Used in the Smoked Chicken Nachos recipe, but excellent for many other dishes and occasions STEPHEN PYLES’ SMOKED CHICKEN 3 lb chicken (about)1 gallon water1 C kosher salt½ C dark brown sugar, packed firm1 bay leaf1 Tbsp fresh thyme, chopped, or 1 tsp dried, crumbled½ tsp black peppercorns2 whole cloves1 clove garlic, crushed1 tsp cayenne
“These are the best bread pudding recipes I’ve ever come across,” said Mr. Big Food. He’s not wrong! UPDATE: If we had to choose, we’d choose the regular one. (It’s the raisins.) If the chocolate was the only one available, we’d jump at the chance to have it! OLD FASHIONED BREAD PUDDING & CHOCOLATE BREAD
Last night was the first Mr. Big Food had used his new grill for chicken. It was a huge success! As you can see, as soon as he shut the lid, the temperature went to perfect. He did his standard technique of moving the pieces around as he mopped them with tea. If you’re not
The recipe is here. Photo at that link was of our first experience with Shakshuka in Tel-Aviv a few years ago. Last week we decided put it on the menu and give it a try ourselves. It’s not hard or as time consuming if you do all of the chopping (except for tomatoes) before you
This is one of the oddest breads I’ve baked. At every stage I thought it was going to be a complete disaster up until I checked it 20 minutes into baking. What a delightful surprise! The dough is the softest I can remember working with. I let it rise 30 minutes longer the first time,
From The Frugal Gourmet Cooks American by Jeff Smith (1987) “The orange peel in this one may confuse you, but remember that the colonists had trade with the West Indies, and that is where they got their oranges. In the southern states this dish is still made the same way, though with molasses instead of
An old Cajun recipe and beyond delicious. From Easter Brunch, served with Creole Eggs I, and Fluffy Golden Grits Bread. BOILED SHRIMP I Cayenne pepper, to taste6 lemons, quartered1 Tbsp celery seed1 Tbsp mustard seed1 tsp dill seed3 C dry white wine3 Tbsp Worcestershire sauce1 tsp dried mint leavesWater to cover3 Tbsp salt (use up
We think this is an old Justin Wilson recipe. From Easter brunch, served with Fluffy Golden Grits Bread and Boiled Shrimp I. CREOLE EGGS I 8 eggs, hard boiled, shelled, and split in half lengthwise2 Tbsp butter1 white onion, chopped1 bell pepper, chopped11 oz tomato puree8 oz mushrooms, slicedButtery cracker crumbs (like Ritz), crushed fine
From Easter Brunch. It’s really good. Served with Boiled Shrimp I, and Creole Eggs I. FLUFFY GOLDEN GRITS BREAD 2 C milk1/3 C quick-cooking grits1 tsp (scant) salt1 tsp sugar3 beaten egg yolks3 egg whites2 Tbsp (heaping) butter, melted, plus additional butter for serving Preheat oven to 375o. Scald milk, stir in grits, salt, and
Fabulous. The star was the grits bread. Recipes coming soon. Mr. Big Food and I had a lovely conversation about this and that. Some continental philosophers came up. We listened to Rimsky-Korsakov’s Russian Easter Overture. We lingered. All very civilized. Soon it will be time to prepare Easter Dinner. I’ll set the dining room table!
It’s Marica Cooks Monday! Pasta. Stuff from the salad drawer in the fridge. Just a touch of cilantro from the garden. I honestly cannot remember the last time I planted cilantro. It just pops up all over the place in the early spring and late fall and we have cilantro.
Recipe comes from this site and includes a video. This is a seriously delicious dish. Traditional shakshuka Serves 2-4 glug olive oil1 small onion, chopped (3/4 cup)1 medium red pepper, chopped (1 cup)6 garlic cloves, crushed 3 tablespoons tomato paste (2 oz)5 medium tomatoes, chopped (28 oz)2 tablespoons paprikapinch cumin (1/8 teaspoon)1 teaspoon salt1/2 cup water4
We are talking seriously good here. TENDERLOIN FILETS CENTRAL MEXICO STYLE Serves 4 2 cloves garlic, minced½ C parsley, chopped fine4 Tbsp Worcestershire sauce1 tsp freshly ground black pepper¼ C olive oil4 8 oz beef tenderloin filetsSalt to tasteYour favorite salsa Warm flour tortillas Combine garlic, parsley, Worcestershire sauce, and black pepper in a small
Marica’s on account of the fact I did not want to make little chicken balls. I adjusted the recipe: Boiled whole chicken, skinned and deboned it and put meat in at the last to reheat it Chopped, rather than minced, onion etc. Increased amount of stock to ~8 cups (used part veggie stock) Doubled amount
Originally published on March 14, 2015 “I’ve tried a bunch of cream pie recipes and this one is my favorite, in all these variations.” Mr. Big Food. Recipe for CREAM PIE VARIATIONS– including Butterscotch Cream below the fold. CHOCOLATE CREAM PIE1 large can evaporated milk2 eggs, separated1 C sugar plus additional 2 Tbsp4 Tbsp flour¼ tsp
“Garnish with lemon slices.”—Carolyn Holt, DeSoto County (Hernanado), similar recipe submitted by Doris Hooper, Lauderdale County (Meridian), Country Cooking from the Mississippi Farm Bureau Federation (1987) Served with Beef Tenderloin a la Nancy, bread, and salad SHRIMP SCAMPI III Yield: 4 to 6 servings 1 C (2 sticks) butter, “unsalted”½ C olive oil¼ C fresh
Yesterday was Mr. Big Food’s Birthday! (Daughter C’s, too!!) This was beyond good. Served with a nice salad, Shrimp Scampi III, and homemade garlic cheese bread. BEEF TENDERLOIN A LA NANCY 1 onion, chopped1 clove garlic, minced1 stick butter1½ C fresh mushrooms, chopped6 oz seasoned croutons (preferably homemade—see recipes in Basics and Baked Goods sections),
Some years ago I took an online class, Writing American Food. Among the food and restaurant critics, cooks and authors the course covered was the “first food journalist,” Clementine Paddleford (1898-1967). She was a hoot. While based in New York, she traveled the county to discover “how America eats”– even went so far as to
Marica Cooks… Thursday? It is so. And it’s a Big Food Classic! “I’ve never found an explanation for its name. It’s a classic: ham, peas, cheesy potatoes. I’ve always liked the white color of the mixture when the milk gets added. This makes a lot—you might need two casserole dishes to fit it all comfortably.”
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