If you know my husband, then you know that there are two foods he loves: Caesar salad and hamburgers. He’s a meat and potatoes kind of guy and needless to say, doesn’t share my passion for trying everything new and exciting in the world of food. So to make him happy and to put my…
Lamb Stew with Artichoke Hearts – One Pot Meal
Don’t you just love a one pot meal? You toss in all the ingredients and wait for magic to happen. Usually you have to cook your artichokes and plow through the leaves to get to the heart—not that I mind, I adore artichokes. But this Lamb Stew features frozen artichoke hearts, which you just toss into the pot….
Brisket Steeped in Coffee and Beer
I always wanted to study at Harvard, and now’s my chance. Thanks to my well-informed friend, Sharyn Katsof, I’ve enrolled in Harvard’s online course on Cooking Science, taught by top chefs. It falls a little short of attending one of the best cooking schools in the world, but hey, what do you want from me? Maybe you want brisket: My go-to brisket recipe is…
Hot Green Pepper Salsa Marinade on Skirt Steak, Salmon or Trout
Aren’t you glad it’s finally hot enough to complain about how hot it is? BBQ season! Make a jar of Hot Green Pepper Salsa Marinade and make a jar of BBQ seasoning rub and with both prepped in advance—you’ll have mini last-minute prep for maxi results. Hot Pepper Salsa Marinade 6-7 long hot green peppers, tops removed, seeded and minced 3/4…
Pulled Pork Wrap – with Spicy Slaw
For you, pork may not be even remotely treacherous. For me, it’s a guilty pleasure. I grew up enjoying Chinese spare ribs in sweet, sticky garlic sauce. Bacon was a treat; black forest ham, as pleasant as Black Forest cake. The Québécois cuisine at Au Petit Poucet was a family favorite. So even though I very rarely eat pork these…
Roasted Pepper Salad with Organic Filet Mignon
Where’s the beef? There are about 12 times as many vegetable-based Jittery Cook recipes as there are meat-based ones. Even when meat is included, it often takes a back seat to the accompanying veggies. With a new stock of organic grass-fed beef from Peasants’ Craft, recommended by Kacey Baines of Epicentre Training, there will be a few more…