Archive for December, 2009

Fried Oysters

  • December 31st, 2009
  • Posted in Recipes

  Fried Oysters  Oysters can be coated with a number of coatings- bread crumbs, cracker meal, corn meal,various batters, or plain flour.  My very favorite coating for deep frying most seafood are Japanese panko bread crumbs. Panko bread crumbs become very crispy and play well with the creamy texture of a fried oyster. These are wonderful as an [ READ MORE ]

Shrimp Stuffed Shiitake Mushrooms

  • December 29th, 2009
  • Posted in Recipes

Although I love all mushrooms I’m not a fan of most stuffed mushroom recipes. I find common white mushrooms  unpleasantly squishy and bland when they are stuffed and baked. Using a more flavorful mushroom, in this case dried shiitake mushrooms, results in a mushroom base that’s as flavorful as the filling itself. This filling is the same [ READ MORE ]

Bacon Wrapped Stuffed Jalapenos

  • December 27th, 2009
  • Posted in Recipes

There’s a double dose of heat with these cheese stuffed peppers with a touch of horseradish in the stuffing. Thin sliced bacon is called for in this recipe, but if you are only able to find regular sliced bacon gently stretch out the slices of bacon and then wrap around each pepper. 1 dozen medium [ READ MORE ]

Thai Style Grilled Chicken

  • December 26th, 2009
  • Posted in Recipes

This recipe calls for boneless chicken breast but any chicken pieces work equally well. Boneless chicken thighs are very good as are just wings. Grilling with the skin on will help keep the chicken from becoming dry during grilling. It can be removed before eating if you are counting calories. Whole chicken breasts are easier [ READ MORE ]

Ham and Cabbage

  • December 26th, 2009
  • Posted in Recipes

Need a great way to deal with the leftover holiday ham that’s taking up valuable real estate in your refrigerator? This recipe starts by cooking the entire piece of leftover ham till it falls off the bone. When removed from the bone, the ham can be used in any number of recipes from scalloped potatoes [ READ MORE ]

Cooking Live Lobster

  • December 24th, 2009
  • Posted in Recipes

Few things top many lists of the most popular food for special occasions like lobster does. Most often lobster is ordered in restaurants, perhaps because they are large and perceived to be difficult to prepare at home for many home cooks. Cooking a lobster is the easy part. The key is buying the best lobster [ READ MORE ]

Rigatoni with Italian Sausage

  • December 22nd, 2009
  • Posted in Recipes

[ READ MORE ]

Christmas Stollen

  • December 17th, 2009
  • Posted in Recipes

This traditional German Christmas bread is cross between a sweet bread and a fruit cake.  This recipe makes 2 loaves…the second loaf makes amazing French toast or Christmas bread pudding. 6-8 cups all-purpose flour 1 Tablespoon plus 1 teaspoon yeast 1 ½ cups milk, scalded and cooled to 110F ¼ cup dried cherries ¾ cup [ READ MORE ]

Potato Pancakes

  • December 16th, 2009
  • Posted in Recipes

Potato Pancakes With roots in Eastern European and Jewish cuisine, potato pancakes make a great side dish for just about any meat or poultry entrée. Larger ones are perfect for a dinner side dish. They can be made bite size and used as a base for any number of toppings (salmon, cheese, sour cream, etc.) [ READ MORE ]

Roast Duck

  • December 15th, 2009
  • Posted in Recipes

Roast Duck Since I posted my recipe for duck fat roasted potatoes I’ve been getting requests for how to roast a duck in the first place. While duck fat can be purchased from specialty meat purveyors, it’s expensive. The drippings from just one duckling should be enough to roast more than a dozen batches of [ READ MORE ]

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