This is a British classic; it is served in pubs, and it is also a much sought after brunch fare. This is a dish with a lot of steps that can wrong, so you have to pay attention all the way through. There is the soft boiled egg, sausage, the bread crumbs, all deep fried…
Tag: cooking
Rock Fish with Lobster Sauce
You would be surprised what you can find in my freezer. In this case some high line ingredients like rock fish and lobster. This is perfect for a Mothers Day meal. Now, if you live in Michigan, rock fish won’t be available, so use walleye or whitefish. Those on the coast can use cod or…
Crab Rangoon Blintz
This popular appetizer is normally done in a won ton wrapper and deep fried. This is a a softer version since a crepe is involved but still some texture by frying the crape’. I did add some celery for a little crunch. I used real crab (not the imitation stuff), hot sauce, chives, and cream…
Belgium Evdive Ham Au Gratin
I saw this on Andrew Zimmern’s show and wanted to give it a try. A vegetable side dish! There is ham and cheese, so I’m not going crazy. The endive brings some bitterness; salty ham, and the creamy cheese sauce ties everything together. This dish dates back three hundred years, but I made it fresh….
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…
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