John Stage almost always leaves something out in the recipes he publishes so they are just a little off. In this case, I think he just wrote "creole seasoning" when in fact, this stuff tastes most authentic...
In Tucson, there are many opportunities to harvest olives in parks and neighborhoods - they are usually ripe in November - December. You want to harvest them from the tree (not the ground!) before the...
Takes you to a quiet beach off the Mexico coast with the sun setting and the surf breaking...A favorite of ours when grilling in Mexico (or anywhere for that matter) - where the shrimp are so fresh and...
I find this beverage extermely refreshing, and I will drink it, or its lemon variant, around the order of once or twice a day. It provides a perky hint of flavor without making the beverage so tart one...
Love Swordfish steaks, especially when I can get them fresh. They are nice and firm, and don't have a "fishy" taste! Also love avocado....this is a great marriage of two great tastes! Prep time doesn't...
A great throw together chicken recipe that looks and tastes like you've worked on it all day. Great for pop up dinner parties. Serve with brown rice or noodles, green salad and hot French bread.
I went to my butcher's to try a new fish and he told me this basic recipe! Must say, the smell was great! The spice measurements are estimates because it's just sprinkling it on each side! It's also good...
I adapted this recipe from one I found in Gourmet Magazine grilling issue. I added a bit more brown sugar to the sauce to take some of the bite out of the Worcestershire. The original recipe called for...
Easy poached salmon is sophisticated with a creamy caper-and-lemon sauce. Make it a meal: Serve with snow peas or roasted asparagus and a whole grain like quinoa or brown rice
This is a recipe I use during hunting season. We are all hunters and the opening day of pheasant season in South Dakota is like a national holiday around here!
I recently came up with this recipe for our Memorial Day weekend barbecue since we were sick of the same old stuff. It went over extremely well and everyone that was there has demanded the recipe. It's...
We have a virtual farmers market here in Western Pennsylvania where you can go on line and order all kinds of fresh fruits and vegetables and they deliver to my work place. I got a three packet of stop...
You are never too old to learn new tricks. Sometimes I must appear as a gentle dog, I go along thinking that I can and will do some recipes that same ol' way, day after day, week after week. You know,...
Warning, when handling habaneros, wear rubber gloves and glasses or goggles. When cooking, always cover or use the stove vent fan. The honey acts as a preservative, allowing you to use the peppers to cook...
Saw this recipe on Food Network's Pioneer Woman Show. I am going to make them for Super Bowl and put the recipe here for safekeeping. I love that you can fry them ahead of time and reheat in the oven at...
A traditional Cuban roasted pork recipe that is very simple, yet packed with tons of flavor! There is nothing to this pork except an amazing marinade, but it is honestly some of the best meat I've ever...
I took the recipe from: http://www.reluctantgourmet.com/. This was the first time that I had ever made a reduction sauce. I liked the flavor of the sauce and the next time I would make extra. In terms...
Just had to post this wonderful recipe. My brother always told me his wife couldn't boil water if her life depended on it. We came from a family where every female loved to cook. My poor baby brother married...
Here's a recipe I modified from one of those Reynolds foil ads. It's quick and healthy. Whatever you do (unless you know you don't like it!), don't leave out the fresh ginger. To me, it makes the recipe!...
A no brainer.. so why didn't I think of it? Use a tight fitting 1-cup glass jar taller than the cinnamon sticks. Use in addition to or in place of vanilla.
Sweet maple adds an unexpected kick to grilled swordfish, but is still light enough to serve with simple greens. (Published with permission from Coombs Family Farms)