Grilled Marinated Previously Frozen Tuna

June 10, 2006 10 Comments
Grilled Marinated Previously Frozen Tuna

Second Life for Tuna Ok, I’m 3 for 3 when it comes to recipes from the new cookbook, Marinades, Rubs, Brines, Cures & Glazes. I hope Jim doesn’t mind me posting another of his recipes but this one I used on some tuna turned out great. I highly recommend you check out his cookbook but […]

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Grilled Marinated Skirt Steak

June 7, 2006 14 Comments
Grilled Marinated Skirt Steak

The Other Red Meat Now that I have this new Weber charcoal grill and the weather has been so nice, I am trying to learn how to cook all my favorite meats all over again. For years I only used a gas grill because I couldn’t be bothered with getting my hands dirty from real […]

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Simple Brining Tips

June 4, 2006 3 Comments
Simple Brining Tips

7 Important Brining Tips I mentioned a simple brine I made for some pork chops from my friend Jim Tarantino’s new cookbook, Marinades, Rubs, Brines, Cures & Glazes. Now I want to mention a few brining tips from his book that should be very helpful. By the way, this book is filled with tons of […]

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Mussels Topped with Corn/Tomato Salsa Recipe

June 1, 2006 1 Comment
Mussels Topped with Corn/Tomato Salsa Recipe

Another appetizer my sister-in-law whipped up last weekend for our family gathering involved steaming mussels in some white wine and topping them with a simple salsa made with corn, tomato, and a few other ingredients. They were a real treat, easy to prepare and a huge success. The recipe calls for using a hot sauce […]

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Mango Salsa with Black Beans

May 30, 2006 1 Comment
Mango Salsa with Black Beans

For Entertaining We had a great weekend in State College celebrating a bunch of family birthdays. As usual, we stayed at my wife’s sister’s home, who takes on organizing meals for every family gathering. She is a wonderful home cook who puts on these incredible feasts that are unique, entertaining and delicious. One of the […]

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Brining Really Is Better

May 26, 2006 11 Comments
Brining Really Is Better

Why Brine Before Cooking Do you happen to notice that every year one or two culinary ideas or cooking ingredients become all the rage and every cooking magazine writes about them as if they were the greatest concept since sliced bread? I remember years ago it was pesto. Every time I turned around I was […]

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Walnut Vinaigrette Over Wilted Arugula

May 20, 2006 1 Comment
Walnut Vinaigrette Over Wilted Arugula

Who ever heard of eating arugula as kids? When I was growing up anything more than iceberg lettuce was exotic. Sometimes my mom would throw in some carrot slices and we looked for the tablecloth. Remember those salads of perfectly cut iceberg lettuce with commercial bottled Thousand Island dressing? Now it’s back and being served […]

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Sea Scallops with Tomato Ginger Vinaigrette

May 17, 2006 3 Comments
Sea Scallops with Tomato Ginger Vinaigrette

I found this quick and easy recipe in Cuisine at Home magazine. I have made a few minor changes to the original from my experiences when making it. There are also a few changes I would make next time I prepare this meal. For example, you might want to up the amounts of spices called […]

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Good Substitution for Rum

May 14, 2006 7 Comments
Good Substitution for Rum

Rum Extract Works As A Substitution for Rum Someone wrote and asked about my tiramisu recipe and wanted to know if they could “substitute rum extract for the rum and if so how much?”  I wasn’t sure so I looked up McCormick & Company’s web site and found they have an extract. According to McCormick […]

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Crab Cakes Recipe

May 10, 2006 24 Comments
Crab Cakes Recipe

  Or as my kids call them, “Crabby Patties” Whenever I tell people how easy it is to make crab cakes they look at me as if I’m kidding. I tell them, “If you can prepare a meatloaf and cook a hamburger, you can make a great crab cake!” If you are a purist and […]

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