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
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
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
Courtesy Hurricane Arthur, it was too wet to grill outside, so we improvised and used my Yakitori grill to make stick based foods: Suya, Yang Rou Chuan, and Eggplant Rollups. Plus hotdogs (not on sticks), baked Mac and Cheese, Orzo and Shrimp Salad, green salad, and ribs from Redbones. Guests brought watermelon gazpacho (amazing), sangria (also … Read more
Missed this article in the Globe while I was in Kenya. Congratulations Naomi!!! Eastern Standard’s Naomi Levy looked to her family history as well as Bacardi’s to dream up a classic cocktail influenced by the Middle East and Cuba. The result is the Guayaba Arabica. 1½ ounces Bacardi Superior 1 ounce Boiron Guava Puree (a … Read more
King Cake Source: Paul Harsha Ingredients Cake 1/2 cup warm water (110 to 115 degrees) 2 packages active dry yeast 1/2 cup plus 1 teaspoon sugar 31/2 to 41/2 cups unsifted flour 1 teaspoon nutmeg 2 teaspoons salt 1 teaspoon lemon zest 1/2 cup warm milk 5 egg yolks 1 stick butter cut in slices … Read more
My two favorite of the non-BBQ sauces I made for the 4th. The Fake Shack is amazing, but I think the Harissa Mayo is going to be hanging around. Fake Shack Sauce ——————————————————————————– Recipe By: Kenji@Serious Eats Yield: 3/4 cup Ingredients: 1/2 cup mayonnaise 1 tablespoon ketchup 1 tablespoon yellow mustard 4 slices kosher dill … Read more
Recipe By: Paul Harsha (adapted from package) Ingredients: 1 ham bone 1/2 pound ham, chopped (if not enough on bone) 1 lb. dry split peas 1/2 cup frozen peas 4 cloves garlic, minced 1 tablespoon olive oil 1 tablepsoon butter 2 quarts water 2 bay leaves 1 lb. baby carrots, cut in thirds 1 can … Read more
Chili Watermelon Gin (and Tonic) ——————————————————————————– Recipe By: Paul Harsha Serving Size: 8 Ingredients: Watermelon Syrup 16 ounces seedless watermelon, cubed 1/4 cup sugar 1 tablespoon lime juice 2 serrano chiles, seeded Pinch of salt Gin & Tonic 1 ounce watermelon syrup 2 ounces gin 3 ounces tonic (Fever tree) or club soda Lime slice … Read more