Double Sausage Pizza Ken’s friend David came over so Ken could help him fix his computer. To thank him he wanted to treat us to take out pizza. Oh no, my friend, Patti can make a sausage pizza to make shop owners cry. She uses lots of our favorite sausage and Ken’s smoked cheeses, plus Chef of the Future Floribbean Rub & Seasoning. An easy…
Guest Chef G's WHITE CHICKEN ENCHILADAS There are countless recipes available for chicken enchiladas, and many people have a "favorite" one. Well this is my favorite for White Chicken Enchiladas. I actually adapted it from a recipe by Ree Drummond, Food Network's Pioneer Woman. It is slightly elaborate, but not difficult at all. However, the wonderful flavor of the enchiladas is well worth the effort.…
Curried Chicken Thighs with Fried Rice This is Patti’s take on oven fried chicken with a Thai twist. Our thanks to Chef of the Future Coconut Curry Rub. We served it over box fried rice made a little more interesting with a few added ingredients. We loved using our Pacific Living Outdoor Oven being it’s been around 100 degrees for the last week; it lets…
https://youtu.be/R_hkhfTL77A Sous Vide on a Budget (Poor Man's Sous Vide) If you have ever heard of the Process, Sous Vide is a wonderful way to tenderize a steak, without using any artificial ingredients or chemicals. However, a Sous Vide Circulator can be hundreds of dollars. Here is a way to try out the process and really see if you need to shell out the extra…
Guest Chef G's GARLIC AÏOLI First, what is Aïoli? Aïoli is a garlicky Provençal (French) sauce similar to mayonnaise made by pounding garlic with oil, salt and egg yolks until it's emulsified into a thick, creamy culinary delight. Take out the garlic and add mustard and you have a basic mayonnaise. This simple, basic Aïoli recipe produces a very silky, garlic-spiced sauce with a very…
Carne Asada Burrito “Ready to Roll” Tonight was the first night after the rains totaled our patio roof that we could get back outside. We didn’t need one, but I built a fire anyway. I call it “Fire for Effect”. And Patti’s tiny and always cold. I found citrus marinated carne asada at the Mexican market on sale and I could not resist. With the…
Bourbon Street Chicken We were gifted with some really nice bourbon. We don’t drink it, unless we’re in New Orleans, where it’s a rule, so we decided to cook with some. Like wine if it’s good enough to drink, it’s just right to use in cooking. Patti’s favorite part of the chicken is dark meat and she created a really enjoyable marinade. She used white…
Guest CHEF G'S SEARED DUCK BREAST w/ SPICED ORANGE MARMALADE I had a sudden craving for duck and fruit...so THIS happened! Seared duck breast is one of my all-time favorite foods, and it pairs really well with a sweet orange sauce. I hadn't prepared a marmalade glaze in quite some time, so I amped it up a bit with fresh ginger, fennel, and cayenne…
Raspberry Teriyaki Country Ribs We love ribs, all kinds of ribs. We’ve never met a cut we didn’t like. These pork country ribs were on sale so we bought a lot. We wanted them for our date night, but we had a lot of errands to do, so we marinated them all day in a sweet and spicy marinade Patti came up with before we…
Nuts For Banana Bread We wanted something extra nice with our morning coffee. Patti noticed we had some really ripe bananas and had an “aha” moment. While Ken slept in Patti whipped up a quick banana bread filled and topped with lots of pecans. To make it a little lighter she used applesauce instead of the usual oil. To keep the house cool she used…
CHEF G's LEMON-GARLIC BUTTER CREAM SAUCE FOR PASTA AND SEAFOOD The pictured dish is - - - Chef G's Lemon-Garlic Butter Penne w/ Squid, Calamari Rings, Gulf Shrimp, & Steamed Lobster Claws ===================== A few years ago I was asked to try and recreate a seafood pasta dish served by one of the staff chefs at Walt Disney World in Orlando (Florida). He tried to…
Bacon Squares We love bacon and have discovered Zaycon Fresh Bacon. Some of the best we have ever had. Thick sliced and flavor packed. I like to pile so much onto burgers and sandwiches and it is always falling out or off. The dogs love that part. We like bacon in every bite of the whole sandwich and this makes that happen easily. So, think…