If you know me, you know that I never bake. Baking is as much science (chemistry, especially) as it is an art, and we don’t get along so well – Screw up a step (which I’m good at) and there’s…
Katsu sauce is basically Japanese BBQ sauce. You've encountered it if you've ever had katsu chicken/pork/beef at a Japanese restaurant. If you want to know katsu, I have a decent recipe here. [nutrition-label id=736] Traditional katsu sauce is a combination…
I use this enough that I really should have separated this out from the start. This is one of my takes on BBQ sauce. I use banana sauce, because it’s both sweet and has a sour tang, and the fructose…
Fajita time! It’s also Weber Season. So, we can cook all of the main dish on the grill, not counting any sides you might want. Good fajitas have a robust flavor, and here a little tequila kicks it up a…
If you have a standard gas stove, take the flame ring you (hopefully) got with your wok, and take a pair of tin snips to it
So, this is more or less making a stand-alone version of the curry from the Curry-Stuffed Toast I posted recently, because I liked it so much. (If you missed that, it was a savory French-style toast with curry and home-made cheese…
To tempt you to read futher this is where we’re going today: savory Indian toast stuffed with a tomato-chicken curry and home-made paneer
I’ll just come out and say it – Onion rings are awesome, whether on a burger, or as a side. I mean, deep-fried onions, am I right? Well, deep fried nearly everything. Deep.Fried. *drools a little* At some point I’ll…
“Mozzarella in a Carriage“. Earlier this week, I came across a reference to this, with two sentences to the effect of, “In Italy they make French toast with mozzarella in between two slices of bread, then fried. Sometimes it’s served with…
If you’re like me, you grew up with Jiffy cornbread. Not that there’s anything wrong with that – Jiffy is cheap, easy, and tasty. All three of which are total ‘wins’ in my book. On the other hand, there’s a…