Monthly Archives: February 2008

Beef, Pork & Duck Meat Loaf

Posted on February 28, 2008 by John Herring

Duck is a surprisingly versatile meat, lending itself quite well to roasting, braising, and sautéing. But what about ground duck? I had a big duck boob in the freezer, and decided to give it a try in a meat loaf. … Continue reading →

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Shrimp Creole

Posted on February 24, 2008 by John Herring

Creole cuisine adopts an interesting bit of theology by calling green pepper, celery, and onion “the Holy Trinity.” Many Creole (and Cajun) dishes start with those three ingredients, and the consequent flavors are distinctive, transcendent, and well suited to the heavenly … Continue reading →

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Chili Verde

Posted on February 19, 2008 by John Herring

This is as green as chili ever gets, and it goes great with hot cornbread. Brown rice does a great job of propping it up too, if you’d like a starch under there. Don’t succumb to breast-envy and try to … Continue reading →

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Grilled Pork Tenderloin with Mushrooms & Calvados

Posted on February 16, 2008 by John Herring

A pork tenderloin is a nice, compact piece of meat that’s really easy to work with. It’s usually packaged in pairs at the grocery store, so if you’re just using one, put the other in a zip lock and freeze … Continue reading →

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Tandoori Chicken

Posted on February 12, 2008 by John Herring

Wow. This is the way to eat chicken. The richness of the yogurt meets the tanginess of the citrus juice and explodes in fireworks of spice. While you’ve got the grill going, throw on some slices of eggplant or fennel … Continue reading →

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Penne with Sausage, Peppers & Onions

Posted on February 6, 2008 by John Herring

Who doesn’t love sausage cooked with onion & pepper? Spicy, salty, meaty, just the kind of thing that tastes great on a big fluffy bun when you’re at an outdoor festival. Well, here’s a pasta version of that. With penne … Continue reading →

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Poisson du Chat, en Papillote

Posted on February 2, 2008 by John Herring

All right, it’s catfish in paper. You got a problem with that? A nice, quick & easy way to cook fish, roasting in a packet of parchment gives you the opportunity to show your creativity with the toppings.  Add some … Continue reading →

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