardamom & Butter

3 Large Apples

2 Tbs Butter

2 Tbs Olive Oil

1 Medium Lemon, Juice & Zest

1/4 Teaspoon Cardamom

1/4 Tsp Cinnamon

Salt, Dash of

1 Tsp Brown Sugar

1/4 Cup Fine Bread Crumbs


Cut the Apples in quarters, remove seeds and core. Slice each piece length wise into 3 slices. Put Apple along with the Lemon Zest & Juice into a large Mix Bowl, mix well.

Shake well in a Zip Bag the Bread Crumbs, Salt, Cinnamon, Cardamom and Sugar. Add the Apple/ Lemon Zest and shake to coat all Apple pieces.


In large heavy skillet

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Broccoli Gratin With Cumin Seeds & Labneh

4 Cups Broccoli, Cut/ Break in Bite Size Pieces

1 Medium White Onion, Medium Course Chopped

1 Tbs Garlic, Fine Chopped

1 Tsp Cumin Seeds

3 – 4 Tbs Butter

1 Lemon, Zest & Juice

1 Cup Labneh

1 Cup Gorgonzola, Crumbled

1/2 Cup Heavy Whipping Cream

Salt & Pepper to Taste

1/4 Tsp Cinnamon

1/4 Tsp Nutmeg


1/4 Cup Fine Bread Crumbs

1/2 Cup Parmesan, Shreds


Preheat oven to 375 degrees.


In a large heavy pan over medium low heat melt the Butter. Then add the Onion, Garlic and Cumin Seeds. Sauté until

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Haricot Vert & Red Fingerling Potato Salad


1 Pound Red Fingerling Potato, Cut into Coins

8 Ounces Green Haricot Vert

1/2 Bunch Green Onion, Course Chopped

1/4 Cup Green Olives, Pit & Course Chopped

3 Tbs Fire Roasted Red Bell Pepper, Bits Size Pieces

1 Tbs Capers, Dry in Salt, Medium Fine Chopped

4 Eggs, Hard Boiled, Course Chopped


4 – 6 Tbs Mayonaise

1 Tsp Garlic, Fine Chopped

1 – 2 Tsp Lime Juice

Good Shake, Worcestershire Sauce

1 Tbs Olive Oil

1/2 – 3/4 Cup Pinot Grigio

Dash, Nutmeg

Black Pepper to Taste


Place a heavy, grooved, grill pan

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Risotto with Lemon & Asparagus

2 Cups Arborio Rice

5 Cups Chicken Broth (Homemade Is All Ways Best)

1 Cup Dry White Wine

2 Tbs Olive Oil

2 Tbs Butter Plus 2 More

1 Large Bunch Green Onion

1 Tsp Garlic, Fine Chop

1 Bunch Asparagus, Slice Each Stem Lengthwise Then Cut In Finger Width Pieces At The Diagonal, I Had About 2 Cups

1 Large Lemon, Zest & Juice, Fine Chop The Zest

12 Ounces Pecorino Romano, Shredded

Fresh Mint, Torn Fine, About 1 Cup

Salt & Pepper To Taste


First in a kettle bring the Chicken Stock to the boil, reduce

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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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Roasted Asparagus with Shallots and Garlic

Simple but awesome side dish for a variety of stuff.When I do asparagus it is usually whatever is at hand, but if I have prepared ahead of time this is my go to.

Hand full of asparagus Glug of olive oil Pinch or two of kosher salt and a few grinds of black pepper or to taste 1 small shallot sliced (thinly into ringlets) 1 or 2 cloves of garlic diced Pinch or 2 of red pepper flakes (optional) A pat or two of butter (pasture butter is best)*

Pre-heat oven to 350° F.

Remove the woody bottom part

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