Buttermilk Fried Chicken - Why didn’t the chicken cross the blog?
A loyal, and observant, reader informed me that my almost famous buttermilk fried chicken recipe had not made the move over to this new blog...
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Crab, Artichoke and Potato Croquettes – Three of my favorites go Dutch
The croquette is originally a French concoction, but thanks to a Dutch baker named Kwekkeboom it was introduced to the Netherlands where it ...
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Olive Oil Poached Tombo Tuna – Do you have the courage to submerge?
Most people think of poaching as simmering something in a stock or wine, but today I’m going to show you a new way to poach; in an infused o...
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We’re off to Sonoma! See you on Tuesday.
My wife and I are off to Sonoma for a few days (see previous Dry Creek Valley post for details), so you won’t see any new posts until Tuesd...
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Pork Confit - Part 2: The Quintessential Charcuterie Experience
In Part 1 of this recipe, as I hope you saw, we made a classic brine and soaked our pork for 48 hours to impart flavor and moisture. In par...
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Pork Confit - Part 1: A Fine Brine for Swine
Well, as you may have read in another post a few days ago, I’m getting ready to leave for Sonoma for the Dry Creek Valley “Passport” event....
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Spicy Thai-style Steak and Rice Noodle Salad – Hot and Cold, Sweet and Sour, Soft and Crisp; an adventure in culinary contrasts!
April 24, 2007
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Appetizer,
Asian Cuisine,
Beef,
Dressings,
Pasta,
Sauces,
Spicy,
Vegetables
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This is my favorite Asian-style noodle salad. There are so many different flavors, temperatures and textures mingling together. I love almos...
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