An Engineer's Perspective – Page 59 – If an Engineer can't fix it, we're in trouble

Gumbo

I may not be French, and I may not be Cajun, but I’m someone who likes good food and gumbo marries all that is good about cuisine in a single entree.

Mountain Man Jerky

This is a jerky for rugged outdoors men who know that to survive in the wilderness you have to keep things simple and be prepared for any encounter.

Sounds a bit weird, right, but my daughter loves it and asks me to make a batch whenever she sees me slicing up meat for jerky. I have to admit it’s not bad for a semisweet jerky, but I still prefer the spicy type.

Dehydrator Jerky

The marinade for this jerky is a standard western cowboy version that will keep you riding high in the saddle all damn day…that’s cowboy talk for it taste good.

Oven Baked Jerky

This is a tangy nitrate-free jerky you can make in the oven while avoiding all those nasty chemicals that are stuffed into jerky kits.

Peasant’s Lasagna

This is a simple but elegantly tasty lasagna that is so easy to make even an engineer can be a master.

Grilled Mediterranean Salmon

Grilled salmon is one of those dishes that has as many variations as there are backyard grill masters. Of all fish, salmon is the best for grilling, it is a hearty fish that holds together well, plates well, and tastes the best.

Dill and Horseradish Salmon Sauce

Spoiler alert, this salmon sauce has horseradish in it to provide a punch to your salmon dish.

Rice PIlaf

Pilaf originated in Turkey but almost every culture today has a version of this rice based dish that’s cooked in stock along with other fresh ingredients.

Mediterranean Baked Walleye

This is part of my ongoing tribute to Walleye, the world’s best white fish. While it is true that there is no Walleye along the Mediterranean, all I can say to those fine folks is you need to visit the Dakotas to learn what good fish is all about.