Coconut Braised Short Ribs & Green Beans

Taking advantage of the ‘dog days of summer” and the grill while I still can. How about a delicious dish of grilled beef short ribs steeped in an Asian flavored coconut marinade and served with a side of Chinese green beans and mushrooms.

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Bacon Wrapped Scallops & White Corn Hominy

The first time I had hominy I was in 3rd grade. It was a part of our history lesson. I don’t remember the details, sorry Mrs. Starr, but we were discussing how foods were first introduced into our culture. Mrs. Starr loved to bring the classroom alive and she brought in several dishes that had been gifts from the Native American culture.

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Grilled Salmon with Succotash

All the early vegetables like the cucumbers, cauliflower, beets, etc. have been harvested and put up for winter. But there are still some of the most delicious vegetables left and tonight’s menu takes advantage of all those late veggies. Fire up the grill and get ready for grilled salmon over a succotash of smoked charred corn, carrots, tomato, and roasted red pepper served in a smoky buttery broth.

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Saffron Pappardelle & Shrimp

I have been experimenting with homemade pasta and am trying out different herbs and spices to see what pairs well. One of my favorite discoveries was saffron. Saffron is a flower that comes from the Saffron crocus. It has a strong, almost sage honey, smell, and taste. It is always best to use threads vs. powder. The threads add a wonderful flavor and a rich golden-yellow hue which makes it perfect for pasta.

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Seared Ribeye and Vegetables

Tonight’s meal is one of my favorite garden-to-table summer dishes. Easy to prep, ready in 15 minutes, and filled with fresh goodness. Defrost some ribeye in the refrigerator. Around dinner time go to the garden and pick some corn, green beans, and potatoes. Bring in the house, wash, cut, and get ready to sear up some ribeye and grilled vegetables.

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Hackfleischauflauf (a.k.a. Cottage Pie)

One of the dishes my Oma made often was Hackfleischauflauf, or Minced Meat Casserole. Basically, she was making Cottage Pie which isn’t German but has English roots. She made her Hackfleischauflauf using ground beef, onions, peas, carrots and topped it with mashed potatoes. Feeling a bit nostalgic today I decided to make a version of Oma’s Hackfleischauflauf using shaved ribeye, shallots, mushrooms, and carrots in a rich brown gravy.

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Fresh Pasta and Prosciutto Red Sauce

One of my favorite things to make in the summer is a traditional pasta red sauce. Add homemade pasta and you have a fresh, delicious, dish that fills the house with a spicy aroma that has the family gathering around the table long before the dinner bell is rung. You will love this simple, classic Italian dish that makes the most of summer’s tomatoes and fresh garden herbs.

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Bacalhau no Forno

Bacalhau no Forno is a traditional Portugal dish of salted cod, potatoes, onions, and olives roasted in the oven on a slow low heat. I like to bake it as a casserole in individual souffle dishes. It has excellent presentation, is simple to prepare, and I cannot find the words to tell you how well these flavors blend into golden deliciousness!

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