2 4oz lobster tails 4oz fontina cheese 4oz gruyere 4-6oz aged white cheddar 1/2 cup of heavy cream 1/4 cup of milk 16oz medium pasta shells 2-4oz butter 2-4 tablespoons flour 6oz white crab meat (usually shredded but chunk okay) 1 tablespoons of fresh or dried basil (optional) garlic powder pepper (white pepper optimal) Cut…
Category: Recipes
Spicy Thai Peanut Sauce
Being trapped indoors for nearly a week after one of Texas’ fiercest ice storms of the last decade, I had a craving for something sweet and spicy. With the larder about half empty, I was minded to whip up my own batch of spicy Thai peanut sauce–and hoped it would turn out as good as…
Basil Garlic Mayonnaise
It’s been awhile since I posted a recipe for anything, so to get rolling on this, I’m starting with something easy. Something about growing your own herbs in your own backyard makes for truly delightful home cooking. Basil has been the easiest to grow in our Texas climate, and I have 3 varieties of them…
Thai Fried Bananas
The best fried bananas you’ll ever taste! (As long as you’re not afraid of the deep-fried part.) What gives this dessert that sweet punch is the coconut milk used in the batter, making for a nice thick and sweet crunch. If the preference is for a thinner batter, use water…though you’ll lose that distinct coconutty…
Deluxe Linguine in Garlic Clam Sauce
Made one of the best linguine dishes I’ve ever made last night. The smell of garlic and butter perfumed the entire house–and the food tasted fabulous. Luckily for us, I only made 12 ounces of pasta or the fiance and I would have gorged ourselves past full. 30-40 garlic cloves, chopped 1/4-1/3 cup butter 1/4…
Too much salt…
…can ruin a brisket. As I discovered when we chowed down on some moist, smoky brisket. The rub had too much salt…since I hadn’t had as much salt in the pantry in a long while. Which really wasn’t a big deal since we ended up removing the inedible rind and dug into some really good…
Smokin Saturday Brisket
Today is brisket day. While we were slowed down in getting a fire going, we finally got it down right after 2 hours of playing with the fire. The new Weber kettle is on the task for its first smoking assignment. I had a 3.5 pound brisket that had thawed out overnight, which I then…
Vinegar-brined Turkey pt 2
The turkey brined in vinegar for 14 hours bottom side first then another 12 hours breast side. On the morning before roasting, I also brined in a soy-water solution, which in my opinion didn’t really accomplish much. I then stuffed the cavity with garlic cloves and roasted the bird in the oven at 375 for…
Vinegar-brined Turkey pt 1
My 12-pounder brined breast up in the fridge for the past 14 hours. I turned it breast-down for the next 12-14 hours. The vinegar brine I’m risking this year is an apple-cider vinegar brine, with chopped garlic, garlic powder, black powder and a little salt. It is generally the same brine I use for frying…
Recipe: Spicy Sliced Lamb with Snow Pea Leaves and Green Onions
After deliberating on what to do with a 1.25lbs of frozen sliced lamb that I purchased from my local Asian grocer, I opted to create two dishes from this earthy-flavored meat. Because the lamb is thinly sliced, it is not overpowering like heartier cuts of lamb. But if you don’t have good ventilation in your…
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