Tags
apple, bacon, bacon fat, caraway seeds, flour, onion, sauerkraut
Did you have a nice Thanksgiving? We were blessed with a visit from our good Canadian friends, The Austrian Sweet Tooth and The Organizer, Now Retired (she’s my political conscience!). They were visiting to “experience” the “Southern” Thanksgiving, as they have never been with us for Thanksgiving, American-style, and a “Southern” Thanksgiving, as well. We didn’t do the traditional turkey, but feasted on Pork Tenderloin with Mushrooms, Herbs and Apples, Bread Stuffing with Herbs, Scalloped Corn and sauerkraut. Sauerkraut is just so delicious with pork, so why not? And this…this is some gooood sauerkraut! Continue reading
This is a simple, full-flavored version of tomato soup. I’ve already posted 
This is a nice alternative to the typical shrimp cocktail. Also, it has dill. Dill is an underused herb and it’s a great foil for shrimp. Ketchup adds a little touch of sweetness and the lemon juice adds a nice little acidic bite…balance. It’s all about balance, Baby! 
Whaaaaat? Clementines, in fried rice? There are all sorts of recipes in Asian cooking that use orange/Mandarin/tangerine. Orange chicken? Tangerine Beef (or chicken)? So why not fried rice? Oh, you noticed the bacon, too, did you? 
This little summer salad is crisp, cold and just perfect for a hot summer day. Excellent with pork, but really, it works with almost anything. We had it with Shrimp in Scotch-Cream Sauce with Cilantro and Garlic. It was delicious. 
Peruvian cuisine is wonderful. If you have a Peruvian restaurant near you, and haven’t tried it. Go. Go right now. Peruvian roast chicken is magic and magically delicious. But today we’re making Chaufa Rice, Peru’s version of Chinese fried rice. It’s simple. It’s delicious. And it also happens to be a great way to use leftover chicken or pork, if you don’t have fresh. 
Sweet potatoes or yams, I honestly don’t really know the difference. I know there is a difference. But, if you mash ’em up with some bourbon, top ’em with bacon and pecans and a good drizzle of maple syrup…well then, I don’t think it matters one bit. 
Every now and again, we have a vegetarian at our holiday table. There are always plenty of side dishes that will work for them, but I think vegetarians should be able to experience a filling and delicious main course. Just to be clear, non-vegetarians gobble this up, too! Yeah, I went for the Thanksgiving pun…get over it! 
The Goddess has been harking back to her roots recently. Perhaps it was “The Purge”, as she affectionately refers to the process of ridding herself of years of accumulated 
I was reading a blog the other day, and I ran across something called Pašticada. So, what’s this about? Not being Croatian, this was new to me, but from what I was reading, this dish is a pretty big deal. For the non-Croatian palate, this may seem like an odd combination of flavors to use with beef—lemons, nutmeg, cloves, prunes and other dried fruit—all braised slowly in red wine and plum brandy. 