Beef Cheeks are exactly what you think they are, the cheek muscle of a cow. They are tough as nails, with good reason if you think about how much they use it.
My better half loves butternut squash soup, so much that the canned variety is a staple on her grocery list. With the early onset of winter weather in our locale my thoughts turned to soup because on a cold winter day it’s the ultimate comfort food.
Forbidden rice is an ancient strain that originated 10,000 years ago in a remote China province. Emperors kept it for their own use and the black grains that turn deep royal purple when cooked were forbidden for consumption by their subjects.
A friend of mine is a scallop fanatic, so when he said he was coming to visit the wheels began turning. Thus was born the concept of “Scallopalooza”, a dinner focused on scallops.
Here in Arkansas we call it the New York strip steak but it has several aliases. Kansas City and Delmonico are two others, but in New York it was commonly called a shell steak and internationally it’s known as a club steak.
Chicago is renowned for great steak and my mouth began to water when I spied King Cut Prime Steak Au Poivre on the menu.
Paul Prudhomme made blackened redfish famous at his restaurant in the French Quarter, but all the redfish I caught last year in the Louisiana Delta was gone.
Fried squash is a family heirloom recipe from my late mother-in-law. It’s simplicity is it’s strength. Nothing fancy and only a handful of ingredients. If you could only have squash one way for the rest of your life, this is it.
I was shopping for groceries yesterday, saw the table full of corn and couldn’t resist. In the cart they went. Then I had to decide what to do with them.