Many years ago when I was in New Orleans for a nine-day business trip, I went off the beaten path and found a little place that had a dish similar to this one. I believe they smoked theirs. Since it snowed today and I had to stay inside, I thought it would be a good…
Bacon Wrapped BBQ Swordfish
Swordfish eats more like meat than fish, so I treated it that way. I wrapped it in bacon and coated it with a cherry jalapeño bbq sauce from a trip to North Carolina. I hope you like it. 2 8-ounce swordfish steaks4 strips hickory smoked bacon1/4 cup cherry jalapeño bbq sauce1/2 teaspoon Old Bay seasoning1/2…
Holiday Baking Hacks
I did a post like this about four years ago, but after more experimentation, I have added more ideas and recommendations. Now, I will continue my adherence to ethical standards for Mad Scientists to bring you, my reader, the best results possible without harming experimental gingerbread people. Now, remember the idea is to save time,…
Sticky Toffee Pudding Cookies
I like to put my own spin on the classics. I’m rewriting “Oliver Twist” – just kidding; I never read it – I’m a Cliff Notes guy. In this case, though, I’ve turned the British baking classic Sticky Toffee Pudding into a cookie. Caramel, dates, and crunchy toffee bits in a soft cookie. I hope…
Goulash
Winter calls for hearty dishes this one originates in Europe. It’s meaty short rubs will fuel you during the cold weather. Now it is usually done with Chuck roast I used short ribs. Then red wine plus some oregano, bay leaf, and rosemary. I used elbows because the work great with the dish. I hope…
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