A pair of brilliant dishes I had at the always-outstanding Bistro 7 1/4 inspired this one simple creation. Chef Alexander Svenne constantly amazes me with clean…
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Prawns & Peas
I fully intended to make this almost-instant stir-fry using snow peas. After failing to pay attention while during my weekly grocery gathering, I ended up…
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Beijing Burgers
Here’s that pound of flesh I promised you last week. The burger’s plated here with Wok Bok. The Asian flavours are a change from the typical burger…
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Wok Bok
Yes! Here’s another great use for “Mandel Mushrooms”. OK, they’re really called brown shemiji mushrooms, though I learned about them from Chef Mandel Hitzer of…
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Cook’s Salad
When I really got into cooking years ago, I realized early on that I’m not a chef, but a cook. If you’ve ever had the…
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Hot & Sour Pork
Here’s another dish you can easily customize to your liking. Don’t like pork? Use chicken. One chili pepper isn’t hot enough? Use three. Pretty much…
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Smothered Pig
The Southern cooking process of smothering typically involves browning meat in fat of some sort, adding plenty of vegetables, cooking slowly, then thickening with a…
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Primrose Cups
Thanks to PrimroseMK for sharing the concept for this creation. You can see her original version made with sliced turkey breast and spinach here. I…
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Brussels & Bacon
Although I’m posting this while doing “important food research” in what’s become our second home of New Orleans, fresh brussels sprouts are readily available back…
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Turkey Sausage
This turkey is just as good pressed into patties as it is packed into casings. Besides, these recipes are about fast, everyday cooking, so we’ll…
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