Waffle Meatballs with a Marinara Sauce
I’m still on my WaffleIronKick™. Simply put, I’m cooking meat that will take advantage of the traditional nooks of a waffle, meant for syrup. And I’m think various sauces. And the classic sauce is a marinara. So tonight I made a waffle meatball…and the results were absolutely stunning. This is one of the best tasting meals I’ve prepared, and I’ve made a few. There are 3 parts to this recipe. 1) The Sauce. 2) The Meatballs and 3) The Additions. Each one is responsible for how well this turned out. Start with the sauce so it can meld while you do the rest. My traditional small batch sauce is: THE SAUCE:1/2 onion diced, sauteed in onion2 cloves of minced garlic, add just before the onion is done1 15 oz can of tomato sauce1...
Waffle Gyro Dinner
Gyro Waffles or…Fun with the Waffle Iron 2.0, Chicken Gyros with a tzatziki sauce sauce. This was on my mind once the waffle iron made it’s Amazon Appearance on my doorstep. This is based on a recipe I’ve been cooking for years (decades?). Normally the mixture would go on a grill, and then placed on a bun with yogurt, red bell pepper slices and katamala olives. And it is really good. Here’s the link to that. https://goodpointofview.com/2010/07/29/gyro-burgers/ But for tonight, I wanted to try a couple different things. Fresh spinach and a classic tzatziki sauce. And I also made this from half a pound of ground chicken, so I reduced the amount greatly so I had two portions of 1/4 lb chicken. But the recipe I’m about to share will be...
Waffle Chicken with a Mushroom Cream Sauce
These days I’m adding items into my kitchen to make it a perfect for a visiting couple via AirBnB who are foodies. That will be my ‘hook’. My goal is to rent out the Storybook House during the Summer months so I can travel (when the heat and humidity is much like Florida) to cooler climates. I already have a cottage booked in Ireland for this Summer. Colonial Beach offers this opportunity, as the town books solid from May through September. This was why buying the Storybook House was a no-brainer. This is a beautiful house, a short walk to the beaches and the bars…and the kitchen will be fully stocked. So this week’s addition was a waffle iron. And, of course, I had to have some fun with it right out of the gate. I just made up this...
Bourbon Sweet Corn and Smoked Trout Chowder
Wednesday night’s dinner was simply divine. On a cool winter evening, I settled down in the Storybook House’s kitchen and made a delightful Bourbon Sweet Corn and Smoked Trout Chowder. We adapted a recipe from a cookbook called The National Parks Cookbook. This recipe celebrated Grand Teton National Park. FOR CHOWDER 3 tablespoons butter 1 yellow onion, diced 2 celery stalks, diced 1 cup corn kernels, thawed if frozen 1/2 cup bourbon 2 cups chicken broth 2 cups seafood stock (see below) 2 Yukon Gold potatoes, cut into 1/2-inch chunks 1/2 teaspoon ground black pepper, plus more as needed 1 cup (240 ml) heavy cream (we used light cream) 8 ounces smoked trout, crumbled 2 tablespoons minced fresh dill, plus more for garnishing For the seafood stock: I...
Roasted Sea Bass with Wholegrain Mustard Sauce
For our Valentines Dinner, Carolyn Flynn jetted across the country so we could be together. We prepared a Roasted Sea Bass with Wholegrain Mustard Sauce, served with roasted red beets topped with goat cheese. Our desert was strawberries dipped in chocolate. This recipe is from our favorite cookbook, My Wild Atlantic Kitchen. For the lack of sea bass, we used haddock. Surprisingly, the mustard sauce was very subtle. Ingredients Serves 4 Preheat the oven to 400°F • 4x 8oz sea bass fillets, skin on and descaled • Olive oil, to fry • Sea salt and cracked black pepper • Simple wholegrain mustard cream sauce (see below) Brush the sea bass fillets with the oil and season. We just used fresh cracked pepper. Heat an ovenproof frying pan over a medium-high heat and place...
Turkish Eggs
In my continuing Breakfast Series, I give you Turkish Eggs. This is an incredibly easy, very quick, yet absolutely delicious breakfast. 2 eggs3 tbsp thick yogurt (I used full 5 oz cup of Greek yogurt)PepperPaprikaRed chili flakesOlive oil1 tbsp butter1 tsp crushed green chili (I used a jalapeno)ParsleyFresh garlic paste (garlic powder would be fine)Green onion (optional)Slice of bread or crackers Start off my mixing the yogurt with the garlic, paprika and pepper. Spread it out on a plate so it comes to room temperature while you prepare the rest. Mix the olive oil with the green chili and parsley. Heat up the butter and mix in the paprika and red pepper flakes. Don’t cook until the butter turns brown. Pull it off the heat once everything is blended. Half...