Then there’s Task #386, Setting Smoothly Rich Background Music for Chicken Dishes. Though today’s entry, Adobo Aromatic Chicken, is a Filipino poultry preparation, bacon infuses the chicken with its signature buttery smokiness when its fat is used to pan sear the bird initially. After that, bacon itself makes an appearance just before serving, when… Continue reading Bacon’s Many Uses
After the best night you’ve had in years, eased to sleep by the train’s gentle swaying, you and your traveling companion dress and make your way to the dining car. After the steward seats you and hands you menus, you survey the options. Everything tempts, reinforcing how hungry you are. French Toast is a renowned… Continue reading Just East of Flagstaff
The chill creeps in on a whisper, breathing promise of the pleasures that await. These include coziness, a warming fire and, eventually, peak citrus and “winter” gourds. Among the latter are kabocha squash, a Japanese variety that features thin, edible skins and a smooth, mellow taste. It’s enough to earn kabocha appreciation from a confirmed… Continue reading Finally, Kabochas
Not Caesar Augustus, but Caesar Cardini, the restauranteur who invented this salad at his establishment in Acapulco, Mexico in the 1920s. By legend, Cardini ran out of ingredients for a conventional salad at a particularly busy moment and, instead of giving in, he persisted and improvised with whatever the kitchen had on hand. This included… Continue reading Hail, Caesar!
Ever wish a steak salad came in convenient hand-held form, or wondered what peaches would taste like straight from the grill? No. Yes? Well then, this post is just for you, as today brings a couple preparations perfect for outdoor entertaining, particularly for summer patio parties! Start with just-seared steak, finished to a slightly-rare medium,… Continue reading Fire Up the Grill
Indeed, not only do shitake mushrooms bring today’s entry much regard, they also glorify it with anticipation of a great meal. The Japanese invented a word to describe the fifth element to engage the tongue, umami. The term has gained wide acclaim lately, both in and out of food circles, and it signifies a delightfully… Continue reading Mushrooms, Most Honorable
True, the bamboo mat that’s part of a sushi kit is perfectly applied to its task, though so too is wrapping thinly-pounded steak around fresh vegetables in preparation for the grill. This forms an egg roll of sorts, though with flamed steak filling in quite nicely for the outer shell. Here’s a roll set on… Continue reading Roll with It
As children, most of us didn’t care for brussels sprouts, and that’s conveying the disdain rather mildly. Rare was the kid who didn’t rank the vegetable high on the list of Most Hated Things in the World, right between homework (#8) and early bedtimes (#6). Maybe, though, that’s because the greenery wasn’t cooked properly, or… Continue reading And to Think…
It certainly will be when you wake to the smell of this week’s entry emerging from the oven. A generous ribbon of cinnamon runs throughout Morning Buns, imparting a warm, soothing sweetness that embraces not just the tongue, but also the nose, aromatically, long before it. All the more meltingly delicious when the butter that… Continue reading Good Morning!
Family tradition going back generations places a tangerine at the tip of each Christmas stocking. As such, it’s the last treasure children (and other lucky recipients) extract that happy morning. There are practical reasons for the gift, maybe, in that citrus is in season late December, but where’s the holiday magic in that? The real… Continue reading Quite a Gift!