Crab cakes are not fish cakes. Just needed to put that out there. Well, literally they are, I guess. However, the fish cakes I grew up with came directly out of the freezer. They were good enough, as I remember, especially when served with mashed potatoes. The fact is their consistency was kind of […]
The Sutter Home Winery Build a Better Burger Contest chose this luscious beef burger entered by my son Chris Kirigin as a finalist. It makes use of locally grown fresh from the farm ingredients and is truly delectable.
Adapted from the Lee Bros. Southern Cookbook For 8 crab cakes, serving 4 people If you’re going to prepare sweet delectable crab cakes, let the flavor of the meat shine through by buying the best grade of crab meat you can afford and judiciously adding seasonings. The briny sweetness of the crab will be preserved […]
Ingredients 2 trimmed racks of lamb, 1 1/2 to 2 pounds each Salt Freshly ground black pepper 1 cup Creole mustard 2 sticks of butter, at room temperature 1/2 cup finely minced onions 2 tablespoons minced garlic 1/4 cup finely chopped fresh parsley leaves 1 1/2 cup dark meat stock reduction (lamb, beef or […]
Ingredients 30 saltine crackers 2 tablespoons all-purpose flour 2 tablespoons dry potato flakes 1 teaspoon seasoned salt 1/2 teaspoon ground black pepper 1 egg 1/4 cup vegetable oil 6 skinless, boneless chicken breast halves Directions Place crackers in a large resealable plastic bag; seal bag and crush crackers until they are coarse crumbs. Add flour, […]