And now, for my last recipe in the Thanksgiving extravaganza -- the turkey! Centerpiece of the whole event - besides me, of course. I read a lot of recipes and techniques, but I do this pretty close to the way I've always done it, with a few tweaks here and there.
Read MoreStuffing - or dressing, as I am not stuffing anything but myself this year - is one of the big three dishes for Thanksgiving. Four, if you count the gravy. Great turkey, mashed potatoes, dressing and gravy can make up for a multitude of sins. So here is a recipe full of toasty bread, sausage, wild rice, cranberries, apples, veggies and savory herbs. It cooks at about the same time and temp as your mashed potato casserole (link above), which creates a lot of efficiency during the hectic part of the day when you're trying to get food on the table.
Read MoreLobster and Corn Chowder Recipe | Easily my most-requested dish for Thanksgiving each year is a pot of lobster and corn chowder. Yes, turkey, gravy and all that, but my oldest son SPECIFICALLY asks for this chowder, and I don't like to disappoint. I serve it in tiny ramekins so people don't fill up.
Read MoreI love this dish, as you can make mashed potatoes in advance and then bake them off at the last minute -- no mashing while trying to get everything on the table. Stress-buster! These are basically twice baked potatoes without the skins. I make a huge dish of these regardless of how many people are coming.
Wanna make good turkey gravy? Well who doesn't? To start with, you need good turkey stock. It don't come in a box, and it ain't chicken. For good turkey stock you need turkey wings. Order them from your butcher, or use thighs/legs from your grocery store. Parts of turkey!
Read MoreTechnically, it is still summer and not fall, but I deem this chicken wing season. The NFL is in full swing so it is time to eat wings. This is one recipe that will give you three types of wings. Can't beat it. This could feed a lot of people, however I had 5 pieces, Bob had 8 and Dave had 22. Normally, this could feed a crowd.
Read MoreIt's Thursday and I find myself in need of a trip to Keene, NH to pick out some blinds for the house. Of course, lunchtime arrives, and my companion and I choose from the many fine options in Keene, NH - Luca's Mediterranean Cafe on Central Square. The owner, Luca Paris, is very familiar to me. Not only has he been in business in Keene since 2000, but he has also competed, and won, on the Food Network's "Guy's Grocery Games", as well as made other cameos on the Network. Yet as I approach the restaurant, here is is, greeting lunch guests, pouring water, handing out menus and reciting lunch specials, as well as working the crowd. I have a good feeling about this already.
Read MoreThis is hands-down my favorite side dish, and as a matter of fact, if I had to eat one thing every day to survive, this would be it and I would never get sick of it. It is another dish from one of my go-to cookbooks, The Global Vegetarian, but of course, I mix it all up and make it my own. For example, there is no corn in the original recipe. I am a pain that way. But I believe the dish is better for my interference.
Read MoreI almost did not share this one because it's personal, and oh so good, but I had to. Let it never be said that I am not a sharing person. There are (9) ingredients that come together quickly with such a perfect result! It's good for breakfast, tea, coffee, dessert, etc. Bring it to a party, the people will love it.
Read MoreI love swordfish, and living in New England, we have access to some amazing Atlantic Swordfish. I happen to have a source for fish locally, and they do their best to procure sustainable seafood, so I use them all the time. Their quality is second to none. Today we're firing up the grill, and this recipe involves 6 ingredients. Could not be simpler.
Read MoreI get inspiration from a lot of places, and one of my favorite cookbooks is “The Global Vegetarian: Adventures in a Meatless Kitchen”. I am in no way a vegetarian, but the recipes in this book from soups to salads to appetizers and more are just plain yummy. Feel free to serve them with a big hunk of meat. Or not.
Read MoreSo after all those recipes I posted in advance of Father's Day, I end up making none of them. Above see Grilled NY Strip and Filet Mignon with a healthy salt and pepper sprinkle, green salad with homemade dressing courtesy of the lovely Carol B., steamed asparagus with lemon butter and a corn succotash you are going to love. Here's the recipe for the corn dish. And we have no dessert, we are full of steak and veggies. But then again, the lovely Carol B. sent cookies too, which we have for lunch, so there. Meal complete.
Read MoreThis is the final post in my Father's Day recipe extravaganza, so it has to be dessert, right? I love strawberry shortcake (who doesn't?), and since I have some blueberries, I'm adding them, too. I made straweberry shortcake for Memorial Day, using a biscuit recipe with very little butter. They were good, but they kind of dried out the next day, so this time I am using a recipe with buttermilk and a LOT of butter.
Read MoreI am setting you up large here. This is a great barbecue menu which can be paired with a green salad, maybe some pasta or potato salad (recipes posted) and strawberry shortcake for dessert (recipe coming) for a memorable meal. If someone doesn't like it they should never be invited to your house again.
Read MoreMy family is mixed on potato salad. We have some mayonnaise haters among us. I am sensitive to that, so when I make a potato salad, I stick with a crumbly type of potato, which breaks down, as opposed to a waxy potato, which will hold its shape. This way, the crumbled potato provides a lot of the creamy texture in lieu of mayo. For this recipe, I bought a "New Finnish Potato". I had never heard of them before, and in my research, it falls into the waxy category, but when I cooked it and folded it with all the other ingredients, it broke down nicely. So along with the egg yolks, they saved me from using a lot of mayo while still getting a velvety salad, with lots of crunch from onions, celery, and chopped pickles. And zing from the mustard. Here it is, enjoy!
Read MoreLet's face it, Dad wants a grilled steak for Father's Day. You can add all the veggies and salads on the side, but he's really focused on a tasty piece of charred meat!! So give him what he wants. I've written this up as a NY Strip, but the marinade will work on a filet as well as a rib eye, even a rack of lamb, so take your pick.
Read MoreThe "classic" orzo salad recipe includes orzo, feta cheese, pine nuts and briny black olives in a fresh mint vinaigrette, but you can really just treat it like a "regular" pasta salad. Keep your mayo off of this baby, it deserves a silky and herbaceous vinaigrette, some crunchy veggies and maybe some pine nuts, but I could not find any, so the crunch from the veggies will have to do. This recipe serves 6 - 8 people. Feel free to double up.
Read MoreIs anyone wondering what to make for Father's Day and/or the 4th of July? Look no further! I will be posting a recipe a day (that's the plan) starting soon with items like barbecued Memphis ribs, marinated steak that will knock your socks off, smoked brisket, THE BEST hot dogs, creamy potato salad that is NOT drowned in mayo, a pasta salad or two, delicious and healthy broccoli slaw and homemade biscuit strawberry shortcake, just to name a few. Maybe some grilled salmon and a strawberry rubarb pie, too! Look for it! I promise they will be easy and delicious. Most can be prepared the day ahead (or two) so you can enjoy your party and not be tied to the kitchen. Stay tuned, and wishing you all a wonderful beginning of summertime surrounded by family, friends and tasty food.
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