Oct 23
In my opinion, a Rib Eye is the best steak. Sure, there are more than a couple dozen of cuts of beef available from the nine to thirteen primary cuts (primal) in the United States and Canada with a new cut of beef being marketed every few years; i.e. Flat Iron Steak. However, when I …
Oct 21
A couple weeks ago while watching the Food Channel, there was a repeat of Guy Fieri’s show Diners, Drive Ins and Dives where they were highlighting the dish Chicken a la King. It looked so good that I knew I needed to try this dish. I cannot say that I have ever eaten Chicken a …
Oct 19
There are times when using the crock pot (slow cooker) is the best possible way to cook a meal because of simplicity, time and because of the cut of meat, low and slow is the perfect way to break down a traditionally tough but flavorful piece of meat. I am still learning how to cook …
Oct 18
At the risk of sounding like a ‘foodie’, homemade egg pasta is my food heaven. Though you can easily buy fresh pasta nowadays in most supermarkets, the satisfaction you get from working the pasta dough, rolling it, cooking it and finally eating it with a simple dressing is far greater than buying fresh pasta and …
Oct 15
Recently while looking rooting around the freezer for additional ingredients to add to leftover frozen Red Clam Sauce, I realized that I was making life difficult for myself by not preparing a large batch of Italian Marinara Sauce and then freezing the sauce into portioned amounts for use at a later date. Just as important …
