- 3 lemons
- Small handful of chives
- 12 large dry sea scallops
- Kosher salt, freshly ground pepper
- Extra-virgin olive oil or vegetable oil
- 3 tablespoons unsalted butter, cut into pieces
- 2 teaspoons drained capers
This is another recipe that I fondly remember from my childhood and continue to enjoy now. It’s been published in the family cookbook a couple of times in the past from Jaymi and Grandpa Ed.
This one is similar to those but with the extra stuff, I add to it. Continue reading
Submitted by Dave
Here’s a recipe to duplicate that great tasting KFC chicken. I came across this one in a Wikipedia article. Here’s the link to read more about this amazing blend of spices that makes the chicken taste so good!
11 Spices – Mix With 2 Cups White flour 1. 2/3 Tsp Salt
2. 1/2 Tsp Thyme
3. 1/2 Tsp Basil Continue reading
Salad dressings…. We’ve moved away from the store bought ones. And, why not when making your own is so easy and tastes soooo much better!
Not sure where I found this recipe but it’s a good one. It’s so easy to make and enjoy. In fact, it’s our favorite dressing.Continue reading
From Dave (Adapted from America’s Test Kitchen. Original recipe here.)
WHY THIS RECIPE WORKS:
The heart and soul of any gumbo recipe is the dark roux, a long-cooked combination of oil and flour, which typically takes at least 15 minutes of moderate heat and steady stirring. Since that was half of the time we were willing to commit to the entire stew, the solution to coming up with a quick gumbo recipe, then, was to multitask. Continue reading
From Dave (from Cook’s Country)
WHY THIS RECIPE WORKS:
Juicy, ultra-tender prime rib is the ultimate roast beef. To cut its size to suit two, we opted for a 1 1/2-pound, 1 1/2-inch-thick bone- in rib-eye steak. We seared our steak in a hot skillet to develop a crust and then finished cooking it gently in a low 200-degree oven to ensure a perfect medium-rare. While the steak roasted away, we used the fond in the skillet to build a flavorful pan sauce with red wine and beef broth, adding a touch of ketchup. Be sure to brown the edges of the steak to render the fat. You can do this easi- ly by using tongs to hold the steak on its side in the hot pan. SERVES 2 Continue reading
This recipe comes from one of my favorite recipe websites: Seonkyoung Longest. She has 3 different sauces for the meatballs and you can find it here. The spicy Asian sauce is my favorite but all are good.
I’ve made the meatballs several times with the most recent being our Holiday Open House in December 2018. I made them a bit on the spicy side but folks seem to really enjoy them. Continue reading