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News: Tarragon Aoli

Aoli is a term for a flavored mayonnaise. Typically all Aolis will start with garlic and lemon and your imagination is the limit for the flavoring from there. Making an Aoli is a simple and tasty way to spruce up a sandwich or canapés. I have also used a spicy Aoli with Quesadillas that was great. I like a flavor herbaceous flavor for sandwiches so here is my recipe for Tarragon Aoli:

News: Links to free old cookbooks on Google

News: EVERYTHING about Prime Rib

JUST LOOK AT IT. Now that's a piece of meat. This article will tell you everything you need to know about prime rib - whether it's how to select it or dry-age it.

News: Hiphop Kimbap

Surprisingly catchy.

No Reservations: Holiday Special Preview

Don't know about you, but No Reservations is one of my favorite shows about travel and food. This video is a preview of his Holiday Special, which is airing tomorrow. His guests include Michael Ruhlman, Marky Ramone and Mario Batali. Looks like it'll be awesome!

News: Breakfast Burritos

I had three of the kids, one with her spouse, here and needed a Saturday Morning Breakfast. I got Doug to help me and we started by browning some sausage. Once that was done, we took the meat out of the pan and left the grease. The sausage was pretty lean and didn't render as much as I wanted to so I added some olive oil and we used that to fry some hash browns. I just seasoned the potatoes with salt and pepper. To the hash browns, we added Onion, Garlic and Green Chilis. Once the potatoes we...

News: Bubbles and Squeaks Awesome Leftover Usage

I saw this on the Food Network and tried it out. We loved it. It is a great way to use leftovers and with Thanksgiving coming up, I know you'll want to try it on Thanksgiving evening while watching football. I think it was Jamie Oliver who presented it although I couldn't find it on the website. It was described as a common thing done in the UK as the evening meal after a Sunday lunch. It is great with leftover turkey, dressing, and potatoes and gravy. MethodTake the left over turkey and brea...

News: Jaccard Tenderizer - A Must Have Tool

This is a tool I wouldn't want to do without in my kitchen. It's full name is the Jaccard Super Tendermatic Meat Tenderizer but if you refer to the "Jaccard", most food folks will know what you are talking about. Jaccard makes lots of food prep products but this is probably their most well known. There are other tenderizers on the market, but this one is better made and uses higher quality materials than most. High quality stainless steel blades in a sturdy plastic case that is machine washab...

News: Soon To Be Famous Pumpkin Bread Pudding

We were invited to my Wife's Cousins house for Thanksgiving Dinner and I wanted a unique but fabulous dessert. I had Doug find us a recipe and this is what he came up with. It is a Pumpkin Bread Pudding with a caramel whiskey sauce. By that, I mean a Bread Pudding made with Pumpkin Bread, that has a cramel Bourbon sauce drizzled over it when its done. This required that we find a good recipe for Pumpkin Bread. I also put Doug on this bit of research and he came up with a whopper of a recipe. ...

News: The Workings of The Tongue

I have looked into this several times because I find it interesting to think about how the tongue works when making a recipe. I say "looked into" it because I wouldn't really describe it as research. How the flavors are going to be perceived can affect how you might want to layer the flavors in your dish. This information mostly comes from an artical in How Stuff Works website. There are several parts of the tongue that you need tobe familiar with when you study it.

News: A Simple Semi-homemade Trick for Dressing

Here's something that I use to boost the stove top type stuffing mix. With Thanksgiving approaching, I thought I'd share it. The mix is often as cheap as the croutons for stuffing and it already has pretty good seasoning so I don't mind using it. However, what it lacks is the vegetable content that good stuffing should have. What I do is add the classic veggies to hop up the mix. Ingredients1 box of stuffing mix1 tbl Butter2 rib Celery finely chopped1/3 Medium Yellow Onion finely chopped1 tsp...

News: Don's Bad Ass pico Degallo

I keep Pico Degallo around all the time. I find it is very versatile and can be used for any meal. My wife is 1/2 mexican and I learned about this from her mother. My youngest son loves to cook and it was one of the first things I taught him to make. As you read my writings about food I've made, you will find a lot of references to the pico. I've made up this little recipe to give you a smile as well as the ingredients and method.Don’s Bad Ass Pico Degallo Ingredients:One medium yellow onion6...