Summer is zucchini time, what some call summer squash (as opposed to winter squash). Any amateur gardener knows how prolific the little suckers can be. Thus we have an abundance of zucchini, and an abundance of hot weather. Combine the two for better affect when the humidity is high, and you got Zucchini Salad.… Read more...
This recipe is similar to the one I posted on 09/04/18, Grilled Chicken Wings. Both include Maple syrup and/or honey. This time it’s a whole chicken that’s being grilled. However, the chicken is cut into six serving pieces. it’s not just chicken wings. … Read more...
It’s still a scorcher out there, and the summer ain’t over yet. So how about preparing the “King of Salads,” Crab Louis (also known as Crab Louie). It features crabmeat and the recipe itself, culinary historians state, dates back to the early 1900s.… Read more...
It’s as hot as you know what. The heat wave if infesting almost the entire country. These are salad days. No heating up that kitchen stove. Instead, how ’bout a nice Spinach-Garbanzo Salad. By garbanzo, I mean chickpeas, as they are called in these parts.… Read more...
This is a quick meal cooked in a skillet for all you lovers of ham. In my family we don’t eat as much ham as we use to. I remember back in the olden days, ham was more prolific. It was a matter of economics.… Read more...
This one is from my first cookbook, Puerto Rican Cuisine in America (Running Press). It’s in its third printing, and still going strong. In Nuyorican cooking, we prepare breaded pork chops in one of two ways. One method is to apply the breading and then bake slowly in a medium oven (350 °).… Read more...
Grilling season again, in full flower. One of my favorites is grilled steaks; and since I have some maple syrup on hand, why not maple-spiced grilled steaks? In terms of the meat used, it could be boneless rib-eye, strip steak, T-bone, flank steak, skirt steak, or even filet mignon.… Read more...
I am always on the lookout in my local farmers market for oyster mushrooms. I discovered them a few years ago, and fell in love with the suckers. I found some recently and decided that was going to be the dinner for that day.… Read more...
In the summer, in Vermont, the place alive with fresh mint. It grows on the side of the road, in most gardens and woods. Apart from cooking with it, I also use mint when preparing that southern favorite, a Mint Julep.… Read more...
As noted in my post of 03/08/12, I like grits. Now, you ask, how can a kid from Spanish Harlem like grits? My answer is that I discovered grits in my young manhood when I first traveled to the Southland. In Georgia and Alabama, I couldn’t find an egg cream (the people down there didn’t know what the hell I was talking about) but I did discover grits.… Read more...
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