Rib Meat BBQ Egg Roll
Yes, I have written up my air fried egg rolls twice before, once with chicken, once with pork. But tonight, given my abundance of St. Louis Spare Rib meat in my fridge, I had a new idea. I have little doubt that this has been done before, but it was a new idea to me…a rib meat BBQ sauce infused egg roll. The idea began simple, I would do my traditional egg roll base with a cabbage slaw mixed with ginger, soy sauce and sliced green onions. But then it hit me…slaw works well with pork ribs. And I have my home-made Shack BBQ sauce. So…. I diced up some rib meat. I got my slaw mix and put in a couple tablespoons of my BBQ sauce, and I folded in some minced Vidalia onion. Then it was the traditional egg roll construction, a spoon of the slaw, then of...
Cod with Atlantic Prawns & Brandy Cream Sauce
My traditional July 4th dinner is a huge pile of ribs shared with friends, but I did that yesterday…as the Colonial Beach had their fireworks yesterday.So for my 4th of July dinner this year, I decided to flip through my new cook book, Wild Atlantic. A book written by a local chef (local, if you live in Kenmare, Ireland). Since cod is a BIG staple in Ireland, I wanted to do something with cod, since I can get it at our local grocery.I actually settled on a recipe called Dover Sole with Atlantic Prawns & Brandy Cream Sauce, with Spinach & Mushrooms. It’s actually a hybrid of two toppings the author offered. I had made cream sauces before, but never with brandy. And, yes, I used Cod instead of Dover Sole. Not a lot of Dover Sole around Colonial...
Air Fried Pork Chop and Corn
I knew today had the potential of being a rough day, so I planned a simple meal, Air fried pork chop, corn on the cob and a salad. The day turned out to be a pretty good one. Everything I had needed worked out. So it was not only a ‘comfort food’ meal, but one fun to prepare, and incredibly easy, yet very yummy. My pork chop is simple, the same rub I use on my chicken. Onion powder, garlic powder, cayenne (no Tony’s) and paprika with a hint of pink himalayan salt (since I didn’t use tony’s) and a bit of dried basil. I air fried this for 15 minutes, and when I rotated them for the next half, I put in my corn. The corn is a local bi-color sweet corn. I melted some Kerrygold butter, put in some garlic powder and paprika, a little salt...
Don’s Chicken Cordon Bleu
I had this idea of a GOOD chicken cordon bleu. I haven’t made one of these in years (decades?) and I thought maybe I could take a shot with better prep and, of course, my air fryer. My issue with previous cordon bleu’s was that they were flavorless, which is odd given the cheese/ham combo, and they were dry. So, on recent travels, I thought about how I could improve upon it. The first was obvious, better seasoning on the initial prep, and a butter brush before rolling. Then cook through, but crisp at the end. So I combined the two. After flattening the breast (I use a roller, a hammer is too sharp edged and tears the wrap) I brushed the breast with a mix of melted Irish butter, herb de Provence, minced garlic, fresh basil, fresh parsley and onion...
Green Chili Cheeseburgers
While burgers are great, and very easy, I don’t cook a lot of them anymore. But when I do, I want to have some fun. Friday night seemed destined to be a burger night, and a close friend suggested a New Mexican chili pepper. But I live in a place that does not have access to such things, but I did find a Cubanelle Green Pepper. And I had a bag of jalapeno peppers, so I dove in. I coated my peppers with olive oil and grilled them till they were blackened. I then put them on a plate covered with wrap to steam, some people put them in a zip-lock bag. I took my grass fed beef and mixed it with four cloves worth of garlic. I roast my garlic so it is cream-like. I suggest you do the same. Or use jarred minced garlic. But burgers cook quick, so I wouldn’t use...
Greek Yogurt Chicken Skewers
Greek Chicken Kabobs This is one of my favorite meals. The great thing about it is that you can do all the dinner prep hours…or a day before. And then just cook it in about 12 minutes on the grill and look like you are a culinary genius. 1 cup whole milk Greek yogurt 4 garlic cloves, I used jarred minced 1 tsp. paprika 1 tsp. ground cumin 1/2 cup sweet onion, grated with a box-grater Zest from 1 lemon 2 Tbsp. fresh lemon juice 2 Tbsp. olive oil 1/2 cup chopped cilantro 2 tsp. kosher salt 1/2 tsp. black pepper 2 lbs. boneless, skinless, chicken thighs, cut into strips Mix it up, put in the chicken and coat. Let rest a couple hour or overnight. Put on skewers and grill about 5 minutes each side on a medium high heat. As you can see in the photo, I like some...