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Mattrat

Win a Copy of 'Tacolicious'

Fish, avocado, cabbage

Win a Copy of 'Salad Samurai'

I have one that I love that is bulgar or quinoa with avocado, raisins, almonds, onions and dressed with olive oil, cumin and paprika.

Cajun Pork and Beef Pie with Savory Cream Cheese Topping

why? a stick of butter is a stick of butter, it's not like saying a pinch of something which is not a conclusive measurement. Good grief...lighten up.

Seriously Delicious Holiday Giveaway: Korin Chef Knife

Weekend Cook and Tell Round Up: Put an Egg on it!

I love fried eggs on oatmeal with a little cheese and sea salt. Also they are fabulous on top of a burger.

Seriously Delicious Holiday Giveaway: Donabe Hot Pot and Hot Pot Book

Chili and fixins

Seriously Delicious Holiday Giveaway: Counter Culture Coffee Subscription

With some Irish Cream

Giveaway: Win a Free All-Natural Bell & Evans Turkey from Pat LaFrieda

Oyster and sausage stuffing is my pick. Makes me think of my paternal grandmother who passed away nearly 40 years ago. My mother (who now is THE most fantastic cook) didn't really know how to cook when she married my dad. His mother took my mom under her wing and taught her how to cook. Oyster stuffing is one of the recipes that has been handed down to my family. Adding the sausage sounds like an interesting twist.

What food smell do you hate?

I LOATHE the smell of Coffee. I always hear people say that even people that don't like the taste of coffee, love the smell. Not me...I get nauseous everytime I smell it. I'm shuddering just thinking about it.

I also hate the smell of melons...any of them. YUCK!

The couponing of America...

I can see pros and cons. I am a coupon user, so I obviously enjoy getting a bargain. But I don't think it's necessarily a good thing for these businesses. If you get something for 1/2 price, why would you go back and want to pay full price the next time? I can see people not returning to the business until next time they get a coupon to go back and if the business loses money on these things...I just don't think it's a good idea for them to get mixed up with them. They need to let good food and service be their hook, not coupons.

Cherry Clafoutis

I don't know if it was added after your comment, but pistacios are in the list of ingredients. It's the last thing on the list.

Annoying Lunch Habits of Coworkers

One of my co-workers is "supposedly" on a lo-carb type diet (after watching her eat pastries out of the vending machine all week, I have to differ, but anyway). She does some really annoying things. Occassionally, we'll have pizza delivered here to the office. She will scrape the top off the pizza and toss the rest. I know...what's wrong with that???? Well, it takes her several pieces of pizza before she gets enough to eat...some folks don't get any. Another thing is that for office birthdays, we get chips, queso and guac from a local restaraunt. While we're all gathered around, she'll scoop a chip in the cheese or guac, then suck it off the chip and throw it away...ugh

Cook the Book: 'Salad as a Meal'

Cold Taco salad is a favorite in our family

What is the most thoughtful food gift you've received?

In 2005, I was diagnosed with APL. I was locked up in the hospital for the first month of my treatment. That was the first time I had ever experienced 'hospital food'. While I found that most of it was tolerable, one of the things that bummed me out was that if I would order milk with a meal, by the time it got to my room, it was usually luke cool (milk should be drank ice cold in my opinion). Anyway one afternoon, a friend of mine came to see me and she had a back with her from a local brewery. I couldn't believe they let her sneak beer into my hospital room!!! Well, it wasn't beer, but she took one of the refillable glass jugs from the brewery and filled it with ice cold milk for me. I cried when I got that gift. I was so touched.

Weekend Cook and Tell: No-Cook Cookery

Don't you just love the grammar police?

Favorite Things to Grill

Ribeye and bacon-wrapped stuffed jalapenos are favorites in our house.

I'm curious about the Blooming onion that Texas Blues wrote about. How do you make them?

Paula Dean or Rachel Ray?

I really used to enjoy Racheal, but I think that I could only take her in small doses. She can be a bit much. I do LOVE her magazine though. I really love Paula's cooking style and have had great success with several of her recipes. I would like her MUCH better if she'd use a few less y'alls. It's almost like she has a quota she has to get in each episode.

Has anybody cooked with Kraft Cooking Creme yet?

I've gotten 4 tubs of them for free (combining coupons with sales). I made tuna & noodles with it, used one in a pasta salad for the dressing. Mixed one with hamburger, beans, corn for a burrito stuffing and still have one left. I thought they tasted just fine. Not sure why all the animosity. Different strokes I guess.

Cook the Book: 'Not Your Mother's Casseroles'

My favorite casserole is a chicken and rice casserole made with cream of mushroom soup and dried onion soup mix

Valentine's Day Giveaway: Win a Chocolate Truffles Box from Gail Ambrosius

Hot Fudge Sundae with salted almonds

Seriously Delicious Holiday Giveaway: Southside Market Sausage

Cook the Book: 'The Essential New York Times Cookbook'

It's one put out by my mom's church.

Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks

Ribeye and Porterhouse

Seriously Delicious Holiday Giveaway: D'Artagnan Boneless Heritage Ham

Mayo, onions and Wickles Pickles

Seriously Delicious Holiday Giveaway: La Quercia's Coppa Combo

Wrapped around figs with blue cheese

Camping food

We're going on a camping trip this weekend with about 20 friends. I'm looking for things to make for dinner that I might not have to keep cold, as all I will have is a couple of coolers to keep things cool in, so the less ingredients I have to keep cold, the better. Any ideas???

The Food Lab Thanksgiving Special: My Favorite Brussels Sprouts Recipes

It's cliché to talk about how much people hate brussels sprouts, and these days it's not particularly accurate. Brussels sprouts don't need to be the sulfurous, mushy, repulsive cabbages that you might have grown up eating. Charred, sweet, and nutty, when cooked properly, brussels sprouts are the star of the Thanksgiving spread. Here are my three favorite ways to get 'em there. More

Dinner Tonight: Shrimp and Deviled-Egg Salad Rolls

I like lobster rolls as much as the next guy, but I also live in the Midwest, where they are rare and usually stupendously expensive. I'm just not in the business of throwing down $20 for what amounts to a sandwich more than once a year. While not as ethereal as a perfect lobster roll, these shrimp and deviled-egg salad rolls from The Lee Bros. Simple Fresh Southern might be the perfect low-brow alternative for someone like me. More