Category Archives: Recipes

Recipe: The Redneck Within

A complete country breakfast in a muffin. Inspired by The Rebel Within, a much more frou-frou concoction from Craftsman and Wolves in San Francisco. Makes 6 large muffins. Ingredients: 6 soft boiled eggs, carefully peeled then thoroughly chilled (see *NOTE) … Continue reading

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Recipe: Thai Beef Salad

They don’t actually eat this in Thailand, as I understand, since it’s primarily a vegetarian country. So treat this as a starter recipe and doctor as you like. The key is the balance of salty/sour/funky/spicy/bitter from the fish sauce, lime … Continue reading

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Recipe: Mystery Creek Ranch Dressing

Like the best selling brand, but with 30 calories per serving compared to 140 for Hidden Valley. Which means you can dip veggies all day, guilt-free. Makes 1 cup (8 2-T servings). Ingredients: ½ c whole milk buttermilk* 1/3 c … Continue reading

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Recipe: Red Boat Onions

Delicious accompaniment to burgers or almost anything savory. Takes just minutes and a couple simple ingredients to add a new level of complexity and flavor. Ingredients: 4 medium onions (preferably Vidalia or other sweet variety), peeled and sliced crosswise 1 … Continue reading

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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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