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Beef Goulash

Posted by & filed under Stews.

  For detailed techniques on how to prepare beef stew please click HERE. Serves 6 to 8 Goulash is like the Merlot of beef stews – mellow, with sweet overtones.  If your tastes run more toward Zinfandel, add a pinch of hot paprika or cayenne pepper for a more complex, spicy version.  The flavor from…
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Hearty Beef Stew

Posted by & filed under Stews.

For detailed techniques on how to make this amazingly delicious Hearty Beef Stew, click HERE. Serves 6 to 8 Make this stew in an ovenproof Dutch oven, preferably one with a capacity of 8 quarts but nothing less than 6 quarts.  Choose a Dutch oven with a wide bottom; this will allow you to brown…
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Hearty Beef Stew Technique

Posted by & filed under Cooking Techniques.

Beef stew should be rich an satisfying.  My goal in developing a recipe for it was to keep the cooking process simple without compromising the stew’s deep, complex flavor.  I focused on these issues:  What cuts of beef respond best to stewing? How much and what kind of liquid should I use?  When and with…
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Classic Barbecue Sauce

Posted by & filed under Sauce.

Makes 3 generous cups Brush this sauce onto chicken parts during the last minute or two of grilling or serve at the table with ribs, brisket, or pulled pork. Ingredients: 2 tablespoons vegetable oil 1 medium onion, minced 1 (8-ounce) can tomato sauce 1 (28-ounce) can whole tomatoes, with their juice 3/4 cup distilled white…
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Dry Rub Sauce

Posted by & filed under Sauce.

Makes about 1 cup You can adjust the proportions of spices in this all-purpose rub or add or subtract a spice, as you wish.  For instance, if you don’t like spicy foods, reduce the cayenne.  Or, if you are using a hot chili powder, eliminate the cayenne entirely.  This rub works well with ribs and…
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Mojo Sauce

Posted by & filed under Sauce.

Makes 1 generous cup This citrusy sauce for pulled pork is a Cuban classic. Ingredients: 1/2 cup extra-virgin olive oil 6 medium garlic cloves, minced or pressed through a garlic press (about 2 tablespoons) 1/2 teaspoon ground cumin 1/2 cup juice from 2 oranges 1/4 cup juice from 2 limes 1 teaspoon salt 1/2 teaspoon…
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Barbecued Pulled Pork on a Charcoal Grill

Posted by & filed under Pork.

  Serves 8 Click HERE for detailed information on the techniques I use for making my Barbecued Pulled Pork recipe. Pulled pork can be made with a fresh ham or picnic roast, although my preference is for Boston butt.  Preparing pulled pork requires little effort but lots of time.  Plan on 9 hours from start…
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Pulled Pork Technique

Posted by & filed under Cooking Techniques.

Pulled pork, also called pulled pig or sometimes just plain barbecue, is slow-cooked pork roast that is shredded, seasoned, and then served on a hamburger bun (or sliced white bread) with just enough of your favorite barbecue sauce, a couple of dill pickle chips, and a topping of coleslaw. My goal when making pulled pork…
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Terrific Teriyaki Burgers

Posted by & filed under Entrée.

Makes 6 servings Sauce: 1/4 cup ketchup 2 tablespoons reduced sodium soy sauce 1 tablespoon packed brown sugar 1 tablespoon unsweetened crushed pineapple 1-1/2 teaspoons minced fresh gingerroot 1 clove garlic, minced 1/2 teaspoon sesame oil Burgers: 1 egg white, lightly beaten 1/3 cup dry bread crumbs 3 green onions, chopped 2 tablespoons unsweetened crushed…
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Pan-Seared Salmon

Posted by & filed under Fish and Seafood.

Pan-Seared Salmon

  Please click HERE for detailed instructions on my salmon pan-searing technique. With the addition of the fish fillets, the pan temperature drops.  Compensate for the heat loss by keeping the heat on high for 30 seconds after adding the fillets to the pan.  If cooking 2 or 3 fillets instead of the full recipe…
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