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Sweet Potato Casserole
It’s now time to start thinking about those Thanksgiving side dishes. This recipe is Ruth’s Chris special sweet potato casserole is an all-year-round hit with patrons, and it’s especially popular at Thanksgiving. Sweet Potato Casserole Serves 12 Crust 1 cup brown sugar 1/3 cup flour 1 cup chopped nuts (pecans preferred) 1/3 stick butter, melted […]
Continue ReadingSinister Cider Martini
Here is a creepy cocktail that’s perfect for Halloween. It’s a martini made with cider and sweetened with a touch of maple syrup – very autumnal. Sinister Cider Martini Makes 1 cocktail Fine black sanding sugar 1 lady apple, chopped ½ lime, cut into wedges 1 oz maple syrup 1 oz apple cider 2 oz […]
Continue ReadingCurry Glazed Pork Chops
This week I have a lot of events to cater. It always happens all at once – feast or famine, as the saying goes. Sometimes I have to buy random ingredients that I don’t normally use. In this case, it’s red curry paste. I only need a few tablespoons, so I found this recipe so […]
Continue ReadingStew in a Pumpkin
Serve a beef stew in a hallowed out pumpkin for your Halloween party. Stew in a Pumpkin Serves 8-10 2½ Tbs oil, divided use 2 lbs rump or chuck roast, trimmed well, cubed 1 clove garlic, minced 2 medium onions, chopped 1 red pepper, chopped 2 large tomatoes, chopped 1 tsp salt 1/4 tsp pepper […]
Continue ReadingA Full English Breakfast
It turns out yesterday was National Greasy Food Day! Who comes up with this? Anyway, all I could think of was a Greasy Fry Up! A full English breakfast or “Greasy Fry Up” is a very popular breakfast in the British Isles. It usually consists of bacon, blood sausage and eggs, tomato slices, baked beans and toast that is fried in […]
Continue ReadingSausage Corn Tart
An Iconic Classic Sauce Tabasco is a hot sauce made from tabasco peppers (Capsicum frutescens var. tabasco), vinegar, and salt. It has a hot, spicy flavor. Tabasco sauce was first produced in 1868 by Edmund McIlhenny, a Maryland-born former banker who had moved to Louisiana around 1840. Initially McIlhenny used discarded cologne bottles to distribute […]
Continue ReadingChocolate Chip Cookie Dough Dip
Stop eating the raw cookie dough! You’ll get worms! How many times did I hear that growing up? How many times have I heard myself screaming those exact words at my daughters? Do you know anyone that actually got worms? …….Me neither! Why is raw cookie dough so damn good?! Can you get worms from […]
Continue ReadingBeef and Mushroom Stew
Last night I made this stew. It’s kind of unusual because the only vegetables in it are mushrooms. I love using cremini mushrooms, which are baby portobello mushrooms. They have a have a deeper, earthier flavor than whites. You can serve this stew over a bed of noodles or mashed potatoes. I chose mashed […]
Continue ReadingArt Smith’s Southern Oven Unfried Chicken
Southern Oven Unfried Chicken Chef Art Smith is one of my favorite chefs. I just read about his new endevor – Lyfe Kitchen, which is a restaurant, grocery (available nation wide). Every dish on the menu is under six hundred calories, made with ingredients sourced locally and sustainably – healthy ingredients, low sodium, high flavor at […]
Continue ReadingMushroom Tarts with Cheese and Brandy
My catering business is always very slow in the summer, which is fine with me – too hot to cook. Once fall hits, it’s another story. I have back to back parties, brunches, dinners….. I always have to test new hors d’oeuvres. This one fits the bill. Mushroom Tarts with Cheese and Brandy Makes 24 […]
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