Sriracha Tofu Skewers

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

An oldie, but a goodie

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

Happy Boxing Day!!!

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

Happy Holidays

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

today in ordering off menu

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

July 4th 2014: stuff on sticks

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