Original recipes and photos with a hearty measure of facts, family, inspiration and humor. Everything food. Some reviews of area restaurants, some whimsical prose for reading pleasure.
Thursday, August 5, 2021
Thank You
This photo is dedicated to all my viewers and supporters. I want to thank you for helping me attain almost 7 Million views on my photography as a Google Local Guide and a new milestone of views for my recipes, reflections and photography here on my website. Thanks so much and I look forward to sharing much more. You are Loved and Appreciated. See you soon and as beautiful as this photo is, (taken while on vacation in Clarksville) Don't Let the Sun Set on Your Dreams, Keep It Pushing! #TEAMKIP
Tuesday, August 3, 2021
Badeaux's Seafood and Grill: Down in the Bayou by Way of South Boston
Fried Alligator App at Badeaux's |
Friday, July 23, 2021
Smoking Greens
Rainbow Chard from my garden, along with fresh thyme, sage and rosemary. |
A quick and easy way to incorporate some smoky , flavorful goodness into your freshly picked garden greens is to use a counter-top smoker. Normally, you would achieve the smoke factor by adding a piece of good ole' side meat or jowl, which has smoke already imparted into the protein, transferring through some long simmering and juices infusing the water therein.
Thursday, July 22, 2021
New Adventures in Planting
This is the flower of a Japanese Eggplant. A first for me, I am interested in all of its growing phases and properties. I just wanted to share this photo of my first bloom. I thought it was really interesting that the center parts or anthers look like a bunch of bananas. I find it fascinating that they are grouped as such. I have them individually planted in growing vessels and they aren't going as fast as the ones I gifted my sister, as she has hers planted in her ground growing garden.
The result should be a long cucumber shaped fruit that is deep purple, like the color of its stem. I am excited about this new cooking endeavor. I can see them stuffed and baked with all sorts of delicious fillings, both plant and meat based. I plan to keep them all, because I need as much experience with cooking them as possible. I like adding new and different ingredients to my cooking wheelhouse. I'd love to know what you're adding to yours. Feel free to share what you're curious about or working into your regime...you may leave your answers in the comments below. I look forward to hearing from you!
Cherry Grilled Cheese
Grilled Cheese with Cherries |
Monday, July 19, 2021
Royal Chicken
I used a whole pineapple as the base and baster for a Cornish hen recipe and it turned out AAHmazing.
The revised plan involves a pineapple after you have used a pineapple cutting device that cuts out the meat and makes slices in a couple of easy steps. The marinated hen is then slid down on the core that remains inside the pineapple and open roasted or grilled until done. The finished product is then removed from the stub and the stub can then be discarded. The pineapple in the featured photo shows a bird that sits on a pineapple throne, with part of the pineapple flanking the back side. This promotes the self basting aspect and leaves roasted pineapple to be sliced and served alongside as a side dish.
I open roasted the Cornish hen in a 400 degree oven for about 30 minutes. I then moved it to my smoker and added an elevated, smoky element to the already flavorful protein. The end result is a tender, moist and absolutely delicious meal for one or light dinner for two. I used a Kickin' Chicken' rub with a little heat to marinate the chicken, also a bit of liquid aminos, smashed garlic, freshly cracked pepper and a nice glug of olive oil. I also painted on some of the residual juices with some fresh sage from my herb garden and let those flavors hang out and kiss the bird subtly as it rested.
I love this dish for several reasons, but most appealing is finding another use for my pineapples when I remove the viable fruit. The vessel that remains is still full of flavor and juices that can be a perfect cooking add on. The small tasty bird sits on a throne of golden awesomeness and is fit for a king...or queen, Royal Chicken for the 'commonfolk', Long Live the Queen.
Sunday, July 11, 2021
5n@i1 5p@gh3tt1: Spaghetti a la Escargot
Escargot (Snails) |