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601 article submissions by the ChefTalk.com community.

Italian Inspired Meatloaf

  • by PeteModerator

  Meatloaf just doesn’t get any respect. It has never been able to rise above the ranks of “home cooked meal.” While other comfort foods such as mashed potatoes and mac and cheese have found their ways onto all but the most snobbish of menus, meatloaf hasn’t made many inroads. Sure, it has seen brief moments of popularity, and there are a few chefs out there that regularly menu meatloaf, but on a whole it has never caught on beyond home cooking.   That’s too bad, because meatloaf is one of those infinitely variable dishes. It can be made “old school” like Mom used... read more

The Hurricane-A Classic New Orleans Cocktail

  • by PeteModerator

  On January 1st, I posted about the dish, Hoppin’ John, and how, in many households, it is eaten on New Year’s Day to bring good luck. I could have chosen any number of recipes, from around the world, that are eaten for the same reason- to bring luck in the new year. I think one of the reasons I chose Hoppin’ John is because I’ve been thinking about my time down South for a few weeks. What got me thinking about my time living in Atlanta and New Orleans is the fact that a few weeks ago I got a craving for Hurricanes.   Anyone who has spent any time in New Orleans... read more

Creamy Sage Polenta with Sausage Ragu

  • by PeteModerator

  It’s been cold up here in Wisconsin the last week or so. I thought I was ready for winter, but this cold snap has taken me by surprise and I’ve found myself taking more time than usual to acclimate to the weather. I hate to think that it is because I am getting older.  Whatever the reason, I find myself lying in bed, in the morning, not wanting to get up. Not because I don’t want to go to work, I don’t mind that, but because I am not looking forward to getting into my icy cold car and waiting for it to warm up as I drive to work. I’ve tried to convince the wife to... read more

Halibut with Fennel and Grapefruit

  • by PeteModerator

  Living in Wisconsin, it can be hard to track down nice, fresh fish sometimes unless you catch it yourself. Much of the stuff to hit the stores has been frozen at one time or another. Worse yet it has been frozen and not handled properly, meaning its been frozen, thawed and refrozen at least a couple of times turning the flesh into a mangled mess. Needless to say, I often avoid seafood which is too bad because I really love fish and shellfish, but I am not about to pay top dollar for second rate or poorly handled fish. There are a few fish “markets” within driving... read more

Thai Kale Soup

  • by PeteModerator

  It seems that every year I make a New Year’s resolution to eat better, lose weight and get healthy, and every year, by about 2 week I’ve given up and failed. As I was thinking about my New Year’s resolutions for this year I wanted to, once again, lose weight, eat better, and get healthy, but I realized something. January 1st is the worst time in the world to make a resolution like that!!! “Why?” you ask. It’s simple. there’s still tons of leftover cookies, candy, etc. from the holidays. How can you expect to keep a resolution to eat better with all that temptation... read more

Falafels

  • by PeteModerator

  Out of the blue the other day, I got a craving for Falafels. I haven’t had one in years, but I suddenly had a craving for them. I really like Falafels, but it’s not something that comes to mind often, unless I bump into someone selling them, and, here in the middle of Wisconsin, that doesn’t happen too often. I guess I am too much of a carnivore. I need to start rethinking this whole ultimate carnivore thing a little bit. I really need to start eating a little healthier a little more regularly. Don’t get me wrong, I’ll never give up the “good stuff.” Let’s face it,... read more

Chipotle Spiked Chili

  • by PeteModerator

Winter and the holidays are just around the corner. I love the holidays but it dawned on me the other day that they just don’t hold that same feeling, for me, as when I was a kid. There’s that sense of awe and fascination, the giddiness that comes with anticipation, the joy of being so caught up in the moment. I still have many of the same feelings, but they are no longer all-consuming as when I was a child. I watch my daughter, during the holidays, and I see in her all those feelings and emotions and the passion with which she feels them and I miss those days. I miss... read more

Chocolate Crinkle Cookies

  • by PeteModerator

  Okay, it finally happened. I succumbed to the holiday cookie mania sweeping blogs and the web this time of year. I feel guilty… and kind of dirty, like when you fall prey to one of those forbidden pleasures, but these cookies are so good I have to share them with everyone. Rich, chewy, decadently fudgy, with a crisp exterior and a soft, moist crumb, what’s not to love? Just writing about them makes me feel a little sinful.   Seriously, these are great, little cookies, eaten as is or sandwiched together with a little raspberry jam, these little morsels are usually... read more

Game Day Eats-Tamale Casserole

  • by PeteModerator

  It's that time of year again-football playoffs!  And that means Game Day snacks.  When I'm hosting game day I like to make sure that I am offering up more than just the regular old chips and dip, and chili.  I like to change it up regularly, and will often do a food theme based around what teams are playing.  But, I have to admit sometimes I don't have the time or energy to get too creative.   This recipe is one of my favorites when I'm feeling lazy or less than inspired. I love tamales, but they can be time consuming to make so I don’t make them very often. When... read more

Miso Marinated Salmon with Soba Noodles

  • by PeteModerator

  In my effort to try eating healthier meals on a more regular basis, to please my doctor, I’ve rediscovered miso paste. For those of you not familiar with it, miso paste is a fermented soybean product, from Japan. There are many varieties of miso paste, many made from rice or various grains, though the white and red soybean miso is probably the most popular. Most Americans are probably most familiar with miso in miso soup, a dish often served at sushi bars, in this country, as a first course.   Like many fermented products, miso contains live cultures that are said... read more

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