Pasta Limone

This meal has been waiting for a Summer day when I didn’t know what I was going to have. This is a classic Italian meal. This is the simplest variation of this meal. • Pasta of your liking• Butter• Lemons• Parmesan Cheese • Black Pepper Fine shred your parm while you get your water boiling. Add your pasta to the water. I used angel hair. Squeeze the juice of a lemon into a pot, save the halves. Add a ladle of the starchy pasta water. Toss in the lemon halves. Add the cooked, drained pasta. Add butter and stir till melted. Pour this into your serving bowl. Top with the parm. Garnish with a lemon half. I also used a little basil sprig. Crushed black pepper finishes it off...

Thai Basil Chicken

Thai Basil Chicken I’ve written up my Thai Basil before with fish and rice noodles, but tonight has a two new things. #1 Chicken. #2 Cantonese Egg Noodles. All of these are Food Lion available items. Start with your chili/garlic paste. Cut up few dried chili peppers, I like it spicy, so I used 6. For medium, make it 3. I don’t focus on saving all the seeds. Smash up some garlic, 4 would be fine, I did 6. Smash these together using a mortar and pestle. In a pan over medium/high heat (I used a cast iron pan, I need to get a wok) up some olive oil. Add the chili/garlic paste and cook for 30 seconds or so. Add a tablespoon or two of red curry paste. Drop the heat and stir till fragrant. Add a cup of water and a tablespoon of fish or oyster sauce. Dribble...

A Yogurt/Basil/Red pepper/Fish Sauce Worth Remembering

Sometimes. Well, often, I wake up at 3 in the morning and think of cool things. Often inventions, sometimes complex designs. And every so often…food. Last night I thought up a yogurt/roasted bell pepper/basil sauce to go on a fish…but with the same ingredients as a base, but not in a sauce form. So tonight I give you a pan seared wild caught haddock on a bed of basil/garlic/roasted bell pepper with a delightful yogurt/basil/red bell pepper sauce. And I have to say (and my dinner partner agrees) this was one of the best things I’ve cooked. First, make the sauce so it has time to meld. This was a couple of handfuls of my basil from the garden, about half of a cup of greek yogurt, a couple fork fulls of jarred roasted red bell pepper, minced...

Best Burger

Welcome, pull up a chair. I’d like to introduce you to not only the best burger I’ve ever cooked…but also the best burger I’ve ever eaten. This an Oklahoma Style Smash Burger with a Wet Garden Herb Grilled Bun topped with a Zesty Yogurt Aioli . Prep work. Do the aoili first so it melds. I used a mix of Greek yogurt, ketchup, hot sauce, smoked paprika, onion powder, garlic powder and fresh ground black pepper. Then do your herb mix. I put basil, parsley and garlic chives into my magic bullet with some olive oil and a bit of water. We waited for the rain to stop (Chase and I…it is Monday) and fired up the Blackstone Griddle. A little olive oil went down, then some diced Vidalia onions. On this, immediately, went two cubes (1/4 lb each)...

Stuffed Poblano Peppers AKA Chili Relleno

Thursday night: Stuffed Poblano Peppers AKA Chili Relleno (without the batter coating and frying). The perfect storm for this was finding some great poblano and habanero peppers at the farms market in town, and having some leftover cauliflower/saffron rice from last night. Tonight’s dinner wrote itself. I’ve been cooking some variation of these peppers for decades. Tonight was even more special because of a side that we’ve been creating lately, a combination of cauliflower rice and my saffron rice. First step is the salsa. On the skillet we tossed the peppers, tomatoes, onions and garlic. Sear all of them. Put the blackened poblanos in a bowl and cover to loosen the skins. These were tossed with avocado oil before going on the griddle. Put the...