Andouille Egg Bites

Andouille Egg Bite Appetizers! So simple, so good! Saute half a fine diced onion and red bell pepper in olive oil. Mince up 2 andouille sausages. Chop two cups of spinach. Crack 12 eggs in a bowl. Season with garlic powder, onion powder and black pepper. Put in a dash of hot pepper sauce if you desire. Blend well (we used an immersion blender). Fold in all of the above ingredients. Pour in to a non-stick muffin pan, coated with olive oil. Cook about 20 minutes at 400°. SO...

Chicken and Dumplings

One of my favorite childhood meals was my mom’s Chicken & Dumplings. On this cool Monday evening I decided to use my new pressure cooker to re-create this delightful comfort food. I seasoned 3 chicken beasts with Tony’s Cajun Seasoning and seared both sides in olive oil. While this was happening, I diced up four carrots, 3 stalks of celery and one sweet onion. I pulled the chicken out and put in the veggies, cooked them down for a few minutes, added a couple tablespoons of garlic, let the come to flavor, and then poured in 1 1/2 cups of low sodium chicken bone broth. I added some thyme, black pepper and a couple bay leafs. I put the chicken back in and put the pressure cooker lid on and brought it to a steam for 8 minutes. While this cooked, I...

Hoison Pork Rib dinner.

It’s very possible I just devoured the best tasting meal from my kitchen this year. But first, a preface. Three years ago, yesterday, I came to Colonial Beach abruptly. At the time I did not know that I would never go back to my home next to the beach in Cape Canaveral. That resulted in ALL of my kitchen tools and toys did not come with me, so I slowly rebuilt over time. This week I bought a new pressure cooker, the last piece of a puzzle. My kitchen is now complete. So tonight I give you a Hoison Pork Rib dinner. 1 thumb size young ginger – minced2 pieces shallots minced4 cloves of garlic – minced1 cup of rice wine2 tablespoons of brown sugar1 tablespoon of hoisin sauce1 tablespoon of oyster sauce4 tablespoons of low sodium light soy sauce2...

New York Strip Steak with Shiitake Mushrooms

Yay, A Couples Steak Dinner! A Wegman’s run today resulted in a negotiation that allowed red meat, but not a well-marbled ribeye that I love, but a nice beautiful lean New York Strip with less fat. Respect. First, pat dry the steak on both sides until there is no moisture. Then apply kosher salt and let it rest. This will draw out the moisture, and then pat it down again. The goal is to get the driest meat that you can before searing. Otherwise it will steam. With this done, apply a bunch of fresh crushed black pepper. In a cast iron skillet, melt a tablespoon of grass-fed butter and a table spoon of olive oil. When it begins to smoke, add the driest beef you can conjure. Cook medium-high for a big sizzle for about 3-5 minutes, depending on the depth of...

Ancho Chili Powder Chipolte Con Carne Ground Chuck Black Bean Chili

Here’s a rare occasion for one of my meal write-ups, something before I even serve the meal! Because, well, I have the time! Tonight is the season closer for the monthly Peggy’s Pier. I wanted to do something more hearty than an appetizer. It’s a beautiful cool night, so I thought I’d do a chili. Thus I give you a hearty Home-Made Ancho Chili Powder Chipolte Con Carne Ground Chuck Black Bean Chili. In a bowl, put a couple/few tablespoons of water, add a tablespoon of salt and a couple tablespoons of baking soda. Add a pound of beef and mix together. I use nitrile gloves to smush it all well. Set aside for 20 minutes. The baking soda will be a browning agent. Sure, you can buy chili powder, and that’s fine. But I make my own. I...