Articles from pete

  1. How To Make Rhubarb Pie

    People look for signs of Spring in many places.  To some the return of the Robins signals Spring, for others it's the flowering of Crocuses or Daffodils.  Others get excited by the sight of geese heading back north and I can't deny I get a little tingle when I see these early signs of Spring, but I've lived in the Northern US for too long to get overly excited.  Sure these signs mean Spring is upon us, but I've also lived through too many late Spring snowstorms to get too worked up by these...
  2. Romesco Sauce - Making Bell Peppers Shine

    Bell peppers are one of the unsung heroes of the vegetable world.  Quietly, they go about their business, adding flavor and texture to a whole host of dishes, but often we don't give them much thought.  Unlike their cousins, the chili peppers, who often take center stage, bell peppers often linger in the background, adding their qualities to the whole, yet often happy just to be part of the back up band, only occasionally rising to the front to star on their own.

    I find that strange...
  3. Elotes-Corn on the Cob, Mexican Style

    I first discovered Elote when I was living in Chicago. There were all these Mexican street vendors in my neighborhood pushing carts and selling, what I discovered, was corn on the cob. But this wasn’t ordinary corn on the cob has I had known it. Instead of slathering it with butter, salt and pepper they slathered it in mayonnaise, dipped it in grated cheese and sprinkled it with ground chile and a squeeze of fresh lime. I have to admit, at first I was kind of disgusted. Mayo on corn on the...
  4. Italian Beef Sandwiches-Chicago Style

    Sometimes, I’m not so smart. This is sometimes true even when I haven’t been drinking. Take this post, for example. I was planning on posting this recipe last night, but in my excitement I made up my sandwich and ate it before I remembered to shoot a picture of it. Luckily I had plenty of beef leftover so tonight I “forced” myself to eat another one, just so I could take a picture of it to share with you, my readers.

    Okay, so it really wasn’t much of a sacrifice since I absolutely love...
  5. The Red Stag Manhhattan

    Not all cocktails have to be complicated affairs. Just like with food, sometimes simple is better. Many of the “classic” cocktails follow this rule. I’ve got nothing against complicated cocktails, or drinks with numerous ingredients, as exhibited by many of the drinks I have posted about, but I also enjoy cocktails with few ingredients, especially when those ingredients are top notch.

    One of my favorite cocktails, being a Bourbon fan, is the classic Manhattan. With only 3 ingredients, this...
  6. Monkey Bread

    Okay, I have to admit, I’m a sucker for Monkey Bread!!! Yes, I know, it probably can’t be considered the height of the culinary arts, but damn it’s good. Plus, with the holidays coming up soon, it's a great, easy breakfast item that can feed a lot of people with very little effort.  For lighter eaters just that and some coffee and your good to go.  Besides what’s not to like; rich caramel, buttery goodness, a crisp crust and gooey interior. It’s got everything you need to start the day off...
  7. Ramps Heralds Of Spring

    by Peter Martin
    After many false starts, Spring has finally come to Wisconsin this year.  Of course, that means many different things to different people.  To me it means muddy paw prints throughout the house as dogs wade through the temporary pond we commonly refer to as our backyard.  It means a resuming of relationships with our neighbors, who we often don’t see much during winter as the snow and cold keep us all inside.  From a culinary standpoint, to me, it means the emergence of my...
  8. An American Classic-Biscuits and Gravy

    This country is facing a huge problem. Yes, I know, we are facing a lot of problems; the financial crisis, civil unrest, another election where we will have to chose the lesser of 2 evils, etc. The list goes on, but I’m not talking about these front page issues that take up most of our time. I’m talking about something more insidious. An issue that has seemed to have slipped past the media’s attention and yet no one noteworthy has taken up its cause. Yes, I’m talking about the fact that it...
  9. A Warming Welcome

                For many people, maybe even most people, Christmas is a time of tradition.  We gingerly pull out Christmas decorations that have been handed down from generation to generation.  We bake the same cookies our mothers used to bake for us.  We listen to the same recordings of Christmas songs that we grew up with and watch the same Christmas movies year after year, and, for many families, we prepare the same Christmas feast as it has been done for generations.  Tradition even dictates...
  10. Thai Spiced Grilled Chicken

    While I prefer mostly burgers and pork products gracing my grill, my wife loves chicken (not that she doesn’t love the other stuff also) and since I am supposed to be trying to eat healthier, on a more regular basis, I have been trying to cook chicken more often. I tend to find chicken to be on the bland side and, honestly, rather boring, so I am always looking for ways to add some flavor and excitement to it. My most recent experiment has been with Asian flavors, especially those of...
  11. Not Your Mother's Creamed Corn

    Not Your Mother's Creamed Corn

    The second in a series examining the foods of the New World and its vast influence on cuisines around the globe.

    By Peter Martin

    Today corn is the world's largest grain crop, by weight, with over 815 million tons harvested in 2009.  This surpasses both rice and wheat, corn's biggest rivals by over 100 million tons each.  While the top 3 producers of corn are the US, China, and Brazil, every continent has a representative in the Top 10 producers of corn. ...
  12. Grilling 101 Part 2 The Basics

     
                In Part I of this series I discussed the pros and cons of charcoal vs. gas grills.  Now that you have your grill, the next step is learning how to use it.  Sure you can just “fire it up” and probably get some pretty good results.  Let’s face it, that’s what most people do and they all produce an edible if forgettable product.  Hopefully, you are reading this because you want to rise above the masses and create a meal that makes your friends stand back and take notice.  I’m here...
  13. Moroccan Inspired Grilled Chicken Wings

    Chicken wings are a staple in our house. The kid loves the mini “drumsticks” that are just her size and my wife and I love the crispy skin to meat ratio that wings provide. Generally, at home, we don’t bother frying them. It’s just too much hassle without an actual deep fat fryer. I’ve often thought about purchasing one, for all the great things that I could make in them, but our kitchen is quite small and filled with so many gadgets and toys already. Besides, I don’t really need another...
  14. Tea 101: A Beginner's Guide Part I An Introduction to Tea

    If you had told me 1 ½ years ago that I would be writing a Beginner’s Guide to tea, I would have laughed.  To me, tea wasn’t a “thing.”  Sure I drank it when I went to Chinese or Japanese restaurants, or I’d brew up a fruity, herbal tea when I wasn’t feeling well during the long, cold winter months, and of course, during summer there is always a pitcher of iced tea in the fridge, but that was about the extent of tea in my life.  Then one day I wandered into a tea shop in the mall.  There, on...
  15. 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...
Loading...