Feb 3, 2016 | Food, host, Seafood
Swai Swai, or “basa” sauteed in a bit of butter and olive oil. This works very well. (2 minutes per side in a aluminum frying pay.) But I like this way too even BETTER! I preheated the ridged cast iron grill pan for a few minutes over medium-high heat. I...
Jan 31, 2016 | Food, host, Lagniappe
New Fry Pan Just ordered a new Commercial Grade 12″ Frying Pan. It’s NSF rated and looks like the 10″ pan I got from Mother. That 10″ pan supposedly came from the kitchen at the International Harvester Plant in Memphis. I really like the...
Jan 29, 2016 | Food, host
Beets and Potatoes I picked up a couple of “commercial grade” sheet pans (1/2 sheet) at Walmart for just under $7 each the other day; and I’ve begun using them for supper. Tonight, I peeled and diced a couple of beets; tossed them with olive oil;...
Aug 1, 2015 | Food, host, Meat
I originally tried this recipe from “Italian Food Forever.” It was very good just as she did it. But I with every bite, I kept thinking, this reminds me of pizza. So, I made some changes with the notion of making a topping for pizza….or perhaps a...
May 8, 2015 | Food, host, Meat
Tasso Making I started with a boneless pork loin. This one was 4.85 lbs. Then, I sliced it about 3/4 to 1″ thick; and placed them on a rack. I put a fan on them to dry them out. Note: I’ve done the same thing with a Boston Butt; I just had to bone it out...
