Food

Pizza

Sunday, March 19th, 2017

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Coupe du monde de la boulangerie

Monday, May 23rd, 2016

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Pulled Pork Tacos

Monday, May 9th, 2016

Share on Facebook Turning a pork shoulder into a tasty meal is worth the wait. I quartered the pork shoulder to brown each side.  Browning is always worth the wait.    I then removed the quarters and browned the onions and bell peppers, adding some Tony‘s to the hot pork and the vegetables. Once the onions […]

My Doner Kabab

Monday, May 2nd, 2016

Share on Facebook I am a huge fan of the doner kabab.  On a research trip to England as a graduate student, I would buy one several times a week for supper.  The gyros in the US are simply not the same.   This effort was my attempt to get closer then the gyros.  Obviously I […]

Pan-Seared Scallops

Monday, April 4th, 2016

Share on Facebook Reminder to self: Why you should cook with ‘dry’ scallops SS: Is there any way to freshen up wet scallops, or any trick to making them a little bit better? MB: Yes, we do have a little hack to help make wet scallops better, to cover up that chemical flavor taste. Soak […]

Pan Seared Duck Breast

Saturday, March 21st, 2015

Share on Facebook European grocery stores have a much wider range of meats than American stores.  This wonderful duck breast was prepackaged and obviously not a luxury item.   I bought this beauty at the Monoprix.    

Beaufort Cheese

Sunday, January 25th, 2015

Share on Facebook The Savory region of France is world renowned for its “savory” cheese.  The mountainous  landscape provided few opportunities for cereal production but was ideal for dairy farming. In Chamonix I bought a Beaufort (€ 17.75) at a local grocery store and used it to make a white wine cheese sauce.  It served […]

Melancon’s Traditional Cajun Gumbo

Friday, October 21st, 2011

Share on Facebook WARNING: This recipe takes at least 2 hours or 4 beers to prepare and 3 hours to finish.  It depends on how you measure time. Gumbo Ingredients: 1 whole chicken 1 package Andouille sausage 2 medium onions (diced) 2 stalks celery (diced) 1 bell pepper (diced) Tony Chachere’s to season to taste […]