Check my Amazon Author Page ...For All My Published Books!

Pan-Seared Salmon Technique

Posted by & filed under Cooking Techniques.

Because salmon is so rich and flavorful, I wanted a method for preparing it that would exploit the fish’s high oil content and natural moistness while also indulging my taste for fish that comes out of the pan with a crisp, even, deeply golden crust.  So I zeroed in on exploring the techniques of pan-searing over a…
Read More »

Creole Rice

Posted by & filed under Grains.

You will need a small saucepan with a tight-fitting lid to make this recipe.  If desired, you can add 1/4 cup frozen peas, thawed, to the fluffed rice in step 2; cover and let sit for an additional 2 minutes to warm through. Serves 2 Ingredients: 1 teaspoon  vegetable oil 3/4 cup long-grain white rice,…
Read More »

South Carolina Shrimp Boil

Posted by & filed under Fish and Seafood.

This dish is made with shell-on shrimp, if you prefer peeled shrimp, use only 1/4 teaspoon Old Bay in step 2.  If you can’t fine andouille sausage, kielbasa can be substituted.  If desired, reserve 1-1/2 cups of the broth to make the recipe for Creole Rice the next day. Serves 2 Ingredients: 1  teaspoon vegetable…
Read More »

Cozze Ripiene (Stuffed Mussels)

Posted by & filed under Fish and Seafood.

Makes 4 servings Ingredients: 2 pounds black mussels in shells Tomato Sauce 10 Roma tomatoes, quartered 1 bunch fresh basil, chopped 1/2 cup finely chopped onion 1/2 cup water 1 tablespoon olive oil 1 tablespoon finely chopped garlic 1 tablespoon finely chopped fresh parsley Salt and black pepper Stuffing 3 slices bread, crusts removed 2…
Read More »

Flaming Cajun Riblets

Posted by & filed under Beef, Slow Cooker.

To make the ribs easier to eat, ask your butcher to cut them in half crosswise (across the bones). Preparation time: 20 minutes Cooking time: 5 to 6 hours (LOW) or 2-1/2 to 3 hours (HIGH) Ingredients: 3 pounds pork loin back ribs 1 tablespoon Cajun seasoning 1 cup bottled chili sauce 1/2 cup finely…
Read More »

Parmesan Risotto

Posted by & filed under Rice.

This is risotto at its simplest.  It can accompany a variety of meals, from grilled or braised cuts to a mélange of roasted vegetables.  Parmesan risotto is also appropriate as a first course.  Don’t fret if you have broth left over once the rice is finished cooking; different brands of rice all cook differently, and…
Read More »

Risotto Techniques

Posted by & filed under Cooking Techniques.

Risotto is a simple rice dish elevated to ambrosia by the presence of a simple starchy sauce.  Encouraged by judicious additions of wine and stock, the starch in the rice is transformed into a velvety, creamy sauce that clings to the toothsome grains. Obviously, the rice is the key to a textually flawless risotto.  I…
Read More »

Pan-Roasted Filets Mignons with Asparagus and Garlic-Herb Butter

Posted by & filed under Beef.

I prefer these steaks cooked to medium-rare, but if you prefer them more or less done, adjust the cooking time accordingly.  Thick asparagus (about 1/2 inch thick at the base) works best in this recipe; do not use pencil-thin asparagus because it cannot withstand the heat and will overcook. Serves 2 Ingredients: 3 tablespoons unsalted…
Read More »

Basic Tart Dough

Posted by & filed under Pies and Tarts.

Yields one 10 to 11 inch quiche shell Ingredients: 6-3/4 ounces all-purpose unbleached flour 1/4 teaspoon plus a pinch of salt 4-1/2 ounces cold unsalted butter, cut into small pieces 4 tablespoons ice water Directions: In a food processor, combine the flour, salt, and butter.  Using short pulses, process until the mixture resembles oatmeal.  Add…
Read More »