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Category Archives: Mains
Recipe: Fried Oyster Po’ Boys
Thanksgiving is a good time to make fried oyster po’ boys because jarred oysters are often on sale. I experimented with both a buttermilk soak and an egg soak and found that buttermilk has more flavor but eggs make for … Continue reading
Recipe: Skillet Steak
This is a very simple recipe that may produce the best steak you have ever had. Ingredients: Cast iron skillet Steak that is not larger than the skillet Kosher salt Other seasonings of your choice Method: Heat your seasoned cast … Continue reading
Recipe: Kentucky Short Ribs
Why Kentucky Short Ribs? Because instead of a regular flour dredge, I used the leftover 11 herbs and spices mix from the KFC Chicken recipe. Otherwise, this is a classic prep that will bring out the best in these succulent … Continue reading
Cracking the code for Kentucky Fried Chicken
A cousin of the legendary-but-real Colonel, not realizing it was anything special, recently shared the recipe for the blend of 11 herbs and spices he would mix up in the garage for the family chicken stand. The Chicago Tribune reported it, … Continue reading
Recipe: Maachere Jhol (Bengali Fish Stew)
Maachere jhol is a classic Bengali fish meal simmered in a rich curry sauce. This gravy is called jhol. You can use almost any type of fish. Salmon and mahi mahi are popular choices. Sea bass, cod, tilapia and flaky … Continue reading
Recipe: The Ultimate Ramen Hack
By ramen I mean Shin Ramyun, of course, though this would probably work with another brand. This ultimate ramen was inspired by a similar recipe in the highly recommended Koreatown cookbook. The egg and cheese combine to create a savory … Continue reading
Recipe: Pork Chops with Vinegar Peppers
This Italian-American classic apparently appeared on The Sopranos, but I first encountered it at Danny’s Mio Posto, a high-end place in Saratoga Springs, NY favored by the toffs who frequent the Race Course. Allow 1 pork chop (about 3/4 lb) … Continue reading
Recipe: Mejadra (Rice and Lentils with Fried Onions) from Jerusalem
There are many recipes for this Middle Eastern comfort food, but the Jerusalem cookbook rendition (with the key addition of currants) the only one worth making. Serves 4 as a main dish or 6 as a side. Ingredients: 1/2 c … Continue reading
Recipe: Ake (Raw Liver) Poke
My blogger friend Jon in Albany gave me some incredibly fresh beef liver so I had to try this raw liver poke. The flavor is surprisingly mainstream and un-livery, with the taste and texture of any good poke. Serves 6-8 … Continue reading
Recipe: Sticky Spicy Korean Marinade for Spareribs or Whatever
Da-yum! I do believe this addictive stuff is better than KFC. Same wonderful flavor profile of heat+sweet+spice but more of all. I was inspired by the new Koreatown cookbook which says it’s ok to use fish sauce, plus a recipe … Continue reading