The Queen featured this great family favorite in the church cookbook she edited in the 80s. Here it is, updated for more flavor and convenience.
I can’t remember where this recipe came from , but the one time I made ribs this way, the result was wonderful. Pork ribs just the way i like them. Falling-off-the-bone tender with a sweet-smokiness that’s bound to satisfy. It’s all about the quality of the meat and your technique…and patience!
The Queen gave me a great cookbook for Christmas some years ago that was full of the “Best Recipes of 1999,” according to someone. About the only thing I’ve made more than once is a chili recipe, although I’ve played with it to the point where it’s now a classic item in Dad’s Recipe Box. You, too, can play with it to your heart’s content. Just make sure to include the most special ingredients and techniques, and you’ll have everyone ooohing and ahhing for more. (more…)
New Orleans is one of our favorite places. On our first trip there, in the 70s, we visited – through pure luck – two of its greatest restaurants: Antoine’s, where we had pompano en papillote (in a paper bag) and Brennan’s, for its famous breakfast. We took away two Hurricane glasses and The New Orleans Restaurant Cookbook along with a devotion for New Orleans food. (more…)
For holiday feasts, that is. I have nothing, exactly, against the standard green bean, mushroom soup, onion things casserole. But unless you make it from scratch, it just doesn’t compare, for flavor with this easy and candy-esque treatment for b’sprouts. One of the secrets, of course, is bacon. The other is to cook the heck out of the sprouts until they are the kind of candy you like. (more…)
My first cook book was the Craig Claiborne classic, The New York Times Cook Book. My now ancient, paperclip bookmarks tell the story of why I bought it. Thanksgiving. Bookmarked are “Turkey,” “Basic Bread Crumb Stuffing,” “Mashed Potatoes,” and “Cranberry Relish.” I have referenced the last one each year that I’ve made Thanksgiving dinner.
This version uses cooked berries, not raw, and lots of sugar. Get over it. It’s just great. (more…)
Chef John does it again. The Queen has asked for pumpkin cheesecake. I check out the version on ATK, but am so taken with Chef John’s production values, I decided to include his version here. Dad’s version will revert to a graham cracker crust and add bourbon to the whipped cream dollop. More to follow! (more…)
During my Cub Scout and “church kid” years, we all loved it when the moms made “crumbleburgers,” my very favorite food for a summer picnic. I don’t know if crumbleburgers are exactly the same thing as “sloppy joes” or not. More important to me than their aliases is how they tasted. My mom’s approach was simplicity itself – ground beef and Heinz Chili Sauce – simmered together until it was scrumptious. (more…)
A friend, Betty Lou M., who grew up in Richmond, Virginia, says she has made this recipe ever since before she was a young bride 60+ years ago. These beans are very easy and mighty good, a great side for any occasion. We think they would probably be even better with fresh, local green beans, but we’ve been too lazy to try this. We’re pretty sure these beans are close to the ones at Cracker Barrel. (more…)