Recipes

Steak and Stilton Pie

Posted on 19 July 2019
in Pure Comfort Food, Recipes
by Bob

Our Tradition      Buying a half-moon cut of Stilton each Christmas season and serving it with port has become a tradition in our house. The sweetness of the wine and the saltiness of the cheese make it a perfect pairing. Pub Grub      After the holidays have passed, there is always some Stilton left over; at least we hope there is so that we can make steak and Stilton pies. This is pub grub at its finest. What makes them so delicious is the addition of the cheese and stout…

Read More

Affordable Decadence

Posted on 18 July 2019
in Nibbles and Appetizers (The Starters), Recipes
by Bob

Ah. The Upper Tier      In our global society, there exists an upper tier of people, a rarefied and moneyed class. They’ve arrived at this station either by achievement, marriage, or inheritance. They lead lives of pleasure and privilege and involve themselves with the quest and consumption of expensive goods.      Their trappings might include palatial mansions, luxury vehicles, expensive yachts, designer clothes, premium drink, and specialty foods that are extraordinary and unique. My subject, caviar, is considered to be one of those foods.      To purists, the term “caviar”…

Read More

Iconic Lunch At The Masters – A Pimiento Cheese Sandwich.

Posted on 29 June 2019
in Nibbles and Appetizers (The Starters), Recipes
by Bob

     Scheduled for the first full week of April, the Masters is the first major of the year, and unlike the others, it is always held at the same location, Augusta National Golf Club. It’s a private course in the southeastern United States, in the city of Augusta, Georgia. The setting is beautiful. It is run with clockwork precision. It showcases the best golfers in the world. But you know all of this.      “It’s a cultural event where the Southern United Sates has its chest stuck out and is…

Read More
coq au vin cuisine

Coq Au Vin (Your Go-to Classic)

Posted on 18 April 2019
in The Classic Meat Dishes
by Bob

     Just because you’re using a classic recipe such as coq au vin doesn’t mean you can’t change it.  All good cooks want their rendition to be unique, so alter it until you are finally satisfied you have it exactly the way you want it.      To try to set my coq au vin recipe apart from everyone else’s, I’ve done the following:            *  I use fresh pearl onions instead of the frozen variety; however, removing the outer papery layer is a bit tedious.           *  I add a dab of…

Read More

Paella – A Convivial Dish

Posted on 10 March 2019
in Fish and Seafood Selections, Lend Me Your Ears, Recipes
by Bob

Ancient Roots      Paella is a rice dish that has ancient roots. Its modern form originated in the mid-19th century in the area around the east coast of Spain adjacent to the city of Valencia.  Paella is also the name of the specialized shallow pan used for this dish.      There’s not much of a consensus regarding how this delicious dish, perhaps Spain’s most famous, should be prepared. Also, what should, or shouldn’t go into it is an issue. The original recipes went from being relatively simple to including a wide variety…

Read More

Baked Ziti. Simple and Delicious

Posted on 3 January 2019
in Pure Comfort Food
by Bob

     When I started reading the first line in Elizabeth Barrett Browning’s sonnet, “How do I love thee? Let me count the ways,” I assumed it was going to be an homage to comfort food. If I truly started counting the ways I love comfort food, it would take me into next week. Comfort Food Does Indeed Give Me Comfort      The main reason I love comfort food is the fact that some days just call for a simple dish that is drop-dead delicious, one that makes me feel cozy…

Read More
Chain-gang

Georgia Chain Gang Chili

Posted on 19 December 2018
in Pure Comfort Food, Recipes
by Bob

Now What?      When you find yourself lying on a bunk in the big house, and the only appointment you have scheduled in the next 20 years (to life) is with the Georgia Department of Corrections, you realize you’re going to have lots of free time on your hands. So, what’s the plan?      You can volunteer to work in the kitchen and hone your culinary skills. I don’t know if this is Hy Abernathy’s story or not, but given the name of this chili, I’m sure it must have chain-gang roots…

Read More

Chicken Liver Pâté

Posted on 15 December 2018
in Nibbles and Appetizers (The Starters)
by Bob

FIFTY WAYS TO LOVE YOUR LIVER      You can close your louver, leave your lover, go to the Louvre, or visit Rod Laver, but this is about liver. Yes, liver.      This is one thing your mother was right about – liver is good for you. It contains lots of vitamins (A, B & D) and iron. But when I ask people if they like liver, I usually get a negative response, and many people are actually repulsed at the thought of eating it. Liver Aficionados      Cats, on the other hand,…

Read More

Bangers And Mash With Stout Gravy

Posted on 9 December 2018
in Pure Comfort Food, Recipes
by Bob

     The last thing I need is to get addicted to another comfort food, but I’m afraid that’s exactly what’s happened. And what is it? Bangers and mash, that British pub classic you may not have tried, but you’ve probably at least heard of. It’s basically sausage, mashed potatoes, and gravy but with some adds that I think makes it absolutely magical. So, What’s A Banger?      First of all, lets talk bangers. Search out and find a simple pork sausage in a casing such as bratwurst. I think the best are…

Read More
Rib roast

A Wonderful Classic – The Prime Rib Roast

Posted on 6 December 2018
in Recipes, The Classic Meat Dishes
by Bob

     Mention Thanksgiving and the turkey with all the fixins immediately comes to mind. Depending on which historian you read, the turkey may or may not have been served at the first Thanksgiving meal. Many think the meat served was probably venison along with seafood and waterfowl. If there was turkey, it probably was wild turkey and not a domestic variety. Whatever they ate there seems to be clear consensus the first Thanksgiving involved serving plenty of meat. Give The Gobbler A Break This Year      I sometimes decide to give…

Read More