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Posts by Pete

Beef and Mushroom Skewers with an Onion Balsamic Glaze     Chunks of Sirloin marinated overnight with olive oil, rosemary and garlic and skewered along with Cremini mushrooms.  Grilled over hardwood charcoal and brushed with an Onion and Balsamic Glaze to finish.   These were grilled in the park, on my little, portable Weber grill.  At home  I also have a full sized Weber charcoal grill, my large gas grill and my Bradley smoker.  My wife used to think I was nuts...
I guess the "best way to braise cabbage" would depend on what you wanted from the final product.  Are you doing red or white cabbage?  The way above is a great, classic way of braising it, but there are others that I've used depending on what I wanted the end product to be.  One of my favorites is sauté some onion, add green cabbage, sauté a few minutes longer then deglaze with hard cider.  When the cabbage is half way done add some diced apple and finish with some cream...
While on a personal level I disagree with all of these items, I also have to question the validity of some of the items on this list.  Cheese fondue?  Really?  While people may not like making it, I don't know of anyone, except those that are lactose intolerant, that doesn't love it.  Garlic?  Come on!!  In my time cooking for people I have a lot more requests for no onion than for no garlic.  And celery?  While most people may not love it, I don't think there are that...
Cerise, were they dipping and frying the whole thing, leaves and all?  Or were they just frying up the stem and bulb.  Never thought of trying that!!!   Micheal, I've eaten Ramps many different ways but probably my favorite was is charred on the grill and simply dressed.
Teamfat, my parents live in Mishawaka, right on the St. Joesph, over on Lincolnway East.
FF, I'd be in heaven if I found a plot like that!!!  They are pretty easy to identify.  They are often one of the first things up and tower over most other early spring flora.  Not that they are really tall.  The leaves are usually 8-12 inches long, but as you can see in the picture they droop, but for early spring they are one of the taller plants, but soon get taken over by larger ones making them harder to find.  The leaves are similar in shape to many lilies as they...
While I agree, that oftentimes age plays a role in hiring, especially in positions that include face-to-face customer contact, I think that Sushi places are often an exception to that "rule."  While they might hire, the "young" and "beautiful" to be hosts and servers, most of the best sushi places I know have older men making sushi.  And now that I think about it, I don't know that I've ever seen a female sushi chef (yes I know they say that women's hands are warmer and...
It's finally Spring up here in Wisconsin (and it's about time-we broke a record this year with 54 days below 0), which means I'm getting a craving for Ramps.  Went to my usual hunting spot today and found just a few starting to poke out of the ground.  I'm hoping that in another week the place will be overgrown with them, like in past years, but we'll have to wait.  Already coming up with ideas on how to use them.   -Cheddar & Ramp Buttermilk Biscuits -Warm Grilled...
I would probably add a bit of mayo also, not Miracle Whip, but mayo.  Almost all "dips" I make use sour cream and mayo in varying ratios.   Funny you should mention Ramps, I was just debating if I should go out and look for some today or wait a few more days.  Being from Wisconsin, we are probably a little behind you as to when things start to pop up.  I have a great location where there are more Ramps than I could ever consider picking!!!!
When I was a young, new cook I once rinsed the peppers as I was peeling them.  I thought the chef was going to stab me.  Never made that mistake again!!!
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