My mother is from New England and we always had oyster dressing made with bread cubes. My husband's mother is from the Deep South and he grew having sage-heavy cornbread dressing. I now make cornbread-oyster dressing and it is glorious. And for @Ananonie, I've even made it with oysters, sausage, and chestnuts. It's a meal in itself.
Why oh why did I not read the comments beforehand? This is SO SALTY. I made it according to the recipe and I used unsalted butter. Good thing I'm using it make dressing; I won't need to add any extra salt .
Thanks @ANANONNIE! I will definitely be purchasing the book.
Is there a pot roast recipe in the book? Please tell me there is.
The easiest way I know of to grill moist shrimp is to grill them with the heads on. Problem solved!
I was in Boston recently and tried to get into the Neptune Oyster. Forget it. I'm sorry, but no sandwich is worth a two hour wait.
Oscar Meyer? Seriously? That's salted cardboard. I'll buy Wright's brand over all other supermarket brands any day. The very best commercially available bacon I've had is Nueske's. I order it every year for Thanksgiving and Christmas. It is divine.
One of my favorite things to drink when I was pregnant was OJ combined with ginger ale. Easy and delicious. Served in a wine glass with a little ice.
I have IBS and eat a low FODMAP diet and I eat shirataki noodles all of the time. My grocery store only carries the soy version but I've also eaten the traditional ones. All shirataki noodles are very low in starch and low in calories.
I have that Benriner model and I don't much like it. The bed where the food sits is way too narrow. Even your basic tomato is too wide to sit there. And the finger guard is totally worthless. After slicing my thumb open one time while using it, I have switched to wearing Kevlar gloves (the kind used for oyster shucking).
Huh. I already make my own sourdough rye; these sandwiches look like a great idea!
I have been using Kenji's recipe for perfect prime rib since he first published it in 2009. My roasts always turn out perfectly, no matter the size. I have my butcher remove the meat from the bone and then tie it back on so I can cook it on the bone and then have a very easy time slicing it.
Perfect perfect perfect.
Sweet potato gnocchi
I made orange-carrot-ginger juice last night but I did it without a recipe. I had about 10 lbs of carrots, two oranges, and an inch of ginger root. It all went into the juice and came out amazing.
My drink of choice lately: 2 parts either gin or vodka, 1 part fresh lime juice, 1 part simple syrup. Shake with ice, pour into chilled martini glass. To give it a new twist, use vodka that you've infused for 24 hours with fresh tarragon.
Y'all are not making it easy for me to stick to my new year's diet.
The best Donald Link restaurant going right now is Peche which serves the freshest seafood perfectly grilled over a wood fire. Dang, I need to get back there now.
A classic pot roast!
This looks very similar to the way I do boneless leg of lamb except I cook it on a rotisserie on my grill. It's fantastic.
Dear God, man! That looks stupendous.
Dark chocolate and a bourbon. It's a great combination.
A beautifully grilled rare ribeye, topped with a pat of herbed butter.
I've been making a similar casserole for years. One thing I found to amplify the flavor is to soak some dried porcini mushrooms in water or broth and use that in the sauce. Chop the reconstituted porcini and add them to the mixture too. Mmm, mmm, good.