Grilled/fire-roasted nuts
I picked up a package of fire-roasted cashews at my local grocery. Pretty tasty. Has anyone ever grilled/fire-roasted nuts? Seems like it would be an easy thing to do. Or is it more complicated than I am thinking?
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The Ten Most Recent Posts By Kimc54
Does anyone ever make their own sausage?
Occasionally I do and currently, my favorite is turkey, garlic and sun-dried tomato. Stuffing it into casings is too much work, so I make it bulk-style. I like being able to control the ingredients, plus the taste is so much better. Soon I will experiment with chicken, spinach and garlic.
The Ten Most Recent Comments By Kimc54
cooking sites
www.fineliving.com
www.cuisineathome.com
I second (or third or fourth!) the Cooking Light web site...you can't go wrong with them.
Good advice from therealchiffonade - take it from one who has been "burned" more than once by an awful recipe from those sites. I just avoid them now.
'Top Chef' Alum Brings Burgers, Fedoras to Capitol Hill
Definitely at Sam's, Richard's, Stephanie's or Howard's, but not at Spike's restaurant. I know Howard has a restaurant, but haven't kept up with the others.
Cook the Book: Serves One
Any super delish stinky cheese on stone ground wheat crackers with a side of sliced Italian dry salami...plus a large glass of good red wine. If I have some available, for dessert, a nice ripe piece of fruit - pear, peach or nectarine!
Cook the Book: 'Screen Doors and Sweet Tea'
Sweet iced tea with lots of lemon and crushed ice...perfect while cooking a big pork butt roast in the smoker!
Cook the Book: The Cornbread Gospels
Homemade with cheddar, bacon and jalapenos OR homemade plain with honey butter OR a variation from a restaurant - more cake than bread, sweet, but soooo good OR when I need it in a jiffy, I go with....Jiffy!
Food traveler - SF- I travel to eat. Please recommend...
Favorite bakery - Tartine Bakery.
I finally got it....the Cook's Illustrated Recipe to test!
I got the pizza with fontina and capicola recipe and will do it this weekend. Think it will be easier to make the dough in the processor...that's usually what I use when I make pizza dough.
This is the 3rd recipe I have received. They send them frequently - usually once per week. At least with this one, I have the weekend to prepare it. Usually I get it Monday and have to report to them Friday, although I usually don't get the report to them until Saturday.
It's really kinda fun, like having an assignment! Yikes - did I really say that?!
Seriously Delicious Holiday Giveaway: Bacon of the Month Club
Crisp and baked with a little black pepper and brown sugar on top!
Cook the Book: 'The Bacon Cookbook'
Next to BLTs, it's sunny side down eggs, plenty of black pepper and crumbled bacon (~3 strips) over the top of the eggs.
Responses to Comments by Kimc54
Cook the Book: Serves One
when my husband is out-of-town for a few days, i make a big bowl of couscous with garbonzos, kalamatas, feta, red onions, tomatoes, misc veggies, olive oil, and red wine vinegar or lemon. i don't usually make it when he's home because it's not his favorite. the best part is, the big bowl lasts me awhile so i get a break from cooking dinner for a few days.
Cook the Book: Serves One
When my husband is gone I ALWAYS make my mom's "brown spaghetti" and a Quick Linguini and Clams! They warm my heart and fill my belly with a touch of home.
Cook the Book: Serves One
One of my favorite meals to make if I haven't really planned anything for myself is french toast. I always keep the ends from loaves of bread in the freezer so I can make it basically whenever I want. (Yeah, call me weird, but the ends are the best pieces of bread for French toast in my opinion)
'Top Chef' Alum Brings Burgers, Fedoras to Capitol Hill
lol @ Southern_bella - shame she'll never read your comment, as a blogger you can't afford to go to a _real_ restaurant... :roll:
- I'd certainly eat at one of the top chef places. I'm bummed Blaze up closed. Spike, although a little underhanded in the competition, knows his meat...
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