Food
Next Entries »Pulled Pork Tacos
Monday, May 9th, 2016Turning a pork shoulder into a tasty meal is worth the wait. I quartered the pork shoulder to brown each side. Browning is always worth the wait.   I then removed the quarters and browned the onions and bell peppers, adding some Tony‘s to the hot pork and the vegetables. Once the onions and peppers were […]
My Doner Kabab
Monday, May 2nd, 2016I am a huge fan of the doner kabab. On a research trip to England as a graduate student, I would buy one several times a week for supper. The gyros in the US are simply not the same.  This effort was my attempt to get closer then the gyros. Obviously I could replicate the […]
Pan-Seared Scallops
Monday, April 4th, 2016Reminder to self: Why you should cook with ‘dry’ scallops SS: Is there any way to freshen up wet scallops, or any trick to making them a little bit better? MB: Yes, we do have a little hack to help make wet scallops better, to cover up that chemical flavor taste. Soak them in 1 […]
Pan Seared Duck Breast
Saturday, March 21st, 2015European grocery stores have a much wider range of meats than American stores. This wonderful duck breast was prepackaged and obviously not a luxury item.  I bought this beauty at the Monoprix.
Beaufort Cheese
Sunday, January 25th, 2015The Savory region of France is world renowned for its “savory” cheese. The mountainous landscape provided few opportunities for cereal production but was ideal for dairy farming. In Chamonix I bought a Beaufort (€ 17.75) at a local grocery store and used it to make a white wine cheese sauce. It served as a side […]
Melancon’s Traditional Cajun Gumbo
Friday, October 21st, 2011WARNING: This recipe takes at least 2 hours or 4 beers to prepare and 3 hours to finish. It depends on how you measure time. Gumbo Ingredients: 1 whole chicken 1 package Andouille sausage 2 medium onions (diced) 2 stalks celery (diced) 1 bell pepper (diced) Tony Chachere’s to season to taste Roux Ingredients: 4 […]
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