Devil's Food Cake ~~ adapted from Martha Stewart ~Preheat oven to 350 degrees. Butter 2 round cake pans; line parchment in the bottoms, butter parchment paper. Dust with cocoa powder.Whisk 3/4 cups hot water into 3/4 cups Dutch-process cocoa powder. Whisk in 3/4 cups sour cream until smooth.Sift 3 cups cake flour, 1 teaspoon baking soda and 1/2 teaspoon … [Read more...]
Chocolate Banana Bread
Rich and Moist: Sour Cream Chocolate Chocolate Chip Banana Bread ~ adapted from Alice Currah, Savory Sweet Life ~ Set oven temp to 350 degrees. Butter and flour 2 small cakes pans or 1 regular/larger pan. Bring refrigerated ingredients to room temperature. Cream 1 stick softened unsalted butter and 1/2 cup sugar. Whisk in 1 large egg, 2 large overly ripe mashed … [Read more...]
Derby Andouille Sausage – Black Eyed Peas
Derby Andouille Sausage - Black Eyed Peas ~ adapted from Kent Rathbun of Abascus Restaurant ~Heat 2 ounces bacon fat or canola oil; cook 4 cloves minced garlic until toasted; add 1 large diced onion (or 2 medium).Cook onion until translucent.Add 2 bay leaves and 1 tablespoon creole seasoning.Add 2 cups dry black-eyed peas.Keep stirring.Deglaze with a bottle of Guinness. … [Read more...]
Pork with Lentil, Orange, Avocado, and Basil Salad
Pork with Lentil, Orange, Avocado, and Basil Salad~ adapted from Martha Stewart ~Bring 8 cups water to a boil with 2 dried bay leaves.Stir 1 cup dried lentils into boiling water. Turn heat down to a rolling simmer and cook for 25 to 30 minutes. Drain and allow to cool completely for 30 minutes.Wash 4 boneless pork chops, fat trimmed. Pat dry; salt and pepper … [Read more...]
Shittake Hot and Sour Soup
Designed for super immunity--Shittake Hot & Sour Soup ~~ adapted from Ming Tsai ~Clean 1 pound shiitake mushrooms, remove stems.Trim 2 bunches of scallions, then slice; reserve 2 tablespoons of the green for garnishing the soup.You really don't have to peel the carrots; the skins make this a healthier dish, just wash them well. Measure 2 cups, shredded.Mince ginger … [Read more...]
Song to Father
Bacon-Wrapped Turkey
Bacon Wrapped Turkey ~~ Skirt in the Kitchen ~After turkey has been brined the previous day, take from the 'frig, rinse and pat dry with paper towels, and allow to come to room temperature for at least 1 hour before roasting. Preheat the oven to 450 degrees Fahrenheit. Cover the turkey with olive oil, salt and pepper. Salt and pepper the cavity, as well. … [Read more...]
Red Hot Whiskey Chili
Red Hot Whiskey Chili ~~ adapted from Midwest Living ~In a 6-quart heavy pot, cook bacon over medium heat. Drain on paper towels, discard the drippings, then chop the bacon and return to the pot. Add 1 pound ground beefand 2 red and/or green sweet peppers and 1 large onion-- preferably a purple/red onion; if not, make do with a white or yellow.Brown until tender; … [Read more...]
Bucatini with Pesto and Shrimp
Bucatini with Pesto and Shrimp~ adapted from FN ~Pick mint leaves for 2 (packed) cups.Pack 2 cups basil leaves, as well-- a pesto lover's dream.Process both herbs, 1/2 cup toasted almonds (preferably sliced almonds, not slivers-- improvise otherwise), 2 cups drained San Marzano (or simply-- canned plum tomatoes), 1 teaspoon orange zest, 2 cloves garlic, and 1 teaspoon salt. … [Read more...]
Braised Arm Roast with Tarragon and Cilantro into Stroganoff
Braised Arm Roast with Tarragon and Cilantro ~~ Skirt in the Kitchen ~With kosher salt and freshly ground black pepper, season all sides of a 3 1/2 pound arm roast.Braise in hot bacon grease.Turn on the sides to braise ends.Remove meat from skillet, sauté 1 medium purple onion and 2 cloves Elephant garlic. Drizzle Worcestershire sauce and Girard's brand champagne … [Read more...]