A little while back, Karen mentioned tackling her Grandpa Don's Hungarian Goulash recipe. The other night, she dug up a scanned copy of a letter written to Karen's family about 35 years ago while they were living in Alaska. In it, Don describes how he had stayed home to cook dinner for "Mother and I … Continue reading Hungarian Goulash
Author: Casey
Onion & Bacon Grilled Turkey Breast
It's no secret we have an affinity for bacon. I mean, who doesn't? It embodies nearly all of the things our primitive taste buds crave - salt, fat, smokiness, and perhaps a hint of sweet (depending on the brine and cure ingredients). And when used as a "wrapper" for other meat during cooking, it becomes … Continue reading Onion & Bacon Grilled Turkey Breast
Orange Ginger Marinated Pork “Ribs”
Country-style "ribs" on a hog are actually a cut coming from the loin just behind the blade portion of the shoulder, which is referred to as the "butt" (as in a Boston Butt roast). Apparently, whoever named the cuts of meat on a hog wasn't very inept at basic swine anatomy...but that's not a topic for this site. … Continue reading Orange Ginger Marinated Pork “Ribs”
Basil Chicken & Rice Soup
*A quick note as Casey doesn't give this recipe enough justice.. From all the things we have made, this is definitely in our top 10. Try it VERY soon as it will definitely be worth it! Feeling like some good ol' chicken soup, but with a little Cantonese and Thai influence? Playing around with a clipped … Continue reading Basil Chicken & Rice Soup
Orange-Braised Fennel
Fennel is something that doesn't usually come to mind when someone says to eat vegetables. But most people find that once they've tried fennel, they'll begin looking for as many other ways as they can to prepare this "bulb" with a mildly sweet licorice flavor. I know I certainly do, so when I came across … Continue reading Orange-Braised Fennel
Ginger-Hoisin Cedar Planked Salmon
After nearly two weeks on vacation - including a 4-day drive down to Arizona with stops in Las Vegas (we didn't gamble a dime), the Hoover Dam (and the new Mike O'Callaghan-Pat Tilman Memorial Bridge), the Grand Canyon, and a week in Scottsdale - we are back home. We got to experience both unseasonably warm (it … Continue reading Ginger-Hoisin Cedar Planked Salmon
Grapefruit Margarita Chicken
Whoever stated that necessity is the mother of invention got it partly right. When it comes to cooking, invention is often the result of having a limited set of ingredients to work with, coupled with the need to use up things before they spoil. Such situations are credited as the origins of chili, pizza, countless soups and stews...even "chop suey." Our … Continue reading Grapefruit Margarita Chicken
Quick Grilled Pork Chops
Often (usually mid-week) we find ourselves looking for something quick and simple to put on the grill and have ready to eat in no time. Another time when this strategy works well is if you are away from home but still need a good main dish to make with limited resources. This is one of those recipes, … Continue reading Quick Grilled Pork Chops
Lemon Tajine
The company Karen works for had their Christmas party this past year at a Moroccan restaurant, which was an entirely new experience for the two of us. Admittedly, there are more than a few ingredients and foods on the traditional Moroccan menu that are definitely not what we would normally eat. However, for a first-time-ever-trying-this … Continue reading Lemon Tajine
Malaysian Chicken Soup
This recipe started out inspired by a dish called laksa that comes from Malaysia and Indonesia. Traditional laksa is a spicy noodle soup, of which there are numerous local incantations involving either curry or tamarind for flavor, and a greatly varied list of ingredients such as tempe, boiled eggs, poached fish, rice noodles, bean sprouts, and shrimp … Continue reading Malaysian Chicken Soup
Purely Primal 