Why sorta Irish poutine? Whiskey, lamb, and potatoes of course. What is more Irish than that?Classic cheese curds come to the party along with mint and basil. Some chicken stock and we have a hearty party food or dinner. The whiskey brings out the lamb, and who doesn’t like cheese fries? I hope you like…
Lebanese Kousa (Koosa)
This dish is a slow cooked Sunday dinner at Grandma ‘s house. Kousa is the Lebanese word for squash. Seasoned ground beef and quinoa (rice is traditional) stuffed in summer squash. Middle eastern spices, allspice, cinnamon, and Aleppo pepper, bring warmth to the dish. The tomato sauce and lemon bring acid. I hope you like…
Philly Cheesesteak Egg Roll Air Fried
The Super Bowl is only a few weeks away, so I always try to come up with something different yet familiar. This year’s entrant is the Philly cheesesteak egg roll. Seasoned beef, onions, peppers, and a cheese sauce to dip. The reason for the cheese sauce instead of just cheese is that the cheese gets…
Wild Boar Cassoulet
This an old English recipe which I made, well, a lot of changes to. Very hearty and warming because I used wild boar and more aggressive spicing. I also added some herbs. The mashed potatoes and “gravy” are still the same along with the baguette. So it’s an upgraded baggers and mash. I hope you…
Frozen vs Fresh Seafood
I get asked questions about food at the farmers markets almost every week. What cuts should I buy? Is that a good price (which I never answer)? How do I cook that? Is frozen as good as fresh? That is the question I will address in this article. More specifically, on seafood. The answer is…
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