I don’t like peanut butter, so when the little green cookie mafia show up with their tables at grocery stores this time of year, I leave the peanut butter ones alone. (I’m retired so I didn’t have to apologize for not buying some from a co-worker’s kid.) I’m all in on the mints and coconut…
Author: Dan's recipes
I am a 3rd generation cook who loves trying new ideas
Spatchcock Baked Chicken
This is more a stylistic and better cooking thing as well as a flavor delivery method. By spatchcocking the bird, it makes brining the bird easier as well as more even cook results. The dark meat gets done at the same time as the white meat plus crispy skin. This method also makes for a…
Rhubarb White Chocolate Scone
I haven’t done scones in a while, so when I saw some rhubarb at the market, my decision was easy. Tart rhubarb with a no egg or butter scone, all quick and easy. I hope you like it. 2 cups flour1/2 teaspoon salt1/2 cup sugar1 tablespoon baking powder1 teaspoon cinnamon1 1/4 cup whipping cream1 1/2…
International Flavor Bases
All dishes have a base of flavor, and depending on where in the world each dish comes from, each has a different group of components. Regional ingredients and tastes make up the flavor bases and work with the main ingredients available in that region. Let’s highlight some of the most common bases that are used…
Crayfish Topped Flounder
This dish is inspired by a Low Country beach trip. Flounder is fresh, plentiful, and inexpensive, and since fresh crawfish are only available a couple of months a year, frozen works just fine. I was also able to find some no sodium cream of mushroom soup to act as the base for the sauce. The…
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