Капуста
вещь хорошая;
that just about says it. Polska kielbasa with cabbage, apples,
potatoes, onions and all.
Chili
relleños again. Refinements to the technique and all.
A
different take on cereal and sausage for breakfast: götta or
goetta if you will.
Grilled
chicken breast with an Indian, tandoori-style marinade and spices.
Even turns out to be healthy.
Quick
and easy Portuguese-style fish stew; probably a matter or a bit
more than 30 minutes.
A
perhaps different and tasty way to make the chicken meal of the
week without all too much effort.
Homemade
pastrami? Why not? Mine's not that pretty; I stole somebody else's
picture.
Who
doesn't like a well-stuffed, grilled and smoked pork chop with a
nice, colorful tasty side?
A
nicely-grilled polenta for a different side or base under
toppings.
Two
or three good ways to make a flounder, with a couple of nice sides
thrown in.
Zwiebelkuchen,
the German “onion pie” to have with grilled sausage
and possibly new wine.
A
slow-smoked brisket that'd make Bobby Flay proud; the perfect
thing for a summer pool party.
Nygren's
ultimate vegetable quiche: yellow squash, spinach and mushrooms.
It normally has a prettier crust but…
Beet-green
and leek risotto. One of our favorites but risotto is a technique
and you put in what you like
Calamari
marinara or it could be any seafood marinara. As quick and easy as
you want it to be.
Broccoli
salad? Who wouldn't like that? But this page is about the fresh
dill, not the broccoli.
Grilled
leg of lamb for Easter. People show up and eat it every year and
nobody's ever complained.
A standing rib roast the best possible way as in a mesquite-smoky, nothing-can-go-wrong, cook-it-and-they-will come thing. With an elegant green thing if you care.
Crawfish étouffée. Somewhat less difficult than grilling burgers yet people still ask the “how too” question. Why do we have to crawfish recipes next to each other?
Sauerbraten, Spätzle, red cabbage and Brussel sprouts. Sounds weird; tastes good. Something to do with the rest of the eye of round from the recipe below.
A
different, Cajun take on macaroni and cheese
Crawfish
& Coneuch quesadillas: alimentary alliteration
Bracciolatini.
Easy but elegant for a festive occasion.
Classic
summer main-course salad: our take on salade Niçoise
More
flavors of summer in the backyard garden: a savory pie of fresh
tomatoes, fresh scallions and fresh basil.
Stuffed
bell peppers. Everybody likes that, right?
Green
tomatilla salsa. Why buy it when it's so easy?
A
red tomato sauce. We all need one but this is a really good one.
Triple-threat
couscous. Call it a signature dish.
Smoked,
grits-'n'-greens-stuffed pork loin. Can't beat it.
Ten-minute
pizza in a Big Green Egg. The point is, make everybody's the way
they want it.
Pasta
and spinach pinwheels. Too easy to look so fancy.
Home-made,
low-fat, turkey breakfast sausage.
Crab-stuffed,
deep-fried yellow squash blossoms.
Prickly-pear
and hibiscus jelly. Seemed like a good idea at the time.
Chile
Relleños. We've refined it a bit since then but that just
makes it better. We like to buy our chilis fresh now, a mix of
ripened red, semi-yellow or orange and maybe some green, roast off
the skin with a propane torch or using our charcoal grill before
our after dinner, and we learned the “true egg coating
procedure” that you beat the yolks and whites separately
then fold them together. We'll get all of that some day doing
poblanos, filled with either pulled pork of the four C's as in cut
corn, Conecuh sausage, crawfish and cheese.
So that's our selection right now. Nobody's saying these are “ultimate” and can't be improved upon. Tell us how to make it better and we'll be infinitely thankful, or appreciate the hell out of it, or something like that.
We will certainly be adding more to this, from time to time, with the most recent stuff at the top.
Some of our best stuff isn't even on here, even though we've been making it for years because, hey, you have to be in a particular mood to grab a camera, try and clean up the kitchen enough so it doesn't look like a slum in the background, and document every step of stuff.
Although, I gotta say, my kitchen is a high-entropy zone and you don't cook anything without making a mess. And that's the truth.
I'll have to do something to update fresh pasta some day. Maybe squid marinara would be a good one for that. Sweet bye and bye and all that good stuff.
Ravioli
with your own fillings; can't beat that. Meanwhile, we've “thought
better” and don't try to make large batches to freeze but
just enough for a meal. Even so, it's a “good thing”.
Plus I also decided it's a lot easier and more fool-proof to make
pasta dough in an Oscar. Works every time without the mess.
Pork Tenderloin Towers. Grilled pig tenderloin, onion, tomato wrapped up in bacon with melted cheese on top. That there's good – I don't care who you are.
You can have it as a powerpoint slideshow here.
Some of the earlier ones don't even have “proper” back buttons but I'd imagine you browser does.