I recently watched a video by Justin Chapple the Mad Genius on basting a turnkey using cheese cloth. This looking interesting and so I tried this on our Thanksgiving Turkey. It worked as advertised and is something I will do when roasting a chicken as well. The method is quite simple. You soak a piece … Continue reading BASTING A TURKEY
I stopped by a house in the area selling tomatoes yesterday and I bought a pound of Park’s Whopper home grown tomatoes. Barney runs the show and is an easy fella to talk with. Like me Barney is a Vietnam Vet but unlike me he got an early out because he was wounded. I got … Continue reading Barney’s Garden
Vera baked her traditional Paska for Easter. Paska (aka Babka or Kulich) is very common in eastern European countries. Vera’s family is from Ukraine so she makes the Paska in the Ukrainian fashion; tall and round. There are many variations to Paska all are sweet, all are good; here is Vera’s version. Ingredients: 2 cups … Continue reading Vera’s Paska (Easter Bread)
Last night I got a head start on our traditional Easter dinner by making Easter Kielbasa. This is a carryover tradition from Vera’s family, her father would make kielbasa for Easter and I have been making ever since we got married. Vera makes the Paska (Easter Bread) today. My kielbasa is neither smoked nor spicy … Continue reading Easter Kielbasa
If you cook nothing this year you must make this Balsamic Glaze (aka Balsamic Drizzle, Balsamic Reduction). It enhances almost everything you drizzle it on: fish, chicken, pork, vegetables, salad dressings etc. I first ran into Balsamic Glaze while still living in Portland, OR. Vera and I were finished at her doctors and it was … Continue reading Balsamic Glaze – you must make this!
Today son Mike treated me to lunch at a new local restaurant – J’s Asian Café on Jones’s Bridge Road in Johns Creek, GA. They just opened and specialize in Chinese, Thai, Malaysian and Sushi. They took over a spot of a failed restaurant in a small strip center and this almost never turns out … Continue reading Lunch at J’s Asian Cafe
I love working with chicken because it is like a blank canvas, it takes on the flavors of the seasonings since it does not have a strong distinct flavor of its own. The other day I was inspired to make breaded chicken cutlets with vegetables ala Italian. Like a lot of good things you can … Continue reading Chicken Cutlets with Vegetables and Marinara Sauce