Category Archives: FOOD: What’s For Dinner?

In the South, Tomato Sandwiches are all the thing when the small vegetable gardens start producing those big, red, and delicious tomatoes. Plus if you add to  that a slice of Vidalia Onion and a knife loaded with Hellman’s Mayonaise to spread on your bread… you have an open-faced sandwich that is to die-for (in […]

Salmon croquettes are an easy meal if you have leftover salmon from last night. RECIPE & DIRECTIONS Shredded 6 oz. cold poached salmon (no skin), added very thin sliced + diced onion, 1 Tbs mayo + 1/2 tsp creamy horseradish sauce, black pepper, salt, 1/2 tsp Old Bay, pinch dried dill, dash dried roasted garlic, […]

Zucchini Simmered in Cream and Tarragon (Courgettes Etuvées à la Crème) The easy way to prepare: Ingredients 8 small young courgettes (zucchini) – preferably not much longer than your finger 1 pint of cream 1 bunch tarragon, finely chopped ½ of a beef stock (cube) Salt and pepper to taste ‍ Method 1. Steam the […]

A SOUTH OF THE COLORADO BORDER BREAKFAST – When you feel like dining on Huevos Rancheros, Colorado Style, that means a breakfast based on a New Mexico Hatch Chili. Late Summer and Fall mean it is Hatch Chili Time across the USA, and every farmer’s market in the western states has fire-roasted poblano chilis in […]

INGREDIENTS 2 c. eggplant (cooked and drained) 1 med. onion (chopped) 1 #2 can tomatoes (drained) 1 1/2 c. grated American cheese 4 eggs 1 c. cornbread crumbs DIRECTIONS Sauté onions in 2 tablespoons oil or butter, add eggplant and tomatoes. Mash with a potato masher. Stir until the mixture looks like scrambled eggs. Stir […]

Domestic Fowl – “Chicken Vendange” is a mid-century, 1955, recipe. Eating it is like venturing back in time and space.  The Tonight Zone… you should try “Chicken Vendange”, a chicken recipe served with chilled fresh fruit (grapes).   RECIPE: To brown the four (bone-in, skin-on) chicken thighs on top of the stove, in a high […]