In our house we call this "Robbie's Chicken"... using up what we have in the fridge and cooking it all in stages in one large skillet on the grill. Lodge is our cast iron of choice and we like to use the 15-inch skillet for this recipe. That way you... Read More »
For the Orange Caper Sauce...
½ cup mayo
½ cup sour cream
3 T capers, rinsed and drained
3 T fresh chives, sliced finely or 3 T fresh scallions, green part only, sliced thinly
Zest of 1 orange
Juice of 1 orange
Mix all ingredients well... Read More »
SO... one of my favorite cooking students, Colleen, taught me that on cold winter nights the Irish would cook potatoes and cream to fill their bellies and warm them up! Together, the two ingredients made for the perfect nutrient-rich meal to sustain ... Read More »
Preserve them. Adapted from a Melissa Clark recipe.
1 cup sea salt
Juice of 3 lemons
1 cinnamon stick
2 bay leaves
1/2 Tablespoon whole white and black peppercorn mix
... Read More »
For the Cauliflower...
1 large cauliflower crown, sliced, drizzled with EVOO, sprinkled with a generous pinch of red pepper flakes and roasted in a 400 degree oven on the bottom shelf until the edge of burning then cut into bite size pieces. Make ... Read More »