Stir fry is more about the technique than the ingredients. Regardless of what you add to your vegetable medley, the process is pretty much the same; start with the vegetable that take the longest to cook and add as you go. Stir fry is usually …
Read MoreGochujang Shrimp
Gochujang is a Korean chili paste that has a bit of a kick, however, this recipe will offset some of the spice with honey, which is a common Ying and Yang in Korean cuisine. If you’re a spice whinny, use less gochujang sauce, the taste …
Read MoreBaked Italian Meat Balls
I’m wadding into the highly controversial world of Italian meatballs by stating up front that I think meatballs have the best taste and texture when made using a combination of ground pork mixed with ground beef. Beyond that basic building block everything that follows is …
Read MoreFluffy Buttermilk Pancakes
Stop using store-bought pancake mix, it’s stale, flat, and filled with chemicals and artificial flavors that can’t be good for your health; besides, it’s not hard to make an infinitely better fluffy batter mix from scratch. This simple recipe makes four 6″ pancakes (two servings), …
Read MoreLemon Zested Paella
Paella is a classic Spanish dish with three proteins; chicken, pork (Chorizo sausage), and shrimp. It’s a bit involved to make and it feeds a lot, but it also stores well and makes a great leftover. Traditionally paella is made in a special pan that …
Read MoreThe Greater Fool Theory
From R. M. Dolin’s novel “The Dangling Conversation – A Park Bench Philosophy,” Part 12. MANDY “I can’t do it, not on short notice and certainly not like this. Sometimes Henry can be a real shit; first he springs this on me last minute, then …
Read MoreRunza Casserole
Could be from Kansas, could be from Nebraska, is there any real difference? Most agree Runza is a German-American immigrant comfort food made with hamburger and cabbage. Serves 9 yuppies or 3 hungry cowboys. This is a great dish to serve on poker night along …
Read MoreSkillet Ratatouille
A French vegetarian classic, ratatouille is a simple but involved vegetable staple for summertime. You can make this as a side, mixed with pasta, or even used with your breakfast eggs. Most ratatouille recipes don’t use mushrooms, but I like them so it’s optional for …
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