While not as famous as the Kentucky Derby, the “Hot Brown” is regionally famous dish associated with the same city as the run for the roses. Originally created by the chef of the Brown Hotel in the 1920’s, it is still on the hotel’s menu today. As a prominent setting in the city, the hotel’s dinner dances were a popular … Read More
Zebra Peanut Butter Bars
Zebra Peanut Butter Bars These easy no-bake bars go together quickly for those last-minute sweet tooth cravings! Yield: 1 9×13 pan Peanut Butter Layer: 16 graham crackers (or 2 cups graham cracker crumbs) 1 cup peanut butter (crunchy or creamy, or a combination of both) 1 cup butter, melted 2 cups powdered sugar Chocolate Swirl Layer: 1 ½ cups Semi-Sweet … Read More
Sweet & Sour Braised Red Cabbage
Red wine and red wine vinegar help to keep the cabbage a bright red. Yield: 6-8 servings 1 large red cabbage (about 2 lbs) 2 tablespoons butter 1 tablespoon sugar 1 large yellow onion, diced ¼” 2 large tart green apples, peeled, cored, and diced ½” ¼ cup red wine vinegar 1 cup beef broth ½ teaspoon Kosher salt 2 … Read More
Really Red Fruits & Vegetables
Anthocyanin pigments are responsible for the bright red of a really ripe strawberry, the crimson color of a cherry, or the deep blue-black of plums. Anthocyanin pigments are sensitive to the acid-alkaline balance of recipes. When a recipe becomes more alkaline, these pigments will appear more of a blue color. As the dish is made more acidic, it will become … Read More
Green without Envy: What You can do to Keep Your Green Vegetables a Bright Green
Maintaining the bright green of vegetables is a matter of controlling the cooking time and minimizing contact with acidic ingredients.
Irish Cream Blondies
Blondies are perfect for times when a quick dessert is needed since they can be easily mixed by hand and put into the oven in short order.
Chili Tamale Pie
Traditionally, Tamale Pie is usually a mix of seasoned ground beef with onions and corn, topped with a cornbread batter. Here I’ve replaced the ground beef with chili and topped it with corn pudding, more of a “custardy” corn bread batter flavored with minced chilis. While it doesn’t take long to make, you could just as easily use your favorite … Read More
Green Onion & Gruyere Palmier Rolls
Angel Biscuits are the base of this recipe. Often called “Brides Biscuits”, Angel biscuits are a cross between a yeast roll and a biscuit. They are leavened with yeast, baking powder, and baking soda. This combination of leavening agents allows you to bake them immediately, or refrigerate and bake a day or two later. You may also let them rise … Read More
Cream of Asparagus Soup
Asparagus stems…what do you do with them? Most people trim them and then throw them away. Stop it! Save those asparagus stems and cut them up for use in soup at a later date. A key factor for profitability in a restaurant is minimizing waste. Your home grocery budget shouldn’t be any different. If you discard a third of the … Read More
Flourless Chocolate “Hummus” Cake
While many flourless chocolate cakes have a dense and fudgey texture, this one is more akin to a typical cake crumb texture. The secret? A can for garbanzo beans! Unless they were told so, most people eating this cake will never know the secret ingredient. Garbanzo beans (aka chickpeas) are high in starch content. So much so, they are often … Read More