Pink Negroni Difficulty: Easy Servings: 1 Source: Saveur INGREDIENTS 2 ounces gin 1 ounce Campari 1 ounce fresh lemon juice 1 ounce Lillet Blanc 3 dashes Bittermens burlesque bitters 1 sprig tarragon for garnish DIRECTIONS Combine gin, Campari, lemon juice, Lillet, and bitters in a cocktail shaker filled with ice. Shake vigorously and strain into … Read more
Servings: 4 | Difficulty: Easy Ingredients: 1 16-ounce container extra-firm tofu 3/4 cup Sriracha 1 tablespoon soy sauce 1 tablespoon white miso paste 2 garlic cloves 1 bunch scallions 1 container cherry tomatoes bamboo skewers Directions: Cut tofu into 1 inch cubes. Drain well on paper towels. Put Sriracha, soy sauce, and white miso paste … Read more
Split Pea and Ham Soup Servings: 12 | Difficulty: Easy Ingredients: 1 ham bone 1/2 pound ham chopped 1 lb. bag dry split peas 1/2 cup frozen peas 4 cloves garlic minced 1 tablespoon olive oil 1 tablespoon butter 2 cups, plus 2 quarts water 2 bay leaves 1/4 teaspoon paprika 1 lb. carrots cut … Read more
I’ll leave making ham with red-eye gravy up to the viewer. Creamy Grits Servings: 4 | Difficulty: Easy Ingredients: 1 cup grits 4 cups milk 1 cup water 1 teaspoon salt 1 teaspoon course ground pepper 1 stick butter Directions: Place ingredients in a pot. Bring to boil, reduce heat to a simmer, and cook … Read more
Due to last minute popular demand (read my father-in-law), I’m making ham this year. So all the sides got changed around as well. And I’m making the Harsha Family Midwestern Oyster Stew, guaranteed to be delicious even when you’re not near a coast. I’m near one, but TRADITION! The rest of the meal is Marion … Read more
Pan-fried Salmon Steaks with Lime Basil Butter Servings: 6 Ingredients: 1/2 stick unsalted butter 1/4 cup flour 6 eight-ounce Salmon steaks garlic paprika to taste basil to taste juice of 1 lime Directions: In a frying pan melt the butter. Lightly flour the salmon steaks. Place the steaks in the frying pan over medium heat, … Read more
Seelbach Cocktail Recipe By: Imbibe Magazine Serving Size: 1 Summary: Named after the Louisville, Kentucky hotel where it was first crafted in 1917, the Seelbach cocktail is a classic mix of bourbon, Cointreau and both Angostura and Peychaud’s bitters. Ingredients: 1 ounce bourbon 1/2 ounce Cointreau 7 dashes Angostura bitters 7 dashes Peychaud’s bitters Champagne … Read more
Tonight’s menu (in addition to Oyster Stew, of course) Mustard-and-Herb-Butter-Rubbed Prime Rib Recipe By: Lynne Curry (from Fine Cooking) Serving Size: 8 Summary: A butter, Dijon, rosemary, and thyme crust hugs this juicy roast. The genius “reverse-sear” method lets you roast the meat hours ahead of the final sear, so you can pull the rest … Read more
Southwestern Turkey Noodle Soup Adapted from the Food Network Serving Size: 6 Ingredients: 1 tablespoon olive oil 3-4 cups leftover cooked turkey, chopped roughly 2-3 carrots, peeled and sliced thinly into rounds 2-3 stalks celery, sliced thin 1 medium onion, chopped 1 clove garlic, minced 2 cloves garlic, whole 2 bay leaves 1/4 teaspoon curry … Read more
Overheard: “I like poached eggs on an English muffin for breakfast. So simple to make, too. Why can’t you do it?” POACH AN EGGGreg Marchand, Paris chef and author of the cookbook Frenchie: New Bistro Cooking “A poached egg is much healthier than a fried one and much more pleasurable to eat,” says Marchand. “But you must … Read more