Archive for the ‘Recipe’ Category

Cheese Cakes

Not Cheesecake but “cheese cakes” which, according to my reading of the original recipe in Cooking with Love and Paprika, are small savory biscuit sized cakes made with cheese. The ingredient list doesn’t contain any chemical leaveners. Whatever rising occurs will be based off of cheese, flour, butter and steam. I plan on keeping things […]


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Grilled Southwest Shrimp Cocktail

Last week’s menu was “south of the border” in honor of Cinco de Mayo and one of the menu items was grilled southwest shrimp using a Cooks Illustrated recipe. The grilled shrimp tasted fantastic but they needed a dipping sauce to make it more like a “cocktail”. I wanted a “southwest” flavor to compliment the […]


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Corn and Black Bean Quesadillas

Last weeks Crab Cake recipe reminded me that finger food should be quick to prepare. On that note, and with Cinco de Mayo in mind, I’m turning to a family favorite that’s really quick to make and can be served as finger food as well as the main course. The recipe itself is adapted from […]


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Crab Cakes: The Recipe

First off, Chef Paul uses a seasoning mixture approach so there is a lot of different spices going into a single mixture that’ll be used throughout the cooking process. Second, after making a similar dish of tuna croquettes that had binding issues, I’ll probably be playing with the binder combination (eggs, cream and breadcrumbs) a […]


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Crab Rangoon Dipping Sauce

Over the past weekend I needed some fresh shredded coconut for the Ambrosia I was making for an Easter lunch. As a result I’m in possession of some fresh coconut milk and about 1/2 cup of left over shredded coconut. I got thinking about what kind of dipping sauce to go with the Crab Rangoon and if coconut would […]


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Crab Rangoon Variation

Seems there’s an endless variety of Crab Rangoon recipes after you get past the cream cheese and crab part. Although I’d like to keep this fairly traditional there is a twist I’d like to try: goat cheese. I don’t recall having straight goat cheese, but this pasta meal I made tonight called for it. Naturally […]


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Gyro Cups

First let me say that this has been a week of adventure with lamb. As much as I wanted to roast/grill an entire lamb piece, it just wasn’t in the card. None of the stores in town carried a lamb loin – at least none of the ones I visited. Perhaps I’ll find it next […]


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Ad Hoc Baked Eggs

I have no idea what caused me to get the picture in my head of 2 eggs floating in a ramekin, but I’ve been wanting baked eggs all week (eggs en cocotte as the French say – thanks Mrs. Paladino!). I first had baked eggs when I was trying the Atkins diet a number of […]


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Pigs In A Blanket

There seem to be many pathways to Pigs In A Blanket – a variety of cultures can lay claim to a meat wrapped in a dough or even another meat, e.g. bacon. For this week it’s the classic cocktail franks wrapped in crescent roll dough. For a little variety we’ll make a couple of dipping […]


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Herb Stuffed Mushrooms: Reloaded

While good, the original recipe didn’t “WOW” me. The texture was wrong for me at least. Too soft, the mushroom didn’t seem to have much body and the stuffing didn’t really provide any contrast. The buttery taste with basil and thyme was good, but it needed some substance that my simple dried bread crumbs couldn’t […]


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