This one started as a question about me cooking some cicadas when they come out of the ground later this year. My response is that I’m too old to chase bugs. So instead I’m doing their relative: the soft shell crab (75% match) in a soft taco shell. Wrap your head around that. I added…
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Smoked Salmon Benedict
I saw this on Food TV and as per usual made some changes. This starts with a sour cream dill schmear, a potato pancake base, then some smoked salmon. A poached egg joins the party, then a chive hollandaise sauce is introduced and then topped with some salmon caviar. Kinda like New York deli meets…
Bananamisu
I have covered that I’m not a fan of tiramisu because of the coffee. So I have done lemon and green tea versions so far, so why not banana? Banana? The mad scientist has finally gone over the cliff. Well, it works. Lady fingers, banana pudding, chocolate covered bananas layered so you get maximum flavor…
Egg Foo Young
This is a nod to my Grandma Molly who made this once a year or when we had leftover ham. She learned it at my grandfather’s Chinese restaurant where she was the baker. Now, I did some simple updates, but it is still loaded with bean sprouts, mushrooms, scallions, ham, and shrimp. My changes are…
Green Beans with Bacon and Mustard
This is a different take on holiday green beans. Instead of the heavy mushroom sauce, we have a bacon mustard sauce which could be lighter if I wasn’t so heavy handed with the bacon. But it’s bacon, so I’m not asking for forgiveness or permission. The mustard breaks up the richness, and the lemon adds…
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