This is a quick and light batter that works well for mildly flavored fish. … [Read more...]
All-time Favorites
Rib steak with broiled asparagus and broccoli
January 15, 2008 (Updated March 24, 2014) by
You might think after three days of eating prime rib I'd be a little tired of it for a while. If so, you'd be wrong. Maybe if I had gone four days straight then I'd have gotten tired of it. I guess I'll have to try it sometime and see. Until then, I'm going to keep enjoying days like this past Saturday. I took the girls to the West Side Market, had some lunch on the balcony, and picked up a rib steak and some veggies for dinner. … [Read more...]
How to render and store bacon fat
January 4, 2008 (Updated April 6, 2015) by
Not too long ago the average housewife would have been amazed at how wasteful we are, throwing out all that great bacon fat. After all it's a rendered fat, just like lard or tallow, suitable for cooking and use in recipes. I followed the lead of someone who's done more research and started keeping mine. It's really easy to keep, and much better than vegetable oil for frying. … [Read more...]
How to make a standing rib roast — and the world’s greatest leftovers
December 26, 2007 (Updated March 23, 2014) by
The traditional showpiece of the American holiday meal is either a roast turkey or a giant ham. If you really want to impress someone, go instead for a standing rib roast. The recipe is about as simple as can be and the preparation is even easier. The key is a simple preparation of the best cut of meat you can get. You may look at the length of the directions and wonder how I can say it's easy. It's because there aren't very many steps that each step is so important. And when you're working … [Read more...]
