A nice salad and a bowl of crab corn chowder is a good summer supper.  Fans of this blog know I don’t spend a lot of time on salads, but I will take the time on chowder.  I had this in the Carolinas back in the day, and the recent hot temperature reminded me how…

This recipe comes from a sleepy little town down around San Antone.  This is a fusion between China and Texas. It starts with an Asian marinade and finishes with a Texas-size pop of spice.  That, and I love that song – it’s  a bonus that I got to work it in for a recipe. I…

I have always wanted to work with Meyer lemons; I knew about them but never found them at my local mega-mart.  I was at Wegman’s today, so I grabbed a few and got my baking clothes on.  Cookies it is. So here is my take on Meyer lemon cookies (not to worry – I’ll get…

This is one of the four great southern cakes (the Mount Rushmore of southern cakes).  From my information, its origin goes back to Louisiana and is popular to this day in New Orleans.   It has chocolate, bourbon, pecan-praline frosting, so I had to tone that down with more bourbon. Like so many southern frostings,…

This is the state dish of Iowa.  It’s a huge seller at the state fair.  Iowans know their pork.  This dish is a crunchy sandwich with sour pickles and creamy mayo.  So walk down the midway and enjoy this Iowa treat.  I hope you like it. 1 2-pound pork tenderloin ( l got mine from…