Category Archives: Recipes

Recipe: Couscous with orange juice and fruit

Annie Sommerville has a wonderful recipe in Fields of Greens for couscous salad with pine nuts. Here is a variation that uses ingredients I have on hand at the place I stay in San Francisco. it’s a great accompaniment, served … Continue reading

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Recipe: Twice-Baked Potato Casserole

The old reliable twice-baked potato, but moved to a baking dish so you can easily serve a crowd. It will hold its heat for quite a while at grillside or on a picnic table, due to its density. From Market … Continue reading

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Recipe: Green Chimichurri Steak Sauce

John Winnek shared this refreshing Argentine steak condiment in our Market Bistro grilling class. You can use some as a marinade, but be sure to save plenty to serve on the plate with the meat. It’s great for sopping up … Continue reading

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Recipe: Caramelized Brussels Sprouts

You can make these on an unused corner of the grill in a cast iron pan, if you like. Another of Market Bistro Chef John Winnek’s grill accompaniments. Serves 4-6. Ingredients: 4 oz bacon, cut into small pieces 1/2 sweet … Continue reading

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Recipe: Sweet Corn Souffle

From Market Bistro Chef John Winnek. It’s more like a fluffy corn pudding or spoon bread than a true souffle, but its non-fussy nature makes this a perfect side dish for a cookout. Serves 8. Ingredients: 1 c polenta/corn grits … Continue reading

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Recipe: Three-Way Strawberry Shortcake

I whipped this up for a promotion sponsored by Driscoll’s. It features home-made buttermilk biscuits and three different preparations of strawberries: quick-pickled, macerated and fresh. 12 servings. Ingredients: For the biscuits: 2 c unbleached all purpose flour (I use King … Continue reading

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Recipe: Spiedie Marinade for Spiedies

This is the marinade I used for my spiedie taste test, corrected to include paprika like the winner. It produces moist, tender grilled meats whether you use lamb (the classic), pork, chicken or beef. Makes enough to marinate 1 1/2 … Continue reading

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Recipe: Chinese Buffet Green Beans

If you’re cooking up some General Tso’s Garlic Shrimp you might want a vegetable to make it a complete meal. This is quick and easy. Serves 4-6. Ingredients: Peanut oil Garlic, 3 cloves or more, sliced thin Ginger, piece the … Continue reading

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Recipe: Buttermilk Fried Onion Rings

Sweet and delicious when made with giant Vidalia or Texas 1015 onions. Buttermilk is used as the batter component instead of eggs, so you need really thick buttermilk.  Serves 4. Ingredients: 1 large Vidalia or other onion (about 1 lb) … Continue reading

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Recipe: Pickled Tripe

Apparently in Pennsylvania’s Dutch/Amish country you can buy pickled tripe right off the grocer’s shelf. What bliss. Luckily it’s very easy to make at home. About 1 pint (serves 8-12 as part of an assortment of pickled items). Ingredients: 1 … Continue reading

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