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Category Archives: Recipes
Recipe: Garlic Croutons
I learned this technique for garlic croutons from Jacques Pepin. It’s a lot more efficient than browning croutons in a skillet and uses less oil too. Makes 4 cups, enough for about 6-9 bowls of Caesar or other salad. Ingredients: … Continue reading
Recipe: Buttermilk Blue Cheese Dressing
After experimenting with a number of blends, this buttermilk blue cheese dressing had me lapping my plate like a hungry kitten. Sturdy enough to hold its own as a salad dressing, dipping sauce, or fried wing accompaniment. Makes about 1 1/2 … Continue reading
Recipe: Wilted Lettuce Salad (Kopfsalat)
How come nobody makes wilted lettuce salad any more? It’s great stuff. This is another classic recipe from Chicago Culinary Institute, updated for modern tastes (I’ve reduced the sugar). Serves 8. Ingredients: 1 medium head iceberg lettuce* ¼ c cider … Continue reading
Recipe: German Potato Salad (Warmer Kartoffelsalat)
The Culinary Institute of Chicago published the original version of this potato salad recipe in a book called “New World Encyclopedia of Cooking” in 1972, as well as a pamphlet of German standbys. I’ve modified it slightly for modern tastes. … Continue reading
(Pork) Belly of the Beast
I have been messing around with pork belly, which is readily available at my new local market. You can’t go wrong with this stuff. I followed David Chang’s simple method in the Momofuku Cookbook: rub it with a salt/sugar cure, … Continue reading
Posted in Cooking, Mains, Recipes
Tagged chicarrones, David Chang, Momofuku, pork, pork belly
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Recipe: Sizzling Chicken Sisig
Sisig is a Pinoy (Filipino) bar snack made with pig parts (snout, ears etc) that are cooked on a sizzling platter, combined with peppers and onions, and eaten with beer. I ran across a quick and easy variation that uses … Continue reading
Recipe: Fried Calamari Chinese-Style
The recent hullabaloo around fake calamari made me hungry, so I resolved to work out my own make-at-home method for Chinese Salt and Pepper Squid. Here is what I came up with. Serves 4 as an appetizer, or 2 as … Continue reading
Recipe: General Tso’s Shrimp with Garlic Sauce
I wanted to reproduce the Shrimp with Garlic Sauce served at Taiwan restaurant in San Francisco’s Richmond district. This is pretty close, and probably better. Feel free to add more liquid to stretch out the delicious hot/sweet/sour gravy. Serves 3-4. … Continue reading
Recipe: Real Texas Chili
[Spoiler Alert: real Texas chili contains no beans.] Frank X. Tolbert was a columnist who worked with my father at the Dallas Morning News. Later he opened a chain of chili parlors and became a celebrity judge at chili cook-offs. … Continue reading