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744 article submissions by the community.

Thai Spiced Grilled Chicken

  • by PeteModerator

  While I prefer mostly burgers and pork products gracing my grill, my wife loves chicken (not that she doesn’t love the other stuff also) and since I am supposed to be trying to eat healthier, on a more regular basis, I have been trying to cook chicken more often. I tend to find chicken to be on the bland side and, honestly, rather boring, so I am always looking for ways to add some flavor and excitement to it. My most recent experiment has been with Asian flavors, especially those of Thailand.   This recipe calls for a few less mainstream items, but most of the... read more

Shrimp and Heirloom Tomato Pasta

  • by PeteModerator

  The other day I received, from one of the supervisors who works for me, a bunch of fresh herbs from her garden. She gave me some sweet Basil, cinnamon basil, and fresh oregano. I was thrilled, as just that morning I had been out in our flower beds, at home, picking a few tomatoes. We don’t have room for a full garden we my wife usually plants a few tomato plants in among the flowers and my herbs. That morning I had picked a rainbow’s worth of tomatoes.     My mind wandered all day, at work, thinking of what I could do with the tomatoes I harvested. There... read more

Serving iced tea with lemon.....

This is a tutorial for all you servers and cook out there that serve a lemon garnish with iced tea. I have a problem understanding the mind set here. Most all places serve iced tea with a lemon twist or a lemon sliced into a wheel, hanging on the side of the glass or in a small ramekin.  While this may be pretty to look at, it is not functional. In a mixed drink, lemon adds flavor but only if its' juice is released. Other than that, it is a simple garnish.So here I am trying to use this slice to add lemon juice to my tea and I get the juice all over my hands and half... read more

Pastitsio-Greek "Lasagna"

  • by PeteModerator

  It’s time to dirty a few dishes. Okay, more than a few, but making pastitsio is worth the pile of pots and pans it requires to make it. If you are not familiar with pastitsio, it is a layered pasta dish, kind of similar to Italian Lasagna, most often associated with Greek cuisine although a similar dish can be found throughout the Mediterranean and Middle East. Often made with lamb, although beef is common also, the dish starts with a layer of pasta, then a layer of meat sauce, followed by another layer of pasta, and finally topped with with a rich bechemel, often... read more

Corn Fritters with Peach Salsa

  • by PeteModerator

  It's August and that means that 2 of my favorite things are in season; corn and peaches.  Both peak at this time of year, but you rarely find recipes that use both of them, which I feel is a shame.  So I set out to remedy that situation.  Personally, I'd eat enough of these to make a full meal-they would probably make a great breakfast-but for most people, this would make a great side dish to any grilled chicken or pork that you might be doing.   Peach Salsa   2 peaches 1/4 cup onion, finely diced 1 jalapeno, seeded and finely diced 2 Tbl. cilantro, minced 1/2... read more

Watermelon Limeade

  • by PeteModerator

  Like most of the country, August has come to Wisconsin with a vengeance. While I am not overly bothered by the heat-you can’t be if you’ve spent most of your life in professional kitchens-this heatwave has caught me off guard and I find myself seeking cooling refreshments as often as possible. My usual goto’s, in summer-apart from the plethora of alcoholic beverages I’ve been known to consume-are often sun tea and, a personal favorite, Iced Lemon Balm Tea. This heatwave called for something different though.     Luckily, my wife, Wanda, had just picked up a... read more

Tomato Basil Pasta

  • by PeteModerator

  This has been a great summer, here in Wisconsin,for a lot of farmers. We have had a relatively mild summer, with plenty of rain. It’s been years since I’ve seen corn and soy bean fields look as lush and green in the middle of August, and the corn is taller than I remember seeing it in ages. This has also been proven by the the shear abundance of produce at our local farmer’s market. Not only is there more of it, but everything is looking absolutely beautiful, from the large, sweet muskmelons, to the beautifully fragrant herbs, to the ripe, juicy peaches, it’s hard... read more

Melon & Feta Salad

  • by PeteModerator

  It seems we have finally gotten some typical August weather. Our summer, as a whole, has been rather cool with most nights dropping down into the 60’s and days rarely surpassing 80-85°F. In fact, we turned the air conditioner off sometime in July and haven’t turned back on since. But with the warmer weather, we like to eat lighter and try not to do much cooking in the house. That often means lots of salads, and while I like salads I find they can get boring rather quickly, meat lover that I am, so we try to change it up every so often.   This salad is a slight... read more

Bacon & Corn Relish

  • by PeteModerator

  It won’t be long before another corn season is behind us, here in Wisconsin. Then we will have to rely on frozen corn or corn that was picked thousands of miles away and shipped to us. I won’t even mention the canned stuff. The frozen stuff isn’t bad, in fact it often is a better choice than the “fresh” stuff in winter. At least the frozen stuff is picked at its peak of ripeness and processed within days of picking. The ears of corn you see at stores, in winter, were shipped thousands of miles to make it to the local megamart, and who knows how long ago it was... read more

How To Make Old Fashioned NY Sour Corn Rye Bread

I love rye bread. Buying great rye bread here in NYC is easy. Making it is a different story! Here are my attempts to create an old fashioned NY Sour Corn Rye. First up is my latest attempt. It part of the Magnificent Maggie Glezer Adventure, and id awfully good.     This is the real deal, tight crumb, chewy crust, big flavor!       First things first, converted a firm starter a la Maggie, to a rye starter with two rye feedings.     Here's a little departure from Izzy's NY Rye, which is now a close second in my heart. The "ferments" for only 15-20... read more › Articles