Articles

  1. Southwestern Chorizo Burger

    It’s hard to comprehend the shear mass appeal of burgers in the US. Fast food chains have created empires with burgers as their foundations, fine dining restaurants serve upscale “burgers” made of a variety of ingredients including Kobe beef, foie gras, and truffles. Some restaurants pride themselves on offering countless varieties of burgers, while other places vie for the title of “World’s Largest Burger.” Part of the reason for this mass appeal is the burger’s adaptability. The burger...
  2. Bacon Waffles

    So, I’ve been left to fend for myself this weekend. My daughter headed down to Grandma’s to spend a little time with her and my wife went down to Chicago, picked up a friend, and headed over to Michigan to see an old friend. That leaves me, the dog, the cats and the fish. The goal was to get a bunch of yard work done, but the weather has not cooperated with those plans. I was able to get the much needed mowing done, between raindrops and even got some of the flowerbed weeded, but when I went...
  3. Making Your Own Soda Syrups-A Trio of Recipes

    Well, it looks like Summer has finally hit Wisconsin, at least I hope it has. The weekend was warm and the last few days have been in the upper 70’s. And while I like all the seasons, it has been a long, cold, wet Spring and I’m ready for some warmer weather. In anticipation of the warmer temperatures, I mixed up a trio of syrups to make homemade soda with, although these syrups would be great in a variety of drinks, both alcoholic and non-alcoholic. The main inspiration for making the...
  4. Kalua Pig And Cabbage

    Kalua Pig or Pork and Cabbage is a popular dish in Hawaii and honestly, it's a snap to make. You’ll find this dish at many “Plate Lunch” joints, especially on Aloha Fridays. In a previous “How-To” article, you’ll find and hopefully have already made a big batch of Kalua Pig. So, the list of ingredients are: 12oz. Kalua Pig ½ of a small head of Cabbage, chopped in large pieces ½ of a large White Sweet Onion, rough chopped ½ - 1 C. Water 1-2 Tbsp. Vegetable Oil Here’s what you do:   ...
  5. Kalua Pork, Oven Style

    The Mother of all invention is need! Having moved away from Hawaii to the Desert SouthWest, Hawaiian Food is not plentiful.  When my husband and I first started coming here many years ago, there wasn’t much of anything, period. Then we moved here permanently.  We found a couple of restaurants that served, kinda-sorta’ Hawaii style food, but, MEH…  Next, we found a market that carried some of the ingredients to make the dishes from back home. My culinary adventure began! The featured dish...
  6. Beef and Mushroom Skewers with Onion Balsamic Glaze

    I came to a conclusion this weekend. I am terrible at keeping friends. It’s not that I am a mean or vile person. I am very personable and make friends quite easily, but I am terrible at keeping long term friendships alive. I have moved around alot in my life, both somewhat as a kid and more so as an adult and I have come to the realization that I tend to close out chapters of my life, when I move, to the point of letting old friendships fade away. You psychologist types out there would...
  7. Jerk Chicken

    As I stated in my previous post, work has been keeping me pretty busy the last few weeks. Not only am I working 6 to 7 days a week, but I am also working 10-12 hours each day. That has left precious little time to do much serious cooking, though I have occasionally found the time. Where it really hurts is when it comes to grilling. My grills (1 gas, 1 charcoal and a smoker) have all remained more idle, for the past few weeks, than I like. Summer usually finds me grilling out at least a few...
  8. The Florodora-A Gin Cocktail

    It’s been awhile since I’ve been in the gin mood. For the last year I’ve mainly been drinking rum and, my personal favorite, bourbon. But recently I was in a gin kind of mood. It was hot out, unseasonably hot. It was only the beginning of June but between the high heat and the lack of rain the grass, in our yard, has the brown, stunted look and sharp, prickly texture of August. I was in the mood for gin, but I didn’t want anything too heavy and aromatic and, for once in my life, wasn’t in...
  9. Grilled Shrimp Stuffed Jalapeno Poppers

    It’s been a good summer, so far. My daughter joined her first Tee-ball league which I had to take her to. It was well worth it for the entertainment value alone. Watching a bunch of 4 and 5 year old's trying to grasp the fundamentals of baseball is a recipe for mayhem and hilarity. There were kids that cried the entire time they ran the bases after hitting a ball, kids who couldn’t grasp the concept of running to first base after hitting the ball, first base men who missed every ball thrown...
  10. Chicken Salad - A Lesson in Presentation

    One of the most important lessons I learned as a young, professional chef was that presentation is everything. Even in the finest of restaurants you can serve the most mundane of foods if you create a spectacular, or beautiful, way to present it. Soups were a classic example of this. Many of the soups we made, at some of the best restaurants, I worked at, in Chicago, Atlanta and New Orleans, were soups that people make at home every day. The only difference was in the presentation....
  11. Grilled BBQ Chicken Pizza

    Don’t adjust your computer monitor, the sauce on the pizza, in the picture is yellow. Don’t worry, it’s supposed to be that way! In general, I am not a big fan of BBQ pizzas. To me, and I know this is strictly a personal preference, something just doesn’t taste quite right about a pizza crust slathered with BBQ sauce. It’s strange that I feel that way as I am a huge fan of both pizza and BBQ, but together I’m not so keen on it. That is unless it is BBQ Chicken Pizza done my way. I hate to...
  12. Coca Cola Battered Cherries

    The original idea for Coca Cola Battered Cherries came about last year while I was working at my Kiwanis group’s annual fundraiser, the World’s Largest Walleye Fish Fry at Walleye Weekend in Fond du Lac, WI. Over the course of 3 days we will thaw, clean, bread, fry and serve approximately 2500 pounds of Walleye. While they are long days and a lot of work there is also quite a bit of down time during which I usually find myself getting into all sorts of trouble. My wife, who had come out to...
  13. Strawberry Freezer Jam-Jelly Making Made Simple

    One of my favorite ways to preserve food, besides making pickles, is to make jams and jellies. There’s nothing more rewarding, in wintertime, than to open a jar of jam that was made with fruits picked at the height of their ripeness during the summer. We make a lot of jam and jelly, in our house. I like to make spicy-sweet jellies with Raspberry-Jalapeno and Sweet Pepper-Habanero being two of my favorites. Every year my wife puts up numerous jars of homemade Concord grape jelly and...
  14. Indian Inspired Grilled Chicken with Rhubarb Chutney

    I am a big fan of Indian food, although I have to admit that my knowledge of cooking that cuisine is rather lacking.  Often I find myself just kind of playing around, inspired by the flavors of that country. I can’t really call this an authentic Indian dish for a couple of reasons, the biggest being that I have never come across an Indian recipe that includes rhubarb, but the flavors, as well as some of the techniques were inspired by my limited knowledge of Indian cooking. Indian Inspired...
  15. Barbecued Ribs with Bourbon BBQ Sauce

    For many of my friends, Labor Day weekend signals the end of summer, and with that, the end of many summery past times. For some of them that means closing up the cabin, winterizing the boat, emptying the pool, and for some that even means contemplating the end of BBQ’ing for the season. Me, I’m just getting started. While I grill throughout the summer, I look forward to cooler temperatures, when I can enjoy sitting outside, tending a slow fire, without having to worry about passing out from...
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