Scrambled Eggs with Diced Tomatoes is a dish featured is some Chinese buffet restaurants. The flavors go great together and the process is so easy. Making this different egg entree for any meal of the day, works. Either dice fresh tomatoes or add the diced canned tomatoes. Chopping a tomato is so easy and the […]
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Fire Roasted Green Peppers (come in mild, medium, & hot) – They are usually roasted outside over an open flame, using a rotating metal basket until completely charred. Before eating, you must remove the charred outer skin, trim off the stem cap, and remove all of the seeds plus the large white ribs inside the […]
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Dec
ROAST SALMON WITH A HERB JACKET – Very seldom does one invent a dish this good – quite possibly the best salmon dish I have ever tasted and we eat a lot of salmon!!! Here is the recipe and process: – Start with a fresh, center-cut filet of salmon (approx. 1 lb for 2 people.) […]
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Roasted Yellow Beets with Onions For years beets were left to the true vegetable lovers, vegans, and dedicated vegetarians. Now beets are mainstream and WOW what the mainstream has been missing. Try this yellow beets recipe and you will be hooked for life, on this delicious vegetable. Roasted Yellow Beets with Onions (recipe) Start […]
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This year, across the USA, the fall temperatures were exceptionally mild–meaning a frost did not take the intense colors from the changing leaves, but left the bright reds, yellows, and oranges contrasting with the light and dark greens, for our visual pleasure–until they fell to the ground. What a magnificent color wheel nature has, even […]
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These Smothered Pork Chops and Onion Gravy reminds me of the food we used to get at our local mom and pop cafeteria when I was growing up. Comfort Food at it’s finest! Mmmmmm! ———- Smothered Pork Chops Recipe Recipe Ingredients: 3 pork chops, 3/4 inch thick 1 1/2 onions, thinly sliced 2 teaspoons seasoned […]
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New Orleans Milk Punch is a creamy, decadent brunch classic and a NOLA favorite. INGREDIENTS 2 oz bourbon ¾ oz simple syrup 1 tsp vanilla extract 2¼ oz milk 1 oz heavy cream nutmeg INSTRUCTIONS – Combine all ingredients over ice and shake vigorously – Strain into a tall glass, over ice – Garnish with […]
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Avgolemono Soup – “Ahvo-lemono”, as the Greeks pronounce it, is a silky, rich, fragrant soup—often with chicken in it. Greek-style avgolemono soup is a lemon, egg, and rice concoction. We started our original soup creation with the idea of an avgolemono soup dancing in our head but adding a Cuban accent with a spicy black […]
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This past fall ARTS&FOOD® conducted an interview with Michael McClellan, Professor Butter Beard, a baker extraordinaire, art historian, and theater producer. Interview by Jack Atkinson. ———- Jack – Hello, Michael McClellan, I’m Jack Atkinson editor of ARTS&FOOD®. From your phone number, I am assuming you are in New Jersey? Michael – I live just outside […]
